- Main
- Chicken
- Mediterranean
- One pot
- Stovetop
Ingredients
- 4
boneless skinless chicken breasts (about 6 oz each)
kosher salt, to taste
black pepper, to taste
- 2 tbsp
olive oil
1 tbsp in step 2, 1 tbsp in step 3
- 1
large fennel bulb, trimmed, cored and sliced thin (fronds reserved)
- 2 cloves
garlic, thinly sliced
- 3/4 cup
dry vermouth
- 1
orange, zest and juice (about 1/3 cup juice)
- 1/2 cup
chicken broth
- 1/3 cup
pitted green olives such as Castelvetrano, halved
- 3 tbsp
unsalted butter, cold, cut into pieces
Contains milk (unsalted butter).
Not checked: pitted green olives such as Castelvetrano.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Pat the chicken breasts dry. If any are much thicker than 1 inch, press them gently with your palm or pound them to an even thickness so they cook evenly. Season all over with salt and pepper.
5 min
- 4 boneless skinless chicken breasts (about 6 oz each)
- kosher salt
- black pepper
- Step 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the sliced fennel in an even layer, season lightly with salt, and cook without stirring for 3 minutes, then stir and continue cooking until browned at the edges and tender-crisp, 5 to 6 minutes more. Add the garlic and cook 30 seconds, then scrape the fennel onto a plate.
10 min
- kosher salt
- 1 tbsp olive oil
- 1 large fennel bulb
- 2 cloves garlic
- Step 3
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Lay in the chicken and sear undisturbed until deeply golden, about 5 minutes. Flip and cook until the thickest part reads 160°F on a thermometer, 5 to 7 minutes more. Move the chicken to a plate and tent loosely with foil.
12 min
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- Step 4
Pour off any excess fat. Set the skillet over medium heat and add the vermouth, scraping up the browned bits from the bottom with a wooden spoon. Simmer until reduced by about half, 3 minutes. Add the orange juice, chicken broth and olives and simmer until the sauce looks slightly syrupy, 3 to 4 minutes more.
7 min
- 3/4 cup dry vermouth
- 1 orange
- 1/2 cup chicken broth
- 1/3 cup pitted green olives such as Castelvetrano
- Step 5
Turn the heat to low. Add the cold butter a piece at a time, swirling the pan until the sauce is glossy. Stir in the orange zest and return the fennel to the pan to warm through, 1 minute. Taste and add salt and pepper.
3 min
- kosher salt
- black pepper
- 1 large fennel bulb
- 1 orange
- 3 tbsp unsalted butter
- Step 6
Slice the chicken or leave whole, spoon the fennel and pan sauce over the top, and scatter with a few chopped fennel fronds.
2 min
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 large fennel bulb
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026