Chicken Vermouth
Elevate your dinner menu with this irresistibly creamy and flavorful Chicken Vermouth recipe! Juicy, golden-browned chicken breasts are simmered in a luscious sauce made from dry vermouth, chicken broth, and a touch of heavy cream, creating a sophisticated yet approachable dish. Accentuated with the earthy notes of fresh thyme and parsley, and finished with a splash of zesty lemon juice, this skillet masterpiece is both aromatic and comforting. With a quick 15-minute prep time, it's the perfect choice for a weeknight dinner or an elegant gathering. Pair it with velvety mashed potatoes, fluffy rice, or crisp steamed vegetables for a complete, restaurant-quality meal that will leave your guests raving. Tags: creamy chicken recipe, chicken with vermouth, easy weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic cloves, minced
- 1 cup dry vermouth
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbly.
Add the chicken breasts to the skillet and sear on each side for about 4-5 minutes, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant, making sure not to burn it.
Pour in the dry vermouth and chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits.
Reduce the heat to medium and let the liquid simmer for 5 minutes to reduce slightly.
Stir in the heavy cream, thyme, and parsley, and return the chicken breasts to the skillet.
Cover the skillet and simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Just before serving, stir in the lemon juice for a bright finish.
Serve the Chicken Vermouth hot, garnished with extra parsley if desired. Perfect alongside rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
