Crackerjack Crispy OvenBaked Sour Cream Onion Chicken

Oven Sour Cream Chicken

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Preparation time:15 Mins

Cooking time:35 Mins

Servings:4 servings

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup full-fat sour cream
• 1/4 cup mayonnaise
• 1 packet (approx. 1 oz) dry onion soup mix
• 1/2 cup Panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon dried chives or parsley (optional)
• Black pepper to taste
• Cooking spray or olive oil

Instructions:

• Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with spray or oil.
• If desired, gently pound the chicken breasts between plastic wrap to an even thickness of about 3/4 inch using a rolling pin or meat mallet.
• In the first medium bowl, whisk together the sour cream and mayonnaise until smooth to create the wet binder.
• In the second medium bowl, thoroughly combine the dry onion soup mix, Panko breadcrumbs, grated Parmesan, garlic powder, chives/parsley, and black pepper.
• Dip each chicken piece completely into the sour cream mixture, allowing excess to drip off slightly. Immediately press both sides of the chicken firmly into the dry breadcrumb mixture until fully coated.
• Place the coated chicken pieces in the prepared baking dish without overcrowding.
• Bake for 30–35 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C) and the crust is deeply golden brown.
• Remove from the oven and let the chicken rest for 5 minutes before slicing or serving.

Nutrition Facts

Calories:2567 kcal

Protein:32.7 g

Fat:36.6 g

Carbs:93.5 g

Fiber:19.3 g

Sugar:0.0 g

Sodium:2899 mg

Recipe Info

Category:Main Course

Cuisine:American

The Unbeatable Comfort of Crackerjack Crispy Chicken

Forget those fiddly, overly complicated chicken recipes you dread making mid-week. We are diving headfirst into a dish that marries the creamy, tangy richness of proper sour cream with the utterly addictive savoury punch of classic onion soup seasoning. This isn’t just dinner; it’s a warm, welcoming hug in culinary form. We’re talking about Sour Cream and Onion Chicken , engineered for maximum flavour impact with minimal fuss. This recipe, affectionately dubbed "Crackerjack Crispy: Oven-Baked Sour Cream & Onion Chicken," transforms humble chicken breasts into a golden, flavour-packed centrepiece. It’s simple enough for a complete beginner but boasts a depth of flavour that will impress even the most seasoned cook.

Why This Sour Cream and Onion Chicken is Your New Weeknight Hero

In the arena of quick, satisfying meals, this Sour Cream and Onion Chicken Recipe stands head and shoulders above the rest. It delivers that nostalgic, craveable taste we usually only get from a bag of crisps, translating it perfectly onto tender white meat. It’s truly an Easy Chicken Dinner that doesn't rely on deep-frying to achieve texture. We harness the power of the oven—and a few key crunchy components—to create that desirable exterior crust while locking in sublime moisture within. If you are looking for a reliable, family-pleasing, bona fide Comfort Food Chicken Recipe , look no further; this is it.

Unpacking the Magic: Flavour Profile Explained

The secret sauce (or binder, in this case) is a combination of full-fat sour cream and a touch of mayonnaise. The sour cream provides that essential, gentle acidity and creamy mouthfeel that balances the saltiness of the dried onion soup mix. The mayonnaise adds just enough fat and stability to ensure the crust adheres beautifully during baking. When combined with Panko breadcrumbs and a hint of sharp Parmesan, you end up with a crust that crisps beautifully, offering a textural contrast to the juicy interior. It hits all the right notes: salty, savoury, slightly tangy, and deeply satisfying.

Accessible Grub: Perfecting the Chicken for All Skill Levels

The beauty of this dish lies in its accessibility. We’ve deliberately kept the technique straightforward, earning this a solid "Easy" difficulty rating. There’s no need for advanced pan-searing or sauce reduction; the oven does the heavy lifting. For novices, the biggest win here is learning the coating process—ensuring a thick, even layer of the dry mix adheres to the wet binder. For the more experienced cook, this forms a fantastic base that can be adapted (as we’ll explore later) into variations like Air Fryer Sour Cream and Onion Chicken or even slow-cooked versions in the Crock Pot Sour Cream and Onion Chicken .

Ditching Takeaway: Achieving Chip-Shop Flavour at Home

Why rely on processed snacks or expensive takeout when you can create this superior flavour profile in your own kitchen? Achieving that distinctive "onion crisp" taste is all about the quality and proportion of your dry seasoning mix. By combining a packet of standard dry onion soup mix with Parmesan and Panko, we replicate that deep, umami-rich crust texture usually associated with deep-fried items, but in a lighter, oven-baked format. This method ensures every bite of your Sour Cream and Onion Chicken delivers on its flavour promise.

