Sour Cream Onion Chicken

The smell of this dish baking takes me straight back to my first apartment, where tiny kitchen victories felt enormous. My roommate walked in mid-bake, announced she was staying for dinner, and we ended up eating straight from the baking dish while watching a terrible movie on the floor. Something about that creamy, oniony sauce makes everything feel like it is going to be okay.

Last winter I made this for my sister who swears she hates cream sauces. She literally licked her fork clean, asked for the recipe immediately, and now texts me whenever she makes it for her own family. The crispy topping combined with that velvety sauce underneath creates this texture contrast that somehow makes everyone at the table go quiet.

Ingredients

• Chicken breasts: Pat them completely dry before seasoning so the sauce actually sticks instead of sliding right off
• Sour cream: Full fat makes the sauce velvety but Greek yogurt works if you need something lighter
• Mayonnaise: Do not skip this, it adds a tangy depth that keeps the sauce from being too heavy
• Green onions: Chop them fine so they distribute evenly throughout the sauce
• Dry onion soup mix: This is the flavor powerhouse that brings everything together quickly
• Garlic and onion powder: These reinforce that savory onion flavor in the background
• Milk: Just enough to thin the sauce to spreadable consistency
• Cheddar cheese: Sharp cheddar cuts through the rich creaminess beautifully
• Crushed crackers: Totally optional but that little crunch on top makes the whole thing feel special

Instructions

Get your oven ready:

Preheat to 375°F and grease your baking dish well because that sauce will caramelize around the edges

Prep the chicken:

Pat each breast dry and season generously with salt and pepper on both sides

Make the magic sauce:

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

Assemble it all:

Arrange chicken in the dish, spoon that creamy sauce over each piece, and sprinkle with cheese and crackers

Bake until bubbly:

Cook for 25 to 30 minutes until the chicken hits 165°F internally and the sauce is golden and bubbling around the edges

Let it rest:

Give it five minutes so the sauce sets up slightly, then scatter extra green onions on top

Save

This has become my go-to when friends have babies or need a meal because it travels well and reheats without losing that comforting quality. Something about the familiarity of sour cream and onion flavors makes people feel taken care of.

Making It Your Own

Chicken thighs work beautifully here if you prefer dark meat, just give them an extra five minutes in the oven. I have made this with sliced chicken breast for a faster version, cutting the cooking time down to about 20 minutes total.

What To Serve Alongside

Steamed green beans with a little butter never fail, or you could go full comfort food with mashed potatoes to catch all that extra sauce. A simple arugula salad with lemon vinaigrette cuts right through the richness.

Make Ahead Wisdom

You can assemble the entire dish up to a day ahead, cover it tightly, and keep it in the refrigerator until you are ready to bake. The flavors actually meld together even better this way.

• Add two or three minutes to the baking time if it is cold from the fridge
• The topping might get soggy if it sits too long so add the crackers right before baking
• Leftovers reheat surprisingly well in the microwave with a splash of water

Save

Somehow this simple combination of ingredients transforms into something that feels like a hug in baking dish form, and that is exactly what weeknight cooking should be.

Recipe Q&A

→ What is the best way to ensure juicy chicken breasts?

Pat the chicken dry and season before baking. Avoid overcooking and let it rest after baking to keep the juices inside.

→ Can I substitute sour cream with another ingredient?

Yes, Greek yogurt can be used for a lighter and tangy variation, maintaining creaminess.

→ What sides pair well with this dish?

Steamed vegetables, rice, or mashed potatoes complement the creamy baked chicken beautifully.

→ Is it possible to add extra flavor to the sauce?

Adding smoked paprika or a pinch of cayenne can enhance the sauce’s depth and warmth.

→ Can chicken thighs be used instead?

Yes, substituting thighs offers a juicier and richer alternative while keeping the sauce flavors intact.