13 Delicious Quick Sherry Chicken Recipes

Dive into the world of quick and flavorful dinners with our roundup of 13 Delicious Quick Sherry Chicken Recipes! Perfect for busy weeknights or when you’re craving something special without the fuss, these dishes blend the rich, nuanced taste of sherry with tender chicken for meals that are sure to impress. Ready to transform your dinner routine? Let’s explore these mouthwatering recipes together!

Quick Sherry Chicken with Mushrooms

Dinner last night was a revelation, thanks to this Quick Sherry Chicken with Mushrooms recipe I stumbled upon. It’s the kind of dish that makes you wonder why you ever order takeout, with its rich flavors and surprisingly simple steps.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• A couple of cups of sliced mushrooms (I used cremini, but any will do)
• A splash of olive oil (about 2 tbsp)
• 1/4 cup of sherry (don’t skip this—it’s the star!)
• A pinch of salt and freshly ground black pepper
• 1 tsp of dried thyme (or fresh if you’re feeling fancy)
• 1/2 cup of chicken broth (low sodium works best)
• A handful of chopped parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers—about 2 minutes.
2. Add the chicken strips, seasoning them with salt and pepper as they cook. Tip: Don’t overcrowd the pan, or they’ll steam instead of browning.
3. Once the chicken is golden and just cooked through (about 5 minutes), remove it from the skillet and set aside.
4. In the same skillet, toss in the mushrooms and thyme. Cook until the mushrooms are soft and have released their juices—about 4 minutes.
5. Pour in the sherry and let it bubble away for a minute, scraping up any tasty bits stuck to the pan. Tip: This deglazing step is key for maximum flavor.
6. Add the chicken broth and bring the mixture to a simmer. Let it reduce slightly—about 3 minutes.
7. Return the chicken to the skillet, stirring to coat it in the sauce. Cook for another 2 minutes to heat through. Tip: If the sauce seems too thin, let it simmer a bit longer.
8. Garnish with chopped parsley before serving.

How this dish comes together is nothing short of magical—the chicken stays juicy, the mushrooms soak up all that sherry goodness, and the sauce is just the right consistency for drizzling over a side of mashed potatoes or rice. Trust me, your weeknight dinner rotation needs this.

Garlic Quick Sherry Chicken

Whew, what a day it’s been! Between chasing deadlines and trying to keep my kitchen from looking like a tornado hit it, I stumbled upon this Garlic Quick Sherry Chicken recipe that’s become my go-to for those ‘I need something delicious, stat’ moments. It’s got that perfect balance of savory and sweet, with a garlicky kick that’ll make your taste buds dance.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• 4 cloves of garlic, minced (because more garlic is always better, right?)
• A splash of sherry (about 1/4 cup)
• A pinch of salt and a crack of black pepper
• 1 teaspoon of honey (for that subtle sweetness)
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Heat a couple of tablespoons of olive oil in a skillet over medium-high heat until it shimmers. This is your cue it’s ready for the chicken.
2. Season the chicken breasts with a pinch of salt and a crack of black pepper on both sides. Tip: Letting the chicken sit at room temperature for about 10 minutes before cooking ensures even cooking.
3. Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F. Tip: Don’t overcrowd the pan; give each piece its space to get that perfect sear.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in a splash of sherry and let it reduce by half, about 2 minutes. Stir in the teaspoon of honey until it’s all nice and combined.
6. Return the chicken to the skillet, spooning the sauce over it, and let everything heat through for another minute.
7. Garnish with a handful of fresh parsley before serving.

But here’s the thing—this dish isn’t just about the flavor. The chicken comes out incredibly tender, with a sauce that’s rich but not overpowering. Serve it over a bed of fluffy rice or with some crusty bread to soak up all that delicious sauce, and you’ve got yourself a meal that feels anything but rushed.

Quick Sherry Chicken and Rice

How many times have you stared into your fridge, hoping for dinner inspiration to strike? That was me last night, until I remembered a bottle of sherry hiding in the back. Thus, the Quick Sherry Chicken and Rice was born—a dish that’s as easy to make as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of white rice
• 2 cups of chicken broth
• A generous glug of sherry (about 1/4 cup)
• A pinch of salt and pepper
• A handful of frozen peas

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat. Tip: Let the oil get hot but not smoking to avoid sticking.
2. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan, or the chicken will steam instead of brown.
3. Toss in the minced garlic and stir for about 30 seconds until fragrant.
4. Pour in the rice, chicken broth, and sherry. Give it a good stir to combine everything.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks evenly.
6. Stir in the frozen peas, cover again, and let it sit for another 2 minutes off the heat.
7. Season with a pinch of salt and pepper, then fluff the rice with a fork before serving.

