Published Apr 23rd
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 249.8

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

Recipe Ingredients

  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons prepared mustard
  • ¼ teaspoon lemon juice
  • 1 pinch ground black pepper
  • ¼ cup wine vinegar
  • ½ cup sour cream
  • ½ teaspoon celery salt
  • ½ cup shredded Cheddar cheese

Cooking Directions

  1. 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. 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. 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. 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. 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.

Nutrition Facts

  • Calories 249.8
  • Carbohydrate 1.7 g
  • Cholesterol 95.9 mg
  • Fat 12.2 g
  • Fiber 0.1 g
  • Protein 31.7 g
  • Saturated Fat 7.1 g
  • Sodium 366.8 mg
  • Sugar 0.1 g

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Chef's Notes

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.


  1. 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 - Read more ...
  2. This was not good at all. I got the sugar loaded BBQ sauce out to cover the vinegar taste of this chicken. I did use the vinegar but I don't think I want to try this again even leaving the vinegar out.
  3. 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 - Read more ...
  4. 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. - Read more ...
  5. 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
  6. 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!
  7. I am not the best cook and did make some minor substitutions BUT did not enjoy this recipe. I would not make it again.