Oh, hey there! Come on in, grab a cup of coffee, and let’s chat. Today, I want to share one of my absolute go-to recipes, a dish that’s been a lifesaver on countless busy weeknights and has consistently earned rave reviews from my family: my famous Sour Cream and Onion Chicken.

I still remember the first time I made it. It was a particularly hectic Tuesday – you know, the kind where you’re juggling work, school pickups, and a million other things. I had completely blanked on dinner. Staring into my fridge, I spotted some chicken breasts, a container of sour cream that was nearing its expiration date, and a bag of those classic sour cream and onion chips. An idea sparked, and well, the rest is delicious history. I threw it all together, not really knowing what to expect, and the Sour Cream and Onion Chicken that emerged from the oven was pure magic.

The aroma alone was intoxicating – a savory blend of onion, creamy goodness, and perfectly cooked chicken. My kids, who are usually pretty picky eaters, devoured it. Even my husband, who’s a tough critic, gave it two thumbs up. That’s when I knew I had a winner. What I thought would be a haphazard combination turned out to be the most perfect Sour Cream and Onion Chicken I have ever made!

Over the years, I’ve tweaked and perfected my Sour Cream and Onion Chicken recipe, but the basic principle remains the same: it’s easy, it’s delicious, and it’s a guaranteed crowd-pleaser. It’s also incredibly adaptable. I’ve made it with different cuts of chicken, various herbs and spices, and even added a layer of vegetables underneath. It’s a recipe that’s truly become my own, and I’m so excited to share it with you. It really is just the most perfect comfort food, that the entire family will love.

Now, don’t let the “sour cream” part scare you. It doesn’t taste overwhelmingly sour at all. Instead, it creates a rich, creamy sauce that coats the chicken perfectly, keeping it moist and tender. And the onion flavor? It’s just the right amount of savory goodness. Trust me, even if you’re not a huge sour cream fan, you’ll love this dish. The ease of this Sour Cream and Onion Chicken will shock you.

I know how precious time is, especially when you’re trying to get a healthy and delicious meal on the table for your family. That’s why I love recipes like this. This Sour Cream and Onion Chicken is all about simple ingredients, minimal prep, and maximum flavor. It’s a recipe that fits perfectly into my philosophy of cooking: good food shouldn’t be complicated or time-consuming.

So, are you ready to give it a try? Let’s head over to the ingredients and get started! I promise, you won’t be disappointed with this sour cream onion chicken recipe!

What You’ll Need for This Sour Cream and Onion Chicken

Alright, let’s talk ingredients! Here’s what you’ll need to whip up this fantastic Sour Cream and Onion Chicken. I’ve tried to keep it super simple, because who has time for a million ingredients, right?

4 boneless, skinless chicken breasts: I always use organic chicken breasts when I make my Sour Cream and Onion Chicken, but any type will work. You can also use chicken thighs if you prefer, they tend to be more flavorful and stay even more moist, it is completely up to you.
1 (8 ounce) container sour cream: Full-fat sour cream is my go-to for the creamiest, most flavorful sauce, but you can use light sour cream if you’re watching your calories.
1 packet of dry onion soup mix: This is the secret ingredient that adds a ton of flavor with minimal effort. I usually have a few packets of this on hand, it’s a pantry staple for me.
1/4 cup milk: This helps thin out the sour cream a bit and creates a smoother sauce. I use whole milk, but any kind will work.
1 tablespoon dried parsley: For a pop of color and a little bit of freshness. Fresh parsley would also be amazing, but dried is more convenient for me on busy weeknights.
1/2 teaspoon garlic powder: Because everything is better with garlic!
Salt and pepper to taste: Don’t be shy with the seasoning!
Optional: 1/4 cup shredded cheddar cheese: This is totally optional, but it adds a nice cheesy topping.

When making Sour Cream and Onion Chicken, you can usually find the dry onion soup mix in the soup aisle of your grocery store. I sometimes buy it in bulk to save money. As for the sour cream, I often stock up when it’s on sale and keep it in the fridge until I need it. Just be sure to check the expiration date!

Here’s a Sour Cream and Onion Chicken trick I learned from my grandma: if your sour cream is a little too thick, add a tablespoon of lemon juice to thin it out. It also adds a nice tang to the sauce!

For busy families making Sour Cream and Onion Chicken, pre-chopping the parsley and measuring out the spices ahead of time can save you a few minutes. I sometimes do this on the weekend to make weeknight cooking easier.

To save money on Sour Cream and Onion Chicken ingredients, consider buying chicken in bulk when it’s on sale and freezing it in individual portions. You can also make your own dry onion soup mix using dried onions, bouillon cubes, and spices. This Sour Cream and Onion Chicken reminds me of another family favorite, Turmeric Chicken Soup.

Leftover dry onion soup mix should be stored in an airtight container in a cool, dry place. Sour cream should always be refrigerated and used within a week of opening. If you have leftover cooked chicken, you should store it in an airtight container in the refrigerator for up to 3 days.

Now that we have our ingredients prepped and ready to go, let’s dive into the cooking process and make some magic happen with this baked sour cream chicken recipe!

