Pan-Seared Chicken Breasts with Braised Fennel, Olives, and Orange
By America's Test KitchenPublished on December 14, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper ¼ teaspoon cayenne pepper ¼ cup extra-virgin olive oil, plus extra for drizzling3 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick wedges4 shallots, sliced into ½-inch-thick rings3 garlic cloves, minced3 (2-inch) strips orange zest plus ¼ cup juice½ cup water ⅓ cup pitted kalamata olives sliced into ¼-inch-thick rounds2 tablespoons chopped fresh parsley
Before You Begin
Serve with crusty bread.
Instructions
- Pat chicken dry with paper towels. Sprinkle with 1 teaspoon salt, ¼teaspoon pepper, and cayenne. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken to skillet, skinned side down, and cook until browned on first side, about 6 minutes. Transfer chicken, browned side up, to large plate; set aside.
- Heat remaining 3 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add fennel, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, covered, until softened and browned, about 8 minutes, stirring occasionally. Add garlic and orange zest and cook until fragrant, about 1 minute. Add water and reduce heat to medium-low. Add chicken, browned side up; cover; and cook until registering 160 degrees, 10 to 14 minutes.
- Transfer chicken to cutting board and tent with foil. Stir olives and orange juice into fennel mixture in skillet. Slice chicken ½ inch thick. Serve chicken with fennel mixture and pan sauce, sprinkled with parsley and drizzled with extra oil.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
¼ teaspoon cayenne pepper
¼ cup extra-virgin olive oil, plus extra for drizzling
3 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick wedges
4 shallots, sliced into ½-inch-thick rings
3 garlic cloves, minced
3 (2-inch) strips orange zest plus ¼ cup juice
½ cup water
⅓ cup pitted kalamata olives sliced into ¼-inch-thick rounds
2 tablespoons chopped fresh parsley
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
¼ teaspoon cayenne pepper
¼ cup extra-virgin olive oil, plus extra for drizzling
3 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick wedges
4 shallots, sliced into ½-inch-thick rings
3 garlic cloves, minced
3 (2-inch) strips orange zest plus ¼ cup juice
½ cup water
⅓ cup pitted kalamata olives sliced into ¼-inch-thick rounds
2 tablespoons chopped fresh parsley
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
¼ teaspoon cayenne pepper
¼ cup extra-virgin olive oil, plus extra for drizzling
3 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick wedges
4 shallots, sliced into ½-inch-thick rings
3 garlic cloves, minced
3 (2-inch) strips orange zest plus ¼ cup juice
½ cup water
⅓ cup pitted kalamata olives sliced into ¼-inch-thick rounds
2 tablespoons chopped fresh parsley
Why This Recipe Works
The classic combo of fennel, olives, and orange pairs well with pan-seared, cayenne-spiced chicken breasts.
Before You Begin
Serve with crusty bread.
Instructions
- Pat chicken dry with paper towels. Sprinkle with 1 teaspoon salt, ¼teaspoon pepper, and cayenne. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken to skillet, skinned side down, and cook until browned on first side, about 6 minutes. Transfer chicken, browned side up, to large plate; set aside.
- Heat remaining 3 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add fennel, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, covered, until softened and browned, about 8 minutes, stirring occasionally. Add garlic and orange zest and cook until fragrant, about 1 minute. Add water and reduce heat to medium-low. Add chicken, browned side up; cover; and cook until registering 160 degrees, 10 to 14 minutes.
- Transfer chicken to cutting board and tent with foil. Stir olives and orange juice into fennel mixture in skillet. Slice chicken ½ inch thick. Serve chicken with fennel mixture and pan sauce, sprinkled with parsley and drizzled with extra oil.
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