Chicken with Fennel Tomatoes and Zucchini
Infused with Mediterranean flavors, this Chicken with Fennel, Tomatoes, and Zucchini is a one-skillet wonder that’s as wholesome as it is vibrant. Tender, golden-browned chicken thighs are nestled into a medley of sautéed fennel, zucchini, and cherry tomatoes, all brought together with fragrant garlic, dried oregano, and thyme. A splash of chicken broth ensures juicy, flavorful bites, while lemon slices infuse the dish with a fresh, citrusy brightness. Baked to perfection in under 30 minutes, this healthy and gluten-free dinner is perfect for busy weeknights yet elegant enough for entertaining. Serve it straight from the skillet and garnish with fresh parsley for a stunning presentation. Pair it with crusty bread or fluffy rice to soak up the savory broth, and watch it quickly become a family favorite! Keywords: Mediterranean chicken, fennel recipes, one-skillet dinner, chicken and vegetables, gluten-free dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 large fennel bulb
- 2 medium zucchini
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 1 medium lemon, sliced
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim the fennel bulb and slice it thinly. Slice the zucchini into half-moons about 1/4 inch thick. Set aside.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Season the chicken thighs with half the salt and black pepper. Sear the chicken in the skillet for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil. Sauté the fennel for 3 minutes until softened. Add the minced garlic, dried oregano, and thyme, and cook for 1 minute until fragrant.
Add the zucchini and cherry tomatoes to the skillet. Sprinkle with the remaining salt and black pepper. Stir well to combine.
Pour the chicken broth over the vegetables and bring to a simmer.
Nestle the chicken thighs back into the skillet, making sure they are partially submerged in the broth and vegetable mixture.
Arrange the lemon slices on top of the chicken and vegetables.
Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the oven and let it rest for a few minutes. Sprinkle with fresh parsley if desired.
Serve warm, either as-is or with crusty bread or rice on the side.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
