Sour Cream Chicken Marinade

Sour cream

annick vanderschelden photography/Getty Images

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
69 Calories
6g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 69
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 633mg 28%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 1g
Vitamin C 2mg 11%
Calcium 44mg 3%
Iron 0mg 2%
Potassium 74mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marinating is a fantastic cooking technique for adding flavor and moisture to all types of meats. By placing chicken, pork, fish, beef, or shellfish in different types of mixtures made out of fat, acid, and seasonings, the muscle fiber tenderizes and soaks up the flavor of your marinade. Most marinade recipes have an acidic component that aids in breaking down the tough fibers of different cuts of meat. That's why flank steak and chuck are usually marinated before cooking, to ensure a juicy and tender piece of meat. Our easy and flavorful sour cream marinade uses the acidic nature of the cream, enhanced by a splash of white vinegar, to achieve this effect. This delicious mixture is great on chicken and fish and adds a lot of flavor with little effort on your part. Simply mix the ingredients in a bowl, place the protein of your choice in it, and pour the marinade over, letting it do its magic for 3 to 4 hours. Plan ahead and allow the mixture to work on the chicken or fish before grilling or baking.

When marinating, the trick is to have a good balance of fat, acid, and seasonings. Too much acid and the cuts will turn mushy because the muscle fiber can tenderize too fast and lower the quality of the protein you're serving. On the other hand, too much spice and your protein will taste exactly like that, over-spiced, losing its naturally delicious flavor in the process. Always think ahead to find a balance. Not every spice or herb you have will go well with the marinade, so having a flavor profile in mind before making it will yield tastier results. Our marinade works with the acidic nature of the sour cream, pairing it with tangy mustard and pungent green onions. But you can design your own by using a basic oil, such as canola or olive oil; an herb profile, like cilantro or parsley; and an acidic touch such as lemon, orange, or vinegar. Simple is always best, and once you've experimented you can start adding other flavors into your mixtures.


  • 1/2 cup sour cream

  • 1/4 cup white wine vinegar

  • 2 green onions, finely chopped

  • 2 teaspoons mustard powder

  • 2 teaspoons lemon juice

  • 1 teaspoon celery salt

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Combine all ingredients in a medium plastic or glass bowl. Place chicken or fish in a resealable plastic bag. Pour marinade over top, seal bag, and place in refrigerator. Marinate chicken for 3 to 4 hours and fish for 30 minutes. Grill or bake the protein of choice once it has marinated. 

  3. Enjoy.

Slow Cooker Sour Cream Chicken

This mixture also works well on slow cooker chicken. Simply add and an additional quarter of a cup of sour cream and use four medium chicken breasts. Pour the marinade mixture over the chicken breasts and cook on low for 4 to 5 hours. It will produce and delicious and tender chicken.