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Sour Cream And Onion Chicken

Sour cream and onion chicken is a make-ahead bake where caramelized onions sink into a rich sour cream sauce. Chicken breasts cook low and slow at 375°F until tender and the sauce turns bubbly and creamy.
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Prep Time 55 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken breasts
Sauce
  • 1 cup sour cream
  • 1 packet onion soup mix
  • 1 cup chicken broth
  • 2 tbsp butter
Toppings
  • 1 large onion, thinly sliced
  • 1 Fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and caramelize
  1. Preheat the oven to 375°F to heat fully before baking. Set up a baking dish so the chicken can go straight in after topping.
  2. Melt the butter over medium heat, then add the thinly sliced onion and cook until caramelized, about 15 minutes. Stir occasionally until the onions turn golden and soft.
Mix sauce and assemble
  1. Whisk the sour cream, onion soup mix, and chicken broth together until smooth. The mixture should look creamy with no dry packet lumps.
  2. Place the chicken breasts in a baking dish and top with the caramelized onions and the sour cream mixture. Make sure each breast gets sauce and onion coverage.
Bake and finish
  1. Bake at 375°F for 30-35 minutes, until the chicken is cooked through and the sauce is bubbly. Look for bubbling around the edges and clear juices when pierced.
  2. Rest the baked chicken briefly, then garnish with fresh chives before serving. The chives add a fresh green pop on top of the creamy sauce.

Notes

Pro tip: assemble the dish the night before, cover, and refrigerate so all you do is bake it fresh at 375°F. Refrigerate leftovers for up to 3 days in a sealed container; freeze is not recommended for the best creamy texture. For a lighter option, use reduced-fat sour cream and swap in low-sodium chicken broth to keep the flavor while cutting calories.