Sour Cream Onion Chicken (Print version)

Baked chicken breasts in a creamy sour cream and onion sauce topped with cheddar and optional crunch.

# 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)

# How to make it:

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 completely smooth and well incorporated.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, ensuring complete coverage.
05 - Sprinkle shredded cheddar cheese evenly over the sauce-coated 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 - Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Garnish with additional chopped green onions.

# Expert suggestions:

01 -
  • The creamy sauce creates this incredible velvety texture that makes even the simplest chicken breast feel special and indulgent
  • Everything comes together in under ten minutes of prep work but tastes like you spent way more effort on it
  • The leftovers somehow taste even better the next day when the flavors have had time to really mingle
02 -
  • The sauce will look thin going into the oven but it thickens beautifully as it bakes so don't worry about that
  • Using a meat thermometer is the only way to guarantee perfectly cooked chicken without drying it out
03 -
  • Letting the chicken rest for those full five minutes makes such a difference in juiciness
  • Crushing your own crackers gives you better control over the texture than store-bought crumbs

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