Sherry Chicken With Rice
Sherry Chicken With Rice features tender chicken breasts in a creamy mushroom and sherry sauce, complemented by almonds and herbs, perfect for a comforting family dinner.
Ingredients
- 3 whole chicken breasts, skinned ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- paprika ⓘ
- 1/2 cup butter or margarine ⓘ
- 1 can (10 3/4 oz.) cream of mushroom soup, undiluted ⓘ
- 1 can (3 oz.) mushrooms, undrained ⓘ
- 1/2 cup chopped onions
- 1/4 cup cooking sherry ⓘ
- 1/4 teaspoon dried whole basil ⓘ
- hot cooked rice ⓘ
- 1/2 cup slivered almonds ⓘ
Instructions
- Preheat oven to 350°F (175°C). Rinse chicken breasts with cold water and pat dry.
- Place chicken breasts in a 13 x 9 x 2-inch baking dish.
- Sprinkle chicken with salt, pepper, and paprika.
- In a medium saucepan, melt butter over medium heat.
- Stir in cream of mushroom soup, undrained mushrooms, chopped onions, cooking sherry, dried basil, and dried rosemary.
- Pour the sauce over the chicken breasts.
- Bake in the preheated oven for 1 hour.
- Serve the chicken with gravy over hot cooked rice, garnished with slivered almonds.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or substituting the cooking sherry with dry vermouth. If you prefer a lighter option, use skinless chicken thighs instead of breasts. To enhance the dish, try incorporating some garlic or sautéed bell peppers into the sauce. This recipe pairs beautifully with hot cooked rice or even quinoa for a nutritious twist.
Serving Suggestions
Serve the sherry chicken over a bed of hot cooked rice, allowing the sauce to soak in for added flavor. For extra texture and crunch, sprinkle slivered almonds on top before serving. This dish pairs wonderfully with steamed vegetables like green beans or a fresh garden salad for a balanced meal.
Storage & Reheating
Allow the chicken to cool completely before transferring it to an airtight container. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place the chicken with sauce in a baking dish covered with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sherry Chicken With Rice contains roughly 352 calories, with 18g protein, 35g carbohydrates, and 18g fat. It is an excellent source of vitamin A (52% of the Daily Value), iron (38% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1463mg per serving (64% 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 a different type of mushroom in this recipe?
Absolutely! Feel free to use fresh mushrooms such as cremini or shiitake for a more robust flavor. You can also use canned mixed mushrooms if that's what you have on hand. Just ensure they are well-drained if using canned varieties.
Is it possible to make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it heats all the way through.
What can I serve with Sherry Chicken?
Sherry Chicken pairs well with a variety of sides. Consider serving it with fluffy rice, couscous, or even a creamy potato dish. A crisp green salad or roasted vegetables can also complement the meal beautifully, enhancing both flavor and nutrition.
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).