Delightfully, the sherry adds a subtle sweetness that pairs perfectly with the savory chicken and peas. Serve it straight from the skillet for a cozy, no-fuss dinner that’ll have everyone asking for seconds.

Quick Sherry Chicken with Olives

This dish is a staple in my kitchen because it’s incredibly flavorful yet so simple to make. The combination of sherry and olives gives the chicken a rich, tangy depth that’s hard to resist. I love serving this over a bed of fluffy rice to soak up all the delicious sauce.

Ingredients

• 2 boneless, skinless chicken breasts
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 cup of dry sherry
• 1/2 cup of chicken broth
• A handful of green olives, pitted and halved
• 1 tbsp of butter
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a nice sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
5. Pour in the sherry and chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are packed with flavor!
6. Add the olives and let the sauce simmer for about 5 minutes, until slightly reduced.
7. Stir in the butter until melted and the sauce is glossy. Tip: The butter adds a lovely richness to the sauce.
8. Return the chicken to the skillet, spooning the sauce over it, and heat for another minute or two.

Great for a weeknight dinner, this Quick Sherry Chicken with Olives is juicy, flavorful, and has just the right amount of tang from the olives. Try serving it with a side of roasted vegetables for a complete meal that’s sure to impress.

Quick Sherry Chicken Stir Fry

This morning, as I was rummaging through my fridge for something quick yet satisfying, I stumbled upon some chicken thighs and a bottle of sherry that’s been sitting there since my last dinner party. That’s when the idea for this Quick Sherry Chicken Stir Fry hit me—a dish that’s not only easy to whip up but also packs a punch of flavor.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• A splash of olive oil
• 2 cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• A couple of tablespoons of sherry
• 1 red bell pepper, sliced
• A handful of snow peas
• 2 tablespoons of soy sauce
• A pinch of red pepper flakes
• 1 teaspoon of honey

Instructions

1. Heat a splash of olive oil in a large pan over medium-high heat until it shimmers.
2. Add the chicken pieces, spreading them out in the pan to ensure they brown nicely. Cook for about 5 minutes, turning halfway through.
3. Toss in the minced garlic and grated ginger, stirring quickly to avoid burning—about 30 seconds should do the trick.
4. Pour in the sherry, letting it bubble up and reduce slightly, which takes about a minute. This step really brings out the sherry’s depth.
5. Add the sliced bell pepper and snow peas, stirring them around for 2 minutes until they’re just starting to soften but still crisp.
6. Drizzle in the soy sauce, sprinkle the red pepper flakes, and add the honey, stirring everything together for another minute until the chicken is fully cooked and the veggies are tender-crisp.

Here’s the deal: the sherry gives this stir fry a subtly sweet, complex flavor that’s balanced by the soy sauce’s saltiness and the heat from the pepper flakes. Serve it over a bed of fluffy jasmine rice or, for a low-carb option, cauliflower rice works beautifully.

Quick Sherry Chicken Pasta

Finally, a dish that’s as quick to make as it is delicious—Quick Sherry Chicken Pasta. I stumbled upon this recipe on a hectic weeknight when time was scarce, but the craving for something gourmet was strong. It’s become a go-to for impressing last-minute guests or treating myself after a long day.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• A couple of garlic cloves, minced
• A pinch of red pepper flakes
• 1/2 cup of dry sherry
• 1 cup of heavy cream
• A handful of grated Parmesan cheese
• 8 oz of your favorite pasta
• Salt and freshly ground black pepper, to your liking
• A small bunch of fresh parsley, chopped for garnish

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning them with salt and pepper, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a nice sear.
3. Toss in the minced garlic and a pinch of red pepper flakes, stirring for about 30 seconds until fragrant.
4. Pour in the dry sherry, letting it simmer for 2 minutes to reduce slightly. Tip: This step deglazes the pan, picking up all the flavorful bits.
5. Stir in the heavy cream and bring the mixture to a gentle simmer, then reduce the heat to low and let it thicken for about 3 minutes.
6. Meanwhile, cook the pasta according to package instructions until al dente, then drain.
7. Add the cooked pasta to the skillet, tossing everything together with a handful of Parmesan cheese until the pasta is well coated. Tip: Reserve some pasta water to adjust the sauce’s consistency if needed.
8. Garnish with chopped parsley before serving.

Velvety smooth sauce clings to every strand of pasta, with the sherry adding a subtle depth that’s balanced by the creaminess. Serve it with a crisp green salad and a glass of the remaining sherry for a meal that feels indulgent yet effortless.

Quick Sherry Chicken with Herbs

Very few dishes can whisk me back to my grandmother’s kitchen like this Quick Sherry Chicken with Herbs. It’s a recipe that’s as much about the memories as it is about the flavors—simple, comforting, and utterly delicious.

