The sweet, anise-like flavor of fennel pairs perfectly with the rich taste of chicken. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next dinner party, these 18 flavorful chicken and fennel recipes are sure to please. From classic comfort foods like creamy pasta bakes and hearty stews, to globally-inspired dishes like Moroccan tagines and Indian-inspired stir-fries, this collection has something for every taste and occasion.
In the following pages, we’ll dive into the world of chicken and fennel, exploring a variety of recipes that showcase the versatility and flavor of this dynamic duo. Whether you’re a seasoned cook or just starting to explore the kitchen, these recipes are sure to inspire your next culinary adventure.
Roasted Chicken and Fennel with Citrus Glaze
A classic combination of roasted chicken and sweet fennel, elevated by a tangy citrus glaze.
Ingredients:
– 1 (3-4 lb) whole chicken
– 2 bulbs fennel, sliced into wedges
– 1/4 cup orange juice
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, whisk together orange juice, honey, mustard, garlic, and thyme.
4. Place the chicken in a roasting pan and brush with the citrus glaze.
5. Add the sliced fennel to the pan, surrounding the chicken.
6. Season with salt and pepper to taste.
7. Roast for 45-50 minutes or until the chicken is cooked through and the fennel is tender.
Cooking Time: 45-50 minutes
Braised Chicken Thighs with Fennel and White Wine
Savor the rich flavors of slow-cooked chicken thighs infused with anise-scented fennel and a hint of white wine.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium bulbs of fennel, sliced into 1/4-inch thick wedges
– 2 tablespoons olive oil
– 1 onion, sliced
– 1 cup white wine (dry)
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 5 minutes per side. Remove from pot and set aside.
3. Add sliced onion and cook until caramelized, about 8-10 minutes.
4. Add fennel wedges to the pot and cook for an additional 2-3 minutes.
5. Add browned chicken back into the pot, along with white wine, chicken broth, and thyme. Cover the pot with a lid.
6. Transfer the pot to the preheated oven and braise for 25-30 minutes or until the chicken is tender and falls apart easily.
7. Season with salt and pepper to taste.
Cooking Time: Approximately 35-40 minutes
One-Pot Chicken and Fennel Risotto
A creamy and flavorful one-pot meal that combines the simplicity of risotto with the rich flavors of chicken and fennel.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium fennel bulbs, chopped (about 2 cups)
– 1 large onion, chopped (about 1 cup)
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1/4 cup white wine (optional)
– 2 tbsp olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (about 1/4 cup per serving)
Instructions:
1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the chopped fennel, onion, and garlic to the pot; cook until the vegetables are tender, about 5-7 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed chicken broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using wine, add it with the third cup of broth.
7. Cook until the rice is creamy and tender, about 20-25 minutes total.
8. Stir in the cooked chicken; season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 30-35 minutes
Grilled Chicken and Fennel Skewers with Lemon Herb Marinade
Elevate your outdoor dining experience with these flavorful skewers, perfect for a quick weeknight dinner or weekend gathering. Tender chicken, crispy fennel, and a zesty lemon herb marinade come together in harmony.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 2 bulbs of fennel, sliced into 1/4-inch thick wedges
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, and olive oil. Add chicken and fennel; toss to coat.
3. Thread chicken and fennel onto skewers, leaving a small space between each piece.
4. Brush with remaining marinade and season with salt and pepper.
5. Grill for 10-12 minutes or until chicken is cooked through, flipping occasionally.
6. Garnish with parsley and serve hot.
Cooking Time: 10-12 minutes
Creamy Chicken and Fennel Pasta Bake
A comforting and flavorful pasta dish that combines the sweetness of fennel with the richness of chicken and cream.
Ingredients:
– 8 oz pasta (such as pappardelle or linguine)
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 bulbs of fennel, sliced into thin wedges
– 2 cloves of garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chicken and fennel over medium-high heat until the chicken is cooked through and the fennel is tender.
4. Add garlic and heavy cream to the skillet, stirring to combine. Bring to a simmer and let cook for 2-3 minutes or until the sauce has thickened slightly.
5. In a large bowl, combine cooked pasta, chicken-fennel mixture, and Parmesan cheese. Season with salt and pepper to taste.
