Baked Chicken With Sherry-Mushroom Sauce
Baked chicken smothered in a rich, creamy sherry-mushroom sauce offers a comforting and flavorful main dish. Perfect for a cozy dinner, this recipe combines tender chicken with savory mushroom soup and a touch of tarragon, appealing to those who enjoy hearty, well-seasoned poultry dishes.
Ingredients
Instructions
- Heat the oven to 400°F (200°C).
- Place the chicken pieces in an ungreased 9 x 9 x 2-inch baking pan.
- Mix the condensed cream of chicken or mushroom soup, mushrooms with liquid, sherry or water, tarragon, garlic powder, and Worcestershire sauce.
- Pour the mixture over the chicken pieces.
- Bake until the chicken is hot and the sauce is bubbly, about 20 minutes.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of water. You can substitute the dry sherry with white wine or omit it entirely for a non-alcoholic version. If you don’t have tarragon, dill or thyme could work as alternatives. Ensure even cooking by arranging the chicken pieces in a single layer. For a touch of creaminess, stir in a splash of heavy cream before baking.
Serving Suggestions
Serve this dish alongside a fresh salad or steamed vegetables like green beans or broccoli for a well-rounded meal. It pairs beautifully with mashed potatoes or rice to soak up the delicious sherry-mushroom sauce. For a comforting experience, try serving it with crusty bread or a side of Champion Chicken Casserole.
Storage & Reheating
Store any leftover baked chicken in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Alternatively, you can microwave it in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Sherry-Mushroom Sauce contains roughly 328 calories, with 12g protein, 41g carbohydrates, and 14g fat. It is an excellent source of vitamin D (66% of the Daily Value), protein (25% of the Daily Value), and iron (25% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1666mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken pieces for this recipe?
Yes, you can use frozen chicken pieces, but it’s best to thaw them first for even cooking. If you’re short on time, you can increase the baking time to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time if baking straight from the fridge.
What can I serve with baked chicken to make it a complete meal?
To create a complete meal, consider pairing the baked chicken with roasted vegetables or a hearty grain salad. A light pasta salad or a side of Spinach Soup would also complement the dish nicely, adding freshness and variety to your dinner table.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).