Tuscan Chicken with Fennel

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Tuscan Chicken with Fennel"

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This is a very delicious, warming dish.


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3 1/2 lbs boneless & skinless chicken breast
1 large yellow organic onion; chopped
1 large bulb fennel; sliced, white part only
4 cloves fresh organic garlic; minced
1 Tuscan seasoning (Rustic Tuscan); or more
1 tsp salt; or more
1/2 tsp ground pepper; coarse
1/2 tsp granulated garlic powder
2 cans organic tomatoes; chopped
2 cans black olives; drained, pitted
3 tbs olive oil
1 cup dry white wine; or more
1 1/2 tbs balsamic vinegar

Original recipe makes 6



Cut each chicken breast into 3 or 4 pieces and trim. Place chicken breasts in foil lined baking pan with a little olive oil on the bottom of the pan. Sprinkle garlic powder, salt & pepper on the chicken breasts. Bake chicken at 425 degrees for about 30 - 35 minutes. (Chicken can be sauteed instead, but it's much easiser to bake it.)

While chicken is baking, chop onion and fennel. Mince the garlic cloves. Saute the garlic first then add the onion & fennel. Add the Tuscan seasonings after a few minutes. When the onion & fennel mixture is soft add the canned tomatoes, the drained canned olives, the wine and the balsamic vinegar. Let the mixture simmer until the chicken has baked; the chicken doesn't need to be completely done.

Add the baked chicken to the tomato mixutre and simmer gently for 20 -30 minutes.

Calories Per Serving: 422 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very easy, very flavorful. I was out of white wine (how did that happen?), so I used chicken broth with a bit of tarragon vinegar added. It was still delicious, but I can't wait to do it again with wine flavor. Tossed salad and a crusty bread complete the meal.
outdoorlover 1 year ago

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