Sour Cream and Onion Chicken is the ultimate comfort food—rich, tangy, creamy, and packed with flavor. It features tender chicken baked in a savory sauce made from sour cream and onion seasonings, creating a melt-in-your-mouth experience that reminds me of my favorite sour cream and onion chips, but in a hearty, satisfying meal.
Why You’ll Love This Recipe
I love how easy and low-effort this dish is. It’s a one-dish wonder that uses simple ingredients but delivers big, bold flavor. The sour cream keeps the chicken incredibly moist, while the onion mix adds depth and that nostalgic taste I can’t get enough of. It’s perfect for busy nights or when I just want something warm and comforting on the table fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Sour cream
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Onion soup mix or onion powder + dried minced onion
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Garlic powder
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Salt and pepper
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Olive oil or butter (for greasing or searing)
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Fresh parsley (optional, for garnish)
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil or butter.
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I season the chicken with garlic powder, salt, and pepper.
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In a bowl, I combine sour cream with onion soup mix (or a blend of onion powder and dried minced onion) to make the flavorful sauce.
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I spread a layer of the sauce in the bottom of the baking dish, then lay the chicken pieces on top.
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I spoon the remaining sauce over the chicken, covering it completely.
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I bake uncovered for 30–40 minutes, depending on the thickness of the chicken, until it’s fully cooked and the sauce is bubbling.
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I garnish with fresh parsley before serving for a pop of color and freshness.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 30–40 minutes to bake, making it ready in about 45 minutes total.
Variations
Sometimes I mix shredded cheese like mozzarella or cheddar into the sour cream for a richer sauce. If I want a bit of crunch, I crush sour cream and onion chips on top before baking. For extra flavor, I add sautéed mushrooms or spinach to the baking dish. I also like switching it up with Greek yogurt instead of sour cream for a slightly tangier version.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or chicken broth to loosen the sauce, then warm it gently in the oven or microwave. The sauce stays creamy and the chicken stays moist when reheated this way.
FAQs
Can I use bone-in chicken?
Yes, I just adjust the cooking time—bone-in pieces usually take 10–15 minutes longer. I make sure the internal temperature reaches 165°F (74°C).
Can I make this ahead of time?
Absolutely. I prepare the chicken and sauce in the baking dish, cover it, and store it in the fridge. When I’m ready to cook, I bake it as directed—just add a few extra minutes if it’s going straight from the fridge to the oven.
What can I serve with Sour Cream and Onion Chicken?
I usually serve it with mashed potatoes, rice, or egg noodles to soak up the sauce. A side of steamed broccoli or green beans makes it a complete meal.
Can I make this in a slow cooker?
Yes! I layer everything in the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and cooked through.
Is there a dairy-free version?
I’ve tried using dairy-free sour cream alternatives and they work pretty well, though the flavor and texture are a little different. I just make sure to adjust seasoning as needed.
Conclusion
Sour Cream and Onion Chicken is a simple, flavorful, and ultra-comforting dish I always come back to. It’s quick to prep, easy to customize, and packed with creamy, savory goodness. Whether I’m cooking for the family or just craving something cozy, this recipe never lets me down.
