Mom's Sour Cream Chicken

Mom's Sour Cream Chicken


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


30 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 14 Ratings


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 ...

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)

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

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...

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 ...

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

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

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 ...

It was good but still strong mustard taste with 1 tbsp less than what was called for. Good over rice.