Sour Cream Onion Chicken

My grandmother made a version of this on rainy Tuesdays when comfort food was the only thing that would fix everything. The smell of onions and sour cream baking together still pulls me straight into her cozy kitchen.

I discovered this recipe during a particularly chaotic week when cooking anything complicated felt impossible. My family actually cheered when I walked in with that bubbling baking dish, and now it's the most requested dinner when life gets busy.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry so the sauce sticks properly instead of sliding off
• 1 teaspoon kosher salt: Even seasoning throughout makes every bite taste intentional
• ½ teaspoon freshly ground black pepper: Freshly cracked adds a warmth you can't get from the pre-ground stuff
• 1 cup sour cream: Full fat creates the silkiest sauce but Greek yogurt works in a pinch
• ½ cup mayonnaise: This keeps the sauce from separating while baking
• ½ cup finely chopped green onions: The green parts add fresh pops of color and mild flavor
• 1 packet dry onion soup mix: The secret ingredient that makes everyone ask what's in this
• 2 teaspoons garlic powder: Don't skip this even with the soup mix it adds depth
• 1 teaspoon onion powder: Double onion power is absolutely worth it here
• 2 tablespoons milk: Just enough to loosen the sauce into a spreadable consistency
• ½ cup shredded cheddar cheese: Sharp cheddar cuts through all that rich creaminess perfectly
• ½ cup crushed crackers or potato chips: Totally optional but that crunch on top is magical

Instructions

Get your oven ready:

Preheat to 375°F and give your 9x13 baking dish a quick swipe of oil or cooking spray.

Season the chicken:

Pat each breast thoroughly dry with paper towels then hit both sides generously with salt and pepper.

Mix up that sauce:

Whisk together sour cream mayonnaise chopped green onions soup mix garlic powder onion powder and milk until completely smooth.

Slather it on:

Spoon that creamy mixture over each chicken breast and spread until they're evenly coated on all sides.

Add the topping:

Scatter cheddar cheese across the top followed by your crushed crackers or chips if you're going for the crunch.

Bake until bubbly:

Slide it into the oven for 25 to 30 minutes until the sauce is bubbling around the edges and chicken hits 165°F internally.

Give it a rest:

Let everything sit for 5 minutes before serving then scatter extra green onions on top for a fresh finish.

Save

Last summer my neighbor smelled this baking through our open windows and showed up with a basket of bread to go with it. We ended up eating on the back porch while the kids ran around and it became one of those perfect evenings you don't plan.

Making It Lighter

Swap Greek yogurt for the sour cream and use light mayo and you'll cut significant calories without sacrificing the creamy texture everyone loves.

Thighs Instead of Breasts

Boneless skinless thighs stay juicier longer and can handle an extra 5 minutes of baking if needed. They're my secret for never having dry chicken complaints again.

Side Dish Pairings

Buttery mashed potatoes soak up that sauce like a dream. Steamed broccoli or green beans add a fresh bright contrast to all the richness.

• Wild rice blends add nutty texture that complements the creamy chicken
• A simple arugula salad with lemon vinaigrette cuts through beautifully
• Roasted asparagus spears make this feel like a fancy Sunday dinner

Save

There's something so satisfying about a recipe that tastes like you spent all day on it but actually took minutes to throw together.

Recipe FAQ

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier result. Adjust baking time as thighs may need slightly longer to cook through.

→ What can I substitute for sour cream?

Greek yogurt is a great lighter alternative to sour cream, maintaining creaminess with less fat.

→ Are gluten-free crackers necessary for the topping?

Gluten-free crackers add a crunchy texture, but regular chips or crackers can be used if gluten is not a concern.

→ How do I ensure the chicken is fully cooked?

Bake until the internal temperature reaches 165°F (74°C) and the sauce is bubbly for safe and juicy chicken.

→ Can I add extra flavor to the sauce?

Adding a pinch of smoked paprika enhances the sauce with a subtle, smoky depth without overpowering the dish.