Pear Chicken Recipes | New Favorites for the Entire Family

Pear Balsamic Glazed Chicken with Caramelized Shallots

A beautifully balanced dish where sweet and tangy pear balsamic glaze coats tender, pan-seared chicken, complemented by caramelized shallots. Serve with roasted potatoes or a simple arugula salad for a refined meal.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pear White Balsamic
• ¼ cup Meyer Lemon Olive Oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 3 shallots, thinly sliced
• 3 cloves garlic, minced
• ½ cup low-sodium chicken broth
• Salt and pepper, to taste
• 2 tbsp unsalted butter

Instructions

1. Marinate the Chicken: In a bowl, whisk together Pear White Balsamic, Meyer Lemon Olive Oil, Dijon mustard, honey, thyme, salt, and pepper. Place the chicken breasts in a resealable bag or dish, pour in the marinade, and let sit for at least 30 minutes (or up to 4 hours) in the refrigerator.
2. Sear the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and pat dry. Add 1 tbsp olive oil to the pan and sear the chicken for 4–5 minutes per side, until golden brown. Remove from the pan and set aside.
3. Caramelize the Shallots: In the same pan, reduce the heat to medium. Add 1 tbsp butter and sliced shallots. Sauté for 5 minutes until softened and caramelized, then add the garlic and cook for another 30 seconds.
4. Deglaze & Make the Glaze: Pour the reserved marinade into the pan, followed by chicken broth. Stir, scraping up browned bits. Simmer for 5 minutes until slightly thickened.
5. Finish Cooking the Chicken: Return the seared chicken to the pan, spooning the sauce over the top. Reduce heat to low, cover, and let it simmer for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Serve: Remove from heat and swirl in the remaining butter for a silky glaze. Plate the chicken with caramelized shallots and drizzle extra sauce on top.

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Pear Balsamic & Herb Roasted Chicken Thighs

Juicy, oven-roasted chicken thighs are marinated in a savory pear balsamic and herb blend, then roasted until golden brown with crispy skin. The balsamic caramelizes beautifully, enhancing the depth of flavor.

Ingredients

• 6 bone-in, skin-on chicken thighs
• ½ cup Pear White Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• 1 tbsp whole grain mustard
• 1 tbsp honey
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh sage, chopped
• 4 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Prepare the Marinade: In a large bowl, whisk together Pear White Balsamic, Garlic Mushroom Olive Oil, whole grain mustard, honey, rosemary, sage, garlic, salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in the marinade and toss to coat well. Cover and refrigerate for at least 1 hour (or up to overnight for best flavor).
3. Preheat the Oven: Set to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
4. Roast the Chicken: Remove the chicken from the marinade (reserving marinade) and arrange skin-side up on the baking sheet. Roast for 35–40 minutes, basting with reserved marinade halfway through. The skin should be golden and crispy, and the internal temperature should reach 175°F (80°C).
5. Serve: Let rest for 5 minutes before serving. Spoon any pan juices over the top for extra flavor.

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Pear Balsamic & Ginger Chicken Stir-Fry

This stir-fry combines sweet pear balsamic with fresh ginger and vegetables for a light, vibrant dish. It’s quick, healthy, and perfect for serving over jasmine rice or quinoa.

Ingredients

• 1½ lbs boneless, skinless chicken breast, cut into thin strips
• ⅓ cup Pear White Balsamic
• 2 tbsp Persian Lime Olive Oil
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced
• ½ cup snap peas
• 1 tbsp cornstarch + 2 tbsp water (for thickening)
• 2 tbsp green onions, sliced (for garnish)
• Toasted sesame seeds (optional)

Instructions

1. Marinate the Chicken: In a bowl, whisk together Pear White Balsamic, Persian Lime Olive Oil, soy sauce, honey, ginger, and garlic. Add the sliced chicken and marinate for 20–30 minutes.
2. Sear the Chicken: Heat a large skillet or wok over medium-high heat. Add 1 tbsp Persian Lime Olive Oil, then add the marinated chicken. Sauté for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan.
3. Cook the Vegetables: In the same pan, add the bell peppers, zucchini, and snap peas. Stir-fry for 3–4 minutes, keeping them slightly crisp.
4. Make the Sauce: Mix the cornstarch with water to form a slurry. Pour the remaining marinade into the pan and bring to a simmer. Add the slurry, stirring constantly, until the sauce thickens (about 1 minute).
5. Combine & Serve: Return the chicken to the pan, tossing to coat everything evenly in the sauce. Serve over steamed rice, garnished with green onions and sesame seeds.

