Crispy Chicken with Fennel & Mushrooms

When it comes to impressing someone you care about, I think everyone needs to have a dish in their arsenal that they can whip up in no time. Something that quick and easy for you but will knock your guest’s socks off. That is the exact vibe of this Crispy Chicken with Fennel and Mushrooms. It looks fancy enough to impress your toughest critic at the dinner table. But it’s so easy to make, it’ll quickly become your secret weapon. You, for that date night you completely forgot about or when bae’s parents pop in for dinner.

I really love working with fennel. I think people view it as this complicated vegetable but it really isn’t. it is so flavorful and easy to cook. My two favorite ways to cook fennel is to roast it or saute it with simple flavors. Fennel already has a pretty pungent licorice flavor so you don’t want to overpower that flavor with a lot of crazy seasonings. All we are using to cook the fennel, onion, and mushrooms is the fat from the chicken, a little butter, and salt and pepper. When sautéed, the fennel becomes slightly sweet and as it’s roasted with the chicken, it becomes tender and soaks up all the flavor from the chicken. It truly is a wonderful experience on the palate.

Of course, if you aren’t a fan of fennel, you can stick with just onions and mushrooms for this dish. But I promise you, fennel takes it to a whole new level. You can use whatever mushrooms you like or have on hand. I prefer shiitake, oyster, or portobello. You can use one type of mushrooms or 2 different types of shrooms. Whatever floats your boat I’m totally here for it all.


To serve this deliciousness, you can do what I usually do, and that is keep things low-carb with cauliflower rice or cauliflower mash. But, I also recommend saffron-infused white rice or even roasted potatoes. The possibilities are endless.

More one-pot dinners to fall in love with HERE.

Let’s Get Cooking

Let’s Get Cooking

Crispy Chicken with Fennel & Mushrooms

A one-pot meal with crispy chicken thighs and sautéed fennel, onions, and mushrooms. Comes together in no time with simple but delicious flavors. Serve with cauliflower rice or saffron-infused white rice.
A one-pot meal with crispy chicken thighs and sautéed fennel, onions, and mushrooms. Comes together in no time with simple but delicious flavors. Serve with cauliflower rice or saffron-infused white rice.
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
Yields:4 Serves


  • 4
    bone-in, skin-on chicken thighs with fat trimmed
  • 1
    tsp salt, plus more to taste
  • 1/2
    tsp black pepper, plus more to taste
  • 1
    tsp fresh thyme leaves, finely minced
  • 1
    tsp lemon zest
  • 2
    tbsp grass-fed ghee
  • 1
    medium onion, sliced
  • 1/2
    a medium red onion, sliced
  • 1
    blub fennel, cleaned and sliced, save the fronds to use as garnish
  • 4
    ounces shiitake mushrooms, sliced
  • 1/2
    cup mushroom broth (you can also use a dry white wine in this case)
  • 1
    tbsp capers
  • lemon wedges to garnish


  1. To begin, pat the chicken thighs dry and set them aside. Mix 1 teaspoon of salt, 1/2 teaspoon of black pepper, thyme leaves, and lemon zest in a small bowl. Now, season the chicken thighs on both sides with the spice mixture. Now, heat a large castiron pan over high heat, and once it begins to smoke, lower the heat to medium-high and add the ghee to the pan. Carefully add the chicken to the pan, skin side down, and sear for 3-5 minutes. Flip the chicken and sear the other side for 2 minutes. Remove the chicken from the pan and set it aside, skin side up.
  2. Now, preheat your oven to 425˚F.
  3. In the same pan you cooked the chicken, add the fennel and onions and sauté, stirring occasionally, for about 3 minutes. Then add the mushrooms and continue to cook until the vegetables are tender about 3 more minutes. Add the mushroom broth into the pan and give it a quick stir. Taste and season the sauce with a little salt and pepper. Now, push the vegetables towards the outside of the pan and nestle the chicken thighs in the center of the pan, making sure the skin of the chicken doesn’t come in contact with any liquid.
  4. Transfer the pan to the oven and continue to cook for about 12-15 minutes or until the chicken is cooked through (inner temperature should be 167˚F or higher) and the vegetables are a bit caramelized and tender.
  5. Remove the chicken from the oven and scatter the capers over top. Garnish with fennel fronds and fresh lemon wedges. Enjoy with cauliflower rice or saffron-infused white rice.

Nutrition Facts

Serves 4
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What do you think of this recipe?

Tried this today, it’s a definite keeper! I replaced the Thigh with Breast, the Fennel was right out of my garden, so was the Thyme, and I served everything on top of Basmati rice (cooked in Saffron infused Chicken broth) instead of the cauliflower rice you call for. The cooking aroma was mouth watering to say the least, but the flavor, simply Fantastic! So Thank You, this is the first dish where we absolutely loved the Fennel.
Russ 🙂

I love all of this! Fennel right from the garden sounds AMAZING!!! I can’t wait to have a yard so I can grow and garden. So happy you enjoyed it! Thank you for sharing

I used a whole, cut-up chicken. With more chicken I also added a lot more mushrooms. Fitting it all into my skillet was tough but delicious. Thank you for such a good, no fuss recipe.

This was excellent!!! My husband and I loved it! The onions, fennel and mushrooms were so tasty and the chicken was amazing! I served it with Saffron Cauliflower rice and it was so good!!! I will be making this a lot! Thank you for a wonderful recipe!!

What if I don’t have a cast iron pan? Also, can I use boneless thighs?

This is hands down one of the best meals I’ve ever made. I want to eat it everyday forever. I made it with the saffron rice and put extra butter in everything of course- it was incredible. You are a true gem!! I can’t wait to make everything on your site.

We made this for dinner tonight, and it was soooo good!!

This was a fantastic meal! I love fennel and the combo of both onions was delicious. I only had skinless thighs but made it work.

Hi, made this last night and it was yummy! My gf immediately said “I’m gonna make this again!”

Question… is it supposed to have a full onion (non red) and half a red onion? We’ve been debating if that was a typo or if it was meant to have that much onion. (either way, it was good, just curious what was intended)


This makes me so happy Rolland! Glad you guys enjoyed it! I clarified in the ingredients I’m sorry about that. Should be 1 medium onion and 1/2 a medium onion. But I tend to always use a little extra because I love onions. So it’s bomb either way. Thanks again ?

This is a fantastic dinner that feels really fancy but is super easy! I served mine over some mashed potatoes and it was so delicious. Will make again!