6. Transfer the pasta mixture to a baking dish and top with additional grated Parmesan cheese if desired.
7. Bake for 20-25 minutes or until the top is golden brown and the sauce is bubbly.
Cooking Time: 40-45 minutes
Chicken and Fennel Sausage Stuffed Peppers
Transform bell peppers into a flavorful, filling meal by stuffing them with a chicken and fennel sausage mixture. This recipe combines the sweetness of peppers with the savory flavors of sausage, creating a delightful dish perfect for a weeknight dinner.
Ingredients:
– 4 large bell peppers, any color
– 1 lb sweet Italian sausage, casings removed
– 1/2 cup cooked chicken breast, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fennel bulb, sliced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add chicken, onion, garlic, fennel, and oregano to the skillet. Cook until the mixture is heated through.
5. Stuff each pepper with the sausage mixture and top with mozzarella cheese (if using).
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Slow Cooker Chicken and Fennel Stew
A hearty and aromatic stew that’s perfect for a chilly evening, this recipe combines the tender flavors of chicken with the sweet anise taste of fennel.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium fennel bulbs, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Season the chicken with salt, pepper, and thyme.
2. Add the chicken, fennel, onion, garlic, chicken broth, and white wine (if using) to a slow cooker.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh parsley or thyme if desired.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Spicy Chicken and Fennel Stir-Fry
A flavorful and aromatic stir-fry that combines the spiciness of chili flakes with the anise-like taste of fennel, all wrapped up in a quick and easy dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 bulbs fennel, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup chili flakes
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the sliced fennel and cook until slightly caramelized, about 3-4 minutes.
4. Add the minced garlic and chili flakes to the pan, cooking for an additional minute.
5. Return the chicken to the pan and stir to combine with the fennel mixture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Chicken and Fennel Pot Pie with Puff Pastry
This hearty pot pie is a perfect comfort food for a chilly evening, filled with tender chicken, sweet fennel, and creamy sauce all wrapped up in flaky puff pastry.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium fennel bulbs, chopped (about 2 cups)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tsp dried thyme
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken, fennel, onion, and garlic until the chicken is cooked through.
3. Add flour, chicken broth, heavy cream, thyme, salt, and pepper. Stir until the sauce thickens.
4. Roll out puff pastry to fit a 9×13-inch baking dish. Fill with the chicken mixture.
5. Roll out remaining puff pastry to fit the top of the pie. Crimp edges to seal.
6. Bake for 35-40 minutes or until the crust is golden brown.
Baked Chicken and Fennel Meatballs in Tomato Sauce
A Mediterranean-inspired twist on traditional meatballs, this recipe combines the flavors of chicken, fennel, and tomato sauce for a deliciously easy dinner.
Ingredients:
– 1 lb ground chicken
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 bulb fennel, thinly sliced
– 1 egg
– 1/2 cup breadcrumbs
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, chopped onion, minced garlic, sliced fennel, egg, breadcrumbs, and oregano. Mix well.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and season with salt and pepper.
5. Bake for 18-20 minutes or until cooked through.
6. While the meatballs are baking, heat the crushed tomatoes in a saucepan over medium-low heat.
7. Serve the baked meatballs in tomato sauce and enjoy!
Cooking Time: 25-30 minutes
Fennel and Chicken Stuffed Portobello Mushrooms
Elevate your dinner game with this savory, umami-packed recipe that combines the earthy flavor of mushrooms with the brightness of fennel and the richness of chicken.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps cleaned
– 1/2 cup cooked chicken breast, diced
– 1 bulb of fennel, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: grated Parmesan cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chicken, fennel, garlic, salt, and pepper.
3. Stuff each mushroom cap with the chicken mixture, dividing it evenly among the four caps.
4. Drizzle olive oil over the mushrooms and sprinkle with salt if desired.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender and caramelized.
Cooking Time: 20-25 minutes
Chicken and Fennel Salad with Orange Vinaigrette
This refreshing Chicken and Fennel Salad with Orange Vinaigrette is perfect for a light and satisfying meal or as a side dish for your next gathering. The combination of juicy chicken, crunchy fennel, and tangy orange vinaigrette creates a delightful flavor profile that’s sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 bulbs of fennel, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon orange juice
– 1 tablespoon white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken with salt, pepper, and olive oil.