Let’s Make This Sour Cream and Onion Chicken Together

Okay, friend, are you ready to get cooking? I promise, this Sour Cream and Onion Chicken is so easy, it’s practically foolproof. Just follow these simple steps, and you’ll have a delicious dinner on the table in no time.

Instructions

Preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease a 9×13 inch baking dish. I like to use a little cooking spray for this.
Prepare the chicken. Place the chicken breasts in the prepared baking dish. If your chicken breasts are particularly thick, you can pound them out to an even thickness. This will help them cook more evenly. I learned the hard way with Sour Cream and Onion Chicken that unevenly cooked chicken is no fun!
Make the sauce. In a medium bowl, combine the sour cream, dry onion soup mix, milk, parsley, and garlic powder. Mix well until everything is nicely combined.
Season. Add salt and pepper to taste. Now, I’m not one to measure things exactly, but I usually add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. But, if you prefer, feel free to add more or less to taste.
Smother the chicken. Pour the sour cream mixture evenly over the chicken breasts, making sure each one is nicely coated. Don’t worry if your Sour Cream and Onion Chicken looks a little messy at this point. It’ll all come together in the oven.
Add cheese (optional). If you’re using cheddar cheese, sprinkle it evenly over the top of the sour cream mixture.
Bake. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. In my kitchen, Sour Cream and Onion Chicken usually takes about 32 minutes, but it depends on the thickness of your chicken breasts. The internal temperature of the chicken should be 165°F (74°C).
Rest. Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful creamy onion chicken.

While the Sour Cream and Onion Chicken is cooking, I usually take the opportunity to tidy up the kitchen a bit or start working on a side dish. I’m also a fan of multi-tasking!

Your Sour Cream and Onion Chicken should smell like a savory blend of onion, garlic, and creamy goodness. The top should be lightly golden brown and bubbly.

Here’s a family-tested Sour Cream and Onion Chicken shortcut: if you’re really short on time, you can skip the baking dish and cook the chicken in a skillet on the stovetop. Just cook it over medium heat until it’s cooked through, flipping occasionally. I usually cook chicken in a skillet for about 6-8 minutes on each side.

And there you have it! Perfectly baked Sour Cream and Onion Chicken that’s sure to be a hit with your family. Now, let’s talk about how to serve this delicious dish and take it to the next level!

Hey, if you are having trouble with any of these steps, you can also check out this recipe for Sour Cream and Onion Chicken • Salt & Lavender.

How I Love to Serve This Sour Cream and Onion Chicken

Alright, now that our Sour Cream and Onion Chicken is cooked to perfection, let’s talk about how to serve it! This dish is so versatile that it pairs well with a variety of sides.

My family loves this Sour Cream and Onion Chicken when I serve it with a side of fluffy mashed potatoes and steamed green beans. The creamy sauce from the chicken is perfect for drizzling over the mashed potatoes. Talk about comfort food!

Here are some of my other go-to side dishes that pair perfectly with this Sour Cream and Onion Chicken:

Roasted vegetables: Broccoli, carrots, and Brussels sprouts are all delicious roasted. Roasting them brings out their natural sweetness and adds a nice crispy texture.
Rice pilaf: A simple rice pilaf is a great way to soak up the delicious sauce.
Quinoa: For a healthier option, try serving the chicken with quinoa. It’s packed with protein and fiber.
Side salad: A fresh green salad with a light vinaigrette is a great way to balance out the richness of the chicken.

This Sour Cream and Onion Chicken is perfect for a weeknight dinner, but it’s also great for potlucks and casual get-togethers. I’ve even made it for holiday dinners! It’s always a crowd-pleaser. If your kids love this recipe for Sour Cream and Onion Chicken, they’ll go crazy for my Spicy Buffalo Chicken Mac and Cheese!

For presentation, I like to garnish the chicken with a sprinkle of fresh parsley or a dollop of sour cream. You can also add a few slices of green onion for a pop of color. I will even use some of the sour cream and onion chips and sprinkle them on top.

If you have extra Sour Cream and Onion Chicken, it’s delicious served cold in a salad or sandwich. You can also shred the chicken and use it in tacos or quesadillas. My kids love it when I add the shredded chicken to creamy mac and cheese!

For seasonal Sour Cream and Onion Chicken variations, try adding different herbs and spices. In the fall, I like to add a pinch of cinnamon and nutmeg for a warm, cozy flavor. In the spring, I like to add some fresh dill or chives for a bright, fresh taste.

Friends always ask for this Sour Cream and Onion Chicken recipe when I make it for them. They’re always amazed at how easy it is to make and how delicious it is. For more sanity-saving dinner ideas, check out my Parmesan Mushroom Chicken Soup.

Here are some other recipes you may love too, Turmeric Chicken Soup.

Now that we’ve covered serving suggestions, let’s move on to some frequently asked questions about this delicious Sour Cream and Onion Chicken!

Your Sour Cream and Onion Chicken Questions Answered

I’ve gathered some of the most common questions I get about my Sour Cream and Onion Chicken. Hopefully, these answers will help you troubleshoot any issues you might encounter and give you the confidence to make this dish your own!

