sherried chicken thighs recipe

sherried chicken thighs

prep time: 10 minutes
cook time: 40 minutes
ready in: 50 minutes

makes: 6 servings, 9 oz. each


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

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 375°F. Sprinkle chicken with paprika and season with salt and pepper to taste.
  2. 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.
  3. Bake, covered, 30 minutes or until instant-read thermometer registers 165°F. Serve over noodles or rice, if desired.

Per serving: 260 calories, 14g fat, 6g saturated fat, 90mg cholesterol, 360mg sodium, 5g carbohydrate, 3g fiber, 2g sugars, 24g protein