In a large mixing bowl combine the sour cream, mayo, ranch seasoning mix, minced garlic, onion powder, salt, pepper and green onion. Whisk together well to combine.
Scoop out enough of the mixture to coat the bottom of a 9x13 baking dish evenly and not see the pan below.
Place your chicken breasts on top of the mixture.
Pour the remaining sour cream mix over the top of the breasts and cover them all well.
Place the crispy fried onions into a food processor, pulsing until crumbs or use a gallon sized Ziploc bag and crush with a rolling pin.
Sprinkle it evenly on top.
Bake in the oven for about 45-60 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Remove from oven and let cool slightly.
Garnish the top with additional chopped green onions.
Serve warm with side dishes and enjoy!
Notes
Substitutions & Tips:
Swap chicken breasts for tenders or thighs if preferred.
Substitute sour cream with plain Greek yogurt.
Recipe can be halved and baked in an 8x8 dish; same baking time.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for 3-5 days.
Reheat chicken in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes on a baking sheet.