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You are here: Home / Dairy Free / Sauteed Chicken Breasts with Fennel and Rosemary

July 14, 2011 By Kaitlin 5 Comments

Sauteed Chicken Breasts with Fennel and Rosemary

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Wow. I haven’t used chicken in a recipe in over a month. I think it is time to finally give poultry it’s time in the limelight. I received fennel in my CSA share and thought this recipe for Sauteed Chicken Breasts with Fennel and Rosemary from Food & Wine sounded like a perfect use of the ingredient.

Sauteed Chicken Breasts with Fennel and Rosemary

As a plus, I had all of the ingredients already in my kitchen, with the exception of the chicken.

Sauteed Chicken Breasts with Fennel and Rosemary

 

Ingredients:
  • 2 tablespoons olive oil
  • 2 large fennel bulbs, thinly sliced
  • 2 tablespoons fresh rosemary, plus more for garnish
  • 1/2 teaspoon salt
  • 1 cup canned low-sodium chicken broth or homemade stock. divided
  • 4 boneless, skinless chicken breasts
  • 1/4 teaspoon fresh-ground black pepper
  • 4 cloves garlic, minced

Heat 1 tablespoon olive oil over medium high heat in a saute pan. Add the chopped fennel, 1 tablespoon rosemary and 1/4 teaspoon salt.

Cook until the fennel is a golden brown color, about 12 minutes.

Add 3/4 cup broth and bring to a boil.

Reduce the heat, cover, and simmer until the fennel turns soft, about 3 minutes.

Remove the fennel and liquid from the pan and reserve. Clean out the pan and add 1 tablespoon olive oil over medium heat.

Sprinkle the chicken with salt and pepper. Add the chicken to the saute pan and top with the remaining 1 tablespoon rosemary. Cook on one side until brown, about 5 minutes.

Turn the chicken over and cook for another 3 minutes, until almost fully cooked.

Add the minced garlic and stir for 30 seconds.

Add the fennel and cooking liquid back in along with the remaining 1/4 cup chicken broth. Season with a bit more pepper, to taste. Bring to a simmer, cover, and remove from heat. Allow to steam for 5 minutes.

Spoon the fennel onto a plate and top with the chicken. Sprinkle with more fresh rosemary and serve.

Sauteed Chicken Breasts with Fennel and Rosemary

I was a little nervous to try this recipe. I really don’t like the taste of licorice (i.e. fennel). But cooked fennel has a much more muted flavor than raw fennel, or even fennel seeds. This ended up being a really delicious dinner!

Sauteed Chicken Breasts with Fennel and Rosemary

The rosemary, fennel and garlic were great complements; the meal had a Mediterranean feel to it that I really enjoyed. I’m happy I now have a recipe for when I come across fresh fennel!

Sauteed Chicken Breasts with Fennel and Rosemary

The recipe suggested serving this with polenta. I had some red potatoes from my CSA share so I decided to serve the chicken with garlic and rosemary smashed potatoes.

Sauteed Chicken Breasts with Fennel and Rosemary

Sauteed Chicken Breasts with Fennel and Rosemary

Kaitlin @ I Can Cook That
Sauteed fennel and chicken, braised in chicken broth with garlic and rosemary made in just 45 minutes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 large fennel bulbs cut into 1/2-inch slices
  • 2 tablespoons fresh rosemary chopped, plus more for garnish
  • 1/2 teaspoon salt
  • 1 cup canned low-sodium chicken broth or homemade stock divided
  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon fresh-ground black pepper
  • 4 cloves garlic minced

Instructions
 

  • Heat 1 tablespoon olive oil over medium high heat in a saute pan.
  • Add the chopped fennel, 1 tablespoon rosemary and 1/4 teaspoon salt.
  • Cook until the fennel is a golden brown color, about 12 minutes.
  • Add 3/4 cup broth and bring to a boil.
  • Reduce the heat, cover, and simmer until the fennel turns soft, about 3 minutes.
  • Remove the fennel and liquid from the pan and reserve.
  • Clean out the pan and add 1 tablespoon olive oil over medium heat.
  • Sprinkle the chicken with salt and pepper.
  • Add the chicken to the saute pan and top with the remaining 1 tablespoon rosemary.
  • Cook on one side until brown, about 5 minutes.
  • Turn the chicken over and cook for another 3 minutes, until almost fully cooked.
  • Add the minced garlic and stir for 30 seconds.
  • Add the fennel and cooking liquid back in along with the remaining 1/4 cup chicken broth.
  • Season with a bit more pepper, to taste.
  • Bring to a simmer, cover, and remove from heat.
  • Allow to steam for 5 minutes.
  • Spoon the fennel onto a plate and top with the chicken. Sprinkle with more fresh rosemary and serve.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Chicken, Dairy Free, Fennel, Gluten Free, Rosemary, Weeknight Dinner

Filed Under: Dairy Free, Gluten Free, Main Dish, Nut Free, Paleo, Poultry, Quick, Weeknight Meal, whole30 Tagged With: Chicken, Chicken Broth, Fennel, Garlic, I Can Cook That, Parsley, Poultry, Quick, Recipe, Rosemary

Comments

  1. Barefeet In The Kitchen says

    July 14, 2011 at 9:43 pm

    This looks great. Unlike you, it seems like I’ve been making chicken almost every night lately! I’ve never used fennel in a recipe and I’ve wanted to try it.

    Reply
  2. DD says

    July 15, 2011 at 12:56 am

    WOW looks fantastic!!!!
    Food Blog News
    Event-Healthy Snacks

    Reply
  3. Ann says

    July 15, 2011 at 4:44 pm

    This looks delicious! I’m a huge chicken fan, so this is right up my alley! Thanks for featuring chicken again!

    Reply
  4. Nava.K says

    July 16, 2011 at 10:10 am

    Lovely with the chicken looking so tender but I need to leave out the fennel bulb as its really difficult to get here at Malaysia.

    Reply
  5. Erin says

    July 17, 2011 at 1:53 am

    This looks awesome! I love chicken, can’t believe you haven’t used it in a month! I have been looking for a recipe to try using fennel, this looks like it might work!

    Reply

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