Description
Savor the perfect blend of tender chicken, aromatic fennel, and hearty pasta in this one-pan dish that promises comfort and flavor for any occasion.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 large fennel bulb, sliced
- 8 oz fusilli or penne pasta
- 4 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown (about 5-7 minutes per side).
- Remove the chicken temporarily. Add minced garlic and sliced fennel to the skillet; sauté for about 2 minutes until fragrant.
- Return the chicken to the skillet along with any accumulated juices. Pour in the chicken broth, ensuring everything is nestled together.
- Stir in the pasta gently. Bring to a simmer before covering with a lid or foil.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes until cooked through and pasta has absorbed most of the liquid.
- Plate your dish and drizzle with any remaining sauce. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg