Sour Cream Onion-Chive Chicken
Submitted by kaby
Crispy breadcrumb-coated chicken baked with onion halves, then served with a creamy sour cream pan sauce made from the drippings. Fork-tender comfort food for 8.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis is Sunday dinner chicken done right, with a crunchy coating and a sauce you build right in the baking pan.
Chicken pieces get dipped in melted butter, rolled in seasoned breadcrumbs with onion powder and paprika, then baked alongside halved onions that soften and sweeten in the drippings. After about an hour in the oven, you scrape up all those golden bits stuck to the pan and stir them into a quick sour cream sauce.
That sauce, spooned over the crispy chicken and tender onions, is what makes this a keeper.
Chef Tips
- Baste the chicken occasionally while it bakes. The butter and pan juices keep the breadcrumb coating from drying out.
- Scrape the pan well when making the sauce. Those browned bits are where all the flavor lives.
- Stir the sour cream in over medium heat, not high. Too much heat will cause it to break and look curdled.
- If the sauce is too thick, thin it with a splash of milk until it coats the back of a spoon.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Combine all coating ingredients except butter.
Dip chicken in melted butter; coat with crumb mixture.
Reserve remaining crumbs and butter.
In 13×9 inch baking pan place chicken; add onions.
Sprinkle remaining crumbs over onions; drizzle with remaining butter.
Bake, basting occasionally for 60 to 70 minutes or unti fork tender.
Remove chicken to platter; keep warm.
To make sauce, scrape baking pan; pour pan drippings into 2 qt sautcpan.
Stir in flour. Cook over medium high heat, stirring occasionally, until bubbly, about 1 minute.
Reduce heat to medium.
Stir in sour cream and pepper, continue cooking, stirring occasionally, until heated through.
If needed, add milk unti desired consistency is reached.
Serve sauce over chicken and onions.
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