Crispy Sour Cream and Onion Chicken
A cozy, crunchy comfort dish featuring juicy chicken coated in a tangy, crispy sour cream and onion crust.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds) pounded to even thickness for even cooking
- 1 cup sour cream tangy base that keeps the chicken moist
- 1 packet (about 1 ounce) dry onion soup mix classic savory onion flavor (substitute with onion powder if needed)
- 1 cup panko breadcrumbs for the crispiest crust (use gluten-free panko for a GF version)
- 1/2 cup grated Parmesan or nutritional yeast Parmesan adds richness; nutritional yeast adds cheesy flavor without dairy
- 2 tablespoons olive oil or melted butter helps browning and crisping
- 1 teaspoon smoked paprika optional, for warm color and subtle smoke
- to taste freshly ground black pepper
- as needed lemon wedges and chopped parsley for serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a cast-iron skillet.
- Pat chicken dry and pound to even thickness to ensure even cooking.
Mix the Coating
- In a shallow bowl, whisk together the sour cream, onion soup mix (or onion powder), smoked paprika, and a generous grind of black pepper.
Prepare the Breadcrumb Mix
- In another shallow bowl, combine panko, grated Parmesan (or nutritional yeast), and olive oil or melted butter. Toss until the crumbs look glossy and beginning to clump.
Coat the Chicken
- Dip each chicken breast into the sour cream mixture, letting excess drip back into the bowl, then press into the panko mixture to coat all sides. Set each piece on the prepared baking sheet.
Bake
- Bake for 18–25 minutes, until the crust is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part.
- For extra crispness, broil for 1–2 minutes, watching closely.
Serve
- Let the chicken rest for 5 minutes, then squeeze fresh lemon over the top and sprinkle with chopped parsley. Serve immediately.
Notes
For a lighter option, consider using Greek yogurt instead of sour cream. To make ahead, assemble breaded chicken and refrigerate for up to 4 hours before baking.