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Weeknight Cooking
Dinner Tonight: Pan Seared Chicken Breasts with Braised Fennel, Olives, and Orange
This quick weeknight supper is packed with Mediterranean flavors.
Cook's Country

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When you say “trimmed” chicken breasts, what do you mean?

The great thing about boneless, skinless chicken breasts is how little work you have to do to prepare them. But even though they look ready for the pan straight out of the package, it’s worth giving them a once-over to remove any tough, gristly bits.

To trim a boneless, skinless chicken breast, place it on a cutting board with the smooth, rounded side facing up. Look it over to identify any ragged white or yellow fat, any pieces of tendon sticking out, or anything bloody areas. Trim these away with a sharp chef’s knife.

Be careful not to cut too deeply into the meat. And don’t trim frozen breasts; allow them to thaw completely first.

It’s ok to leave the thin white strip running along the side; this won’t cook up tough.

Get the Recipe

Pan Seared Chicken Breasts with Fennel, Orange, and Olives

Orange adds sweet acidity; olives add a briny bite.

Equipment Review

Chef's Knives

It’s the busiest piece of equipment in the kitchen and we have thoughts.