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Photo of Pan fried chicken with fennel and rosemary by WW

Pan fried chicken with fennel and rosemary

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



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

Dry-style white wine

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 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 oil in a large frying pan over medium-high heat. Season chicken with salt and pepper and remaining rosemary. Cook chicken for 3 minutes each side or until browned and cooked through. Set aside and cover to keep warm.
  3. Add wine to pan. Cook, stirring, for 1 minute or until nearly evaporated. Add stock and cook for a further 3 minutes or until sauce is reduced down to 2 tablespoons.
  4. Serve 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.