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Pear Balsamic & Garlic Butter Chicken Breasts

This simple yet elegant dish features golden-seared chicken in a rich, garlicky butter sauce enhanced by the sweet and tangy notes of pear balsamic. Serve with mashed potatoes or roasted vegetables.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pear White Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tbsp honey
• ½ cup low-sodium chicken broth
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh thyme or parsley, for garnish

Instructions

1. Season & Sear the Chicken:

   • Pat chicken breasts dry and season with salt and pepper.
   • Heat Garlic Mushroom Olive Oil in a large skillet over medium-high heat.
   • Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

2. Prepare the Sauce:

   • Reduce heat to medium and add butter.
   • Sauté garlic for 30 seconds until fragrant.
   • Stir in Pear White Balsamic, Dijon mustard, honey, and chicken broth.
   • Simmer for 3–4 minutes until slightly thickened.

3. Finish Cooking the Chicken:

   • Return chicken to the pan, spooning sauce over the top.
   • Cover and simmer on low heat for 5–7 minutes, or until chicken reaches 165°F (75°C).

4. Serve:

   • Plate chicken with sauce drizzled over the top.
   • Garnish with fresh thyme or parsley.

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Pear Balsamic & Rosemary Sheet Pan Chicken with Vegetables

A one-pan meal where juicy chicken thighs are roasted alongside sweet potatoes, Brussels sprouts, and red onions, all coated in a delicious pear balsamic glaze.

Ingredients

• 6 bone-in, skin-on chicken thighs
• ⅓ cup Pear White Balsamic
• ¼ cup Herb de Provence Olive Oil
• 1 tbsp whole grain mustard
• 2 tbsp honey
• 1 tbsp fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 sweet potatoes, cubed
• 1 lb Brussels sprouts, halved
• 1 red onion, sliced

Instructions

1. Marinate the Chicken:

   • Whisk together Pear White Balsamic, Herb de Provence Olive Oil, mustard, honey, rosemary, garlic, salt, and pepper.
   • Toss chicken in the marinade and let sit for 30 minutes to 2 hours.

2. Prepare the Vegetables:

   • Preheat oven to 400°F (200°C).
   • Toss sweet potatoes, Brussels sprouts, and red onion with 2 tbsp Herb de Provence Olive Oil, salt, and pepper.

3. Roast:

   • Arrange vegetables and chicken on a sheet pan.
   • Roast for 35–40 minutes, basting with marinade halfway through, until chicken is golden and crispy.

4. Serve:

   • Let chicken rest for 5 minutes before serving with roasted vegetables.

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Pear Balsamic & Maple Glazed Chicken Drumsticks

Sweet and tangy, these sticky-glazed drumsticks are perfect for a family meal or backyard gathering.

Ingredients

• 8 chicken drumsticks
• ½ cup Pear White Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• ¼ cup maple syrup
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Make the Marinade:

   • In a bowl, mix Pear White Balsamic, Garlic Mushroom Olive Oil, maple syrup, Dijon mustard, garlic, soy sauce, smoked paprika, salt, and pepper.

2. Marinate the Chicken:

   • Place drumsticks in a resealable bag or dish. Pour marinade over and refrigerate for 2–4 hours.

3. Bake the Drumsticks:

   • Preheat oven to 375°F (190°C).
   • Arrange chicken on a lined baking sheet, reserving marinade.
   • Bake for 35–40 minutes, brushing with marinade halfway through.

4. Caramelize the Glaze:

   • For extra crispiness, broil on high for 3–4 minutes until caramelized.

5. Serve:

   • Drizzle with any remaining glaze and serve warm.

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Pear Balsamic & Ginger Chicken Lettuce Wraps

A light and refreshing meal with an Asian-inspired twist, featuring chicken sautéed in pear balsamic, ginger, and soy sauce, served in crisp lettuce cups.

