Name: Sauteed Chicken Breasts with Fennel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 large fennel bulb; 2 tsp dried rosemary; ½ tsp salt; ½ cup chicken broth; 4 chicken; ¼ tsp fresh ground black pepper; 2 garlic cloves; 2 tbsp flat-leaf parsley

Indulge in the aromatic flavors of this sauteed chicken breasts with fennel recipe. A fusion of tender chicken, crisp fennel, and aromatic herbs, this dish is sure to be a hit at your dining table. Savor the richness of olive oil infused with rosemary, fennel, and garlic, balancing the hearty chicken for a delightful dining experience. Enjoy this simple yet flavorful dish that's easy to prepare and perfect for any occasion.

Photos of Sauteed Chicken Breasts with Fennel Recipe

While most ingredients in this recipe are common, you may need to source fennel bulb from your local supermarket or farmer's market. It's a crunchy and slightly sweet vegetable that adds a unique flavor to dishes. Also, flat-leaf parsley, which is different from the curly variety, is used for its slightly peppery flavor.

Ingredients for Sauteed Chicken Breasts with Fennel

Olive oil: A healthy fat used for sauteing and adding richness to the dish.

Fennel bulb: Provides a sweet, licorice-like flavor and crunchy texture.

Dried rosemary: Gives a pine-like fragrance and savory taste.

Salt: Enhances the flavors of the dish.

Chicken broth: Adds depth and savory notes.

Chicken: The protein base of the dish.

Fresh ground black pepper: Enhances flavor and adds a kick.

Garlic cloves: Provides a robust and pungent flavor.

Flat-leaf parsley: Adds a fresh and mildly bitter taste.

One reader, Filippa Beeler says:

This sautéed chicken breasts with fennel recipe is a game-changer! The flavors are perfectly balanced, and the fennel adds a unique twist. The chicken turns out tender and juicy, and the aroma while cooking is simply delightful. It's a must-try for anyone looking to impress with a delicious and healthy meal.

Filippa Beeler

Cooking Techniques for Sauteed Chicken Breasts with Fennel

How to sauté fennel: Sauté the fennel in a nonstick frying pan with oil, rosemary, and salt until golden brown and tender, then simmer with chicken broth until cooked.

How to cook chicken breasts: Season the chicken with salt and pepper, then brown in a pan with oil and rosemary, adding garlic and fennel cooking liquid before simmering until cooked through.

How to simmer fennel: After sautéing the fennel, add chicken broth, cover, and simmer until the fennel is tender.

How to steam chicken and fennel: Cover the pan and remove from the heat, allowing the chicken and fennel to steam for 5 minutes before stirring in parsley and serving.

How To Make Sauteed Chicken Breasts with Fennel

These sauteed chicken breasts offer a Mediterranean twist brought by rosemary, garlic, and fennel; and comes with a savory sauce for a richer meal.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2tbspolive oil
1large fennel bulb,(about 1¼ lbs)
2tspdried rosemary
½tspsalt
½cupchicken broth,low-sodium
4chicken,boneless, skinless
¼tspfresh ground black pepper
2garlic cloves
2tbspflat-leaf parsley,chopped

Instructions

In a large nonstick frying pan, heat 1 tablespoon of oil over moderately high heat. Add the fennel, 1 teaspoon of rosemary, and ¼ teaspoon of salt.
Cook, stirring frequently, for about 12 minutes until the fennel is golden brown and almost done. Add the broth and bring to a boil.
Cover, reduce the heat, and simmer for about 3 minutes until the fennel is tender. Remove the fennel and the cooking liquid from the pan.
Wipe out the pan and heat the remaining 1 tablespoon of oil over moderate heat.
Season the chicken with the remaining ¼ teaspoon salt and ⅛ teaspoon of pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary, and cook for about 5 minutes until brown.
Turn and cook for about 3 minutes longer until almost done. Add the garlic. Cook, stirring, for 30 seconds.
Add the fennel and its cooking liquid and the remaining ⅛ teaspoon of pepper. Bring to a simmer.
Cover the pan and remove from the heat. Let steam for 5 minutes. Stir in the parsley.
Serve and enjoy!

