Creamed Chicken with Mushrooms Pearl Onions Sherry
Treat yourself to the comforting elegance of Creamed Chicken with Mushrooms, Pearl Onions, and Sherry. This luscious recipe combines tender chicken breasts or thighs with a velvety cream-based sauce infused with the rich, nutty notes of dry sherry and aromatic fresh thyme. Caramelized cremini mushrooms and sweet pearl onions add layers of earthy sweetness and depth, while a hint of garlic elevates the flavor profile to perfection. Quick to prepare and ideal for weeknight dinners or special occasions, this dish pairs beautifully with mashed potatoes, buttered egg noodles, or fluffy rice. With its gourmet appeal and hearty simplicity, this creamed chicken recipe is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts or thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini or white button mushrooms, sliced
- 1 cup Frozen pearl onions, thawed
- 2 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 0.5 cup Dry sherry
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts or thighs with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the sliced mushrooms and thawed pearl onions. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and the onions begin to caramelize.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Cook the flour for 1-2 minutes to eliminate the raw taste.
Slowly pour in the dry sherry while stirring, deglazing the pan and scraping up any browned bits on the bottom.
Gradually add the chicken broth while stirring to create a smooth sauce. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
Stir in the heavy cream and fresh thyme leaves. Return the chicken to the skillet, nestling it into the sauce along with any accumulated juices.
Cover the skillet with a lid and cook on low heat for 10-12 minutes, or until the chicken is fully cooked through (165°F or 74°C internal temperature).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Sprinkle with fresh parsley before serving, if desired. Serve hot over mashed potatoes, rice, or buttered egg noodles for a complete meal.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.9 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3508 mg | 75% | |
*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.