Assembling Your Pantry Arsenal: Essential Components

To create this superb meal for four hungry people, assembling your ingredients efficiently is key. We rely on simple pantry staples elevated by that crucial flavour combination. We typically use four boneless, skinless chicken breasts, trimmed to roughly 6 ounces (170g) each, though chicken thighs work wonderfully if you prefer a richer texture. The initial prep time is just 15 minutes of active work, perfect for a busy evening.

The Dairy Dynamics: Choosing the Right Sour Cream Consistency

When selecting your dairy element, resist the temptation to grab low-fat versions. For optimal richness and crust texture, full-fat sour cream is non-negotiable. It emufies better with the mayonnaise, creating a robust binder that holds up to the heat. If you are making Sour Cream and Onion Chicken Cutlets , you might find an even thicker sour cream beneficial for draping the thinner pieces. A useful tip: if your sour cream feels a bit thin, you can let it sit for 10 minutes before whisking; the flavour components in the onion mix can also help it thicken slightly if you let them "bloom" together first.

Our Essential Ingredient Checklist for Perfect Coating

The crust is where the real action happens. You’ll need about half a cup of Panko breadcrumbs—do not substitute these with regular dried crumbs if you can help it, as Panko delivers that superior, airy crunch. Mixed in with the Panko, we introduce the flavour bomb: one packet (around 1 ounce) of dry onion soup mix. To boost savoury depth, we incorporate a quarter cup of freshly grated Parmesan cheese and half a teaspoon of garlic powder. A sprinkle of dried chives or parsley adds a beautiful visual pop against the golden crust.

Crucial Kit: Non-Negotiable Tools for Seamless Preparation

While this is a simple recipe, having the right equipment streamlines the process. You’ll need two medium mixing bowls—one for the wet binder and one for the dry crust. A whisk or fork is essential for getting that smooth sour cream base. Most importantly, since we are baking this Low Carb Chicken Recipe base (low carb before considering sides!), you need a standard 9x13 inch baking dish, lightly sprayed or oiled. If you want to guarantee perfect doneness, a reliable meat thermometer is the best tool you can employ.

The Step-by-Step Journey to Golden Perfection

Once your ingredients are assembled, the journey to this fantastic Sour Cream Chicken is wonderfully linear. Following these steps sequentially ensures that the wet coating adheres perfectly before meeting the dry crunch, resulting in that signature baked crust.

Preparing the Chicken Cutlets: Achieving Uniform Thickness

The primary challenge in baking chicken breasts is achieving consistent doneness. To combat this, take your four chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or even the bottom of a heavy pan to gently pound them until they reach a uniform thickness, ideally about three-quarters of an inch. This preparation step is crucial, whether you are baking whole pieces or preparing them as thinner Sour Cream and Onion Chicken Cutlets .

Crafting the Signature Sour Cream and Onion Coating Mix

In your first bowl, whisk the half-cup of full-fat sour cream with the quarter-cup of mayonnaise until you have a homogenous, smooth binder. This is your glue. In the second, larger bowl, combine the entire packet of dry onion soup mix, the Panko, the Parmesan, the garlic powder, and any optional herbs. Use a fork or small whisk to thoroughly mix the dry ingredients together, ensuring the seasoning is evenly distributed throughout the Panko and cheese mixture—you don't want one piece to be salty and the next bland.

The Bake Time Blueprint: Ensuring Moistness and Crisp Exterior

Arrange your coated chicken pieces in the prepared baking dish without letting them touch too much; this allows the air to circulate for better crisping. Place the dish into a preheated oven set at 400° F ( 200° C). The baking time will typically run between 30 and 35 minutes. The goal here is an internal temperature of 165° F ( 74° C) at the thickest point, coupled with that beautiful, golden-brown crust.

Resting Protocol: The Secret to Juicy Final Results

Resist the urge to slice into the chicken the second it leaves the oven. Like any good roasted meat, this Sour Cream and Onion Chicken needs to rest. Transfer the pieces to a clean cutting board or plate, tent them loosely with foil, and allow them 5 minutes to settle. This resting period allows the juices, which have been driven toward the centre by the heat, to redistribute throughout the meat, ensuring maximum moisture in every serving.

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Mastering the Oven Technique for Maximum Crunch

While the oven handles most of the work, a few precise details elevate this from good to brilliant. Ensuring the oven temperature is accurate and the coating is applied with purpose makes all the difference when aiming for that crackle factor.

