Sour Cream and Onion Chicken Recipe
This Sour Cream and Onion Chicken recipe features tender boneless, skinless chicken breasts coated with a creamy sour cream and onion soup mixture, topped with a crispy Parmesan and panko breadcrumb crust, and baked to golden perfection. It’s an easy yet flavorful baked chicken dish perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 packet (1 oz) onion soup mix
- Salt and pepper to taste
Topping
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking and ensure easy cleanup.
- Mix Sour Cream and Onion Soup: In a medium bowl, combine the sour cream and onion soup mix thoroughly until well blended, creating a flavorful coating for the chicken.
- Season Chicken: Pat dry the chicken breasts, then season both sides with salt and pepper to taste for well-rounded flavor.
- Coat Chicken with Sour Cream Mixture: Spread the sour cream and onion mixture evenly over the top of each chicken breast, making sure they are fully coated for maximum flavor and moisture.
- Prepare Parmesan Breadcrumb Topping: In a separate bowl, mix together the grated Parmesan cheese and panko breadcrumbs until combined to form a crunchy topping.
- Apply Crust: Press the Parmesan and panko mixture firmly onto the top of each sour cream-coated chicken breast, creating a crispy crust layer.
- Add Olive Oil: Drizzle the olive oil over the breadcrumb crust to help it brown and crisp up beautifully during baking.
- Bake the Chicken: Place the coated chicken breasts in the prepared baking dish and bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the crust is golden brown.
- Rest and Garnish: Remove the chicken from the oven and let it rest for a few minutes to retain juices. Garnish with chopped fresh parsley, if desired, before serving warm.
Notes
- This dish pairs wonderfully with roasted vegetables or a fresh green salad for a balanced meal.
- To make this recipe gluten-free, substitute the panko breadcrumbs with crushed cornflakes.
- For added flavor and tenderness, marinate the chicken breasts in buttermilk for a few hours prior to preparing the recipe.
Keywords: sour cream chicken, onion soup recipe, easy chicken dinner, baked chicken, Parmesan crust, quick weeknight meal
