chicken sherry wine recipe

Written ByJenny Smyth Posted on
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The Best chicken sherry wine recipe

I have been making this chicken sherry wine recipe for years, and it never fails to impress my family and friends. The dish originated in Europe, where it was popularized by the French and Spanish. The combination of tender chicken, rich sherry wine, and aromatic herbs creates a flavor profile that is both familiar and exotic.

To make this recipe, you will need to marinate the chicken in a mixture of sherry wine, olive oil, garlic, and herbs before baking it in the oven. This process not only adds flavor to the chicken but also tenderizes it. The key to this recipe is to let the chicken marinate for at least 30 minutes to allow the flavors to penetrate deep into the meat.

I like to serve this dish with roasted vegetables or a side salad to balance out the richness of the meal. As a busy mom, I appreciate how easy this recipe is to make. It requires minimal preparation and can be cooked in under an hour.

My kids love helping me in the kitchen by stirring the marinade and sprinkling fresh herbs on top of the chicken. This recipe is perfect for a weeknight dinner or a special occasion. The best part is that it freezes well, so I can make a big batch and store it for later use.

One of the health benefits of this recipe is that it uses lean protein from chicken breast and healthy fats from olive oil. The sherry wine adds a depth of flavor without overpowering the dish. I like to serve this with a side of quinoa or brown rice to make it more nutritious.

Overall, this chicken sherry wine recipe is a staple in my kitchen. It’s easy to make, delicious, and packed with nutrients. Whether you’re cooking for a crowd or just want a quick dinner solution, this recipe never fails.

Chicken in Sherry Wine Sauce

4.9 from 797 votes

Tender chicken breasts simmered in a rich, savory sherry wine sauce with mushrooms and herbs. This elegant yet simple dish is perfect for a weeknight dinner or a special occasion.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

For the Sauce

2 tablespoons unsalted butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1/2 cup dry sherry wine
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 tablespoon fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
2Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
3Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4Add the chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
5Transfer to a plate and set aside.
6Reduce heat to medium and add butter to the skillet.
7Once melted, add sliced mushrooms and cook, stirring occasionally, for 5 to 6 minutes until they are golden and have released their moisture.
8Add minced garlic and cook for 30 seconds until fragrant.
9Pour in the sherry wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
10Let the wine simmer for 2 to 3 minutes until reduced by half.
11Add chicken broth and bring to a gentle boil.
12Stir in the heavy cream and thyme, then return the chicken breasts to the skillet along with any accumulated juices.
13Reduce heat to low and simmer for 5 to 7 minutes, turning the chicken once, until the sauce thickens enough to coat the back of a spoon.
14Garnish with fresh parsley before serving.

🔧Equipment

Large skillet
Meat mallet or rolling pin
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 38g

📝Notes

For a richer flavor, use a medium-dry sherry instead of dry. You can substitute boneless chicken thighs; increase cooking time by 2 to 3 minutes per side. Serve with rice or crusty bread to soak up the sauce.

Watch Video Of How Chicken in Sherry Wine Sauce Works

This chicken sherry wine recipe is always a good idea for any occasion. It works well for family gatherings or weeknight dinners because it’s easy to make and packed with nutrients.

To store leftovers, let them cool completely before refrigerating or freezing them in an airtight container. When reheating, make sure they reach an internal temperature of 165°F (74°C) before serving.

❓ Frequently Asked Questions About Chicken in Sherry Wine Sauce

Q: What type of chicken should I use for this recipe?

For this recipe, you can use either boneless, skinless chicken breasts or thighs. If you prefer white meat, go with breasts; if you prefer dark meat, use thighs.

Q: Can I substitute other types of wine for sherry?

No, do not substitute other types of wine for sherry as it will alter the flavor profile of the dish.

Q: How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes to allow the flavors to penetrate deep into the meat.

Q: Can I bake this dish in a slow cooker?

No, do not bake this dish in a slow cooker as it will not cook evenly.

Q: What are some good side dishes to serve with this recipe?

Serve with roasted vegetables or a side salad to balance out the richness of the meal.

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