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Recipe: Pan Seared Chicken Breast with Charred Lemon and Fennel

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Charred lemon and fennel compliment our Boneless Skinless Chicken Breast, a classic choice for any lunch or dinner. Serves - 4 .


Serving Size
  • Chicken Breasts, thawed

    2.5 lbs.
    Qty 2.5 lbs.
  • Small Fennel Bulbs, top trimmed and cut in half or quarters

    Qty 2
  • Lemons, one cut in 5 slices

    Qty 2
  • Fresh Dill, for garnish

  • Light Olive Oil

  • Butcher’s Salt & Pepper

    1 bottle
    Qty To Taste


  1. Using a mallet, pound chicken breasts to a thickness of 2/3”.
  2. Heat olive oil in a 10” frying pan over medium heat, sear the chicken breasts on one side until golden color. Turn to other side, continue searing, add fennel and lemon slices. Sautée on both sides until golden.
  3. Squeeze lemon juice from remaining lemon over the chicken and fennel, and season with salt and pepper. Add fresh dill as garnish and serve.
    *USDA recommends cooking poultry to a minimum internal temperature of 165°F .

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