Ingredients

• 1 lb ground chicken
• ⅓ cup Pear White Balsamic
• 1 tbsp Persian Lime Olive Oil
• 1 tbsp soy sauce or tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• ½ cup shredded carrots
• ½ cup water chestnuts, diced
• 2 green onions, sliced
• Butter lettuce leaves

Instructions

1. Cook the Chicken:

   • Heat Persian Lime Olive Oil in a skillet over medium-high heat.
   • Add ground chicken, breaking it apart, and cook for 5–6 minutes until no longer pink.

2. Make the Sauce:

   • Stir in Pear White Balsamic, soy sauce, honey, ginger, and garlic.
   • Simmer for 3 minutes until slightly thickened.

3. Add Vegetables:

   • Stir in carrots, water chestnuts, and green onions.
   • Cook for another 2 minutes.

4. Assemble & Serve:

   • Spoon the mixture into lettuce leaves and serve immediately.

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Pear Balsamic & Goat Cheese Stuffed Chicken

Tender, juicy chicken breasts are stuffed with creamy goat cheese and spinach, then drizzled with a luscious pear balsamic reduction.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pear White Balsamic
• 2 tbsp Meyer Lemon Olive Oil
• 4 oz goat cheese
• 1 cup fresh spinach, chopped
• 1 tbsp fresh thyme
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Prepare the Chicken:

   • Cut a pocket in each chicken breast without slicing all the way through.
   • Mix goat cheese, spinach, and thyme in a bowl. Stuff the mixture into each pocket.

2. Sear the Chicken:

   • Heat Meyer Lemon Olive Oil in a skillet over medium-high heat.
   • Sear the chicken for 4 minutes per side until golden brown.

3. Finish Cooking:

   • Reduce heat to medium, cover, and cook for another 6–8 minutes until internal temperature reaches 165°F (75°C).

4. Make the Balsamic Reduction:

   • In a small pan, simmer Pear White Balsamic over low heat for 5 minutes until thickened.

5. Serve:

   • Drizzle the balsamic reduction over the stuffed chicken before serving.

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Pear Balsamic & Honey Mustard Grilled Chicken

Juicy, marinated grilled chicken infused with the sweet tang of pear balsamic and the zesty kick of honey mustard. Perfect for summer grilling!

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pear White Balsamic
• ¼ cup Meyer Lemon Olive Oil
• 2 tbsp whole grain mustard
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together Pear White Balsamic, Meyer Lemon Olive Oil, mustard, honey, garlic, salt, and pepper.
   • Add chicken breasts and coat well. Cover and marinate in the refrigerator for at least 1 hour (or up to 6 hours for deeper flavor).

2. Preheat the Grill:

   • Heat grill to medium-high (375-400°F). Lightly oil the grates.

3. Grill the Chicken:

   • Remove chicken from marinade, letting excess drip off.
   • Grill for 5–7 minutes per side, brushing with extra marinade halfway through.
   • Chicken is done when internal temperature reaches 165°F (75°C).

4. Serve:

   • Let rest for 5 minutes, then serve with grilled vegetables or a fresh salad.

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Pear Balsamic & Caramelized Onion Chicken Skillet

A rich and comforting skillet dish featuring tender chicken smothered in caramelized onions with a sweet and tangy pear balsamic glaze.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pear White Balsamic
• 2 tbsp Garlic Mushroom Olive Oil
• 2 large yellow onions, thinly sliced
• 1 tbsp honey
• 2 cloves garlic, minced
• ½ cup chicken broth
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp unsalted butter

Instructions

1. Caramelize the Onions:

   • Heat Garlic Mushroom Olive Oil in a large skillet over medium-low heat.
   • Add sliced onions and cook for 20 minutes, stirring occasionally, until deep golden brown.
   • Stir in garlic and honey, then cook for another 2 minutes.

2. Sear the Chicken:

   • Season chicken with salt and pepper.
   • Push onions to the side of the pan and increase heat to medium-high.
   • Add chicken and sear for 3–4 minutes per side until golden brown.

