Mom's Sour Cream Chicken Recipe -
Mom's Sour Cream Chicken Recipe
  • READY IN 30 mins

Mom's Sour Cream Chicken

Recipe by  

"Chicken breast simmered in a sour cream sauce that includes mushrooms, ketchup and mustard! My mom's inspiration!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil in a large skillet over medium heat. Add chicken, and saute until browned, about 5 to 7 minutes.
  2. When chicken is browned, stir in sour cream, mushrooms, ketchup and mustard; season with garlic powder, salt and pepper. Reduce heat to low. Simmer for about 20 minutes, or until chicken is no longer pink and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2009

This was great! The only thing that I did different was didn't add the mustard at all, my family isn't a big fan of too much 'mustardy' taste, so we eliminated that alltogether. The end result was a fantastic tasting creamy chicken, and it was perfect paired up with green beans! Thank you!

Most Helpful Critical Review
Jan 19, 2011

good but...I used less mustard than required but family still thought it had too much... interesting flavor but probably won't make again.


14 Ratings

Jan 20, 2006

mY husband and I both liked this recipe but my kids weren't to fond of it. They said it was too spicy because of the mustard (they are not to fond of mustard to begin with)

Jul 28, 2006

I thought this was actually quite bland. My husband liked it, but I would not make it again. I ended up adding a lot of extra pepper, serving it over orzo and sprinkling parmesan cheese on top. It was edible, but nothing I would rave about. Definately tasted more like mustard chicken than sour cream chicken.

Sep 03, 2010

Definitely a keeper. My wife and I changed the recipe a tad though, adding more ketchup, less sour cream and then putting bacon into the sauce. We also made the sauce separately and grilled the chicken. It turned out amazing and the idea is great. Thanks for this one!

Apr 17, 2006

Too much mustard taste. We like mustard, but it just didn't complement this dish well.

Nov 15, 2005

This was a good recipe. I like the way the mustard gave it a kick. My family enjoyed it. Plus it was real easy to make

Jan 13, 2011

FANTASTIC!!! I made this dish the same as recipe but cooked chicken longer and used olive oil rather then vegetable oil. Then used Woeber's Reserve southwest mustard also thinned with a little water served over wild rice a keeper for sure


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 915 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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