Photo of Pan fried chicken with fennel and rosemary by WW

Pan fried chicken with fennel and rosemary

SmartPoints® value per serving
Total Time
30 min
5 min
25 min
Juicy rosemary-scented chicken with sweet roasted fennel and a white wine sauce. Yum!


fennel bulb(s)

4 small, cut into 1cm thick slices

fresh rosemary

1 tbs, sprigs

skinless chicken breast

500 g, (buy 2x 250g), fat trimmed, cut in half horizontally

wine, white, dry-style

¼ cup(s), (60ml)

chicken stock

¼ cup(s), (60ml)

olive oil

1 tbs

oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C. Lightly spray a large baking tray with oil. Arrange the fennel in a single layer. Scatter with half the rosemary. Season with salt and pepper and lightly spray with oil. Bake for 25 minutes.
  2. Meanwhile, heat the oil in a frying pan over medium-high heat. Season the chicken with salt and pepper and the remaining rosemary. Cook the chicken for 3 minutes each side or until browned and cooked through. Set aside and cover to keep warm.
  3. Add the wine to the pan. Cook, stirring, for 1 minute or until nearly evaporated. Add the stock and cook for a further 3 minutes or until the sauce is reduced down to 2 tablespoons.
  4. Serve the chicken and fennel drizzled with the sauce.


SERVING SUGGESTION: Steamed baby (Dutch) carrots and oven-baked baby potatoes. TIP: To ensure fennel keeps its shape, don’t overtrim the base or it will fall apart when you slice it.

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