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Keto Dinner

Fennel and Mustard Seed Chicken

This fennel and mustard seed chicken has become my weeknight savior when I crave something aromatic yet effortless. The freshly ground spices fill the kitchen with a cozy fragrance, and the crispy skin gives way to juicy meat. It's proof that keto dinners can be both simple and sophisticated.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 380 Calories
Fennel and Mustard Seed Chicken

Ingredients

  • bone-in chicken breast halves, with skin
  • salt and pepper to taste
  • tablespoon mustard seed
  • tablespoon fennel seed
  • tablespoons olive oil
  • cloves garlic, thinly sliced

Instructions

  1. Step 1

    I start by patting the chicken dry for extra crispy skin, then season generously with salt and pepper. Next, I toast the fennel and mustard seeds in a dry pan until fragrant before grinding them—this deepens their flavor. After sprinkling the spice blend over the chicken, heat olive oil in a heavy skillet over medium heat. Toss in the sliced garlic, letting it sizzle until just golden. Lay the chicken skin-side down, raise the heat to high, and sear until beautifully browned, about 3-4 minutes. Flip and repeat for the other side. Once both sides are crisp, lower the heat to low, cover, and let it cook through gently for 15-20 minutes, until the juices run clear and the meat is tender. Always let the chicken rest a few minutes before serving to keep the juices locked in.

Chef's Tip

For the most aromatic crust, I toast the whole spices in a dry pan for 30 seconds before grinding. This simple step releases their essential oils and elevates the dish. Also, don’t rush the browning—that golden skin is where the magic lies.

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat to keep it moist, or slice and enjoy cold atop a salad.

Variation Tips

Serve alongside roasted asparagus or a lemony arugula salad to brighten the meal. For a creamier twist, add a splash of heavy cream to the pan drippings and simmer into a quick sauce before drizzling over the chicken.

Frequently Asked Questions