Vermouth Tarragon Chicken Recipe -
Vermouth Tarragon Chicken Recipe
  • READY IN 30 mins

Vermouth Tarragon Chicken

Recipe by  

"Delicious boneless chicken breast with a very distinct flavor - even my picky children love this! Can be cooked either on grill or stovetop. Serve with rice and a salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Generously sprinkle the chicken breast halves with lemon pepper. Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.
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  • For Grilling
  • Preheat grill to medium heat. Place chicken breasts onto grate, and grill uncovered for about 20 minutes. Drizzle marinade over while it is cooking to keep it moist.
  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2005

This was very good! My husband loved it, and my 10 year old son loved it. In fact the 2 were arguing over who got the last piece! The marinade reduced nicely for a great sauce. Only change I made was to use all of the marinade instead of half, and am glad I did.

Most Helpful Critical Review
Apr 23, 2009

I made this recipe, with the only substitution being 1.5tbsp dried tarragon instead of fresh. After marinating about 24 hours, I grilled it, but the vermouth never really cooked out. I didn't think it was horrible, but I won't make it again.


10 Ratings

Sep 16, 2004

A great marinated chicken recipe. I would recommend adding some more tarragon before serving. The vermouth flavor is just delicious! I served it with rice pilaf & a cucumber salad. Yum!

Mar 09, 2006

definitely a keeper recipe. I cooked the chicken in the whole amount of vermouth and herbs. wonderful.

Aug 07, 2012

This chicken indeed has an unusual flavor, but the tarragon is the main component of the taste, after the salt. The amount of lemon pepper is the culprit, I believe, for the excess saltiness in the flavor, especially since the marinade liquid cooks down and contentrates. I made this recipe exactly as directed, and it does yield nicely colored BLSL chicken. I made it because I had some vermouth, and I was curious to know how it would do in cooking. The vermouth flavor was there, but in spite of the amount, it did not overpower the other flavors. I would recommend using ground black pepper, lemon zest and salt, as a replacement for the lemon pepper, in order to control the saltiness of the dish.

Jul 27, 2011

I made this tonight for my family. I used fresh tarragon from my garden. It was a big hit with everyone and not a bit of it was leftover. I did follow the advice of another reviewer and added all the marinade in the pan. Glad I did because everyone wanted the sauce spooned over their chicken.

Apr 15, 2007

I won't be making this again. I used thin sliced chicken breasts and grilled them. In the amount of time they took to cook, the alcohol did not cook out. Oddly enough, my 2 year ate it without complaint but me, my husband and my 5 year old didn't like it.

Jan 11, 2010

I liked this and have made it a few times, although my husband is not the biggest fan.


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  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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