Introduction

This Sour Cream and Onion Chicken recipe is a comforting, flavorful dinner that’s easy to prepare. Tender chicken breasts are topped with a creamy sour cream mixture and a crispy Parmesan-panko crust, baked to golden perfection. It’s a great dish for busy weeknights or a simple family meal.

The image shows a white plate with a gold decorative edge holding four pieces of golden-brown, crispy chicken cutlets arranged in a diagonal line from front to back. Each cutlet has a crunchy, browned crust with visible herbs mixed in. The chicken pieces are topped with a light creamy sauce that has sautéed translucent onions, scattered with fresh chopped green parsley. The sauce pools around the base of the chicken, partially covering the plate and adding a smooth, rich texture contrast. The plate is placed on a dark wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup sour cream
1 packet (1 oz) onion soup mix
1/2 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: In a medium bowl, combine the sour cream and onion soup mix. Mix well until fully blended.
Step 3: Season the chicken breasts with salt and pepper on both sides.
Step 4: Spread the sour cream mixture evenly over each chicken breast, ensuring they are well-coated.
Step 5: In another bowl, combine the Parmesan cheese and panko breadcrumbs.
Step 6: Press the Parmesan-breadcrumb mixture onto the top of each sour cream-coated chicken breast, creating a crust.
Step 7: Drizzle the tops of the coated chicken breasts with olive oil for added crispiness.
Step 8: Place the coated chicken breasts into the prepared baking dish.
Step 9: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
Step 10: Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
Step 11: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

Substitute the panko breadcrumbs with crushed cornflakes for a gluten-free option.
For extra flavor, marinate the chicken in buttermilk for a few hours before starting the recipe.
This dish pairs beautifully with roasted vegetables or a fresh green salad.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the crispy crust texture as much as possible.

How to Serve

Four pieces of golden brown breaded chicken are arranged in a row on a white plate with a delicate gold pattern along the rim. Each piece is topped with a creamy white sauce and garnished with finely chopped green herbs and translucent sautéed onion slices. The sauce pools slightly around the chicken, creating a smooth base on the plate. The chicken has a crispy, textured crust, contrasting with the soft sauce and herbs scattered over and around it. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, thaw completely before starting the recipe.

What can I use instead of onion soup mix?

You can substitute with a homemade mix of onion powder, garlic powder, dried parsley, and a little beef or vegetable bouillon powder to mimic the flavor.

How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the crust is golden brown.

Can I prepare this dish ahead of time?

Yes, you can assemble the chicken with the sour cream mixture and breadcrumb crust, then refrigerate for a few hours before baking. Just add a few extra minutes to the baking time if cooking cold.

Is there a vegetarian option for this recipe?

While this recipe is designed for chicken, you can try substituting firm tofu or large portobello mushrooms coated similarly for a vegetarian version.