Ingredients

• 2 boneless, skinless chicken breasts
• A splash of olive oil
• A couple of garlic cloves, minced
• A handful of fresh herbs (think thyme, rosemary, and parsley), chopped
• 1/2 cup of dry sherry
• 1/2 cup of chicken broth
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season the chicken breasts with a pinch of salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until they’re golden brown and nearly cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Add the minced garlic and chopped herbs to the skillet, stirring around the chicken to infuse the oil. Cook for about 1 minute, until fragrant.
4. Pour in the dry sherry and chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
5. Reduce the heat to medium-low and let the chicken simmer in the sauce for another 5 minutes, or until the sauce has slightly thickened and the chicken is fully cooked. Tip: The internal temperature should reach 165°F.

Great served over a bed of fluffy rice or with a side of roasted vegetables, this dish offers a beautiful balance of tender chicken and a sauce that’s rich with the depth of sherry and the freshness of herbs. It’s a weeknight dinner that feels anything but ordinary.

Quick Sherry Chicken Skewers

Most evenings, I find myself rummaging through the fridge, looking for something quick yet satisfying to whip up. That’s how these Quick Sherry Chicken Skewers came to be—a perfect blend of convenience and flavor that’s become a weeknight staple in my home.

Ingredients

• 1.5 lbs of chicken breast, cut into 1-inch cubes
• A generous splash of dry sherry (about 1/4 cup)
• 2 tbsp of olive oil
• A couple of garlic cloves, minced
• 1 tsp of smoked paprika
• Salt, just enough to season
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Start by marinating the chicken cubes in a bowl with the sherry, olive oil, minced garlic, smoked paprika, and a pinch of salt. Let it sit for at least 15 minutes—the longer, the better for flavor.
2. While the chicken marinates, soak your wooden skewers in water to prevent them from burning during cooking.
3. Preheat your grill or grill pan to medium-high heat (about 375°F).
4. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for about 4-5 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F.
6. Let the skewers rest for a couple of minutes before serving to keep them juicy.

What I love about these skewers is the smoky sweetness from the sherry and paprika, paired with the juicy tenderness of the chicken. Serve them over a bed of quinoa or with a side of grilled veggies for a complete meal that’s as colorful as it is delicious.

Quick Sherry Chicken Salad

Out of all the quick fixes for a satisfying lunch, this Quick Sherry Chicken Salad has been my go-to. It’s the perfect blend of savory and sweet, with a hint of sherry that makes it stand out. I remember whipping this up on a lazy Sunday afternoon, and it’s been a staple ever since.

Ingredients

• 2 cups of shredded cooked chicken (I usually grab a rotisserie chicken to save time)
• 1/2 cup of mayonnaise (go for the good stuff, it makes a difference)
• A splash of sherry vinegar (about 1 tbsp)
• A couple of celery stalks, finely chopped
• 1/4 cup of dried cranberries (for that sweet punch)
• Salt and pepper to taste (but really, don’t skimp on the pepper)

Instructions

1. In a large bowl, combine the shredded chicken and mayonnaise. Mix until the chicken is evenly coated.
2. Add the sherry vinegar to the bowl. This is where the magic starts, so make sure it’s well incorporated.
3. Toss in the chopped celery and dried cranberries. The celery adds a nice crunch, and the cranberries bring a sweet contrast.
4. Season with salt and pepper. I like to start with 1/2 tsp of salt and 1/4 tsp of pepper, then adjust from there.
5. Give everything a good stir. Taste and adjust the seasoning if needed. Sometimes I add a bit more sherry vinegar if I’m feeling fancy.

You’ll love the creamy texture with bursts of sweetness from the cranberries and that slight tang from the sherry. Serve it on a bed of greens for a light meal or between two slices of crusty bread for something more substantial. Yum, it’s always a hit at my house!

Quick Sherry Chicken with Peppers

Every now and then, I stumble upon a recipe that’s not only a breeze to whip up but also packs a punch in the flavor department. That’s exactly how I feel about this Quick Sherry Chicken with Peppers—it’s become my go-to for those nights when I want something delicious without the fuss.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• A splash of olive oil
• A couple of bell peppers (I like using one red and one yellow for color), sliced
• 1 small onion, thinly sliced
• 2 cloves of garlic, minced
• A generous glug of dry sherry (about 1/4 cup)
• 1/2 cup chicken broth
• Salt and freshly ground black pepper, to season
• A pinch of smoked paprika for that extra oomph

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chicken strips, seasoning them with salt, pepper, and a pinch of smoked paprika. Cook until they’re golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the sliced onions and bell peppers. Cook until they start to soften, about 3-4 minutes. Tip: Letting them get a slight char adds great flavor.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
6. Pour in the sherry and chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
7. Return the chicken to the skillet, tossing everything together to coat. Cook for another 2-3 minutes until the chicken is heated through. Tip: If the sauce seems too thin, let it simmer a bit longer to thicken.

