Tapas Chicken with Sherry Pechuga De Pollo Con Jerez
Elevate your dinner table with this irresistible recipe for Tapas Chicken with Sherry (Pechuga de Pollo con Jerez), a Spanish-inspired dish that combines tender, spice-rubbed chicken breasts with a rich, aromatic sherry sauce. Pan-seared to golden perfection, the chicken is simmered in a flavorful blend of garlic, dry sherry, and chicken stock, infused with the smoky warmth of paprika and cumin. Finished with a sprinkle of fresh parsley and a bright squeeze of lemon, this dish delivers bold yet balanced flavors that transport your taste buds to the heart of Spain. Perfectly suited for a tapas spread or as a standalone main course, it pairs beautifully with crusty bread to soak up every last drop of the luscious sauce. Ready in just 40 minutes, this recipe is ideal for entertaining or an elevated weeknight meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Dry sherry
- 1 cup Chicken stock
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Season the chicken breasts with salt, black pepper, smoked paprika, and ground cumin. Rub the spices evenly over the chicken.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for about 3 minutes on each side, until golden brown. Remove from skillet and set aside.
In the same skillet, lower the heat and add the minced garlic. Sauté for 1 minute until fragrant, making sure it doesn’t burn.
Deglaze the skillet with dry sherry, scraping up any browned bits from the bottom of the pan. Let the sherry simmer for 2-3 minutes to reduce slightly.
Add the chicken stock to the skillet and bring the liquid 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 cook on low heat for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts from the skillet and let them rest on a cutting board for a few minutes. Meanwhile, let the sauce simmer uncovered for another 2-3 minutes to thicken slightly.
Slice the chicken breasts into strips and arrange them on a serving platter. Spoon the sherry sauce over the chicken.
Garnish with freshly chopped parsley and serve with lemon wedges on the side. Optionally, pair with crusty bread for dipping.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2767 mg | 120% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.4 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1357 mg | 29% | |
*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.
