Maple-Glazed Chicken Breasts with Caramelized Onions & Pears Recipe

2020-11-03

This one-skillet dish combines sweet maple syrup and pears with tangy Dijon mustard and savory pairs for a flavorful twist on boneless, skinless chicken breasts. Easy to prepare, it’s a great weeknight meal, but still impressive enough for company! Serves 4.

Ingredients:

  • 4 boneless, skin chicken breasts (1½–2 lbs.)
  • 1 tsp. salt, divided (plus more to taste)
  • 1/2 tsp. ground black pepper (plus more to taste)
  • 2 tsp. olive oil
  • 2 tsp. butter
  • 1 large Spanish or yellow onion, thinly sliced
  • 2 large ripe firm-fleshed pears (like Bartlett), or 3 smaller pears
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Dijon mustard
  • 3 Tbsp .chopped fresh parsley

Directions:

  1. Pre-heat the oven at 450°F. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in the skillet over medium-high heat until hot. Add chicken and cook 3-5 minutes until the underside is golden. Turn and cook 3-5 minutes longer, then transfer to a large plate.
  2. Melt butter in same skillet over medium heat. Add the onion, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Cook, stirring often, for 8 minutes, or until the onion starts to brown. Stir occasionally.
  3. While the onions are cooking, peel and core the pears. Cut into quarters (large pears can be cut into 6 pieces). Push onions to the center of the pan. Add pears, cut sides down, around edges of pan. Cook 4 minutes or until browned on the bottom. Turn pears to other cut sides and cook another 3 minutes. Gently stir the pears and onions together, flattening slightly to make a “bed” for the chicken.
  4. Place chicken on top of pear/onion mixture; tip any pan juices from the plate into the skillet. In a small bowl, stir together maple syrup and mustard. Spread the glaze over the chicken breasts with a spoon.
  5. Transfer skillet to pre-heated oven and cook for 20-25 minutes or until glaze is browned, pears are tender when pierced with a fork, and chicken is cooked through with an internal temperature of 165°F. Divide pears and onions onto four plates, add a breast to each place, and garnish with parsley. Enjoy!
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