Roasted Chicken with Garlic-Sherry Sauce Recipe
Roasted Chicken with Garlic-Sherry Sauce Recipe photo by Taste of Home
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Roasted Chicken with Garlic-Sherry Sauce Recipe

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This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. —Sheri Sidwell, Alton, Illinois
TOTAL TIME: Prep: 30 min. + marinating Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + marinating Bake: 20 min.
MAKES: 4 servings


  • 2 quarts water
  • 1/2 cup salt
  • 4 bone-in chicken breast halves (12 ounces each)
  • 3/4 teaspoon pepper, divided
  • 2 teaspoons canola oil
  • 8 garlic cloves, peeled and thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup sherry or additional reduced-sodium chicken broth
  • 3 fresh thyme sprigs
  • 1/4 cup butter, cubed
  • 1 teaspoon lemon juice

Nutritional Facts

1 chicken breast half with 1/4 cup sauce: 534 calories, 29g fat (12g saturated fat), 197mg cholesterol, 508mg sodium, 3g carbohydrate (1g sugars, 0g fiber), 60g protein .


  1. For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature.
  2. Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times.
  3. Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat.
  4. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
  5. In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken. Yield: 4 servings.
Originally published as Roasted Chicken with Garlic-Sherry Sauce in Country Woman April/May 2008, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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docdes 161548
Reviewed Oct. 8, 2014

"Great dish! My husband and 6 year old son devoured it. I did it with what I had. Skinless/boneless chicken breast. Next time I would like to try a skin on, getting the skin really crispy in the oven. I only had egg noodles on hand and they were actually a nice, light accompaniment. I have also thought of adding a little cream for a richer sauce depending on the side."

LKimK77 156916
Reviewed Nov. 13, 2013 Edited Nov. 22, 2013

"This recipe is so good one of my favorites, very flavorful, moist. Great for left-overs in a salad or wrap. I have made it several times and everyone loves it including the kids. Serve with a salad and mashed potatoes or a mixed grain rice."

Sascha18 174459
Reviewed Nov. 18, 2010

"I was nervous about making this, especially since it didn't have any reviews but I am so glad I did! This chicken turned out so flavorful and tender compared to chicken breasts that are normally dry and flavorless. I couldn't find chicken breats that were bone-in and already halved so I asked the meat specialist at the store to just cut split bone-in chicken breasts in half for me. I ended up having 6 servings instead of 4 but all this did was change the cooking time to about 5-10 minutes longer. Delicious! I wouldn't change a thing."

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