Chicken With Fennel, Tomatoes, and Zucchini

READY IN: 25mins
Recipe by dicentra

Cooking Light. November 2001. Serve with noodles or rice.

Top Review by Chefette2u

I liked the combination of vegetables, all of my favorites in one pan. Perhaps a little more seasoning would have enhanced this dish even further? I found it rather bland and added a few crushed red pepper flakes as well as a TBS of pesto. Thank you for sharing this recipe.

Ingredients Nutrition


  1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.
  2. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
  3. Heat 2 teaspoons oil in pan over medium heat.
  4. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes).
  5. Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
  6. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

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