Preparing the Chicken Cutlets: Achieving Uniform Thickness

To guarantee that all four servings cook evenly and finish at the same moment, taking the time to pound the chicken breasts is essential. By evening out the thickness to about 3/4 inch, you eliminate the risk of the thinner edges drying out while waiting for the centre to hit the required 165° F. This uniform preparation is the foundation of a successful bake.

Crafting the Signature Sour Cream and Onion Coating Mix

The coating process is a two-step dip: first, fully submerge the pounded chicken into the sour cream/mayonnaise mixture, allowing any large excess to drip away. Next, you must firmly press the coated side into the dry mix. Do not just lightly sprinkle it on; press down with your hands to compact the Panko, Parmesan, and seasoning onto the surface. A firm press guarantees a crust that won't slough off mid-bake.

The Bake Time Blueprint: Ensuring Moistness and Crisp Exterior

Baking at a moderately high temperature, 400° F ( 200° C), is key to achieving the crisp exterior quickly enough that the interior doesn't overcook. If, after 25 minutes, the crust hasn't achieved a deep golden colour, you have two options: briefly switch the oven to the broiler setting for 1– 2 minutes (watching it like a hawk!) or turn the heat up to 425° F ( 220° C) for the last 5 minutes.

Resting Protocol: The Secret to Juicy Final Results

The brief resting period after baking is non-negotiable for juicy results. When meat cooks, its muscle fibres contract, pushing moisture to the centre. Cutting immediately releases these juices onto the plate prematurely. Allowing 5 minutes for the fibres to relax means that when you do slice into your Sour Cream Chicken , the flavourful juices stay locked inside the meat, yielding a far superior texture.

Elevating Your Plate: Superb Side Dish Pairings

This rich, savoury dish demands sides that either complement its creamy nature or provide a sharp, palate-cleansing contrast. Since this falls under the umbrella of a wonderful Comfort Food Chicken Recipe , we lean into satisfying pairings.

Perfectly Matched Companions for Your Sour Cream and Onion Chicken

For ultimate indulgence, nothing beats classic, fluffy mashed potatoes—the perfect vehicle for soaking up any residual juices from the chicken. Alternatively, if you are watching carbohydrate intake and appreciating this as a Low Carb Chicken Recipe , consider creamy cauliflower mash. For a necessary green element, lightly roasted asparagus tossed with fresh lemon juice cuts through the richness beautifully.

Ensuring Longevity: Storage and Reheating Strategies for Leftovers

Happily, this recipe holds up exceptionally well, making it excellent for meal prepping lunches or enjoying a quick second dinner. Once cooled completely, store the leftover Sour Cream and Onion Chicken in an airtight container in the refrigerator for up to three days.

When reheating, the key is restoring the crispness without drying out the interior. Avoid the microwave if possible, as it tends to steam the crust. The best method is placing the chicken on a rack set over a baking sheet in a 350° F ( 175° C) oven for about 10– 12 minutes until heated through. For truly exceptional results, you can utilize the Air Fryer Sour Cream and Onion Chicken leftover method: air fry at 350° F for 4– 6 minutes to revive that glorious crunch.

Creative Twists: Customizing Your Creamy Chicken Experience

Once you’ve mastered the foundational Sour Cream and Onion Chicken Recipe , it’s time to play! This flavour base is incredibly versatile.

Troubleshooting Common Kitchen Conundrums

If your crust seems soggy, it usually means one of two things: the sour cream mixture was too thin, or the chicken was too moist before coating. Pat the chicken very dry with paper towels before dipping it in the wet mix. If you find your standard oven technique isn't yielding enough crunch, try baking the chicken on a wire rack set inside the baking dish—this elevates the meat, allowing air to circulate beneath it, ensuring a crisper bottom crust.

Make Ahead Magic: Prepping Components in Advance

To make your weeknight execution even smoother, you can prepare components the night before. Mix the dry breadcrumb/seasoning blend and store it in an airtight jar. You can also prepare the sour cream binder, though this is best done close to baking time. If you are trying to adapt this concept for the Crock Pot Sour Cream and Onion Chicken , you’d prepare the chicken coated and place it in the slow cooker on high for 2 hours, or low for 4, though the crust will be softer, more stew-like than crispy.

Exploring Protein Swaps: Variations on the Main Theme

While chicken breast is fantastic, this flavour profile is equally delicious with other proteins. Thin pork chops crisp up wonderfully using this exact method. For an even lower-carb option, try using thick-cut, firm white fish like cod or haddock; these will require a slightly reduced baking time, checking for doneness around the 20-minute mark.