Sour Cream Onion Chicken (Printable)

Baked chicken breasts smothered in a creamy sour cream and green onion sauce with cheddar.

# 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 a small amount of oil.
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, covering completely. Use a spatula or spoon to ensure the sauce reaches all edges.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If desired, add crushed gluten-free crackers or potato chips for extra texture.
06 - Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The sauce should be bubbly and the cheese melted.
07 - Remove from oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute. Garnish with additional chopped green onions just before serving.

# Expert Hints:

01 -
  • The sauce keeps the chicken incredibly juicy even after baking
  • Everything comes together in one pan with minimal prep work
  • That crispy cheese topping on top is basically edible gold
02 -
  • Don't skip the step of patting the chicken dry or the sauce will slide right off
  • The sauce will look thin going in but thickens beautifully as it bakes
  • Letting it rest for those 5 minutes makes a huge difference in how juicy the chicken stays
03 -
  • Use chicken thighs if you want even more flavor and moisture
  • A pinch of smoked paprika in the sauce adds this incredible depth
  • Let the dish sit under the broiler for 2 minutes at the end for extra crispy edges

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