Recipe Notes

Soft polenta is an appropriate accompaniment to this Italian-style dish. Mashed potatoes are another good match.
Wine Recommendation: The fennel and the rosemary will pair especially nicely with a full-bodied red wine that has a hint of sweetness, such as a Rioja from Spain.

Nutrition

Calories: 2678.50kcal
Fat: 188.10g
Saturated Fat: 52.86g
Trans Fat: 1.16g
Monounsaturated Fat: 80.05g
Polyunsaturated Fat: 39.68g
Carbohydrates: 7.51g
Fiber: 2.66g
Sugar: 3.38g
Protein: 225.06g
Cholesterol: 900.90mg
Sodium: 1213.40mg
Calcium: 182.80mg
Potassium: 2627.04mg
Iron: 11.77mg
Vitamin A: 536.38µg
Vitamin C: 31.40mg

Pro Tip for Perfecting Sauteed Chicken Breasts with Fennel

When sautéing fennel, it's important to cut it into thin slices to ensure even cooking. Also, remember to stir frequently to prevent it from burning. The goal is to achieve a golden brown color, which brings out the vegetable's natural sweetness. Additionally, when cooking chicken, make sure not to overcrowd the pan. This allows the chicken to brown properly, enhancing its flavor. Lastly, adding the garlic towards the end of the cooking process prevents it from burning and becoming bitter.

Time-Saving Tips for Making Sauteed Chicken Breasts with Fennel

Prep ahead: Chop vegetables, measure ingredients, and marinate the chicken the night before to save time on the day of cooking.

One-pan cooking: Opt for one-pan recipes to minimize cleanup and streamline the cooking process.

Multi-task: While the fennel is sautéing, prep the chicken to maximize efficiency in the kitchen.

Use kitchen tools: Utilize kitchen gadgets like a food processor or mandoline to speed up the prep work for the recipe.

Batch cooking: Consider making extra portions of the dish and store the leftovers for future meals to save time on busy days.

Prep organization: Arrange ingredients and equipment in an organized manner before starting to cook for a smoother cooking process.

Quick marinade: Use a quick marinade for the chicken to infuse flavor without requiring extended marinating time.

Efficient chopping: Master efficient chopping techniques to reduce prep time when cutting vegetables and herbs for the recipe.

Time-saving shortcuts: Look for time-saving shortcuts such as using pre-chopped vegetables or pre-made broth to expedite the cooking process.

Streamlined cleanup: Clean as you go to minimize post-cooking cleanup time and maintain an organized kitchen.

Substitute Ingredients For Sauteed Chicken Breasts with Fennel Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for olive oil in sautéing.
fennel bulb - Substitute with celery: Celery can provide a similar crunch and subtle anise flavor to the dish when sautéed.
dried rosemary - Substitute with dried thyme: Dried thyme can provide a similar earthy and slightly floral flavor to the dish.
chicken broth - Substitute with vegetable broth: Vegetable broth can add depth of flavor and moisture to the dish, similar to chicken broth.
chicken breasts - Substitute with turkey breasts: Turkey breasts can be used as a lean and versatile alternative to chicken breasts in this recipe.
fresh ground black pepper - Substitute with white pepper: White pepper can provide a milder and slightly different flavor profile to the dish.
garlic cloves - Substitute with shallots: Shallots can offer a similar aromatic and mild garlic flavor to the dish when sautéed.
flat-leaf parsley - Substitute with cilantro: Cilantro can provide a fresh and herbaceous flavor to the dish, complementing the other ingredients.

Presentation Tips for Sauteed Chicken Breasts with Fennel

Elevate the plating: When presenting the sautéed chicken breasts with fennel, focus on creating an elegant and visually appealing plate. Use white plates to showcase the vibrant colors of the dish and arrange the components thoughtfully.
Incorporate microgreens: Add a touch of sophistication by garnishing the dish with delicate microgreens. Their vibrant colors and delicate texture will add a pop of freshness to the overall presentation.
Utilize negative space: Embrace the concept of minimalism by allowing for ample negative space on the plate. This will draw attention to the carefully arranged chicken breasts and fennel, creating a visually striking presentation.
Lay the fennel with precision: Arrange the sautéed fennel with precision, ensuring that each slice is meticulously placed to create a visually appealing pattern on the plate.
Drizzle with reduction: Finish the plating by drizzling a reduction made from the cooking liquid over the chicken and fennel. This not only adds a glossy sheen to the dish but also imparts a depth of flavor.
Add a finishing touch with edible flowers: Elevate the presentation by delicately placing a few edible flowers on the plate. The vibrant colors and subtle floral notes will enhance the overall visual appeal of the dish.

