Chicken with Vermouth
Elevate your dinner game with this sophisticated yet approachable Chicken with Vermouth recipe. Tender, golden-seared chicken breasts are simmered in a luscious sauce made with dry vermouth, chicken stock, and a splash of heavy cream, creating a velvety finish that’s infused with aromatic shallots, garlic, and fresh thyme. The pan-seared method locks in juiciness, while the deglazing step brings depth and complexity to every bite. Garnished with fresh parsley, this dish is as beautiful as it is flavorful, making it perfect for weeknight indulgence or special occasions. Serve it with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the rich, herbaceous sauce. Ready in just 45 minutes, this recipe effortlessly combines elegance and ease for a crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 large Shallots (finely chopped)
- 3 cloves Garlic (minced)
- 1 cup Dry vermouth
- 1 cup Chicken stock
- 2 teaspoons Fresh thyme (chopped)
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear them for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Stir in the shallots and garlic, cooking for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the dry vermouth. Scrape up any browned bits from the bottom of the pan.
Add the chicken stock and thyme to the skillet, then bring the mixture to a simmer.
Return the chicken breasts to the skillet. Cover and cook for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken once more and set aside on a plate, keeping it warm.
Stir the heavy cream into the skillet and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasonings with additional salt and pepper if needed.
Return the chicken to the skillet, spooning the sauce over the top to coat.
Garnish with chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 138 mg | 11% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1968 mg | 42% | |
*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.