3. Deglaze & Simmer:

   • Pour in Pear White Balsamic and chicken broth, scraping up browned bits.
   • Reduce heat to low, cover, and let simmer for 10 minutes, or until chicken reaches 165°F (75°C).

4. Finish & Serve:

   • Stir in butter to make a silky sauce.
   • Serve chicken with caramelized onions on top.

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Pear Balsamic & Spinach Chicken Pasta

A light and creamy pasta dish featuring sautéed chicken, fresh spinach, and a pear balsamic-infused cream sauce.

Ingredients

• 12 oz pasta (penne or fettuccine)
• 2 boneless, skinless chicken breasts, sliced
• ½ cup Pear White Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional)

Instructions

1. Cook the Pasta:

   • Boil pasta according to package instructions. Drain and set aside.

2. Sauté the Chicken:

   • Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat.
   • Add chicken and season with salt and pepper. Cook for 5–6 minutes, until golden and cooked through. Remove and set aside.

3. Make the Sauce:

   • Reduce heat to medium. Add butter and garlic, cooking for 30 seconds.
   • Pour in Pear White Balsamic and let simmer for 2 minutes.
   • Stir in heavy cream and Parmesan, cooking for another 2 minutes until thickened.

4. Combine & Serve:

   • Add spinach and cooked pasta, tossing until spinach wilts.
   • Return chicken to the pan and mix well.
   • Serve hot with extra Parmesan.

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Pear Balsamic & Apple Stuffed Chicken

Juicy chicken breasts stuffed with a sweet and savory mix of apples, goat cheese, and walnuts, then finished with a pear balsamic glaze.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Pear White Balsamic
• 1 tbsp Meyer Lemon Olive Oil
• 1 medium apple, finely diced
• ¼ cup crumbled goat cheese
• ¼ cup chopped walnuts
• 1 tsp fresh thyme
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Prepare the Filling:

   • In a bowl, mix diced apples, goat cheese, walnuts, thyme, salt, and pepper.

2. Stuff the Chicken:

   • Cut a pocket in each chicken breast and stuff with the apple mixture. Secure with toothpicks.

3. Sear the Chicken:

   • Heat Meyer Lemon Olive Oil in a skillet over medium-high heat.
   • Sear chicken for 3 minutes per side, then reduce heat to medium-low.

4. Glaze & Cook:

   • Pour Pear White Balsamic into the skillet. Cover and cook for 8–10 minutes, until chicken reaches 165°F (75°C).

5. Serve:

   • Let rest for 5 minutes, then remove toothpicks and serve.

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Pear Balsamic & Cranberry Chicken Bake

A holiday-inspired dish featuring baked chicken with a tangy-sweet pear balsamic and cranberry glaze.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Pear White Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• ½ cup fresh or dried cranberries
• 2 tbsp honey
• 2 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ½ tsp cinnamon
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Preheat Oven:

   • Set to 375°F (190°C).

2. Sear the Chicken:

   • Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat.
   • Sear chicken thighs, skin-side down, for 5 minutes, until golden brown.

3. Make the Glaze:

   • In a bowl, whisk together Pear White Balsamic, honey, garlic, chicken broth, cinnamon, salt, and pepper.

4. Bake the Chicken:

   • Place chicken in a baking dish.
   • Pour balsamic glaze over and scatter cranberries around.
   • Bake uncovered for 30 minutes, basting with sauce halfway through.

5. Serve:

   • Let rest for 5 minutes, then serve with roasted vegetables or rice. 

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Pear Balsamic & Garlic Roasted Whole Chicken

This stunning whole roasted chicken is marinated with a flavorful mix of pear balsamic, garlic, and fresh herbs, then roasted to golden perfection.

Ingredients

• 1 whole chicken (4-5 lbs)
• ½ cup Pear White Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• 4 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves

Instructions

1. Prepare the Marinade:
   In a small bowl, whisk together the Pear White Balsamic, Garlic Mushroom Olive Oil, minced garlic, Dijon mustard, honey, salt, pepper, rosemary, and thyme until well combined.

2. Marinate the Chicken:
   Pat the whole chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin for maximum flavor. Let the chicken marinate in the refrigerator for at least 2 hours or overnight.

