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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Season the chicken breasts on both sides with salt and black pepper.

Step 2

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 3

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.

Step 4

Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.

Step 5

Stir in the shallots and garlic, cooking for 2-3 minutes until softened and fragrant.

Step 6

Deglaze the skillet by pouring in the dry vermouth. Scrape up any browned bits from the bottom of the pan.

Step 7

Add the chicken stock and thyme to the skillet, then bring the mixture to a simmer.

Step 8

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).

Step 9

Remove the chicken once more and set aside on a plate, keeping it warm.

Step 10

Stir the heavy cream into the skillet and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 11

Taste the sauce and adjust seasonings with additional salt and pepper if needed.

Step 12

Return the chicken to the skillet, spooning the sauce over the top to coat.

Step 13

Garnish with chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(1550.2g)

Amount per serving	% Daily Value*
Calories	2700.4

Total Fat 159.7g	0%
Saturated Fat 72.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 918.7mg	0%
Sodium 3240.4mg	0%
Total Carbohydrate 23.2g	0%
Dietary Fiber 2.3g	0%
Total Sugars 3.9g
Protein 231.3g	0%

Vitamin D 95.0IU	0%
Calcium 138.3mg	0%
Iron 9.2mg	0%
Potassium 1968.1mg	0%

*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.

Source of Calories

Fat: 58.5%

Protein: 37.7%

Carbs: 3.8%