Balsamic Chicken and Pears

Balsamic Chicken & Pears

Description

Juicy pan-seared chicken finished in a lightly sweet white balsamic pan sauce with tender pears and dried fruit. This is a perfect example of how balsamic builds a quick, balanced sauce right in the skillet—simple enough for weeknights, but polished enough for serving guests.

Recipe Overview

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Arbequina Extra Virgin Olive Oil
1 cup reduced-sodium chicken broth
3 tablespoons White Balsamic Vinegar
1/2 teaspoon minced fresh rosemary
2 teaspoons cornstarch
1-1/2 teaspoons sugar
2 medium unpeeled pears, each cut into 8 wedges
1/3 cup dried cherries or dried cranberries

Instructions

• Season chicken evenly with salt and pepper before cooking to build a proper base layer of flavor.

• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 8–10 minutes, reaching 165°F internally. Remove and set aside.

• In a small bowl, whisk together chicken broth, white balsamic, rosemary, cornstarch, and sugar until smooth.

• Pour mixture into the same skillet, scraping up any browned bits from the pan. Add pears and dried fruit.

• Bring to a boil, then reduce heat and simmer covered for about 5 minutes until pears are tender but still hold their shape.

• Return chicken to the pan and simmer uncovered for 3–5 minutes, allowing the sauce to slightly thicken and coat the chicken.

• Finish with a light drizzle of balsamic just before serving to brighten the final dish.

Chef’s Tip

Don’t skip the final balsamic finish after cooking—this is the signature move that lifts the entire dish and keeps the sauce from tasting flat.

Flavor Variations

• Use Dark Classic Balsamic for a deeper, richer, slightly more savory sauce
• Try Lemon White Balsamic to add brightness and a subtle citrus lift
• Swap dried cherries for cranberries to shift the sweetness profile
• Add a pinch of red pepper flakes for a slight heat contrast

Pairings

Serve with rice, farro, or roasted vegetables. Also pairs well with a simple green salad or crusty bread to soak up the sauce.

Recipe Notes

Keep pears slightly firm when cooking to maintain texture. Overcooking can cause them to break down too much into the sauce.

Bring This Recipe to Life

Arbequina Extra Virgin Olive Oil

White Classic Balsamic

Lemon White Balsamic

25-Star Dark Classic Balsamic

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