Sauteed Chicken Breasts with Fennel and Rosemary
Elevate your weeknight dinner routine with this elegant yet easy-to-make recipe for Sautéed Chicken Breasts with Fennel and Rosemary. Juicy, golden-brown chicken breasts are simmered in a fragrant medley of sautéed fennel, garlic, and fresh rosemary, all brought together with a splash of chicken broth and a squeeze of fresh lemon juice for a bright, citrusy finish. The caramelized fennel adds a subtle sweetness, perfectly complementing the savory chicken, while the rich pan juices tie the dish together beautifully. Ready in just 40 minutes, this one-pan meal is perfect for busy nights when you want a restaurant-quality dish with minimal cleanup. Serve it with crusty bread or a side of roasted vegetables to soak up those delicious flavors!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 medium fennel bulb
- 2 sprigs fresh rosemary
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves
- 1 cup chicken broth
- 1 medium lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Trim the fennel bulb and slice it thinly. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the fennel slices to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and rosemary sprigs to the skillet and cook for 1-2 minutes, until fragrant.
Deglaze the pan by pouring in 1 cup of chicken broth, scraping up any browned bits on the bottom of the skillet.
Return the chicken breasts to the skillet, nestling them into the fennel. Reduce the heat to low and cover with a lid. Simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the skillet from heat and squeeze the juice of 1 lemon over the chicken and fennel.
Serve the chicken breasts with the sautéed fennel and spoon the pan juices over the top. Garnish with additional rosemary, if desired.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.2 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3092 mg | 66% | |
*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.
