Maple-Glazed Chicken with Caramelized Onions and Pears!
A one-skillet dinner it’s possible for you to serve right from the pan.
A little mustard in the glaze gives the chicken some zing.
Sheryl Julian
Start by searing the chicken by itself, then brown some onions until they start to turn golden.
Add a few cut pears to the skillet so they brown, too.
The onions also finish caramelizing in the oven.
Sheryl Julian
This is a one-skillet dish, and you’re free to serve it right from the pan.
I like to use acast iron skillet, but any oven-safe pan will do.
Many syrups sold for serving with pancakes arent pure maple (theyre often diluted with corn syrup).
Sheryl Julian
Ingredients
Method
Heat the oven at 450F.
Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the olive oil in the skillet over medium-high heat.
Sheryl Julian
Turn and cook the other sides for 3 to 5 minutes more, until the other side is golden.
Transfer chicken to a large plate.
Melt the butter in the skillet over medium heat.
Sheryl Julian
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.
While the onions cook, peel and core the pears.
Sheryl Julian
Cut into quarters (large pears can be cut into 6 pieces.)
Move the onions to the center of the pan.
Add the pears, cut sides down, around the edge.
Sheryl Julian
Cook for 4 minutes or until the pears brown on the bottom.
Stir the onions occasionally.
Turn the pears and cook the other cut sides for 3 minutes more.
Sheryl Julian
Stir the onions occasionally.
Gently stir the pears and onions together and flatten them slightly to create a bed for the chicken.
Place the chicken on top of the pears and onions.
Tip in any pan juices from the plate into the skillet.
In a small bowl, stir together the maple syrup and mustard.
Spread the glaze over the chicken breasts with a spoon.
A meat thermometer inserted into the thickest part of the breasts should register 165F.
Divide the pears and onions between plates, add a chicken breast, and sprinkle with parsley.
