Chicken with fennel and olives

Points® value
Total Time
31 min
10 min
21 min
Fennel is one of Italy’s more commonly eaten vegetables and is the star of this simple recipe. We’ve sautéed the fennel to mellow its licorice-like flavor and enhance its natural sweetness. Zesty tomatoes and salty olives further neutralize its potency and creates a well-balance dish. While it belongs to the parsley family, its appearance more closely resembles celery due to its edible bulb and stalks. Use its feathery fronds to season and garnish the finished dish—they resemble fresh dill. You can find fennel at most grocery stores year-round. When shopping for it, select bulbs that are firm and free of cracks and have crisp stalks.


Olive oil

3 tsp

Uncooked boneless skinless chicken breast

1 pound(s), halved crosswise

Uncooked fennel bulb

¾ pound(s)


1 small, thinly sliced


1 clove(s), minced

Chicken broth

½ cup(s)

Canned Italian style stewed tomatoes

16 oz, in juice

Table salt

¼ tsp

Black pepper



8 gm, black, pitted and sliced


  1. In a large nonstick skillet, heat 1 teaspoon of oil. Sauté; chicken until cooked through, about 3 minutes on each side. Transfer to a plate.
  2. Meanwhile, trim feathery sprigs from fennel. Finely chop and set aside 2 tablespoons. Halve and thinly slice bulb.
  3. In skillet, heat remaining 2 teaspoons of oil.
  4. Sauté; fennel bulb, onion and garlic until lightly browned, about 3 minutes. Add broth and simmer for 5 minutes. Add tomatoes, salt, pepper and fennel sprigs. Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes. Stir in olives and serve.