Delightfully tender chicken with a sauce that’s rich with the depth of sherry and the sweetness of peppers—this dish is a winner. Serve it over a bed of fluffy rice or with crusty bread to soak up all that delicious sauce.

Quick Sherry Chicken Soup

Gathering around the kitchen table for a warm bowl of soup is one of my favorite ways to unwind after a busy day. This Quick Sherry Chicken Soup has become a go-to in our house, especially when we’re craving something comforting yet sophisticated with minimal effort.

Ingredients

• 2 cups of shredded cooked chicken (I often use leftovers from last night’s roast)
• 4 cups of chicken broth (homemade if you’ve got it, but store-bought works just fine)
• a splash of sherry (about 1/4 cup, but hey, no one’s measuring too carefully here)
• a couple of carrots, diced
• a stalk of celery, chopped
• 1 small onion, finely chopped
• a clove of garlic, minced
• a sprinkle of salt and pepper to bring it all together

Instructions

1. Heat a large pot over medium heat and add a drizzle of olive oil.
2. Toss in the onion, carrot, and celery, cooking until they’re just soft, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Add the minced garlic and cook for another minute until fragrant. This is where the magic starts!
4. Pour in the chicken broth and bring the mixture to a gentle boil.
5. Stir in the shredded chicken and let everything simmer together for about 10 minutes. Tip: This is the perfect time to adjust the seasoning with salt and pepper.
6. Finally, add that splash of sherry and let the soup cook for another 2 minutes. Tip: The sherry adds a depth of flavor, but feel free to skip it if you’re not a fan.

Velvety with a rich depth from the sherry, this soup is a hug in a bowl. Serve it with a crusty piece of bread for dipping, or over a scoop of steamed rice to make it even heartier.

Quick Sherry Chicken with Lemon

First off, let me tell you, this Quick Sherry Chicken with Lemon is a game-changer for those nights when you’re scrambling to get dinner on the table but still want something that feels a bit special. I stumbled upon this recipe during one of those hectic evenings, and it’s been a staple ever since.

Ingredients

• 2 boneless, skinless chicken breasts
• A splash of olive oil
• A couple of garlic cloves, minced
• A good glug of dry sherry (about 1/4 cup)
• The juice of 1 lemon
• A handful of fresh parsley, chopped
• Salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5 minutes on each side, or until they’re golden brown and nearly cooked through.
3. Throw in the minced garlic and stir for about 30 seconds, just until it’s fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the sherry and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
5. Sprinkle the chopped parsley over the chicken, then give everything a good stir to combine. Tip: Fresh parsley adds a bright, fresh flavor that really lifts the dish.
6. Let the chicken cook for another minute or two in the sauce to soak up all those delicious flavors. Tip: If the sauce reduces too much, just add a splash of water to loosen it up.

Best served straight from the pan, this dish is all about the juicy chicken with its tangy, slightly sweet sauce. I love to pair it with a simple green salad or some roasted veggies for a complete meal that’s anything but boring.

Quick Sherry Chicken Casserole

Zesty and comforting, this Quick Sherry Chicken Casserole is my go-to when I need something hearty without the hassle. It reminds me of the time I whipped it up for a last-minute potluck, and it was the first dish to disappear!

Ingredients

• 2 cups of diced chicken breast (about 2 large breasts)
• A splash of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced
• 1 cup of sliced mushrooms
• 1/2 cup of sherry
• 1 cup of chicken broth
• A handful of fresh thyme
• 1 cup of heavy cream
• Salt and pepper, just enough to season
• 1 cup of shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the casserole.
2. Heat the olive oil in a large skillet over medium heat, then add the diced chicken. Cook until it’s no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the minced garlic and sliced mushrooms to the skillet, sautéing until the mushrooms are soft, about 3 minutes.
4. Pour in the sherry, letting it simmer for a minute to cook off the alcohol, then add the chicken broth and fresh thyme. Let it simmer for another 5 minutes to meld the flavors.
5. Stir in the heavy cream, then season with salt and pepper. Tip: Always taste as you go to adjust the seasoning perfectly.
6. Transfer the mixture to a baking dish, sprinkle the shredded mozzarella cheese on top, and bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

The casserole comes out creamy with a delightful tang from the sherry, and the melted cheese adds a perfect stretchy texture. Serve it over a bed of steamed rice or with crusty bread to soak up all the delicious sauce.

Conclusion

Exploring these 13 Delicious Quick Sherry Chicken Recipes offers a treasure trove of flavors perfect for any home cook looking to spice up their meal routine. Each recipe promises simplicity and taste, ensuring your dinner is anything but ordinary. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!