Sherry Chicken Breast transforms humble chicken into an elegant weeknight meal with a rich, glossy pan sauce. Dry sherry adds nutty complexity, while garlic and pan fond build deep flavor. It’s a 30-minute dish that feels restaurant-worthy.
If you're looking for the perfect Sherry Chicken Breast, you're in the right place. Whether you love Chicken Breast Recipes or want to explore our Chicken Recipes collection, we've got you covered.
Why You’ll Love This Sherry Chicken Breast
- Fast & elegant: Restaurant-quality meal in under 30 minutes.
- Liquid gold sauce: Glossy, nutty sherry reduction clings perfectly.
- Foundational technique: Master deglazing for endless pan sauces.
- Versatile pairing: Complements potatoes, noodles, or greens.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry sherry (like Fino or Amontillado)
- 1/2 cup chicken broth, low-sodium
- 2 tbsp heavy cream (optional, for extra richness)
- 1 tbsp fresh parsley, chopped (for garnish)
Tools: A large skillet (stainless steel or cast iron works best), tongs, a sharp knife, and a microplane or garlic press.
Notes: Don’t skip the flour—it helps thicken the sauce. Use a dry sherry you’d drink, not salted “cooking sherry.”
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 8 g |
| Fiber: | 0.5 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to an even thickness. This is the single most important step for juicy, evenly cooked chicken. Place them between two pieces of plastic wrap and gently pound the thicker end until the whole breast is about 1/2-inch thick.
- Use a dry, not sweet, sherry. A Fino or Amontillado sherry will give you that beautiful nutty, complex flavor without unwanted sweetness. A cream sherry will make the sauce cloying.
- Get your skillet properly hot. You want to hear a definite sizzle when the chicken hits the pan. This ensures a good sear, which equals flavor and prevents the chicken from sticking.
- Have all your ingredients measured and ready. Pan sauces come together quickly once you start deglazing. Having your sherry, broth, and cream (if using) within arm’s reach makes the process smooth and stress-free.
How to Make Sherry Chicken Breast
Step 1: Start by prepping your chicken. If your breasts are very large or uneven, slice them in half horizontally to create two thinner cutlets. Place them between two sheets of plastic wrap and gently pound with a rolling pin or meat mallet until they are an even 1/2-inch thickness all over. Pat them completely dry with paper towels—this is crucial for a good sear. Season both sides generously with the salt and pepper, then dust lightly with the flour, shaking off any excess.
Step 2: Place your large skillet over medium-high heat and add the olive oil and butter. Once the butter has melted and the foam subsides, carefully add the chicken breasts. You should hear a confident sizzle. Cook for about 4-5 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. The edges will also start to look opaque.
Step 3: Flip the chicken using tongs. It should release easily from the pan if a proper crust has formed. Cook on the second side for another 4-5 minutes, until cooked through. To check for doneness, the internal temperature should read 165°F (74°C) on an instant-read thermometer, or the juices should run clear. Transfer the chicken to a clean plate and tent loosely with foil to keep warm.
Step 4: Reduce the heat to medium. In the same skillet, you’ll see all those lovely browned bits stuck to the bottom—that’s flavor gold! Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it, or it will turn bitter.
Step 5: Now for the magic: deglazing. Pour in the dry sherry. It will bubble and steam vigorously. Use a wooden spoon or spatula to scrape all those browned bits from the bottom of the pan. Let the sherry simmer and reduce by about half, which will take 2-3 minutes. You’ll notice the sharp alcohol smell fading, leaving behind a rich, nutty aroma.
Step 6: Pour in the chicken broth and let it come back to a simmer. Allow the liquid to reduce again for another 2-3 minutes, until the sauce lightly coats the back of a spoon. If you’re using the heavy cream, stir it in now—this will create a velvety, luxurious texture. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Step 7: Return the chicken breasts and any accumulated juices from the plate back into the skillet. Spoon the glorious sauce over the top and let everything heat through for a minute. This allows the chicken to reabsorb some of those amazing flavors. Garnish with the fresh chopped parsley for a pop of color and freshness right before serving.
