Chicken With Pears

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This is a fun recipe for chicken with pears for your family. It has some heat to it, with a little kick. I hope you enjoy the recipe! Ever wanted to make something yummy for your family but couldn’t decide on what to make? This recipe has few ingredients (not counting the bakeware); it is easy to follow; and, it tastes fantastic! Perfect for a weeknight meal when you are tired after a long day.

Related Post: Baked Chicken With Onions And Bell Peppers

Ginger Pear Chicken

Ginger Pear Chicken
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Prep:15 mins

Cook:25 mins

Total:40 mins

Servings:6 servings

Yield:6 chicken breasts

Nutrition Facts (per serving)
316Calories
11gFat
15gCarbs
39gProtein
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple recipe captures the best flavors of fall. Ginger pear chicken is a skillet main dish recipe that pairs boneless, skinless chicken breasts with fresh ginger root, onion, and sliced pears. Chicken breasts cook quickly, and so do pears, making this dish fast to prepare.

The pears add a wonderful sweet note to the dish that complements the spicy ginger and sweet onions. Serve this dish over hot cooked rice or pasta to soak up the wonderful sauce.

Make sure that you purchase chicken breasts that are less than 1/2 pound for this recipe. Larger breasts come from larger chickens and should be cooked slowly, in the slow cooker or in the oven for hours, to become tender. 

A green or fruit salad and some toasted bread rubbed with garlic are the perfect complement to this simple fall meal.

Ingredients

  • 6 boneless, skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon fresh ginger root, minced
  • 1 onion, chopped
  • 1 cup chicken broth
  • 2 pears, peeled and sliced

Steps to Make It

  1. Sprinkle chicken breasts with salt and pepper and dredge each in flour.
  2. In a heavy skillet, combine olive oil and butter over medium heat.
  3. When foamy, add chicken. Brown on both sides but do not cook through; cook about 5 minutes total. Set chicken aside.​
  4. Increase heat under the pan to medium-high. Add ginger root and onion to drippings remaining in the skillet. Cook and stir until tender, about 4 to 5 minutes.
  5. Add chicken broth to the pan; bring to a boil.
  6. Return chicken to skillet along with pear slices; reduce heat to medium-low.
  7. Simmer for 6 to 10 minutes or until chicken is cooked through and sauce is slightly thickened. Serve over couscous or hot cooked rice.

Pear & Rosemary Chicken

60 mins

2 people

Pear & Rosemary Chicken
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Pink fir potatoes are a special treat at this time of year, adding a creamy texture to this sweet, aromatic chicken dinner.

Ingredients

  • A 650g pack of chicken thighs
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1 garlic clove
  • 1 tbsp honey
  • 1 tbsp mustard
  • 4 shallots
  • 2 pears
  • 500g pink fir potatoes
  • A handful of rosemary leaves only

Prep: 15 mins | Cook: 45 mins

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Method

  1. Heat your oven to 180°C/Fan 160°C/Gas 4. Season the chicken thighs and massage ¼ tbsp oil into each one. Season with a little salt and pepper.

2. Heat a large frying pan over medium heat. Add the chicken legs, and skin side down. Cook for 4-5 mins till the skin is crisp and golden. Pop onto a plate.

3. Peel and grate the garlic. Mix the garlic, honey, mustard, and 1 tbsp oil in a small bowl. Set aside.

4. Peel the shallots, leaving them whole. Peel and core the pears, then cut them into quarters.

5. Scrub the potatoes and chop them into 2 cm thick slices. Tumble the potatoes, shallots, and pears into a baking dish. Pour over most of the mustard and honey mixture. Scatter in the rosemary leaves. Toss together.

6. Place the chicken legs on top of the veg. Drizzle over the remaining honey and mustard mixture.

7. Slide the tray into the oven and roast for 40 mins till the potatoes are soft and golden and the chicken is cooked through. Serve straight away.

Roasted Chicken and Pears

Roasted Chicken and Pears
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During those hectic nights at home when all you want is a cozy meal and some downtime, recipes like this are heaven-sent. A really simple prep, followed by 40 minutes in the oven. The juiciness of the roasted chicken pairs delightfully with the sweetness of the pears and pecans. Top it off with some crumbled goat cheese and you’ve got yourself one hell of a bite!

Chicken With Pears
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Related Post: Baked Chicken With Mushrooms Recipes

Roasted Chicken and Pears

SERVINGS4

PREP TIME10 mins

COOK TIME40 mins

Equipment

  • Baking sheet
  • Parchment paper
  • Chef’s knife

Ingredients

  • bone-in skin-on chicken thighs
  • pears Bosc roast best, cut into 6 pieces each
  • large shallots cut into wedges
  • garlic bulb cut in half so that the cloves exposed
  • 2 tablespoons cooking oil avocado, grapeseed, etc
  • 1 tablespoon maple syrup
  • 2 teaspoons kosher salt
  • 1 teaspoon garam masala or 1/4 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup raw pecans
  • large dates cut in half, pits removed
  • 2 ounces of goat cheese crumbled

Related Post: Chicken With Ranch Dressing In Crock Pot

Instructions

  • Preheat the oven to 425°F.
  • Place 4 bone-in chicken thighs3 sliced pears2 sliced shallots, and 1 halved garlic bulb onto a parchment-lined baking sheet. Add 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon garam masala, 1/2 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes and toss to coat evenly. Get in there with your hands to evenly distribute the spices!
  • Roast for 30 minutes.
  • Add 1/3 cup pecans and 6 halved and pitted dates to the baking sheet and continue baking for 10 more minutes.
  • Crumble 2 ounces of goat cheese over the baking sheet to let it warm up while the chicken rests and things cool down for 5 minutes. Serve on its own or over quinoa or farro.
  • bone-in skin-on chicken thighs
  • pears Bosc roast best, cut into 6 pieces each
  • large shallots cut into wedges
  • garlic bulb cut in half so that the cloves exposed
  • 2 tablespoons cooking oil avocado, grapeseed, etc
  • 1 tablespoon maple syrup
  • 2 teaspoons kosher salt
  • 1 teaspoon garam masala or 1/4 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup raw pecans
  • large dates cut in half, pits removed
  • 2 ounces of goat cheese crumbled

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