Sherry Chicken With Rice: A Comforting Classic

The aroma still takes me back to my grandmother’s cozy kitchen. Sunday dinners there were a cornerstone of our family life, and Sherry Chicken with Rice was often the star. I remember the warmth radiating from the oven, the anticipation building as the savory scent filled the air, and the simple joy of sharing a delicious meal with loved ones. It’s a dish that represents home and comfort, and I’m thrilled to share this cherished recipe with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6
• Dietary Type: Not specified

Ingredients

• 6 chicken breast halves
• Salt and pepper
• Paprika
• ½ cup (1 stick) butter or margarine
• 1 (10 ½ ounce) can cream of mushroom soup
• 1 (4 ½ ounce) can sliced mushrooms, drained
• ½ cup chopped onion
• ¼ cup cooking sherry
• ¼ teaspoon dried basil
• ¼ teaspoon dried rosemary
• Hot cooked rice, for serving

Equipment Needed

• 13 x 9 x 2-inch baking dish
• Medium saucepan
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C).
2. Arrange the chicken breast halves in a 13 x 9 x 2-inch baking dish. Make sure they are evenly spaced.
3. Season the chicken generously with salt, pepper, and paprika. Sprinkle these spices evenly over both sides of the chicken.
4. In a medium saucepan, melt ½ cup of butter or margarine over medium heat. Allow it to melt completely.
5. Once the butter is melted, stir in the 10 ½ ounce can of cream of mushroom soup, the 4 ½ ounce can of drained sliced mushrooms, the ½ cup of chopped onion, the ¼ cup of cooking sherry, the ¼ teaspoon of dried basil, and the ¼ teaspoon of dried rosemary. Mix all ingredients well until combined.
6. Pour the mushroom soup mixture evenly over the chicken in the baking dish. Make sure each chicken breast is well-coated with the sauce.
7. Bake in the preheated oven for 1 hour, or until the chicken is cooked through and no longer pink inside. You can check for doneness by inserting a meat thermometer into the thickest part of a chicken breast; it should register 165°F (74°C).
8. Serve the chicken and the delicious gravy spooned over hot cooked rice.

Expert Tips & Tricks

• Browning the Chicken: For a richer flavor and deeper color, lightly brown the chicken breasts in a skillet before placing them in the baking dish. Just sear them for a minute or two on each side.
• Creamier Gravy: For an extra creamy gravy, stir in a tablespoon of sour cream or heavy cream into the sauce after the chicken is cooked.
• Onion Flavor: If you’re not a fan of visible onion pieces, you can substitute onion powder. Use about 1 teaspoon of onion powder in place of the chopped onion.
• Herbs: Fresh herbs will add a brighter flavor. If using fresh basil and rosemary, use about 1 teaspoon of each, finely chopped. Add them during the last 15 minutes of cooking to preserve their aroma.
• Make-Ahead Tip: You can assemble the dish a day ahead. Cover the baking dish tightly with plastic wrap and refrigerate. Add about 15-20 minutes to the baking time when cooking from cold.

Serving & Storage Suggestions

Serve this Sherry Chicken with Rice piping hot. The creamy gravy is perfect over a bed of fluffy rice. Garnish with fresh parsley or a sprinkle of paprika for added visual appeal.

For storing leftovers, allow the chicken and rice to cool completely before transferring them to airtight containers. Leftovers can be stored in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or reheat in a covered baking dish in the oven at 350°F (175°C) until warmed through. You can add a splash of chicken broth or water to the gravy if it becomes too thick during reheating. This dish isn’t ideal for freezing because the sauce may separate upon thawing. If you must freeze it, use a freezer-safe container and consume within 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	354.5 kcal	N/A
Calories from Fat	N/A	64%
Total Fat	25.1 g	38%
Saturated Fat	12.3 g	61%
Cholesterol	87.1 mg	29%
Sodium	478.9 mg	19%
Total Carbohydrate	6.8 g	2%
Dietary Fiber	0.4 g	1%
Sugars	2 g	8%
Protein	16.9 g	33%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Wine Substitution: If you don’t have cooking sherry on hand, you can substitute dry white wine or chicken broth. Use the same amount (¼ cup). The sherry adds a distinct sweetness and nutty flavor, but these alternatives will still create a delicious dish.
• Mushroom Variety: Feel free to experiment with different types of mushrooms. Cremini, shiitake, or a medley of wild mushrooms would add an earthy depth to the dish. Sauté them lightly before adding them to the sauce.
• Vegetable Additions: Add other vegetables to the baking dish along with the chicken. Sliced bell peppers, zucchini, or asparagus would complement the dish nicely.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great alternative and will result in a richer, more flavorful dish. You may need to adjust the cooking time slightly, ensuring the thighs are cooked through to an internal temperature of 175°F (80°C).

Q: Can I use low-sodium cream of mushroom soup?
A: Yes, you can use low-sodium cream of mushroom soup to reduce the sodium content of the dish. You may want to add a pinch of salt to taste at the end of cooking.

Q: What kind of rice is best to serve with this chicken?
A: Long-grain white rice, brown rice, or basmati rice all work well with Sherry Chicken. Choose your favorite or what you have on hand.

Q: Can I make this dish in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Place the chicken in the slow cooker, pour the sauce over it, and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.

Q: How can I thicken the sauce if it’s too thin?
A: If the sauce is too thin after baking, you can thicken it by making a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir the slurry into the sauce and cook over medium heat until it thickens.

Final Thoughts

I hope you enjoy making this Sherry Chicken with Rice as much as I do. It’s a versatile dish that can be adapted to suit your preferences and a wonderful way to bring a little bit of comfort and warmth to your table. Gather your loved ones, savor each bite, and create memories that will last a lifetime. Don’t hesitate to experiment with variations, share your feedback, and let this classic recipe become a cherished part of your own family traditions. Consider pairing it with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal. Bon appétit!