Easy Baked Sour Cream and Onion Chicken Recipe
Easy Baked Sour Cream and Onion Chicken is a crispy, golden, and juicy family favorite. After making this dozens of times, I’ve discovered the trick to a perfect crispy skin and creamy sauce. Keep reading for tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Slow Cooker Creamy Honey Mustard Chicken and Quick High Protein Chicken Lettuce Wraps with Peanut Sauce.
Why This Easy Baked Sour Cream and Onion Chicken Recipe Is Pure Comfort
- Crispy golden skin
- Creamy tangy sauce
- Better than takeout
- Ready in 30 minutes
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.
- 2 boneless, skinless chicken breasts
- 1/2 cup sour cream
- 1/2 cup plain breadcrumbs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- chicken breasts: Pound to an even thickness for even cooking.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time chopping onion and garlic → See on Amazon
- Baking sheet — Even cooking and easy cleanup → See on Amazon
How to Make Easy Baked Sour Cream and Onion Chicken Recipe
- Prepare chicken: Pound chicken breasts to an even thickness. Season with salt, pepper, and garlic powder.
- Mix coating: In a shallow dish, combine breadcrumbs, paprika, and minced garlic.
- Coat chicken: Dip chicken in sour cream, then press into breadcrumb mixture, ensuring full coverage.
- Bake: Place chicken on a baking sheet and bake at 425°F (220°C) for 20-25 minutes or until cooked through and golden.
Cook's Tips for Perfect Easy Baked Sour Cream and Onion Chicken Recipe
- Common mistake and fix: Don't overcrowd the baking sheet. Bake in batches if needed to maintain crispiness.
- Pro tip: For extra crispiness, broil for 2-3 minutes after baking.
- Pro tip: For a creamier sauce, mix 1/4 cup of sour cream into the pan drippings after baking.
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 and coating 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 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Cover with a damp paper towel to prevent drying.
Recipe Notes
- Chef tip: For a spicy version, add 1/4 tsp cayenne pepper to the breadcrumb mixture.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: Prepare the chicken and coating up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the chicken is not crispy, try broiling for 2-3 minutes after baking.
Want to level up this recipe?
Meat thermometer — Ensures chicken is cooked to a safe temperature → Check price on Amazon
Easy Baked Sour Cream and Onion Chicken Recipe
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup sour cream
- 1/2 cup plain breadcrumbs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
Seasonings
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare chicken: Pound chicken breasts to an even thickness. Season with salt, pepper, and garlic powder.
- Mix coating: In a shallow dish, combine breadcrumbs, paprika, and minced garlic.
- Coat chicken: Dip chicken in sour cream, then press into breadcrumb mixture, ensuring full coverage.
- Bake: Place chicken on a baking sheet and bake at 425°F (220°C) for 20-25 minutes or until cooked through and golden.
Notes
- Chef tip: For a spicy version, add 1/4 tsp cayenne pepper to the breadcrumb mixture.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: Prepare the chicken and coating up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the chicken is not crispy, try broiling for 2-3 minutes after 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 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Cover with a damp paper towel to prevent drying.
- Make ahead: Prepare the chicken and coating up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 420
- Protein: 42g
- Fat: 18g
- Carbs: 18g
- Fiber: 1g
- Sugar: 2g
- Sodium: 750mg
- Cholesterol: 120mg
- Sat. Fat: 9g
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 and coating up to a day ahead. Store in the fridge until ready to bake.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) but not much more.
Yes, cook at 375°F (190°C) for 15-20 minutes or until cooked through and crispy.
Greek yogurt is a good substitute for a lighter version.
Yes, it's crispier, fresher, and you can customize the seasoning to your liking.
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!
