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Sherried Chicken Thighs

Sherry and Mediterranean spices impart a rich and delicious flavor to braised chicken and vegetables. It’s elegant, delicious, and perfect for company. Serve with crusty bread to sop up every last drop of the delicious broth.

Serves 6
Ready in 50 mins
Prep time 10 mins
Cooking time 40 mins
217 calories per serving


> 1 1/2 lb boneless, skinless chicken thighs
> 1 tsp paprika
> 3 tbsp butter
> 1 can (14 oz.) quartered quartered artichoke hearts, drained
> 1 pkg (8 oz.) sliced mushrooms
> 1 cup halved cherry tomatoes
> 2 green onions, chopped
> 1/2 tsp dried rosemary
> 2/3 cup low-sodium chicken broth
> 1/4 cup dry sherry or chicken broth


Preheat oven to 375°F. Sprinkle chicken with paprika and season with salt and pepper to taste.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes per side or until lightly browned. Place chicken in an 11x7-inch baking dish coated with nonstick cooking spray. Arrange artichokes, mushrooms, tomatoes, onions and rosemary around chicken. Pour broth and sherry into baking dish.
Bake, covered, 30 minutes or until instant-read thermometer registers 165°F. Serve over noodles or rice, if desired.

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