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Master the art of pan seared chicken with this aromatic chicken with fennel recipe. This pan seared chicken breast delivers restaurant-quality results with tender, juicy meat and caramelized fennel that creates and unforgettable flavor combination. Whether you're a beginner or experienced cook, this seared chicken recipe will become your go-to weeknight dinner.
Enjoy recipes with chicken? Try these Honey Garlic Wings next!
Why This Pan Seared Chicken Recipe Works
Pan seared chicken breasts can often turn out dry and flavorless, but this method ensures perfectly cooked, juicy results every time. The secret lies in proper searing technique combined with the natural sweetness of fennel and aromatic rosemary. This chicken with fennel dish showcases how simple ingredients can create extraordinary flavors.
What Makes this Seared Chicken So Special
- Golden, crispy skin that locks in juices
- Caramelized fennel that adds subtle anise flavor
- Fresh rosemary and honey that complement the chicken perfectly
- One-pan cooking method for easy cleanup
Ingredients for Pan Seared Chicken with Fennel
For the Seared Chicken
- Boneless, skinless chicken breasts
- Olive oil
- Fresh chopped rosemary
- Minced garlic cloves or garlic powder
- Bee Inspired Honey
- Lemon zest
- Salt and pepper
For the Fennel
- Fennel bulb
- Chicken broth or vegetable stock
- Chopped fennel fronds
- Lemon juice
How to Make Perfect Pan Seared Chicken Breasts
One: Prepare Your Ingredients
Before you start cooking your pan seared juicy chicken breasts, pound the chicken breasts to an even 3/4-inch thickness. This ensures even cooking and prevents dry, overcooked edges. Season both sides generously with salt, pepper, and half the rosemary.
Two: Prepare the Fennel
Remove the fennel fronds and reserve for later. Trim the bottom and slice the fennel bulb into 1/2-inch thick slices. This thickness allows the fennel to caramelize properly while maintaining its texture.
Three: Sear the Fennel
Heat olive oil in a large skillet (we like to use a cast iron skillet) over medium-high heat. Add sliced fennel with remaining rosemary, salt, and pepper. Sear for 3-4 minutes per side until golden brown. Add stock, reduce heat to low, cover and steam for 5 minutes. Remove fennel and liquid to a bowl and set aside.
Four: Pan Sear the Chicken Breasts
Wipe the skillet clean and add remaining olive oil. Heat over medium-high heat until oil shimmers. Carefully place seasoned chicken breasts in the pan - they should sizzle immediately. This initial sear is crucial for developing flavor and texture.
Pro top for perfect seared chicken: Don't move the chicken for the first 4-5 minutes. This allows a beautiful golden brown crust to form.
Five: Cook Chicken Breast Through
Sear chicken breasts for 4-5 minutes until golden brown, then flip chicken. Continue cooking for another 4-6 minutes. When chicken is almost done (internal temperature of 160°F), drizzle with honey and add minced garlic. Cook for 1-2 minutes more, then add lemon zest and reduce heat.
Six: Combine and Finish
Return the seared fennel and its cooking liquid to the pan with the chicken. Cover and remove from heat. Let rest for 5 minutes - this allows the chicken to reach the safe internal temperature of 165°F while staying juicy.
Serving Suggestions for Your Chicken with Fennel
These pan seared chicken breasts pair beautifully with:
- Fennel frond pesto pasta - Mix chopped fennel fronds with olive oil, lemon juice, salt, and pepper
- Roasted Potatoes - The herbs complement root vegetables perfectly
- Light grain salad - Quinoa or farro work wonderfully
- Sautéed greens - Spinach or arugula balance the rich flavors
Expert Tips for Perfect Seared Chicken Every Time
Temperature Control is Key
- Use a meat thermometer to ensure your pan seared chicken breasts reach 165°F internal temperature
- Let chicken rest at room temperature for 10 minutes before cooking for even cooking
- Don't overcrowd the pan - cook in batches if necessary
Achieving the Perfect Sear
- Pat chicken completely dry before seasoning
- Don't move the chicken too soon - let that crust develop
- Use a heavy-bottomed pan for even heat distribution
Fennel Cooking Tips
- Don't overcook the fennel or it becomes mushy
- Save the fennel fonds - they make excellent garnish and pesto
- Choose heavy, dense fennel bulbs for best flavor
Try this easy Basil Walnut Pesto recipe
Recipe Variations for Pan Seared Chicken
Mediterranean Style: Add pitted olives and honey-roasted cherry tomatoes during the final cooking stage.
Creamy Version: Create a light sauce with Greek yogurt, lemon zest, and minced fennel fonds.
Wine Addition: Add a splash of white wine when returning the fennel to the pan for extra depth.
Herb Variations: Try fresh thyme, sage, or other fresh herbs instead of rosemary for different flavor profiles. You can add a bit of spice as well with some smoked paprika.
Honey Roasted Cherry Tomatoes are versatile and easy to make
Nutritional Benefits of This Chicken with Fennel Recipe
These pan seared chicken breasts provide:
- High-quality protein (about 35g per serving)
- Vitamin C from fennel and lemon
- Antioxidants from rosemary and honey
- Fiber from fennel
- Healthy fats from olive oil
Try different types of honey in this recipe for different flavor variations
Storage and Meal Prep
Refrigerator: Store leftover chicken in the refrigerator for up to 3 days.
Freezer: This pan seared chicken freezes well for up to 3 months.
Meal Prep: Cook chicken and fennel separately, then combine when reheating for best texture.
Keep your lips moisturized after each meal with Honey Lip Balm
Frequently Asked Questions
How do I know when my pan seared chicken is done?
The internal temperature should reach 165°F when measured with a meat thermometer in the thickest part of the chicken breast.
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work wonderfully in this recipe. Increase cooking time to 6-8 minutes per side.
What if I can't find fresh fennel?
You can substitute with thinly sliced onions, thought you'll lose the distinctive anise flavor that makes this chicken with fennel recipe special.
Can I make this pan seared chicken ahead of time?
While best served fresh, you can prepare components separately and combine when reheating. The chicken may lose some of its crispy exterior.
How do I prevent my chicken from drying out?
Don't overcook it! Use a meat thermometer and let the chicken rest after cooking. The residual heat will finish cooking it perfectly.
This Honey Glazed Chicken is another great recipe
Why This Chicken with Fennel and Rosemary Recipe Works for Busy Weeknights
This boneless chicken breast recipe delivers gourmet flavors in under 45 minutes using only one pan. The combination of properly seared chicken with caramelized fennel creates a restaurant meal that's surprisingly simple to execute. The technique you'll learn here applies to many other chicken with fennel variations, making this a valuable addition to your cooking repertoire.
Whether you're cooking for family dinner or entertaining guests, this pan seared chicken with fennel and rosemary strikes the perfect balance of elegant flavors and approachable technique. Master this recipe, and you'll have a go-to dish that never fails to impress.
