This dish transforms simple ingredients into a sophisticated Mediterranean dinner. Tender boneless chicken cutlets are seasoned with aromatic thyme and seared to golden perfection. The star of the show is the bed of fluffy long-grain rice, enriched with white wine and melted Parmesan cheese for a rich, savory base. Fresh fennel bulbs and sweet red peppers are stir-fried until crisp-tender, adding a bright, anise-kissed crunch that cuts through the richness of the cheese. It&# 226;ÂÂs a balanced meal that feels elegant enough for guests but easy enough for a Tuesday night. The combination of earthy thyme, sweet peppers, and nutty fennel creates a complex flavor profile that is both comforting and light. Perfect for those who enjoy hearty yet healthy comfort food with a touch of European flair.
Chicken With Fennel Red Pepper & Rice
Description
This dish transforms simple ingredients into a sophisticated Mediterranean dinner. Tender boneless chicken cutlets are seasoned with aromatic thyme and seared to golden perfection. The star of the show is the bed of fluffy long-grain rice, enriched with white wine and melted Parmesan cheese for a rich, savory base. Fresh fennel bulbs and sweet red peppers are stir-fried until crisp-tender, adding a bright, anise-kissed crunch that cuts through the richness of the cheese. It&# 226;ÂÂs a balanced meal that feels elegant enough for guests but easy enough for a Tuesday night. The combination of earthy thyme, sweet peppers, and nutty fennel creates a complex flavor profile that is both comforting and light. Perfect for those who enjoy hearty yet healthy comfort food with a touch of European flair.Ingredients
Directions
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Season the boneless chicken cutlets on both sides with salt, pepper, and dried thyme.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
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Sear the chicken cutlets for about 2 minutes on each side until golden brown.
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Cover the skillet loosely and set the cooked chicken aside on a plate.
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Trim the green fronds from the fennel bulb and chop them for garnish if desired.
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Cut the fennel bulb in half through the core, remove the tough core, and slice into 1/4-inch strips.
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Cut the red pepper into 1/4-inch strips, matching the size of the fennel.
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In a separate heavy-bottomed pot, combine the long-grain rice, chicken broth, and 2 tablespoons of olive oil.
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Bring the rice mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes.
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Once the rice is tender, remove from heat and stir in the grated Parmesan cheese, salt, and pepper.
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Return the skillet with the chicken to the stove and add 1 tablespoon of olive oil.
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Add the sliced fennel and red pepper to the skillet and stir-fry for approximately 3 minutes until slightly softened.
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Pour the white wine over the vegetables, cover the skillet, and cook for 5 minutes to steam.
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To serve, spoon a layer of the cheesy rice onto each plate.
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Top the rice with the chicken cutlets and arrange the fennel and pepper mixture alongside or over the chicken.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 271.3kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 3.7g19%
- Cholesterol 101.0mg34%
- Sodium 93.1mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
