Sour Cream and Onion Chicken Bake Recipe

Introduction

This Sour Cream and Onion Chicken recipe combines tender chicken breasts with a creamy, flavorful sauce enriched by onion soup mix and Parmesan cheese. It’s an easy, comforting dish perfect for weeknight dinners or casual gatherings.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 cup sour cream
• 1 packet (1 ounce) onion soup mix
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• ½ cup chicken broth
• ½ cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, smoked paprika (if using), and black pepper.
3. Step 3: Heat olive oil in a large, oven-safe skillet over medium-high heat.
4. Step 4: Add the chicken breasts and sear for about 3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
5. Step 5: In the same skillet, add the sliced onions and sauté for 3-4 minutes until they are softened and slightly caramelized.
6. Step 6: Stir in the chicken broth, scraping up any browned bits from the bottom of the pan.
7. Step 7: Reduce the heat to low and stir in the sour cream and onion soup mix until fully combined.
8. Step 8: Return the chicken breasts to the skillet, spooning some of the sauce over the top.
9. Step 9: Sprinkle Parmesan cheese evenly over the chicken and sauce.
10. Step 10: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
11. Step 11: Remove the skillet from the oven and let the chicken rest for 5 minutes.
12. Step 12: Garnish with fresh parsley before serving.
13. Step 13: Serve hot with sides like mashed potatoes, rice, or steamed vegetables.

Tips & Variations

• For extra flavor, marinate the chicken in garlic powder and paprika for 30 minutes before cooking.
• If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before adding the Parmesan and baking.
• Try adding mushrooms or bell peppers when sautéing the onions for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to prevent the sour cream sauce from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well in this recipe and may stay juicier. Adjust the baking time slightly until the internal temperature reaches 165°F (74°C).

Is there a dairy-free alternative for sour cream?

You can substitute sour cream with a dairy-free yogurt or cashew cream to keep the dish creamy while accommodating dietary needs.

Sour Cream and Onion Chicken Bake Recipe

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★★★★★

4.6 from 58 reviews

This Sour Cream and Onion Chicken recipe features juicy, seared chicken breasts baked in a creamy and flavorful sour cream and onion sauce, topped with Parmesan cheese and fresh parsley. Perfect for an easy weeknight dinner, this dish combines simple ingredients to create a rich and comforting meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Sauce and Toppings

• 1 cup sour cream
• 1 packet (1 ounce) onion soup mix
• 1 medium yellow onion, thinly sliced
• ½ cup chicken broth
• ½ cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the chicken is ready for baking.
2. Season Chicken: Pat the chicken breasts dry with paper towels to help the seasonings adhere better. Season both sides with garlic powder, smoked paprika if using, and black pepper evenly.
3. Sear Chicken: Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add chicken breasts and sear each side for about 3 minutes until golden brown. This step locks in flavor and helps build a nice crust. Remove chicken from the skillet and set aside.
4. Sauté Onions: In the same skillet, add the thinly sliced onions and sauté for 3-4 minutes until softened and slightly caramelized, enhancing their natural sweetness.
5. Deglaze Pan: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet; this adds depth to the sauce.
6. Make Sauce: Reduce heat to low and stir in the sour cream and onion soup mix until smooth and well combined. This forms a rich and creamy sauce for the chicken.
7. Return Chicken to Skillet: Place the seared chicken breasts back into the skillet, spooning some of the sauce over them to coat.
8. Add Cheese: Sprinkle shredded Parmesan cheese evenly over the chicken and sauce, which will melt during baking for added flavor.
9. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken’s internal temperature reaches 165°F (74°C), ensuring it is fully cooked.
10. Rest Chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes; this helps juices redistribute for a moist texture.
11. Garnish and Serve: Sprinkle chopped fresh parsley over the chicken for a fresh, herbal note. Serve hot with sides like mashed potatoes, rice, or steamed vegetables.

Notes

• You can substitute sour cream with Greek yogurt for a tangier, lower-fat option.
• Use an oven-safe skillet like cast iron or stainless steel to make the transition from stovetop to oven seamless.
• Ensure chicken breasts are similar thickness for even cooking; you can pound them slightly if needed.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
• Smoked paprika is optional but adds a subtle smoky depth to the dish; you can omit it if preferred.

Keywords: Sour Cream and Onion Chicken, creamy chicken recipe, baked chicken breasts, easy chicken dinner, Parmesan chicken