Vermouth Tarragon Chicken

Vermouth Tarragon Chicken


"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."


30 m servings 350 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.
  • profile image

Your rating



  1. 10 Ratings


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 mad...

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!

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

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 ...

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...

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...

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...

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

This was very good. Some time I would like to double the marinade and marinate a whole cut up chicken and grill or bake it. Got to have the fresh tarragon or don't bother. I served with the W...