FAQ

Q: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs are a great option for this Sour Cream and Onion Chicken recipe. They tend to be more flavorful and stay even more moist than chicken breasts. Just be sure to adjust the cooking time accordingly.

Q: Can I make this dish ahead of time?

A: Yes, you can! You can assemble the Sour Cream and Onion Chicken ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to add a few extra minutes to the cooking time.

Q: Can I freeze this dish?

A: While you can freeze the cooked Sour Cream and Onion Chicken, I don’t recommend freezing it before baking. The sour cream sauce may separate and become watery when thawed. I learned that mistake the hard way. If you are looking for a dish to freeze, I would not recommend this one.

Q: What if my sour cream sauce is too thick?

A: You know what I do when my Sour Cream and Onion Chicken sauce is too thick? I simply add a tablespoon or two of milk or chicken broth to thin it out. You can also add a squeeze of lemon juice for a bit of tang.

Q: What if my chicken is dry?

A: Nobody likes dry chicken! To prevent dry chicken, make sure you don’t overcook it. Use a meat thermometer to ensure that the internal temperature reaches 165°F (74°C), but don’t go over that. You can also try brining the chicken before cooking it to help it retain moisture.

Q: Can I add vegetables to this dish?

A: Absolutely! Adding vegetables is a great way to make this Sour Cream and Onion Chicken even more nutritious and delicious. I like to add sliced onions, bell peppers, or mushrooms to the baking dish before adding the chicken and sauce.

Q: Can I use low-fat sour cream?

A: Yes, you can use low-fat sour cream in this easy sour cream chicken recipe, but keep in mind that it may not be as creamy as full-fat sour cream. My family and I do not notice a huge difference, so if you want to cut back on calories, you definitely can.

I hope these FAQs have been helpful! If you have any other questions about this Sour Cream and Onion Chicken, feel free to ask in the comments below. I’m always happy to help! Don’t forget you can also look here at this recipe for Potato Chip Chicken Recipe with Sour Cream & Onion | WearyChef too!

My Final Thoughts on This Sour Cream and Onion Chicken

Well, friends, we’ve reached the end of our Sour Cream and Onion Chicken journey together. I truly hope you’ve enjoyed learning about this simple yet incredibly delicious dish.

This recipe holds a special place in my heart because it’s a reminder that good food doesn’t have to be complicated or time-consuming. It’s a recipe that I can always count on to bring a smile to my family’s faces, even on the busiest of weeknights. I also love how you can use the base of this recipe to make this recipe for French Onion Chicken Casserole – Plain Chicken.

My Sour Cream and Onion Chicken Pro Tips:

Don’t overcook the chicken! Use a meat thermometer to ensure it reaches 165°F (74°C) and remove it from the oven immediately.
Experiment with different herbs and spices. Try adding a pinch of paprika, dried thyme, or a dash of hot sauce for a kick.
Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute and prevent it from drying out.

Here are a few Sour Cream and Onion Chicken variations I’ve tried with my family:

Spicy Sour Cream and Onion Chicken: Add a pinch of cayenne pepper or a dash of hot sauce to the sour cream sauce.
Cheesy Sour Cream and Onion Chicken: Add a layer of shredded mozzarella or provolone cheese on top of the chicken before baking.
Veggie-Loaded Sour Cream and Onion Chicken: Add sliced onions, bell peppers, and mushrooms to the baking dish before adding the chicken and sauce.

My kids love the cheesy version, while my husband prefers the spicy version. I personally love the classic Sour Cream and Onion Chicken just the way it is.

I encourage you to make this Sour Cream and Onion Chicken your own. Don’t be afraid to experiment with different ingredients and flavors to create a dish that your family will love. I hope you enjoy this sour cream onion chicken recipe!

My hope is that this recipe becomes a staple in your kitchen, a go-to dish that you can rely on whenever you need a quick, easy, and delicious meal. Remember, cooking should be fun and enjoyable, not stressful. If you love this easy, creamy onion chicken, you’ll love my recipe for Parmesan Mushroom Chicken Soup!

So, go ahead, grab your ingredients, and give this Sour Cream and Onion Chicken a try. I have no doubt that it will become a new family favorite. Happy cooking, friends!

Sour Cream and Onion Chicken

Print Recipe

This Sour Cream and Onion Chicken is a flavorful and easy weeknight dinner. The creamy sour cream sauce combined with onion soup mix creates a delicious crust that keeps the chicken moist and tender.

Author: Liliana
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts
1 packet (1 ounce) dry onion soup mix
1 cup sour cream
2 tablespoons butter, melted
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, combine the dry onion soup mix and sour cream.
Season chicken breasts with salt and pepper.
Spread the sour cream mixture evenly over each chicken breast.
Place chicken in a baking dish and drizzle with melted butter.
Bake for 30-35 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving.

Notes

Serve over rice, mashed potatoes, or with a side of steamed vegetables for a complete meal. For extra flavor, sprinkle some fresh parsley on top before serving.