You know those go-to recipes that you can make in a pinch, especially on those nights where you just don’t want to answer “what’s for dinner?!” This recipe for pan-seared chicken thighs is definitely one of them. I’ve had this one in my recipe arsenal for years. It’s amazing because it looks like you really put a lot of thought and effort into cooking when really it took you only 20 minutes to make. Oh, and it’s bursting with flavor! The fennel, lemon, and herbs come together beautifully to create this mouthwatering, nutrient-packed dish. I served this with a side of cauliflower mash and big heap of baby arugula tossed with lemon juice, olive oil and sea salt.
Oh, and before I forget, let’s talk about fennel.
Fennel is delicious. It is a great source of vitamin C, a nutrient essential to collagen formation.[1] It can also improve your circulation, especially if your circulation is impaired.[2] It’s also a good source of fiber and potassium. Fennel has an interesting phytonutrient profile containing quercetin, rutin, and anethole. Quercetin is one of my go-to nutrients for combating allergies. It is a potent antihistamine and antioxidant.[3] Studies on anethole demonstrate its powerful anti-inflammatory response and show that it may even be effective at fighting cancer.[4]
And one more thing! This recipe is Paleo, Whole30, Keto, and Low-Carb-Friendly! Delicious, satisfying and guilt-free (as all cooking and eating should be!).
Okay, now let’s eat. Happy cooking!
Here’s what you need:
- 1 lbs chicken thighs (I get my chicken from US Wellness Meats…amazing pasture-raised poultry!)
- 1 T cooking fat (I used this one
)
- 3-4 T Herbs de Provence (this is a great blend
)
-
1 t sea salt, plus more to taste
-
1/2 t black pepper
-
1 bulb fennel, thinly sliced
-
1 lemon, sliced
)
)Here’s what you do:
- Pat the chicken thighs down to remove excess moisture. Season with 1 t salt, 1/2 t pepper and coat with the Herbs de Provence.
- Heat your cooking fat in a large skillet over medium-high heat.
- Add the chicken to the pan and sear on both sides (about 3 minutes each side).
- Add the fennel and lemon slices to the pan. Reduce heat to medium-low, cover the pan, and cook another 8-10 minutes, until the chicken is cooked through.
- Taste-test and add more S&P, if needed.
- Enjoy! I like to serve this with a big side of leafy greens.
Add this to your recipe box:
- 1 lbs chicken thighs
- 1 T cooking fat
- 3-4 T Herbs de Provence, enough to generously coat all of the chicken
- 1 t salt, plus more to taste
- 1/2 t black pepper
- 1 bulb fennel, thinly sliced
- 1 lemon, sliced
- Pat the chicken thighs down to remove excess moisture. Season with 1 t salt, 1/2 pepper and cover with the Herbs de Provence.
- Heat your cooking fat in a large skillet over medium-high heat.
- Add the chicken to the pan and sear on both sides (about 3 minutes each side).
- Add the fennel and lemon slices to the pan. Reduce heat to medium-low, cover the pan, and cook another 8-10 minutes, until chicken is cooked through.
- Taste-test and add more S&P, if needed.
- Enjoy! I like to serve this with a big side of leafy greens
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Important Notes:
I am not a doctor, and I don’t claim to be one. I can’t prevent, treat, cure or diagnose illness or disease. The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. I make a small commission from the product links above, although the price of the products stays the same for you, whether or not you purchase through my affiliate links. You can purchase these products directly from the sites if you don’t wish to use my affiliate links.
References:
[1] http://www.vitamincfoundation.org/collagen.html
[2] https://www.ncbi.nlm.nih.gov/pubmed/21622825
[3] https://www.ncbi.nlm.nih.gov/pubmed/18187018
[4] https://www.ncbi.nlm.nih.gov/pubmed/10871845
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