Description
This Sour Cream and Onion Chicken recipe features tender, juicy chicken breasts smothered in a creamy, flavorful sauce made from sour cream and dry onion soup mix. Seared to a golden brown and baked to perfection, it’s an easy and comforting dish perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
Sauce
- 1 cup sour cream
- 1 packet (about 1 oz) dry onion soup mix
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it is hot and ready when the chicken is prepared.
- Season Chicken: Season the chicken breasts lightly with salt and pepper on both sides, preparing them for searing.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown to lock in juices.
- Prepare Sauce: In a bowl, mix the sour cream and dry onion soup mix until well combined, creating a creamy, flavorful topping for the chicken.
- Assemble Dish: Place the seared chicken breasts in a baking dish, then spread the sour cream and onion mixture evenly over each piece.
- Bake: Bake uncovered for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce is bubbly and slightly browned.
- Garnish and Serve: Garnish with chopped fresh parsley if desired before serving to add a fresh, vibrant touch.
Notes
- You can substitute Greek yogurt for sour cream for a tangier flavor and lighter sauce.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- For extra crispy edges, broil the chicken for 1-2 minutes after baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
