Sour Cream and Onion Chicken a creamy, tangy, and savory chicken dish that combines the rich flavors of sour cream and onion for a simple yet delicious weeknight dinner.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to prepare yet full of bold flavors. The creamy sour cream perfectly balances the savory onion soup mix, creating a luscious sauce that keeps the chicken juicy and tender. It’s a great go-to meal when I want something comforting but quick to make. Plus, it requires minimal ingredients, making it perfect for busy evenings or when I want to keep dinner simple without sacrificing taste.
Ingredients
4 boneless, skinless chicken breasts
1 cup sour cream
1 packet (about 1 oz) dry onion soup mix
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
Season the chicken breasts lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
In a bowl, mix the sour cream and dry onion soup mix until well combined.
Place the seared chicken breasts in a baking dish and spread the sour cream and onion mixture evenly over each piece.
Bake uncovered for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
Garnish with chopped fresh parsley if desired before serving.
Servings and timing
This recipe serves 4 people.
Prep time is about 10 minutes, cooking time is around 30 minutes, making the total time approximately 40 minutes.
Variations
I like to switch things up sometimes by adding a little shredded cheddar cheese on top during the last 5 minutes of baking for a cheesy twist. Another variation I enjoy is tossing in some sliced mushrooms into the sour cream mixture for extra texture and flavor. For a healthier version, I sometimes substitute Greek yogurt for sour cream to cut down on fat while keeping that creamy consistency.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 15 minutes to keep the chicken moist and the sauce creamy. Alternatively, I reheat portions in the microwave, but I find the oven method keeps the texture better.
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FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work great in this recipe and will add a bit more flavor and juiciness. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
Is there a substitute for dry onion soup mix?
Yes, you can make your own blend using dried onion flakes, onion powder, garlic powder, parsley, and a pinch of salt and pepper. This lets me control the ingredients and reduce sodium.
Can I prepare this dish in advance?
I often prepare the chicken and sour cream mixture ahead of time, store them separately, and assemble everything before baking. This saves time on busy days.
What side dishes go well with this chicken?
I like pairing this dish with mashed potatoes, steamed green beans, or a simple rice pilaf. The creamy sauce complements these sides perfectly.
Is this recipe gluten-free?
It depends on the onion soup mix brand, as some may contain gluten. Look for a gluten-free onion soup mix or make your own to keep it gluten-free.
Conclusion
This Sour Cream and Onion Chicken has become one of my favorite easy dinners because it delivers comforting flavors with minimal effort. The creamy sauce and tender chicken make it a satisfying meal any night of the week. Whether I’m cooking for family or just myself, it’s a recipe I return to again and again for its simplicity and deliciousness.
📖 Recipe:
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Sour Cream and Onion Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A creamy, tangy, and savory chicken dish combining sour cream and onion flavors for a simple yet delicious weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts
1 cup sour cream
1 packet (about 1 oz) dry onion soup mix
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts lightly with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
- In a bowl, mix the sour cream and dry onion soup mix until well combined.
- Place the seared chicken breasts in a baking dish and spread the sour cream and onion mixture evenly over each piece.
- Bake uncovered for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Garnish with chopped fresh parsley if desired before serving.
Notes
For a cheesy twist, add shredded cheddar cheese on top during the last 5 minutes of baking.
Try adding sliced mushrooms to the sour cream mixture for extra texture and flavor.
Substitute Greek yogurt for sour cream for a healthier, lower-fat version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in the oven at 350°F (175°C) for about 15 minutes to keep chicken moist.
Dry onion soup mix can be homemade using dried onion flakes, onion powder, garlic powder, parsley, salt, and pepper.
Chicken thighs can be used instead of breasts; adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 110mg
