Garlic Sherry Chicken
Elevate your weeknight dinner game with this irresistible Garlic Sherry Chicken, a dish that perfectly balances rich, savory flavors with a touch of brightness. Tender, golden-seared chicken breasts are simmered in an aromatic sauce made with dry sherry, garlic, and chicken broth, creating a pan sauce that’s as luxurious as it is easy to make. A hint of fresh parsley and a splash of lemon juice add a refreshing finish, making this one-pan recipe both elegant and approachable. Ready in just 40 minutes, this mouthwatering chicken pairs beautifully with fluffy rice, creamy mashed potatoes, or crisp steamed vegetables for a restaurant-quality meal at home. Whether you're hosting guests or treating yourself, this Garlic Sherry Chicken is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 cloves Garlic cloves, minced
- 1 cup Dry sherry
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Lightly dredge the chicken breasts in the flour, making sure to shake off any excess flour.
Heat the olive oil in a large skillet over medium heat. Add the butter and let it melt completely.
Place the chicken breasts in the skillet and sear for 3-4 minutes per side, or until they are golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Deglaze the skillet by adding the dry sherry, scraping up any browned bits at the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, ensuring they are partially submerged in the sauce. Cover the skillet with a lid and let the chicken cook for 12-15 minutes, or until fully cooked through.
Stir in the chopped fresh parsley and lemon juice, then taste the sauce and adjust the seasoning with additional salt or pepper, if desired.
Serve the chicken immediately with the garlic sherry sauce spooned over the top. Pair with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.3 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2400 mg | 51% | |
*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.
