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Herb-Crusted Chicken with Sage and Vermouth Pan Sauce

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Pixicook editorial team

A flavorful chicken dish with a herb crust and a luxurious sage and vermouth pan sauce.

Ingredients for Herb-Crusted Chicken with Sage and Vermouth Pan Sauce

units in
USchevron
serves
4 peoplechevron

Bone-in Split Chicken Breasts, trimmed, patted dry

0 oz

Salt

to taste

Black Pepper

to taste

Shallots, minced

tablespoons

Fresh Sage Leaves, torn in half

each

Unsalted Butter, cut into pieces, kept cold

tablespoons

Vegetable Oil

tablespoons

How to Make Herb-Crusted Chicken with Sage and Vermouth Pan Sauce

1. Preheat the Oven

Adjust oven rack to the middle position and preheat the oven to 450°F.

2. Prepare the Chicken

Trim off the rib section from the chicken breasts using kitchen shears, then pat the breasts dry with paper towels and season generously with salt and pepper.

3. Prepare Shallot and Sage

Mince the shallot until you have about 4 tablespoons and tear the sage leaves in half. Cut the butter into three pieces and keep them in the refrigerator to stay cold.

4. Brown the Chicken

In a 12-inch oven-safe skillet, heat the vegetable oil over medium-high heat until it just starts to smoke. Lay the chicken breasts skin side down in the skillet and cook them for about 6-8 minutes, or until the skin is richly browned.

5. Roast the Chicken

Flip the chicken breasts and brown the other side lightly for about 3 minutes. Then, flip them again so the skin side is down and transfer the skillet to the preheated oven. Roast the chicken until an instant-read thermometer inserted into the thickest part of the breasts reads 160°F, which should take about 15-18 minutes.

6. Transfer the Chicken and Prepare the Pan

Carefully transfer the skillet from the oven and move the chicken to a serving platter to rest. Pour off all but 1 teaspoon of fat from the skillet and place it back on the stove over medium heat.

7. Cook the Shallot

Add the minced shallot to the skillet and cook for about 2 minutes, until softened.

8. Deglaze the Pan

Stir in the chicken broth, vermouth, and sage leaves, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer until it thickens slightly, about 5 minutes. Stir in any accumulated chicken juices from the platter and simmer for another 30 seconds.

9. Finish the Sauce

Remove the sage leaves from the sauce and whisk in the cold butter, one piece at a time, until fully incorporated. Season the sauce with salt and pepper to taste.

10. Serve the Chicken

Spoon the sauce generously over the rested chicken breasts. Serve immediately and enjoy.

Pitfalls and tips

Quality Ingredients

Start with high-quality ingredients, especially the chicken. Look for organic, free-range chicken breasts or thighs, which often have better flavor and texture. Fresh herbs will also make a significant difference in the final taste, so avoid dried if possible.

Seasoning

Season your chicken well with salt and pepper before coating it in the herb mixture, and don't forget to season your sauce to taste. Proper seasoning is the difference between a good dish and a great one.

Searing

Don't crowd the pan when you're searing the chicken; this will lower the pan's temperature and cause the chicken to steam rather than develop that delicious crust. Let it sear undisturbed so it develops a good crust before flipping.

Rest the Chicken

After cooking, let your chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring the meat is moist and tender.

Sage and Butter

For the sauce, add the sage at the end to keep its flavor bright and fresh. Finish the sauce with a knob of cold butter, swirling it into the sauce off the heat for a velvety finish.

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