Essential Kitchen Tools for Making This Chicken Fennel Recipe

Large nonstick frying pan: A pan with a nonstick coating to prevent food from sticking during sautéing or frying.
Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.
Spatula: A kitchen tool with a broad, flat, blunt blade, used for lifting and flipping foods during cooking.
Knife: A sharp-edged utensil used for cutting and preparing ingredients.
Cutting board: A durable board used for cutting and preparing ingredients.
Measuring spoons: Utensils used to measure small amounts of ingredients accurately.
Measuring cups: Utensils used to measure liquid or dry ingredients accurately.
Garlic press: A tool used to crush garlic cloves efficiently.
Tongs: Kitchen utensils with two arms and a pivot, used for picking up and manipulating food.
Cooking spoon: A long-handled spoon used for stirring and serving food.
Cover: A lid or cover used to enclose the pan during cooking to trap heat and moisture.
Knife: A sharp-edged utensil used for cutting and preparing ingredients.
Cutting board: A durable board used for cutting and preparing ingredients.
Saucepan: A deep cooking pan with a handle and a lid, used for boiling or making sauces.
Olive oil: A type of oil used for cooking and dressing salads.
Flat-leaf parsley: A type of parsley with flat leaves, commonly used as a garnish or flavoring in dishes.

Storage and Freezing Instructions for Sauteed Chicken Breasts with Fennel

To store leftover sauteed chicken breasts with fennel, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When storing, make sure to keep the chicken and fennel together in the same container to preserve the flavors and ensure even reheating.
If you want to freeze the leftovers, place the cooled chicken and fennel in a freezer-safe container or resealable bag. Remove as much air as possible to prevent freezer burn.
Label the container or bag with the date and contents for easy identification.
Frozen sauteed chicken breasts with fennel can be stored for up to 2-3 months in the freezer.
To reheat, thaw the frozen leftovers in the refrigerator overnight.
Transfer the thawed chicken and fennel to a baking dish, cover with foil, and reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Alternatively, you can reheat the leftovers in a skillet over medium heat, stirring occasionally, until the chicken and fennel are warmed through and the flavors have melded together once again.
If the reheated dish seems a bit dry, you can add a splash of chicken broth or water to help moisten it and restore its original texture.

How To Reheat Leftover Sauteed Chicken Breasts with Fennel

Preheat your oven to 350°F (175°C). Place the leftover sauteed chicken breasts and fennel in an oven-safe dish. Cover the dish with aluminum foil to prevent the chicken from drying out. Bake for 15-20 minutes, or until the chicken is heated through and the internal temperature reaches 165°F (74°C).
For a quicker option, use the microwave. Place the leftover chicken and fennel in a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be careful not to overheat, as this can cause the chicken to become tough and rubbery.
If you want to reheat the dish on the stovetop, place the leftover sauteed chicken breasts and fennel in a skillet over medium heat. Add a splash of chicken broth or water to the pan to help keep the chicken moist. Cover the skillet and heat for 5-7 minutes, stirring occasionally, until the chicken is heated through.
For a crispy exterior, reheat the chicken and fennel in an air fryer. Preheat the air fryer to 350°F (175°C). Place the leftovers in the air fryer basket and cook for 3-5 minutes, or until the chicken is heated through and the skin is crispy.
Regardless of the reheating method you choose, be sure to check the internal temperature of the chicken with a meat thermometer to ensure it has reached a safe temperature of 165°F (74°C) before serving.

Interesting Fact About Sauteed Chicken Breasts with Fennel

Fennel is a highly aromatic and flavorful herb that adds a unique taste to dishes. It is known for its licorice-like flavor and is often used in Mediterranean cuisine.

Is Making Sauteed Chicken Breasts with Fennel Cost-Effective?

