One-Pan Fennel and Orange Chicken

By · Reviewed by AislePrompt Editorial · ·

A harmonious blend of citrus and anise flavors in a simple, one-pan meal. This asian-inspired one pot ready in about 35 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 boneless, skinless chicken breasts (about 1.5 lbs) with salt and pepper, then heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes per side until golden brown.
  2. Step 2: Remove chicken from skillet and set aside. Add 1 minced tsp ginger, 1 sliced orange, and 1 sliced fennel bulb to the skillet, cook for 3 minutes until fennel starts to soften.
  3. Step 3: Stir in 2 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp honey, then return chicken to the skillet. Simmer for 10 minutes until chicken is cooked through and flavors are combined.

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Frequently asked questions

How long does One-Pan Fennel and Orange Chicken take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Fennel and Orange Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in One-Pan Fennel and Orange Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Fennel and Orange Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Fennel and Orange Chicken?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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