Description
One-Pan Braised Chicken Thighs and Fennel Pasta is a comforting dish that brings together succulent chicken thighs, aromatic fennel, and your favorite pasta, all cooked in one pan. This easy, flavorful recipe makes weeknight dinners a breeze, delivering a satisfying meal without the hassle of multiple pots. Enjoy the delightful combination of textures and tastes that will have everyone asking for seconds.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 medium fennel bulb, chopped
- 8 oz fettuccine or penne pasta
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then brown them skin-side down for 5-7 minutes until golden; flip and cook for another 3-5 minutes.
- Remove chicken from the skillet. In the remaining juices, sauté chopped fennel and minced garlic for about 3 minutes until fragrant.
- Return chicken to the skillet along with accumulated juices. Pour in chicken broth, bring to a simmer, and add pasta ensuring it is submerged.
- Cover the skillet and bake in the preheated oven for 30-35 minutes until chicken is tender.
- Let rest for five minutes before serving. Garnish with fresh herbs or cheese as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 580
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg