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Roasted Chicken with Garlic-Sherry Sauce

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


  • 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


  • 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.
  • 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.
  • 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.
  • Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
  • 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.
Nutrition 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, 0 fiber), 60g protein.

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  • Wench1
    Jul 30, 2020

    This is so wonderful, at first bite I thought it was maybe too salty but that didn't stop me enjoying it. I didn't have sherry so added the extra stock so perhaps that made it saltier too. I also didn't add as much salt to the brine, just under 1/2 cup. Thank you for a wonderful recipe, its one I will make again. My husband and 2 boys enjoyed it immensely.

  • docdes
    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
    Nov 13, 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
    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.

  • wellmk01
    Aug 13, 2008

    No comment left