Sour Cream Marinated Chicken I Recipe -
Sour Cream Marinated Chicken I Recipe

Sour Cream Marinated Chicken I

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"Nice summertime chicken to bake or grill! Serve with rice, pasta or wide egg noodles, as desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Place chicken breasts in a 9x13 inch baking dish. Combine the mustard, lemon and ground black pepper, mix together, and brush the mixture on the chicken until each breast is well coated.
  2. In a small bowl, mix together the vinegar, sour cream and celery salt and whisk all together until creamy. Pour this mixture over the coated chicken, covering the chicken as evenly as possible. Set aside any remaining sour cream mixture. Cover the chicken dish, put in the refrigerator and marinate for 6 to 8 hours.
  3. TO BAKE: Preheat oven to 375 degrees F (190 degrees C). Remove chicken to a clean 9x13 inch baking dish. Cover and bake chicken in preheated oven for 45 minutes or so (depends on the size of the chicken breasts), until the chicken is well done and the juices run clear. While baking, brush occasionally with the remaining sour cream mixture. Remove cover for the last 5 minutes of baking and sprinkle with Cheddar cheese, if desired.
  4. TO GRILL: Grill on an open grill until tender and well done, turning occasionally. When the chicken is almost done, brush on the remaining sour cream mixture until the chicken is well browned.
  5. While chicken is still hot, sprinkle 1/2 cup of shredded Cheddar cheese over the top and wait for about 1 minute for the cheese to melt; then serve.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Fantastically tender chicken! Made it for guests this weekend; after marinating in the fridge overnight, I simply cooked it in the marinade (covered) in the oven and served it all as chicken and sauce over wide noodles. Thanks! Loren Martin, Oklahoma

Most Helpful Critical Review
Jan 25, 2004

I am not the best cook and did make some minor substitutions, BUT did not enjoy this recipe. I would not make it again.


11 Ratings

Jan 25, 2004

We BBQed this one and the chicken was very juicy! I loved the sour cream marinade. We didn't put cheese on top and it was still great!

Oct 21, 2009

Before you take this review and run, I'd like to state that I didn't follow this recipe per say... I'm a college student so I never have everything the recipe calls for... so here is what I used: Chicken breasts, red wine vinegar, sour cream, salt, pepper, mozzarella cheese. Combined wine vinegar, sour cream, salt, pepper and chicken in a ziploc bag, mixed well and then placed in fridge for an hour. Placed in pan, baked at 350 for 25 min. (2 pieces) 10 min before completion, added remaining sauce, put a slice of fresh tomato and mozzarella cheese on top and baked remaining time. Whala!! It turned out great. The wine was not strong, just enough that you could taste it. The tomato I feel complimented the sour cream and wine wonderfully and added a nice look to the meal. I rate this 5 ***** because it led me to make something amazing! Please note, that I only used this as a base for something else. :)

Jan 25, 2004

I did not like this recipe. I love sour cream but I wasn't pleased with the taste. I followed the recipe to the letter. I think the wine vinegar was a turn off for me. Maybe others will successd.

Nov 14, 2005

Huh...Maybe if you REALLY like wine vinegar and you were looking for a vinegar-marinated chicken recipe this would be okay. I used a dijon mustard and pounded the chicken breasts before marinating overnight. Then I baked them in the marinade as another reviewer suggested, but the marinade liquified and managed to poach my chicken breasts. There wasn't any "sauce" to serve with the perogies I made with it, just a vile looking liquid. The hubby said it was not too bad and we convinced our toddler to eat it by promising brownies but it was rather discouraging. I'm usually a good cook and I did everything correctly so I guess the best I can say is, if you are especially fond of vinegar, have at. I would rate this lower based on flavor alone but I did cook the marinade with the chicken so I'll leave it at a two in good faith.

Jan 25, 2004

I used dijon mustard instead of yellow prepared mustard and baked it in the oven. It is a nice change with a unique husband said it tastes like something you would order in a restaurant.

Jun 23, 2009

The recipe in and of itself is not good, but omit the vinegar completely and you have a winner! I made this chicken last night, and before I added the vinegar to the marinade I tasted (hint hint) what I was mixing. Finding it very tasty, I left it at that. The vinegar would've ruined the whole thing. So, 5 stars for the recipe without the vinegar, 2 stars for what could have happened if I didn't know what I was doing.


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  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 367 mg
  • 15%

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

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