Balsamic Chicken and Pears
Chicken & Pears with Pear White Balsamic Pan Sauce
Description
Golden pan-seared chicken breast is paired with tender pears, dried cranberries, and rosemary in a bright Pear White Balsamic pan sauce. The pears reinforce the balsamic's orchard-fruit character while a fresh splash at the finish keeps the sauce lively and balanced.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: About 20 minutes
Total Time: About 35 minutes
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon Arbequina Extra Virgin Olive Oil
2 medium firm-ripe pears, such as Bosc or Anjou, cored and cut into 8 wedges each
⅓ cup dried cranberries
¾ cup low-sodium chicken broth
¼ cup Pear White Balsamic, divided
1 teaspoon Dijon mustard
½ teaspoon finely chopped fresh rosemary
1 teaspoon cornstarch
1 tablespoon cold water
Instructions
• Pat the chicken dry. If the breasts vary significantly in thickness, lightly pound the thickest portions so they cook more evenly. Season both sides with the salt and pepper.
• Heat the Arbequina Extra Virgin Olive Oil in a large skillet over medium to medium-high heat. Add the chicken without crowding the pan. Cook until nicely browned and each breast reaches 165°F in the thickest part, turning as needed. Begin checking smaller breasts first and remove each piece individually as it reaches temperature. Transfer to a clean plate and let rest while you prepare the pears and sauce.
• Reduce the heat to medium. Add the pear wedges to the same skillet and cook for about 2 minutes per side, until lightly browned but still firm enough to hold their shape. Transfer the pears to a plate.
• Add the chicken broth to the skillet and scrape up the browned bits. Stir in 3 tablespoons Pear White Balsamic, Dijon mustard, rosemary, and dried cranberries. Bring to a gentle simmer and cook for 2–3 minutes.
• Stir together the cornstarch and cold water until completely smooth. Whisk the slurry into the simmering sauce a little at a time and cook for about 30–60 seconds, just until the sauce lightly coats a spoon. You may not need all of the slurry.
• Remove the skillet from the heat. Stir in the remaining 1 tablespoon Pear White Balsamic, then gently return the pears to the sauce just long enough to coat and warm them.
• Slice the rested chicken if desired and arrange on plates. Spoon the pears, dried cranberries, and warm pan sauce over and around the chicken. Serve immediately.
Chef’s Tip
Keep the chicken and pears out of the skillet while the sauce reduces. Lean chicken breast can dry out quickly if it is returned to an actively simmering sauce, while pears can turn soft and lose their shape. Add the pears only after the heat is off, and spoon the finished sauce over the rested chicken.
Flavor Variations
• 25 Star White Balsamic can replace Pear White Balsamic for a clean, classic sweet-tangy version that lets the fresh pears remain the dominant fruit flavor.
• Lemon White Balsamic can replace Pear White Balsamic for a brighter citrus-forward contrast to the pears and rosemary.
• Cranberry Orange White Balsamic can replace Pear White Balsamic for a festive fruit-forward variation that pairs naturally with the dried cranberries.
• Replace the dried cranberries with dried cherries for a deeper fruit note, or omit the dried fruit for a less sweet, more savory sauce.
Pairings
Serve with wild rice, farro, mashed potatoes, roasted sweet potatoes, green beans, Brussels sprouts, or a simple green salad. A neutral grain or potato is especially good for catching the pear-balsamic pan sauce.
Build Your Plate
Build a savory autumn-inspired dinner around chicken, pears, and balsamic
Keep the supporting sides earthy and relatively simple so the pear, rosemary, and bright white balsamic pan sauce remain the focus of the plate.
Finished Meal
Pan-seared chicken breast with tender pears, dried cranberries, rosemary, and Pear White Balsamic pan sauce
Protein
Pan-seared boneless chicken breast, cooked individually to 165°F and rested before serving
Vegetables & Sides
Wild rice, farro, mashed potatoes, roasted sweet potatoes, Brussels sprouts, green beans, or lightly dressed greens
Flavor Pairing
Pear White Balsamic echoes the fresh pears while rosemary, savory pan juices, and dried cranberries create contrast and depth
Recipe Notes
Firm-ripe Bosc or Anjou pears are especially useful here because they can be browned while still retaining their shape. Very ripe pears will soften much more quickly, so shorten their skillet time if necessary.
The chicken cooking time is intentionally treated as a guide rather than a fixed number. Boneless breasts can vary considerably in thickness, so use a thermometer and remove each breast when the thickest portion reaches 165°F.
Pear White Balsamic replaces the generic white balsamic because it gives this recipe a much clearer flavor identity and naturally reinforces the fresh pear. Three tablespoons build the pan sauce, while the final tablespoon is stirred in off heat for a brighter finish.
There is no added sugar in the sauce. The pears, dried cranberries, and Pear White Balsamic already provide enough sweetness, while Dijon, rosemary, broth, and browned chicken drippings keep the dish firmly in savory territory.
The cornstarch slurry is added only after the broth and balsamic have simmered briefly. Add it gradually and stop as soon as the sauce lightly coats a spoon; the goal is a glossy pan sauce, not a thick gravy.
