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Pan Roasted Chicken with Apple Fennel Slaw

This Pan Roasted Chicken with Apple Fennel Slaw is a delicious dinner recipe that is cooked in one pan and only takes 30 minutes to prepare. A great healthy, high protein, low-calorie weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: baked chicken breast, chicken breast in oven, fennel salad
Servings: 4
Author: Amy Stafford

Ingredients

  • 2 tablespoons unsalted butter or extra virgin coconut oil
  • 5 ounces sliced shiitake mushrooms
  • 1/2 cup dry white wine
  • 6 generous tablespoons whole grain mustard
  • 1 cup low sodium chicken broth
  • 4 boneless skinless, organic chicken breasts
  • 1 large fennel bulb halved, cored and very thinly sliced into bite size pieces
  • 1 large tart apple cored and thinly sliced into bite size pieces
  • juice from 1 lemon
  • 1 tablespoon extra virgin olive oil

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl add fennel, apples, lemon juice, and olive oil, toss to coat and set aside.
  • Heat a large oven-proof skillet over medium-high heat. Add 1 tablespoon of butter or coconut oil. Once melted toss in mushrooms and saute stirring occasionally until lightly browned. About 5 minutes.
  • Season with a pinch of salt and pepper and add wine, cook until evaporated. This will happen quickly.
  • Add mustard and chicken broth and simmer until reduced by 1/4, this should take about 5 minutes.
  • Pour mushroom sauce into a bowl, and wipe out skillet with a paper towel. It doesn’t have to be perfectly clean.
  • Sprinkle both sides of chicken with pinch each of salt and pepper
  • Return skillet to medium-high heat and melt remaining 1 tablespoon of butter or coconut oil. Add chicken cooking until browned, about 5 minutes. Turn and cook for an additional 5 minutes on the other side.
  • Add skillet to preheated oven and cook until browned and internal temperature is 165°F. About 8 minutes.
  • Remove let rest.
  • Mound apple fennel slaw on four plates and set a chicken breast on top. Drizzle mustard sauce on and around chicken.
  • Serve additional sauce at the table to add more if desired.

Notes

For paleo: you can substitute white wine with chicken stock. Make sure your whole grain mustard is paleo friendly.