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 many times, I discovered the trick to a perfect crust is to let the chicken sit in the sour cream mixture before baking. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy High Protein Turkey Meatballs Meal Prep Recipe and Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt.
Why This Easy Baked Sour Cream and Onion Chicken Recipe Is Pure Comfort
- Crispy golden crust
- Juicy and tender chicken
- Better than takeout
- Ready in 20 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.
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 small onion, finely chopped
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- Paprika
- Garlic powder
- Salt and pepper
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken breasts: Thinly slice large breasts horizontally to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Panko Breadcrumbs — Provides a crispy crust → See on Amazon
- Garlic Powder — Adds depth of flavor → See on Amazon
How to Make Easy Baked Sour Cream and Onion Chicken Recipe
- Prepare the chicken: Season chicken breasts with salt and pepper. In a shallow dish, mix sour cream, chopped onion, paprika, and garlic powder. Add chicken, coat well, and let sit for 10 minutes.
- Coat the chicken: Place breadcrumbs in a separate shallow dish. Remove chicken from sour cream mixture, allowing excess to drip off. Coat chicken in breadcrumbs, pressing gently to adhere. Place on a baking sheet lined with parchment paper.
- Bake: Bake at 425°F (220°C) for 20-25 minutes or until golden and cooked through. Broil for the last 2-3 minutes for extra crispiness.
- 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 baking sheet. Bake in batches if needed to ensure even cooking and crispiness.
- Time-saving tip: Prepare the sour cream mixture and coat the chicken up to a day ahead. Store in the fridge until ready to bake.
- Nutrition tip: Use low-fat sour cream to reduce calories and fat.
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 sour cream mixture and coat 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 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Cover with a damp paper towel to prevent drying out.
Recipe Notes
- Chef tip: For a spicy version, add 1/2 tsp cayenne pepper to the sour cream mixture.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: Prepare the sour cream mixture and coat the chicken up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the chicken is not crispy, broil for an additional 2-3 minutes. Watch closely to prevent burning.
Want to level up this recipe?
Baking Sheet — Ensures even cooking and easy cleanup → 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, finely chopped
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
Seasonings
- Paprika
- Garlic powder
- Salt and pepper
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the chicken: Season chicken breasts with salt and pepper. In a shallow dish, mix sour cream, chopped onion, paprika, and garlic powder. Add chicken, coat well, and let sit for 10 minutes.
- Coat the chicken: Place breadcrumbs in a separate shallow dish. Remove chicken from sour cream mixture, allowing excess to drip off. Coat chicken in breadcrumbs, pressing gently to adhere. Place on a baking sheet lined with parchment paper.
- Bake: Bake at 425°F (220°C) for 20-25 minutes or until golden and cooked through. Broil for the last 2-3 minutes for extra crispiness.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a spicy version, add 1/2 tsp cayenne pepper to the sour cream mixture.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: Prepare the sour cream mixture and coat the chicken up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the chicken is not crispy, broil for an additional 2-3 minutes. Watch closely to prevent burning.
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 2-3 minutes or until heated through. Cover with a damp paper towel to prevent drying out.
- Make ahead: Prepare the sour cream mixture and coat the chicken up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 430
- Protein: 45g
- Fat: 18g
- Carbs: 17g
- Fiber: 1g
- Sugar: 2g
- Sodium: 650mg
- Cholesterol: 125mg
- Sat. Fat: 7g
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 sour cream mixture and coat the chicken up to a day ahead. Store in the fridge until ready to bake.
Ensure the chicken is not overcrowded on the baking sheet. Bake in batches if needed. Also, broil for an additional 2-3 minutes for extra crispiness.
Yes, Greek yogurt can be substituted for a lighter version. The flavor will be slightly different but still delicious.
Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Alternatively, reheat in the microwave for 2-3 minutes. Cover with a damp paper towel to prevent drying out.
Serve with mashed potatoes, rice, or a side salad for a complete meal.
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!
