Easy Baked Sour Cream and Onion Chicken Recipe
Easy Baked Sour Cream Onion Chicken — After making this recipe dozens of times, I’ve discovered the trick to getting that perfect crispy, golden crust. This better-than-takeout chicken is a family favorite and perfect for busy weeknights. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry Recipe and Slow Cooker Cajun Butter Chicken with Creamy Sauce.
Why This Easy Baked Sour Cream and Onion Chicken Recipe Is Pure Comfort
- Easy to make with simple ingredients
- Crispy, golden crust with a tender, juicy interior
- Packed with flavor from sour cream and onion seasoning
- Better than takeout and perfect for meal prepping
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.
- Boneless, skinless chicken breasts
- Sour cream
- Onion soup mix
- Panko breadcrumbs
- Eggs
- Vegetable oil
- Onion soup mix
- Salt
- Pepper
- Garlic powder
- Optional: Green onions
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Panko Breadcrumbs — Gives the chicken that perfect crispy crust → See on Amazon
- Onion Soup Mix — Adds a rich, savory flavor to the chicken → See on Amazon
How to Make Easy Baked Sour Cream and Onion Chicken Recipe
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a shallow dish, mix together the panko breadcrumbs, onion soup mix, salt, pepper, and garlic powder.
- Step 3: In another shallow dish, beat the eggs.
- Step 4: Dip each chicken breast into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Step 5: Place the coated chicken breasts on the prepared baking sheet and drizzle with vegetable oil.
- Step 6: Bake for 20-25 minutes or until the chicken is golden brown and cooked through.
- Step 7: Let the chicken rest for 5 minutes before serving. Garnish with green onions and lemon wedges if desired.
Cook's Tips for Perfect Easy Baked Sour Cream and Onion Chicken Recipe
- Common mistake and fix: The #1 reason this recipe fails is using too much or too little coating. To prevent this, make sure each chicken breast is evenly coated with the breadcrumb mixture, but don't overload it.
- Pro tip: For extra crispy chicken, you can also bake it at 425°F (220°C) for 15-20 minutes, then flip it and bake for another 5-10 minutes.
- Pro tip: To make this recipe even faster, you can use a food processor to combine the breadcrumbs and seasonings.
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 in the fridge for up to 3 days. Make-ahead tip: You can prepare the chicken ahead of time by coating it with the breadcrumb mixture and storing it in the fridge for up to 24 hours.
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 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Be careful not to overheat and make the chicken rubbery.
Recipe Notes
- Chef tip: For a spicy version, add some cayenne pepper or hot sauce to the breadcrumb mixture.
- Best substitution: You can substitute the onion soup mix with a mix of dried onions, garlic powder, and your preferred seasoning salt.
- Make-ahead: This recipe is perfect for meal prepping. Cook the chicken ahead of time and store it in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your chicken is not cooking through, you can cover the baking sheet loosely with foil and continue baking for another 5-10 minutes.
Want to level up this recipe?
Food Processor — Saves time and ensures even coating for the chicken → Check price on Amazon
Easy Baked Sour Cream and Onion Chicken Recipe
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Sour cream
- Onion soup mix
- Panko breadcrumbs
- Eggs
- Vegetable oil
Seasonings
- Onion soup mix
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Green onions
- Lemon wedges
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a shallow dish, mix together the panko breadcrumbs, onion soup mix, salt, pepper, and garlic powder.
- Step 3: In another shallow dish, beat the eggs.
- Step 4: Dip each chicken breast into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Step 5: Place the coated chicken breasts on the prepared baking sheet and drizzle with vegetable oil.
- Step 6: Bake for 20-25 minutes or until the chicken is golden brown and cooked through.
- Step 7: Let the chicken rest for 5 minutes before serving. Garnish with green onions and lemon wedges if desired.
Notes
- Chef tip: For a spicy version, add some cayenne pepper or hot sauce to the breadcrumb mixture.
- Best substitution: You can substitute the onion soup mix with a mix of dried onions, garlic powder, and your preferred seasoning salt.
- Make-ahead: This recipe is perfect for meal prepping. Cook the chicken ahead of time and store it in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your chicken is not cooking through, you can cover the baking sheet loosely with foil and continue baking for another 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge 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 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Be careful not to overheat and make the chicken rubbery.
- Make ahead: You can prepare the chicken ahead of time by coating it with the breadcrumb mixture and storing it in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 15g
- Carbs: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sour Cream and Onion Chicken Recipe FAQs
Yes, you can prepare the chicken ahead of time by coating it with the breadcrumb mixture and storing it in the fridge for up to 24 hours. Then, simply bake it when you're ready to serve.
The #1 reason this recipe fails is overcooking the chicken. To prevent this, make sure to check the internal temperature with a meat thermometer. It should read 165°F (74°C).
Yes, you can cook this chicken in the air fryer at 400°F (200°C) for 15-20 minutes, flipping halfway through.
This chicken pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Yes, you can use chicken thighs for this recipe. They may take a few minutes longer to cook, so make sure to check the internal temperature with a meat thermometer.
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!
