Easy Baked Sour Cream and Onion Chicken Recipe
Easy Baked Sour Cream and Onion Chicken is crispy, golden, and packed with flavor. After making this many times, I discovered the trick to keeping it crispy: don’t overcrowd the pan. It’s perfect for a quick weeknight dinner. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Cornbread Stuffing Crab Cakes and Crispy Buffalo Chicken Bacon Mozzarella Bombs.
Why This Easy Baked Sour Cream and Onion Chicken Recipe Is Pure Comfort
- Crispy golden chicken skin
- Creamy, tangy sour cream and onion sauce
- Better than takeout flavor
- Easy, one-pan cooking
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.
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 small onion
- 1 cup panko breadcrumbs
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time mincing onion → See on Amazon
- Baking sheet — Ensures even cooking → 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, onion powder, and dried parsley. Coat in panko breadcrumbs mixed with paprika.
- Bake the chicken: Place chicken on a baking sheet and bake at 425°F (220°C) for 20-25 minutes or until cooked through.
- Make the sauce: While the chicken is baking, mix sour cream, minced onion, salt, and pepper. Spread over cooked chicken and broil for 2-3 minutes until golden and bubbly.
Cook's Tips for Perfect Easy Baked Sour Cream and Onion Chicken Recipe
- Common mistake and fix: Don't overcrowd the pan. Bake chicken in a single layer to ensure crispy skin.
- : For a lighter version, use Greek yogurt instead of sour cream.
- : Make ahead: Prepare the chicken and sauce separately. Store in the fridge and bake when ready to serve.
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 sauce separately. Store in the fridge and bake when ready to serve.
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 a 350°F (180°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may not remain crispy.
Recipe Notes
- Chef tip: For extra crispy skin, pat chicken dry with a paper towel before coating in breadcrumbs.
- Best substitution: Use full-fat Greek yogurt instead of sour cream for a lighter version.
- Make-ahead: Prepare the chicken and sauce separately. Store in the fridge and bake when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add a tablespoon of milk to thin it out.
Want to level up this recipe?
Digital 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
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 small onion
- 1 cup panko breadcrumbs
- 1 tsp paprika
Seasonings
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the chicken: Season chicken breasts with salt, pepper, garlic powder, onion powder, and dried parsley. Coat in panko breadcrumbs mixed with paprika.
- Bake the chicken: Place chicken on a baking sheet and bake at 425°F (220°C) for 20-25 minutes or until cooked through.
- Make the sauce: While the chicken is baking, mix sour cream, minced onion, salt, and pepper. Spread over cooked chicken and broil for 2-3 minutes until golden and bubbly.
Notes
- Chef tip: For extra crispy skin, pat chicken dry with a paper towel before coating in breadcrumbs.
- Best substitution: Use full-fat Greek yogurt instead of sour cream for a lighter version.
- Make-ahead: Prepare the chicken and sauce separately. Store in the fridge and bake when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add a tablespoon of milk to thin it out.
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 a 350°F (180°C) oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may not remain crispy.
- Make ahead: Prepare the chicken and sauce separately. Store in the fridge and bake when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 16g
- Carbs: 12g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 8g
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 sauce separately. Store in the fridge and bake when ready to serve.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) but no more.
Yes, freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook at 400°F (200°C) for 15-20 minutes or until cooked through. Follow the same steps for the sauce.
Try serving with Easy Cornbread Stuffing Crab Cakes or Crispy Buffalo Chicken Bacon Mozzarella Bombs for Game Day.
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!
