Sour Cream Onion Chicken (Print Version)

Tender chicken breasts baked with a creamy sour cream and onion sauce, topped with cheddar cheese.

# 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 & 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)

# How To Make:

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, ensuring complete coverage. Use a spoon or spatula to distribute the sauce thickly across the surface.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If desired for added texture, top with crushed gluten-free crackers or potato chips.
06 - Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F when tested with a meat thermometer. The sauce should be bubbly and the cheese melted and lightly golden.
07 - Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Tips:

01 -
  • The sauce creates this incredible moisture barrier that keeps chicken juicy even if you accidentally overcook it by a few minutes
  • It comes together in about ten minutes of active work but tastes like something that simmered all afternoon
02 -
  • The sauce will look thin going into the oven but it thickens beautifully as it bakes
  • Chicken breasts vary wildly in thickness so pound them to even thickness or use a meat thermometer
03 -
  • Use freshly grated cheese instead of pre-shredded for better melting
  • Let the chicken come to room temperature for 20 minutes before baking for more even cooking

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