Sour Cream Onion Chicken (Print Version)

Tender chicken baked with a creamy blend of sour cream and green onions for a flavorful dinner.

# 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)

# Directions:

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. Use a spatula to distribute sauce evenly across all pieces.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If desired, add crushed gluten-free crackers or potato chips for extra texture and crunch.
06 - Bake uncovered for 25–30 minutes until chicken reaches an internal temperature of 165°F and sauce is bubbly around edges. Cheese should be melted and lightly golden.
07 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving warm.

# Expert Tips:

01 -
  • The sauce creates its own irresistible gravy perfect for spooning over everything on your plate
  • Its the kind of effortless comfort food that makes weeknight cooking feel like a hug
  • Leftovers, if you somehow have any, reheat beautifully for lunch the next day
02 -
  • Patting the chicken completely dry before seasoning helps the sauce cling better and prevents that watery layer underneath
  • The sauce will look too thick when you spread it, but it loosens beautifully as it bakes
  • If the top starts browning too quickly, loosely tent with foil for the last 10 minutes
03 -
  • Chicken thighs work beautifully here and stay juicier if you prefer dark meat
  • A pinch of smoked paprika in the sauce adds an unexpected depth that keeps people guessing

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