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Prep Time:
Marinade Time:

Seared and Grill Baked Chicken

In a Sherry-Sour Cream Sauce

Posted on by SuperUser Account
Seared and Grill Baked Chicken
Serves 4
Prep Time:
Marinade Time: 35
Next time I am going to add mushrooms to the sauce while I cook the onions. That should add a really tasty new dimension to this recipe!
Stir sour cream into the pan and season to taste
Stir sour cream into the pan and season to taste
Serve with veggies and rice
Serve with veggies and rice

Seared and Grill Baked Chicken

Serves: 4       Total Time: 50


  • 4 boneless skinless chicken breasts
  • smoked paprika to taste
  • poultry seasoning to taste
  • 4 tbsp. butter
  • ½ a small onion diced
  • 2 cloves garlic, minced
  • ¼ cup sherry
  • 1 cup sour cream
  • 2 tbsp. of milk or cream


Step 1
Oil your grids and preheat the grill to medium high, about 450°F.
Step 2
Pat the chicken dry with paper towel and then rub it with the paprika and poultry seasoning. Then sear the chicken on the hot side of the grill so that colour forms on both sides, but the chicken is not cooked through. Turn the grill down to 350°F and set the chicken to the cool side of the grill while you make the sauce. Cook the chicken for about 20 minutes.
Step 3
In a sauce pan melt the butter and caramelize the onion. When you are happy with the onion’s colour, add the garlic, sherry and sour cream. Season with additional paprika, salt, pepper and poultry seasoning.
Step 4
Pour the sauce over the chicken in a grill safe baking dish and put on the “cool” side of the grill to bake for another 30 minutes or until the chicken is cooked through.
Step 5
Serve  with rice and vegetables.
I tried something new, and thought that I would share it with the Sultana and you out there in internet land. Basically I had some random sounding ingredients and no idea what to do with them. I know that the images are not pretty, the sauce is basically the same colour as the chicken, but it was sure tasty!