The cost-effectiveness of this sauteed chicken breasts with fennel recipe is quite favorable. The main ingredients, chicken and fennel, are relatively affordable and readily available. The use of simple seasonings and basic pantry staples keeps the cost low. This dish offers a balance of protein and vegetables, making it a cost-effective and nutritious option for a household. Rating: 8/10. Approximate cost for a household of 4 people: $15-20.

Is This Sauteed Chicken Dish Healthy?

This sautéed chicken breast with fennel recipe is a relatively healthy dish, offering a balance of lean protein, vegetables, and healthy fats. The use of olive oil provides monounsaturated fats, which are beneficial for heart health. Fennel is a nutrient-dense vegetable, rich in fiber, vitamins, and minerals, while also being low in calories. The addition of garlic and parsley not only enhances the flavor but also provides additional antioxidants and potential health benefits. However, the recipe does call for added salt and lacks a significant source of complex carbohydrates, which could be improved upon to create a more well-rounded meal.

To further enhance the nutritional value of this dish, consider the following suggestions:

Serve the chicken and fennel over a bed of quinoa, brown rice, or whole-grain pasta to add complex carbohydrates and additional fiber
Reduce the amount of added salt and instead rely on herbs and spices for flavor
Include additional non-starchy vegetables, such as bell peppers or zucchini, to increase the overall nutrient density of the meal
Use low-sodium chicken broth to reduce the overall sodium content
Opt for organic, free-range chicken when possible to ensure higher quality protein and fewer potential contaminants

Editor's Take on This Sauteed Chicken Fennel Dish

This sautéed chicken breasts with fennel recipe is a delightful combination of flavors and textures. The caramelized fennel adds a sweet and aromatic element, while the tender chicken breasts are infused with the earthy rosemary and garlic. The dish is well-balanced and visually appealing, making it a perfect choice for a special dinner. The cooking method ensures that the chicken remains juicy and flavorful, while the fennel is cooked to perfection. The addition of fresh parsley at the end brightens up the dish and adds a pop of color. Overall, this recipe is a winner and is sure to impress anyone who tries it.

Enhance Your Sauteed Chicken Breasts with Fennel Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for soaking up the flavorful fennel and chicken juices.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, adding a bright and refreshing contrast to the sauteed chicken and fennel.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, providing a delightful sweetness to balance out the savory flavors of the chicken and fennel.

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Appetizer and Dessert Pairings for Sauteed Chicken Breasts with Fennel

Appetizers:

Stuffed Mushrooms: Delight your guests with savory stuffed mushrooms filled with a flavorful mixture of cheese, herbs, and breadcrumbs. These bite-sized appetizers are the perfect way to start any meal.

Bruschetta with Tomato and Basil: Treat your taste buds to the classic Italian flavors of bruschetta with tomato and basil. Crispy bread topped with a fresh and zesty tomato and basil mixture is sure to impress any crowd.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this Sauteed Chicken Breasts with Fennel Recipe:

This recipe guarantees a delightful experience with its combination of fresh and flavorful ingredients. The fennel adds a unique and aromatic taste, while the rosemary infuses a delightful earthy flavor. The use of chicken broth ensures a rich and savory base, complementing the tender chicken perfectly. The addition of garlic and parsley enhances the overall depth of flavors, promising a satisfying and wholesome meal. Trust in the quality and balance of these ingredients to create a dish that will surely impress your taste buds.

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FAQ:

What is the best way to prepare the fennel for this recipe?

To prepare the fennel for this recipe, start by trimming off the stalks and fronds. Then, cut the bulb in half and remove the core. You can then slice or chop the fennel as per the recipe instructions.

Can I use fresh rosemary instead of dried rosemary?

Yes, you can absolutely use fresh rosemary instead of dried. Just keep in mind that the flavor of fresh herbs is more potent than dried, so you may want to use a bit less.

How do I know when the chicken is fully cooked?

The best way to ensure the chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C) for the chicken to be safe to eat.

Can I substitute the chicken broth with vegetable broth for a vegetarian option?

Yes, you can substitute the chicken broth with vegetable broth to make this dish vegetarian. It will still impart great flavor to the dish.

What can I serve with sautéed chicken breasts and fennel?

This dish pairs well with a variety of sides such as steamed rice, quinoa, roasted vegetables, or a simple green salad. The flavors of the fennel and chicken are versatile and can complement many different accompaniments.