Chicken and Pear Recipe

Ingredients needed 

• Chicken: I recommend bone-in, skin-on chicken breasts for the best flavor and moisture. You can also use boneless skinless breasts or thighs but adjust cooking time accordingly.
• Olive oil: A good-quality olive oil is essential for sautéing and roasting. It helps to crisp the chicken skin and caramelize the vegetables.
• Sweet onion: A large, sweet onion, like a Vidalia, adds a mellow, sweet depth that complements the pears.
• Bacon: Thick-cut bacon is preferred for its smoky flavor and meaty texture. Chopped into pieces, it renders its fat to flavor the entire dish.
• Kosher salt and freshly ground black pepper: Fundamental for seasoning and enhancing all the other flavors.
• White wine: A dry white wine, like Sauvignon Blanc or Pinot Grigio, adds acidity to deglaze the pan and balance the richness. You can substitute it with chicken broth.
• Fresh thyme: This aromatic herb is the perfect partner for chicken, pears, and bacon, adding an earthy, slightly floral note. Don’t skip the fresh thyme; it makes a big difference.
• Honey: A good quality honey provides the sweetness that caramelizes the pears and creates a beautiful glaze.
• Barlett pears: Choose pears that are ripe but still slightly firm, so they hold their shape during roasting. Leave the skin on for texture and nutrition.
• Chili Crisp: This is the secret ingredient. Adding a teaspoon to the pear mixture introduces a gentle heat and complex umami flavor that balances the sweetness perfectly.

How do you make this chicken and pear recipe?

Brown the bacon and onions:

1. Preheat your oven to 400°F.
2. Heat olive oil in a large, oven-safe skillet or braiser over medium heat. Add the chopped bacon and sauté for 3-4 minutes until it begins to render its fat and become crispy.
3. Add the chopped onion to the pan and continue to cook for another 3-4 minutes until the onion is softened and translucent.
4. Pour in the white wine and cook for 2 minutes, scraping any brown bits from the bottom of the pan. Remove the onion and bacon mixture from the pan and set it aside.

PRO TIP: Don’t skip deglazing the pan with wine. It lifts all the delicious, browned bits from the bottom, which are packed with flavor, into the sauce.

Sear the chicken:

1. While the pan is still hot, add a few more tablespoons of olive oil.
2. Season the chicken breasts generously with salt and pepper. Place them (skin-side down if using skin-on breasts) in the pan and sear for 2-3 minutes per side, or until golden brown.
3. Remove the chicken from the pan and set it aside with the onion-bacon mixture.

PRO TIP: Properly browning the chicken not only adds flavor but also helps render the fat under the skin in the case of opting for skin-on breasts, leading to a crispier result.

Prepare the pear mixture and roast:

1. In a separate bowl, combine the pear chunks, honey, 1 tablespoon of fresh thyme, salt, pepper, and a teaspoon of chili crisp. Drizzle with a little olive oil and toss gently to coat.
2. Scatter the reserved onion-bacon mixture in the bottom of a roasting pan or the same skillet. Place the seared chicken breasts on top and sprinkle with the remaining fresh thyme.
3. Place the pan in the preheated oven and roast for 20 minutes.
4. After 20 minutes, remove the pan from the oven and pour the pear mixture with all its juices over the chicken. Return the pan to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the pears are tender and caramelized.

PRO TIP: Adding the pears halfway through roasting prevents them from becoming mushy and ensures they are perfectly tender and glazed.

Sandy’s tips and substitutions:

• Choosing chicken: Bone-in, skin-on chicken breasts are great for the juiciest results. For a faster-cooking option, use boneless, skinless chicken breasts, but reduce the initial roasting time by about 10 minutes.
• Pear varieties: While Barlett pears are our favorite, you can also use Bosc or Anjou pears, which hold their shape well during roasting.
• Spice it up: The chili crisp is a wonderful addition, but you can also add a pinch of red pepper flakes to the pear mixture for a similar kick.
• Make it ahead: The onion and bacon mixture and the seasoned chicken can be prepped a day in advance and stored in the refrigerator.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven.

Variations:

• Type of chicken: You can easily swap the chicken breasts for thighs. They are very forgiving and stay juicy. Just reduce the initial roasting time to 10 minutes before adding the pears. You can also use a whole, cut-up chicken for a more rustic presentation.
• Wine substitute: If you prefer not to use wine, substitute it with an equal amount of high-quality chicken broth or even white grape juice for a touch of extra sweetness.
• Spice level: Love the heat? Add a full tablespoon of chili crisp to the pear mixture or stir in a pinch of red pepper flakes with the onions and bacon. For a milder warmth, try a dash of smoked paprika.
• Nuts: For added texture and a nutty flavor, toast some walnuts or pecans and sprinkle them over the finished dish right before serving.
• Sweetener swap: Instead of honey, you can use pure maple syrup or brown sugar to glaze the pears. Each will bring a slightly different, yet delicious, caramelized flavor.
• Greens: Serving this over a bed of arugula is our favorite way to add a peppery bite. You could also serve it over sautéed spinach or kale to add extra greens to the meal.
• Veggies: Feel free to add other root vegetables to the roasting pan. Chunks of sweet potato, butternut squash, or carrots would roast beautifully alongside the chicken and pears. Add them to the pan with the onion-bacon mixture at the start.