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Easy Wine Chicken
American

Easy Wine Chicken

Tender chicken breasts baked in a creamy sherry sauce for an effortless weeknight dinner.
American

Easy Wine Chicken

Tender chicken breasts baked in a creamy sherry sauce for an effortless weeknight dinner.

1 hour 25 minutes

Prep Time

1 hour 15 minutes

Cook Time

Easy

Level

Serves 4

Servings

1 hour 25 minutes

Prep Time

1 hour 15 minutes

Cook Time

Easy

Level

Serves 4

Servings

This foolproof chicken recipe transforms simple ingredients into an elegant dinner that tastes like you spent hours in the kitchen. The creamy sherry sauce keeps the chicken incredibly moist while infusing it with rich, sophisticated flavors. Perfect for busy weeknights when you want something special without the fuss.

Ingredients

  • cream of chicken soup
    2
    (10.5 ounce) cans
  • cooking sherry
    5
    fluid ounces
  • skinless, boneless chicken breast halves
    4
    pieces
  • salt and ground black pepper
    to taste

Tips

  1. Substitute cooking sherry with white wine for a different flavor profile.

  2. Add sliced mushrooms and onions to the baking dish for extra vegetables.

  3. Use cream of mushroom soup instead of chicken soup for earthier flavors.

  4. Sprinkle shredded cheese over the chicken during the last 10 minutes of baking.

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven at 325°F until warmed through. The sauce may be frozen for up to 3 months, though the texture may change slightly upon thawing.

Steps:

Preheat and Prepare
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the cream of chicken soup and cooking sherry until smooth.
Season and Arrange Chicken
Place the chicken breast halves in a 9x13-inch baking dish. Season both sides generously with salt and black pepper. Pour the soup and sherry mixture evenly over the chicken, making sure each piece is well coated.
Initial Baking
Cover the baking dish tightly with aluminum foil. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes.
Finish and Baste
Remove the foil and baste the chicken with the pan juices. Continue baking uncovered for 30 more minutes, basting every 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Nutritions

  • Calories

    289 kcal

    Energy

    1209 kJ

    Protein

    26 g

    Fat

    11 g

    Carbohydrates

    17 g

    Fiber

    1 g

    Sugars

    3 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute cooking sherry with white wine for a different flavor profile.

  2. Add sliced mushrooms and onions to the baking dish for extra vegetables.

  3. Use cream of mushroom soup instead of chicken soup for earthier flavors.

  4. Sprinkle shredded cheese over the chicken during the last 10 minutes of baking.

FAQ

Yes, bone-in chicken thighs work wonderfully and may need an additional 15-20 minutes of cooking time. They’ll be even more tender and flavorful.
You can use dry white wine, chicken broth, or even apple juice as substitutes, though the flavor will be different.
No, most canned cream of chicken soups contain wheat flour. Look for gluten-free soup alternatives if needed.
You can assemble the dish up to 24 hours ahead and refrigerate. Add 10-15 minutes to the initial covered baking time if starting from cold.