Sour Cream Onion Chicken (Printable Version)

Juicy chicken breasts baked in a creamy sauce with sour cream and green onions.

# What You 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 and 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)

# How-To:

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 mixing 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, covering the tops completely.
05 - Sprinkle shredded cheddar cheese evenly over the sauce-covered chicken. If desired, add crushed crackers or potato chips for extra crunch.
06 - Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the sauce is bubbly and golden 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 hot.

# Expert Hints:

01 -
  • The sauce keeps the chicken incredibly moist, even if you accidentally overcook it a bit
  • It comes together in about ten minutes of active prep work
  • Everyone from picky kids to skeptical adults will ask for seconds
02 -
  • The sauce might look thin going into the oven but it will thicken beautifully as it bakes
  • Use a meat thermometer to check doneness because cutting into the chicken lets all the juices escape
  • Leftovers reheat surprisingly well in the microwave with a splash of water
03 -
  • Let the chicken come to room temperature for about 20 minutes before cooking for even results
  • If your chicken breasts are very thick, slice them horizontally to make two thinner cutlets
  • The sauce can be made up to a day ahead and kept in the refrigerator

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