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Sour Cream and Onion Chicken

Sour Cream and Onion Chicken is baked until juicy and golden, with tender breasts smothered in a creamy sour cream and onion soup sauce. Topped with melted mozzarella for a comforting, weeknight-ready dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before assembling.
sour cream
  • 1 cup sour cream
onion soup mix
  • 1 packet onion soup mix
garlic powder
  • 1 tsp garlic powder
paprika
  • 0.5 tsp paprika
black pepper
  • 0.5 tsp black pepper
shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese Sprinkle on top before the uncovered bake.
chopped parsley
  • 2 tbsp chopped parsley
cooking spray
  • 1 cooking spray Lightly grease the baking dish.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat oven to 375°F (190°C). Set up a rack in the middle so the chicken bakes evenly.
  2. Lightly grease a 9×13-inch baking dish with cooking spray. Coat the bottom so the sauce doesn’t stick.
Assemble the chicken
  1. Pat the chicken breasts dry and place them in the baking dish. Arrange them in a single layer for consistent cooking.
  2. In a bowl, mix sour cream, onion soup mix, garlic powder, paprika, and black pepper. Stir until the mixture is smooth and evenly combined.
  3. Spread the sour cream mixture evenly over the chicken. Make sure each breast is coated with a thick layer.
Bake
  1. Cover with foil and bake for 30 minutes at 375°F (190°C). Bake until the chicken looks set around the edges.
  2. Remove foil and sprinkle mozzarella cheese over the chicken. Spread it across the tops so it melts evenly.
  3. Bake uncovered for 15–20 minutes at 375°F (190°C) until the chicken reaches 165°F (74°C). Look for bubbling sauce and lightly golden cheese.
Rest, garnish, and serve
  1. Let the chicken rest for 5 minutes. The juices will redistribute so the breasts stay tender.
  2. Garnish with chopped parsley and serve. Plate with mashed potatoes, rice, or roasted vegetables.

Notes

For the best texture, avoid overbaking past 165°F (74°C), since the mozzarella can dry out. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the oven at 300°F (150°C) until warmed through. Freezing is not recommended because the sour cream sauce can separate when thawed. If you want a lighter option, use low-fat sour cream (the sauce will be slightly thinner but still creamy).