Storage & Freshness Guide
- Fridge: Store chicken and sauce in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate comfort pairing; the fluffy potatoes are a perfect canvas for that rich sherry sauce.
- Buttered Egg Noodles or Orzo — These simple starches soak up every last drop of the delicious pan sauce beautifully.
- Sautéed Green Beans with Almonds — The crisp-tender beans and nutty crunch provide a lovely textural and flavor contrast to the rich chicken.
Drinks
- A Glass of the Same Dry Sherry — It’s the most classic pairing; sipping what you’re cooking with creates a harmonious dining experience.
- A Crisp White Wine like Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the sauce beautifully.
- Sparkling Water with a Lemon Twist — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each savory bite.
Something Sweet
- Dark Chocolate and Orange Pots de Crème — The deep, bitter chocolate and bright citrus are a sophisticated finish that echoes some of the nutty notes in the sherry.
- Almond Cake with a Dusting of Powdered Sugar — Simple, nutty, and not too sweet, it’s a lovely, light way to end the meal.
- Poached Pears in Red Wine — The spiced, wine-poached fruit feels elegant and continues the theme of fruit-based fortification in a delightful way.
Top Mistakes to Avoid
- Using sweet or “cooking” sherry. This will throw the entire flavor balance of the dish out of whack, making it taste cloying and one-dimensional instead of complex and savory.
- Not getting a good sear on the chicken.
Sherry Chicken Breast
Make this easy Sherry Chicken Breast with a rich, nutty pan sauce in just 30 minutes. A perfect weeknight meal that feels gourmet. Get the recipe now!
Ingredients
For the Ingredients
-
2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
2 tbsp all-purpose flour
-
1 tbsp olive oil
-
1 tbsp unsalted butter
-
2 cloves garlic (minced)
-
1/2 cup dry sherry (like Fino or Amontillado)
-
1/2 cup chicken broth (low-sodium)
-
2 tbsp heavy cream (optional, for extra richness)
-
1 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Start by prepping your chicken. If your breasts are very large or uneven, slice them in half horizontally to create two thinner cutlets. Place them between two sheets of plastic wrap and gently pound with a rolling pin or meat mallet until they are an even 1/2-inch thickness all over. Pat them completely dry with paper towels—this is crucial for a good sear. Season both sides generously with the salt and pepper, then dust lightly with the flour, shaking off any excess.01
-
Place your large skillet over medium-high heat and add the olive oil and butter. Once the butter has melted and the foam subsides, carefully add the chicken breasts. You should hear a confident sizzle. Cook for about 4-5 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. The edges will also start to look opaque.02
-
Flip the chicken using tongs. It should release easily from the pan if a proper crust has formed. Cook on the second side for another 4-5 minutes, until cooked through. To check for doneness, the internal temperature should read 165°F (74°C) on an instant-read thermometer, or the juices should run clear. Transfer the chicken to a clean plate and tent loosely with foil to keep warm.03
-
Reduce the heat to medium. In the same skillet, you’ll see all those lovely browned bits stuck to the bottom—that’s flavor gold! Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it, or it will turn bitter.04
-
Now for the magic: deglazing. Pour in the dry sherry. It will bubble and steam vigorously. Use a wooden spoon or spatula to scrape all those browned bits from the bottom of the pan. Let the sherry simmer and reduce by about half, which will take 2-3 minutes. You’ll notice the sharp alcohol smell fading, leaving behind a rich, nutty aroma.05
-
Pour in the chicken broth and let it come back to a simmer. Allow the liquid to reduce again for another 2-3 minutes, until the sauce lightly coats the back of a spoon. If you’re using the heavy cream, stir it in now—this will create a velvety, luxurious texture. Taste the sauce and adjust the seasoning with more salt or pepper if needed.06
-
Return the chicken breasts and any accumulated juices from the plate back into the skillet. Spoon the glorious sauce over the top and let everything heat through for a minute. This allows the chicken to reabsorb some of those amazing flavors. Garnish with the fresh chopped parsley for a pop of color and freshness right before serving.07
Not what you're looking for?
