Easy Baked Sour Cream and Onion Chicken Recipe
Easy Baked Sour Cream and Onion Chicken is a family favorite that’s crispy on the outside and tender on the inside. After making this many times, I’ve discovered the trick to a perfect golden crust. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner and Easy Italian Grinder Salad Sandwich Recipe for Quick Lunch.
Why This Easy Baked Sour Cream and Onion Chicken Recipe Is Pure Comfort
- Crispy golden chicken skin
- Creamy, tangy sour cream sauce
- Better than takeout taste
- 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, finely chopped
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken breasts: Thinly slice thicker breasts horizontally to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time chopping onions → See on Amazon
- Baking sheet — Ensures even cooking and easy cleanup → See on Amazon
How to Make Easy Baked Sour Cream and Onion Chicken Recipe
- Prepare chicken: Season chicken with salt, pepper, paprika, garlic powder, and onion powder. Coat in sour cream, then press into panko and Parmesan mixture.
- Bake: Place chicken on a greased baking sheet. Bake at 425°F (220°C) for 20-25 minutes or until golden and cooked through.
- 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 to ensure even cooking and crispy skin.
- Pro tip: For extra crispiness, broil the chicken for 2-3 minutes after baking.
- Pro tip: Make ahead: Prepare chicken, refrigerate, then bake when ready.
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 chicken up to 1 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 and reheat.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add 1/2 teaspoon cayenne pepper to the seasoning mix.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: Prepare chicken, refrigerate, then bake when ready.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If chicken is not crispy, broil for 2-3 minutes after baking.
Want to level up this recipe?
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, finely chopped
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare chicken: Season chicken with salt, pepper, paprika, garlic powder, and onion powder. Coat in sour cream, then press into panko and Parmesan mixture.
- Bake: Place chicken on a greased baking sheet. Bake at 425°F (220°C) for 20-25 minutes or until golden and cooked through.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a spicy version, add 1/2 teaspoon cayenne pepper to the seasoning mix.
- Best substitution: Substitute Greek yogurt for sour cream for a lighter version.
- Make-ahead: Prepare chicken, refrigerate, then bake when ready.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If chicken is not crispy, broil for 2-3 minutes after baking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw and reheat.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare chicken up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 370
- Protein: 35g
- Fat: 18g
- Carbs: 12g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 110mg
- 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 chicken, refrigerate, then bake when ready.
Don't overcrowd the baking sheet and broil for 2-3 minutes after baking.
Yes, freeze cooked chicken for up to 2 months. Thaw and reheat.
Yes, cook at 375°F (190°C) for 15-20 minutes or until cooked through.
Yes, use gluten-free panko breadcrumbs.
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!
