Description
One-Pan Braised Chicken Thighs and Fennel Pasta is a delightful, comforting dish that pairs succulent chicken thighs with the sweet, aromatic flavors of fennel and perfectly cooked pasta. This one-pan meal not only simplifies cleanup but also delivers a rich and satisfying flavor profile that will impress your family and friends. Enjoy this culinary masterpiece for dinner any night of the week!
Ingredients
Scale
- 4 bone-in skin-on chicken thighs
- 1 medium fennel bulb, sliced
- 4 garlic cloves, minced
- 8 oz penne or rigatoni pasta
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 tsp dried thyme or oregano
Instructions
- Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt, pepper, and dried herbs. Sear skin-side down until golden brown (5-7 minutes). Flip and add fennel and garlic; cook for another 2 minutes.
- Pour in chicken broth and stir in uncooked pasta. Mix gently to combine.
- Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes until chicken reaches an internal temperature of 165°F (74°C) and pasta is al dente.
- Serve hot, drizzling extra broth over each portion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 525
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg