Sour Cream Onion Chicken (Printable)

Tender chicken breasts baked with creamy sour cream, green onions, and cheddar topping.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Sour Cream & Onion Sauce

04 - 1 cup sour cream
05 - ½ cup mayonnaise
06 - ½ cup finely chopped green onions (plus extra for garnish)
07 - 1 packet (1 oz) dry onion soup mix
08 - 2 teaspoons garlic powder
09 - 1 teaspoon onion powder
10 - 2 tablespoons milk

→ Topping

11 - ½ cup shredded cheddar cheese
12 - ½ cup crushed gluten-free crackers or potato chips (optional, for crunch)

# Step-by-step:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Arrange seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, combine sour cream, mayonnaise, chopped green onions, dry onion soup mix, garlic powder, onion powder, and milk. Whisk until smooth and thoroughly incorporated.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, covering completely with the sauce.
05 - Sprinkle shredded cheddar cheese over the sauced chicken. If desired, add crushed gluten-free crackers or potato chips for extra crunch.
06 - Bake uncovered for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
07 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Advice:

01 -
  • The sauce creates this incredible creamy blanket that keeps the chicken moist even if you accidentally leave it in five extra minutes
  • Everything mixes in one bowl so cleanup is basically nonexistent
02 -
  • The sauce looks way too thick before baking but it thins out beautifully as it heats
  • If the topping browns too fast, tent foil over the dish for the last 10 minutes
03 -
  • Let the chicken sit at room temperature for 20 minutes before cooking for even heating
  • Grate your own cheddar instead of buying pre-shredded for better melting

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