Best 3 Lemon Fennel Chicken Recipes

Embark on a culinary journey with our tantalizing Lemon Fennel Chicken recipe, a delightful dish that blends zesty lemon, aromatic fennel, and succulent chicken to create a symphony of flavors. This dish is not only packed with taste but also offers a healthy and balanced meal option.

Alongside the Lemon Fennel Chicken, we present a collection of equally enticing recipes to satisfy your taste buds. Discover the vibrant flavors of our Lemon Garlic Shrimp, where juicy shrimp are bathed in a vibrant lemon garlic sauce, offering a burst of citrusy and garlicky goodness. Indulge in the comforting warmth of our Creamy Tuscan Chicken, a dish that combines tender chicken, sun-dried tomatoes, and a creamy sauce infused with herbs, creating a rich and satisfying meal.

For a lighter and refreshing option, our Lemon Herb Chicken Salad offers a delightful balance of flavors and textures. Grilled chicken, crisp greens, fresh herbs, and a tangy lemon vinaigrette come together to create a healthy and satisfying salad that is perfect for warm weather.

Lastly, our Lemon Blueberry Pound Cake is a sweet treat that will satisfy your cravings for something indulgent. This classic pound cake is bursting with lemon zest and fresh blueberries, resulting in a moist and flavorful cake that is perfect for any occasion.

Here are our top 3 tried and tested recipes!

CHICKEN BREASTS WITH FENNEL AND LEMON

Chicken Breasts With Fennel and Lemon image

Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.

Provided by The New York Times

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lemon
1 1/2 pounds boneless, skinless chicken breasts
Salt to taste
2 tablespoons extra virgin olive oil
1 medium large fennel bulb, sliced lengthwise and cut in strips
1 1/2 cups dry white wine such as pinot grigio
1 cup chicken broth
1 pinch cinnamon (about 1/8 teaspoon)
2 egg yolks

Steps:

Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
Add chicken with its juices and cook for 2 or 3 minutes.
Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN WITH LEMON AND FENNEL SEEDS

Chicken With Lemon and Fennel Seeds image

Make and share this Chicken With Lemon and Fennel Seeds recipe from Food.com.

Provided by dicentra

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dry white wine
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon fennel seed
1 garlic clove, crushed

Steps:

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.

Nutrition Facts : Calories 230.3, Fat 5.5, SaturatedFat 1, Cholesterol 98.7, Sodium 402.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 39.4

GRILLED LEMON CHICKEN WITH FENNEL AND ONION

Grilled Lemon Chicken with Fennel and Onion image

A Betty Crocker Diabetes Cookbook shares a recipe! Dress up grilled chicken breasts with a lemon and herb marinade plus a bonus of fennel and onion.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

6 bone-in chicken breast halves (about 3 lb)
1/4 cup olive or vegetable oil
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
1/2 teaspoon salt
2 medium fennel bulbs, cut into 1/2-inch slices
1 medium red onion, cut into 1/2-inch slices

Steps:

Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.

Nutrition Facts : Calories 390, Carbohydrate 8 g, Cholesterol 140 mg, Fat 1/2, Fiber 3 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g

Tips:

Choose the right chicken. Bone-in, skin-on chicken thighs are the best choice for this recipe. They're flavorful and juicy, and the skin will crisp up nicely in the oven.
Don't overcrowd the pan. If you're using a small baking dish, you may need to cook the chicken in batches. Make sure the chicken pieces are in a single layer so that they cook evenly.
Roast the chicken until it's cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
Let the chicken rest before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Serve the chicken with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

This lemon fennel chicken recipe is a delicious and easy way to prepare chicken. The lemon and fennel add a bright, citrusy flavor to the chicken, and the roasting process helps to create a crispy skin and tender meat. This dish is perfect for a weeknight meal or a special occasion.