3. Roast chicken in the oven for 15-20 minutes or until cooked through.
4. In a large bowl, combine sliced fennel and chopped parsley (if using).
5. Slice roasted chicken into strips and add to the bowl with fennel.
6. In a small bowl, whisk together orange juice, white wine vinegar, and Dijon mustard.
7. Pour vinaigrette over the salad and toss to coat.
8. Serve immediately.
Cooking Time: 20-25 minutes
Pan-Seared Chicken Breast with Caramelized Fennel
Succulent chicken breast paired with the sweet and anise-flavored caramelized fennel makes for a delightful and sophisticated meal. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 bulbs of fennel, sliced into thin wedges
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper.
3. Heat a large skillet over medium-high heat. Add olive oil and sear chicken for 2-3 minutes on each side, or until cooked through.
4. While the chicken is cooking, caramelize the fennel by adding it to the skillet in batches, cooking for 5-7 minutes per batch, or until tender and golden brown.
5. Serve the chicken breasts with caramelized fennel spooned over the top.
Cooking Time: 20-25 minutes
Chicken and Fennel Tagine with Apricots and Olives
This Moroccan-inspired dish is a flavorful blend of chicken, fennel, apricots, and olives. The slow-cooked tagine develops a rich and aromatic sauce that’s perfect for serving over couscous or rice.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 bulbs fennel, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots
– 1/4 cup pitted green olives, sliced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the fennel, onion, garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes.
3. Stir in the apricots and olives.
4. Cover the pot and transfer to the oven. Bake at 300°F (150°C) for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 1 hour
Crispy Baked Chicken Drumsticks with Fennel and Potatoes
Crispy Baked Chicken Drumsticks with Fennel and Potatoes: A flavorful and satisfying meal that’s perfect for a weeknight dinner.
Ingredients:
– 4-6 chicken drumsticks
– 2 medium fennel bulbs, sliced into 1/4-inch thick wedges
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, mix together chicken drumsticks, fennel, potatoes, olive oil, and thyme.
3. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper or aluminum foil. Arrange the chicken and vegetables in a single layer.
5. Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
Cooking Time: 35-40 minutes
Chicken and Fennel Soup with Herbed Dumplings
This hearty soup is a perfect comfort food on a chilly day, filled with the anise flavor of fennel and the richness of chicken. The herbed dumplings add a delightful textural element to this satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium bulbs fennel, sliced
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter
– 2 cups all-purpose flour
– 1/2 cup milk
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the chicken, fennel, onion, and garlic in butter until the vegetables are tender.
2. Add the broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
3. Meanwhile, prepare the dumplings by whisking together flour, milk, and a pinch of salt. Drop by spoonfuls onto the soup and cook for an additional 10-12 minutes or until the dumplings float to the surface.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Fennel Crusted Chicken with Garlic Butter Sauce
Elevate your chicken game with this aromatic and flavorful dish, featuring the anise-like sweetness of fennel and the richness of garlic butter sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 bulb of fennel, sliced into thin strips
– 2 cloves of garlic, minced
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together sliced fennel and garlic.
3. Dip each chicken breast into the fennel-garlic mixture, coating evenly.
4. Place coated chicken on a baking sheet lined with parchment paper.
5. Dot the top of each chicken breast with softened butter.
6. Drizzle olive oil over the chicken breasts.
7. Season with salt and pepper to taste.
8. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Chicken and Fennel Flatbread with Rosemary and Goat Cheese
A flavorful flatbread that combines the sweetness of caramelized fennel, the savory taste of chicken, and the tanginess of goat cheese, all wrapped up in a fragrant rosemary crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 cup fennel bulb, sliced
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1/4 cup goat cheese, crumbled
– 2 tablespoons chopped fresh rosemary
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together flour and salt.
3. Add olive oil, garlic, and fennel; mix until dough forms.
4. Knead for 5 minutes; let rest for 10 minutes.
5. Roll out dough to 1/8 inch thickness.
6. Brush with egg wash; top with chicken, goat cheese, and rosemary.
7. Bake for 15-20 minutes or until crust is golden.
Cooking Time: 20 minutes
Summary
Discover 18 mouth-watering chicken and fennel recipes perfect for any occasion. From classic roasted dishes to bold stir-fries, these flavorful recipes showcase the versatility of this dynamic duo. Whether you’re in the mood for comfort food like chicken and fennel risotto or something lighter like a citrusy salad, there’s something for everyone. Explore the world of chicken and fennel with this comprehensive list, featuring dishes such as braised chicken thighs, grilled skewers, and even decadent pot pies.
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