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Chicken W/Fennel, Red Pepper & Rice

Chicken W/Fennel~ Red Pepper & Rice recipe image
This dish brings the bright, aromatic flavors of the Mediterranean to your dinner table with minimal fuss. Tender chicken cutlets are pan-seared to golden perfection, then paired with a fresh medley of sliced fennel and red peppers that soften into a sweet, savory medley. The base is fluffy long-grain rice cooked in rich chicken broth, absorbing the herbal notes of thyme and a splash of white wine. It&# 226;€™s a balanced, hearty meal that feels sophisticated yet remains simple enough for a busy weeknight. The combination of textures—from the crisp-tender vegetables to the soft rice—creates a satisfying experience. Serve it family-style for a communal meal that everyone will enjoy.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 1022.1
Dietary: Gluten-free
Description
This dish brings the bright, aromatic flavors of the Mediterranean to your dinner table with minimal fuss. Tender chicken cutlets are pan-seared to golden perfection, then paired with a fresh medley of sliced fennel and red peppers that soften into a sweet, savory medley. The base is fluffy long-grain rice cooked in rich chicken broth, absorbing the herbal notes of thyme and a splash of white wine. It&# 226;€™s a balanced, hearty meal that feels sophisticated yet remains simple enough for a busy weeknight. The combination of textures—from the crisp-tender vegetables to the soft rice—creates a satisfying experience. Serve it family-style for a communal meal that everyone will enjoy.
Ingredients
  • 1 lbs Boneless chicken cutlets *
  • 1 teaspoons Droed thyme
  • 1 whole Large bulb fennel
  • 1 cups Long grain rice
  • 2 tablespoons Olive oil
  • 1/4 cups White wine
  • 1 Salt and pepper to taste
  • 2 tablespoons Olive oil
  • 1 whole Large red pepper
  • 1 3/4 cups Chicken broth
Directions
  1. 1
    Pat the boneless, skinless chicken cutlets dry. Season both sides generously with salt, pepper, and dried thyme.
  2. 2
    Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 2 minutes per side, until golden brown and cooked through.
  3. 3
    Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
  4. 4
    While the chicken cooks, prepare the vegetables. Trim the fronds from the fennel bulb and discard the tough core. Slice the fennel bulb into thin, 1/4-inch strips.
  5. 5
    Slice the large red pepper into 1/4-inch strips, removing seeds and membranes.
  6. 6
    In a heavy-bottomed saucepan, combine the long-grain rice, chicken broth, and 1 tablespoon of olive oil. Bring to a boil over high heat.
  7. 7
    Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for approximately 18 minutes. Do not remove the lid during this time.
  8. 8
    After 18 minutes, remove the pan from heat. Fluff the rice with a fork and stir in grated Parmesan cheese, salt, and pepper to taste. Keep covered.
  9. 9
    Return the skillet with the chicken to medium heat. If necessary, add the remaining tablespoon of olive oil. Add the sliced fennel and red pepper to the skillet.
  10. 10
    Stir-fry the vegetables for about 3 minutes until they begin to soften but still retain a slight crunch.
  11. 11
    Pour the white wine into the skillet with the vegetables. Cover the skillet and cook for 5 minutes to allow the flavors to meld and the wine to reduce.
  12. 12
    To serve, place a bed of the Parmesan rice onto each plate. Top with a chicken cutlet and spoon the fennel and red pepper mixture over the chicken.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1022.1kcal
% Daily Value *
Total Fat 62.7g97%
Saturated Fat 22.1g111%
Cholesterol 246.7mg83%
Sodium 379.3mg16%
Total Carbohydrate 37.1g13%
Dietary Fiber 7.3g30%
Sugars 2.9g
Protein 68.0g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, fennel, red pepper, rice, mediterranean, thyme, white wine, one-pan, weeknight dinner, healthy, easy, family meal, vegetables, pan-seared, herbs, gluten-free option, comfort food, light, flavorful
Read it online: https://www.chefs-mate.com/recipe/chicken-w-fennel-red-pepper-rice/