Sherry Sour Cream Chicken

Sherry Sour Cream Chicken

Charlene Padgette 0

"An easy and delicious way to prepare chicken breasts. Works best with skinless, boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste."

Ingredients {{adjustedServings}} servings 371 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish.
  3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.
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Reviews 101

  1. 129 Ratings

blue eyed CC

Made this last night and it was very good. I read the other reviews and only cooked my chicken in the oven for 35 minutes. Let's face brown it on the stove first and that cooks the chicken at least half way through. We added garlic and chopped onion to the sauce. We found the amount of fresh thyme & rosemary was perfect. It was very tasty; hubby loved it. We will make this again.


This was pretty tasty. The mixture of sherry and sour cream made a nice tangy sauce. I added 2 cloves fresh garlic and 2 cups sliced (fresh) mushrooms to the butter after I browned the chicken. I placed these on top for the last fifteen minutes of baking time. I also cut the bake time down to 45 minutes. A keeper! Thanks.


This is a great base to a fantastic combination of flavors. I added a few things: shallots, garlic & mushrooms. I also used 1.5 cups of sourcream and 1/2 cup sherry (Oloroso - Cream Sherry) so I could put this on a bed of rice with more sauce. I only kept this in the oven for 40 minutes (35 minutes and then 5 more with some parmesean/romano cheese melting on the top).