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Recipe:Pan Seared Chicken Breastwith Charred Lemon and Fennel

  • 30 minutes

Serves 4 - 8.


Serving Size


  1. Heat olive oil in a 10” frying pan over medium heat. Add chicken breasts, fennel bulbs and lemon slices. Sauté on both sides until golden.
  2. Squeeze lemon juice over the chicken and fennel. Season with WFF Butcher’s Salt & Pepper.
  3. Lower the temperature to medium. Cook until internal temperature of chicken reaches 165 F.* Sprinkle with fresh dill sprigs and serve. *USDA recommends cooking poultry to a minimum internal temperature of 165°F

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