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
