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Maple-Glazed Chicken with Caramelized Onions and Pears
Maple-Glazed Chicken with Caramelized Onions and Pears
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Savory maple-glazed chicken cooked with sweet caramelized onions and pears in one pan. Mustard adds a delightful zing to this easy skillet dinner.
Ingredients:
  • 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
  • 1 teaspoon salt, divided, plus more to taste
  • 1/2 teaspoon ground black pepper, divided, plus more to taste
  • 2 tablespoons butter
  • 1 large Spanish or yellow onion, halved and thinly sliced
  • 2 large ripe firm-fleshed pears (like Bartlett), or 3 smaller pears
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 450°F. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken without moving for 3 to 5 minutes until golden brown. Flip and cook for an additional 3 to 5 minutes until the other side is golden. Transfer chicken to a plate.
  • Caramelize the onion: Gently melt butter in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir occasionally and cook for 8 minutes until the onion turns golden brown.
  • Prepare the pears by peeling, coring, and cutting them into quarters (or six pieces if large). Move the onions to the center of the pan, then arrange the pears around the edge with the cut sides down. Cook for 4 minutes until the pears brown on the bottom. Occasionally stir the onions. Flip the pears and cook the other cut sides for an additional 3 minutes, stirring the onions occasionally.
  • Add the chicken back to the skillet with the pears and onions as a bed. Pour any pan juices from the plate into the skillet. Combine maple syrup and mustard in a small bowl, then spread the glaze over the chicken.
  • Roast the chicken in the oven until the glaze is golden, the pears are soft, and the chicken reaches an internal temperature of 165°F when checked with a thermometer. It should take about 20 to 25 minutes.
  • To plate the dish, distribute the pears and onions among serving plates, place a chicken breast on each plate, and garnish with a sprinkle of parsley.

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