Chicken in Sherry Mushroom Sauce
Elevate your weeknight dinner game with this elegant yet easy-to-make Chicken in Sherry Mushroom Sauce. Perfectly pan-seared chicken breasts are paired with a luscious sauce made from earthy cremini mushrooms, aromatic garlic, and a splash of dry sherry, which adds depth and a subtle hint of sweetness. A touch of heavy cream creates a velvety finish, while the fresh parsley adds a pop of color and brightness. Ready in just 45 minutes, this dish is ideal for busy nights yet impressive enough for entertaining. Serve it over fluffy rice, tender pasta, or with crusty bread to savor every drop of the rich, flavorful sauce. This one-pan recipe guarantees minimal cleanup while delivering maximum flavor—perfect for fans of comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic cloves, minced
- 0.5 cup dry sherry
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board. If needed, lightly pound them to an even thickness.
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken breasts in the all-purpose flour, making sure to coat them lightly and evenly. Shake off any excess flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for about 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and softened.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Pour the dry sherry into the skillet, scraping up any browned bits from the bottom. Allow the sherry to simmer for 2-3 minutes, reducing slightly.
Stir in the chicken broth and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning some of the mushroom sauce over them. Cover the skillet and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Once the chicken is cooked, stir in the heavy cream and simmer for an additional 2 minutes to thicken the sauce slightly.
Sprinkle the dish with fresh parsley before serving. Serve warm over rice, pasta, or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
