Best 12 Baked Chicken With Fennel Butter Recipes

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Baked chicken with fennel butter is a delightful dish that combines the savory flavors of chicken, fennel, and butter. It's a perfect meal for a special occasion or a weeknight dinner. The fennel adds a subtle sweetness and anise-like flavor to the chicken, while the butter creates a rich and creamy sauce. With a few simple ingredients and a little time in the oven, you can create a truly memorable meal that will impress your family and friends.

Here are our top 12 tried and tested recipes!

ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

Steps:

  • Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED CHICKEN WITH FENNEL BUTTER



Baked Chicken with Fennel Butter image

Herbs provide an aromatic flavor to this baked chicken made with fennel butter - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

6 bone-in chicken breasts (about 3 lb)
1/4 cup butter or margarine, softened
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper

Steps:

  • Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
  • Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
  • Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 290, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

CHICKEN FENNEL BAKE



Chicken Fennel Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
  • Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
  • Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

THREE-INGREDIENT BAKED CHICKEN BREASTS



Three-Ingredient Baked Chicken Breasts image

I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for.

Provided by Jennifer Jones

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 3

¼ cup butter, melted
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
  • Stir 1/4 cup melted butter and salt together in a bowl.
  • Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 227.1 calories, Cholesterol 95.1 mg, Fat 14.2 g, Protein 23.7 g, SaturatedFat 8.1 g, Sodium 719.3 mg

ONE-SKILLET CHICKEN WITH BUTTERY ORZO



One-Skillet Chicken with Buttery Orzo image

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

Provided by Claire Saffitz

Categories     Bon Appétit     Chicken     Dinner     One-Pot Meal     Orzo     Pasta     Fennel     Spring     Roast     Leek

Yield 4 servings

Number Of Ingredients 10

Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
1/3 cup dry white wine
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can't quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10-15 minutes. Transfer chicken to a plate.
  • Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes.
  • Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

BAKED CHICKEN, POTATOES, AND FENNEL



Baked Chicken, Potatoes, and Fennel image

Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 7

6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons
1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded)
4 cloves garlic, halved lengthwise
5 teaspoons olive oil
Coarse salt and ground pepper
1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
1 can (14 1/2 ounces) reduced-sodium chicken broth

Steps:

  • Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
  • Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
  • Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.

ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY



Roasted Chicken With Apples & Fennel Recipe by Tasty image

Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall...

Provided by Tasty

Categories     Dinner

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

2 small gala apples
2 medium fennel bulbs
1 large red onion
4 cloves garlic
olive oil, to taste
kosher salt, to taste
6 sprigs fresh thyme, plus more for sauce and garnish
8 fresh sage leaves, plus more for garnish
2 lb bone-in, skin-on chicken thighs and drumsticks
⅓ cup white wine
1 ½ teaspoons dijon mustard
freshly ground black pepper, to taste
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 425°F (220°C).
  • Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
  • Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
  • Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
  • Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
  • Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
  • Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
  • Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
  • Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
  • Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
  • Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
  • Enjoy!

Nutrition Facts : Calories 464 calories, Carbohydrate 21 grams, Fat 27 grams, Fiber 4 grams, Protein 36 grams, Sugar 12 grams

CHICKEN WITH FENNEL STUFFING



Chicken with Fennel Stuffing image

We stuff a beautiful golden bird with fantastic fennel stuffing for an easy, yet impressive entree for guests.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings (6 cups stuffing).

Number Of Ingredients 10

1 fennel bulb, chopped
1 large onion, chopped
4 tablespoons butter, divided
5 cups unseasoned stuffing cubes
1-1/2 cups chicken broth
1 tablespoon minced fresh thyme
1 teaspoon rubbed sage
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 roasting chicken (7 to 8 pounds)

Steps:

  • In a large skillet, saute fennel and onion in 2 tablespoons butter until tender. Place in a large bowl. Stir in the stuffing cubes, broth, thyme, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper. Just before baking, loosely stuff chicken with 3 cups stuffing. Place remaining stuffing in a greased 1-qt. baking dish; refrigerate until ready to bake. , Place chicken breast side up on a rack in a roasting pan. Melt remaining butter; brush over chicken. Sprinkle with remaining salt and pepper. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. , Bake additional stuffing, covered, for 20 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Cover chicken and let stand for 10 minutes before removing stuffing and carving.

Nutrition Facts :

FENNEL-DUSTED CHICKEN WITH BROWN BUTTER AND CAPERS



Fennel-Dusted Chicken with Brown Butter and Capers image

Provided by Paul Grimes

Categories     Chicken     Quick & Easy     Dinner     Pan-Fry     Capers     Butter     Orange Juice     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon fennel seeds, finely ground
4 chicken cutlets (about 1 1/2 pounds)
1/2 stick unsalted butter, divided
1 tablespoon vegetable oil
2 tablespoons drained capers, chopped
1/4 cup fresh orange juice

Steps:

  • Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.
  • Heat 2 tablespoons butter with oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook 2 cutlets, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate and cover loosely. Add remaining 2 cutlets to skillet and cook, then transfer to plate. (Butter will brown as chicken cooks.)
  • Add capers and orange juice to skillet along with any meat juices from plate and bring to a boil, scraping up brown bits. Remove from heat and swirl in remaining 2 tablespoons butter. Pour over chicken.

FAMOUS BUTTER CHICKEN



Famous Butter Chicken image

Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.

Provided by HAULBUR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 4

Number Of Ingredients 6

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  • Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
  • Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.3 g, Cholesterol 222.4 mg, Fat 31.2 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 16.6 g, Sodium 639.2 mg, Sugar 1.1 g

BAKED CHICKEN WITH FENNEL AND APPLES



Baked Chicken with Fennel and Apples image

In this one-dish dinner, fennel and apple are roasted until caramelized and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 8

1 whole chicken (3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
2 fennel bulbs, fronds removed, bulbs cut into 1-inch wedges
4 shallots, halved lengthwise
1/2 cup fresh sage leaves
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper
2 Gala or Fuji apples, cored and quartered

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.

Nutrition Facts : Calories 567 g, Fat 31 g, Fiber 5 g, Protein 44 g

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

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

Tips:

  • Use fresh fennel: Fresh fennel has a more intense flavor than dried fennel, and it will add a lovely anise flavor to the dish.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly and will be more likely to steam than roast.
  • Roast the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before serving: Let the chicken rest for 10 minutes before serving to allow the juices to redistribute.
  • Serve with your favorite sides: Baked chicken with fennel butter is a delicious main course that can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Baked chicken with fennel butter is a simple but flavorful dish that is perfect for a weeknight meal. The chicken is juicy and tender, and the fennel butter adds a delicious anise flavor. This dish is sure to please everyone at the table.

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