Easy Baked Sour Cream and Onion Chicken Recipe
Easy Baked Sour Cream and Onion Chicken is a family favorite with a crispy golden crust. After making this countless times, I’ve discovered the trick to a perfect, non-soggy crust. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub and Easy Overnight Oats with Kiwi and Chia Seeds Recipe.
Why This Easy Baked Sour Cream and Onion Chicken Recipe Is Pure Comfort
- Crispy golden crust
- Creamy sour cream and onion flavor
- Ready in 30 minutes
- Better than takeout
What You'll Need for Easy Baked Sour Cream and Onion Chicken Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Sour cream
- Onion soup mix
- Panko breadcrumbs
- Salt
- Pepper
- Garlic powder
- Paprika
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Boneless, skinless chicken breasts: You can also use chicken thighs.
🛒 Tools & Equipment I Recommend
- Panko breadcrumbs — Crispy texture → See on Amazon
- Onion soup mix — Flavorful base → See on Amazon
How to Make Easy Baked Sour Cream and Onion Chicken Recipe
- Prepare the chicken: Season chicken breasts with salt, pepper, garlic powder, and paprika. Coat in sour cream, then press panko breadcrumbs onto both sides.
- Bake: Place chicken on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until chicken is cooked through and breadcrumbs are golden.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Easy Baked Sour Cream and Onion Chicken Recipe
- Common mistake and fix: Don't overcrowd the pan to prevent soggy breadcrumbs. Use a baking sheet or cook in batches.
- Tip: For extra crispiness, broil the chicken for the last 2 minutes of cooking.
- Tip: Make it a meal by serving with Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub.
Storing & Reheating Easy Baked Sour Cream and Onion Chicken Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the chicken up to a day ahead. Store in the fridge until ready to bake.
Freezing Easy Baked Sour Cream and Onion Chicken Recipe
Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the breadcrumb mixture.
- Best substitution: Use Greek yogurt instead of sour cream for a lighter version.
- Make-ahead: Prepare the chicken up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the chicken is not cooking through, cover the pan with foil and continue baking.
Want to level up this recipe?
Baking sheet — Even cooking → Check price on Amazon
Easy Baked Sour Cream and Onion Chicken Recipe
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Sour cream
- Onion soup mix
- Panko breadcrumbs
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Prepare the chicken: Season chicken breasts with salt, pepper, garlic powder, and paprika. Coat in sour cream, then press panko breadcrumbs onto both sides.
- Bake: Place chicken on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until chicken is cooked through and breadcrumbs are golden.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the breadcrumb mixture.
- Best substitution: Use Greek yogurt instead of sour cream for a lighter version.
- Make-ahead: Prepare the chicken up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the chicken is not cooking through, cover the pan with foil and continue baking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Prepare the chicken up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 12g
- Carbs: 15g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sour Cream and Onion Chicken Recipe FAQs
Yes, prepare the chicken up to a day ahead. Store in the fridge until ready to bake.
Don't overcrowd the pan. Use a baking sheet or cook in batches. Also, ensure the chicken is fully cooked through.
Yes, freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook at 375°F (190°C) for 15-20 minutes, flipping halfway.
Yes, use gluten-free panko breadcrumbs and ensure your onion soup mix is gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Baked Sour Cream and Onion Chicken Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
