Tender, juicy chicken baked over a bed of softened fennel is the kind of weeknight dinner that feels special without any of the stress. The herb coating — built from fresh parsley, basil, thyme, and a touch of ground ginger — delivers real depth of flavor while keeping everything gentle on a sensitive stomach. Managing reflux often means giving up bold, satisfying meals, but this dish proves that doesn't have to be the case; there's no garlic, no onion, no tomato, and no heavy cream in sight. The fennel slowly braises in low-sodium chicken broth as the chicken roasts above it, and those pan juices get spooned right back over each breast at the end for a naturally saucy finish. Olive oil keeps the whole thing moist without weighing it down, and the straightforward baking method means no charring or high-fat frying that can trigger discomfort. It serves four, so it's just as practical for a family dinner as it is for meal-prepping lunches for the week ahead.
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Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of the olive oil.
Scatter the sliced fennel evenly across the bottom of the prepared baking dish and pour the chicken broth over it.
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