Lemon Fennel Chicken
This easy one-skillet recipe has a juicy and tender chicken breast and a delicious lemon fennel side, perfect for your next weeknight dinner.
Ingredients
- 2 tbsp olive oil extra virgin
- 2 fennel bulbs cut in wedges
- ½ tsp salt
- ½ tsp black pepper freshly ground
- 1 tbsp lemon juice
- ½ cup chicken or vegetable stock
- 2 chicken breasts
- 2 garlic cloves
- ½ cup cherry tomatoes whole or halved
- 1 tbsp fennel fronds for serving
Instructions
- Preheat oven to 400°F. In a large oven-safe skillet add 1 tbsp olive oil over medium-high heat.
- Add fennel, season with salt and freshly ground black pepper and sautée until golden-brown and caramelised on all sides, about 10 minutes. Add lemon juice and pour the chicken or vegetable stock in the skillet and cover with a lid. Cook the fennel for 3-4 minutes or until tender and can be easily pierced with a fork. Remove fennel and juices from skillet and set aside.
- Wipe the skillet with a paper towel. Heat remaining 1 tbsp olive oil, season chicken with salt and freshly ground black pepper and cook until golden-brown, about 5-7 minutes on each side. Transfer skillet to the oven and bake for 15-20 minutes or until the internal temperature reaches 165°F.
- When the chicken is done, add tomatoes, garlic, fennel and cook for 1-2 minutes.
- Serve with fennel fronds, flaky sea salt and freshly ground black pepper.