Easy Wine Chicken
This easy wine chicken recipe creates tender, juicy chicken breasts baked in a rich creamy sherry sauce. Ready in just over an hour with minimal prep!
Frequently asked questions
＋ − Can I use chicken thighs instead of breasts?
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.
＋ − What can I substitute for cooking sherry?
You can use dry white wine, chicken broth, or even apple juice as substitutes, though the flavor will be different.
＋ − Is this recipe gluten-free?
No, most canned cream of chicken soups contain wheat flour. Look for gluten-free soup alternatives if needed.
＋ − Can I make this ahead of time?
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.
Easy Wine Chicken
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the cream of chicken soup and cooking sherry until smooth.
- 2
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.
- 3
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.
- 4
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).
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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