3. Preheat & Roast:
   Preheat the oven to 375°F (190°C). Place the chicken in a roasting pan, breast-side up. Roast uncovered for 1 hour 30 minutes, basting with pan juices every 20 minutes to keep it moist.

4. Check for Doneness:
   Use a meat thermometer to ensure the internal temperature at the thickest part reaches 165°F (75°C). If needed, continue roasting for another 10-15 minutes.

5. Rest & Serve:
   Remove from the oven and let the chicken rest for 10 minutes before carving. Serve with roasted vegetables or mashed potatoes.

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Pear Balsamic & Sweet Onion Chicken Stir-Fry

A quick and flavorful stir-fry featuring caramelized onions, bell peppers, and juicy chicken tossed in a pear balsamic glaze.

Ingredients

• 1½ lbs boneless, skinless chicken breast, cut into thin strips
• ½ cup Pear White Balsamic
• 2 tbsp Persian Lime Olive Oil
• 1 large sweet onion, thinly sliced
• 1 red bell pepper, sliced
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

Instructions

1. Cook the Chicken:
   Heat 1 tbsp Persian Lime Olive Oil in a large skillet or wok over medium-high heat. Add the chicken strips and season lightly with salt and pepper. Sear for 4-5 minutes, stirring occasionally, until golden brown. Remove from the pan and set aside.

2. Caramelize the Onions & Peppers:
   In the same pan, add the remaining 1 tbsp olive oil. Add the sliced onion and cook over medium heat for about 8 minutes, stirring occasionally, until softened and caramelized. Stir in the red bell pepper and cook for another 3 minutes.

3. Make the Sauce:
   Stir in the garlic and ginger, cooking for 30 seconds until fragrant. Then add the Pear White Balsamic, soy sauce, and honey. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.

4. Combine & Serve:
   Return the cooked chicken to the skillet and toss everything together, ensuring the chicken is coated in the sauce. Cook for another 2 minutes, then serve over steamed rice or quinoa.

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Pear Balsamic & Herb Chicken Meatballs

These tender, juicy meatballs are baked to perfection and tossed in a sweet and tangy pear balsamic glaze.

Ingredients

• 1 lb ground chicken
• ¼ cup breadcrumbs
• 1 egg
• ½ cup Pear White Balsamic
• 1 tbsp Herb de Provence Olive Oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Preheat the Oven:
   Set the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Meatballs:
   In a large bowl, mix together the ground chicken, breadcrumbs, egg, garlic, oregano, salt, and black pepper until well combined. Roll the mixture into small, even-sized meatballs (about 1 inch in diameter).

3. Bake the Meatballs:
   Arrange the meatballs on the baking sheet and bake for 20 minutes, or until they reach an internal temperature of 165°F (75°C).

4. Make the Glaze:
   While the meatballs are baking, heat the Pear White Balsamic in a small saucepan over medium heat. Let it simmer for 5 minutes until slightly thickened.

5. Coat & Serve:
   Toss the baked meatballs in the balsamic glaze and serve immediately, garnished with fresh herbs.

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Pear Balsamic & Apple Cider Braised Chicken

This comforting dish combines the fruitiness of pear balsamic with the warmth of apple cider, creating tender, fall-apart chicken thighs in a rich, flavorful sauce.

Ingredients

• 6 bone-in, skin-on chicken thighs
• ½ cup Pear White Balsamic
• 1 cup apple cider (or unsweetened apple juice)
• 2 tbsp Meyer Lemon Olive Oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme
• ½ tsp cinnamon (optional, for a warm depth of flavor)

Instructions

1. Prepare the Chicken:
   Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

2. Sear the Chicken:
   Heat Meyer Lemon Olive Oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes, until the skin is golden brown. Flip and sear the other side for another 3 minutes. Remove from the pan and set aside.

3. Cook the Aromatics:
   Reduce heat to medium and add the sliced onions to the pan. Sauté for 5 minutes until soft and lightly caramelized. Stir in the minced garlic and cook for another 30 seconds.

4. Deglaze with Balsamic & Cider:
   Pour in the Pear White Balsamic, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the apple cider, Dijon mustard, thyme, and cinnamon.

5. Simmer the Chicken:
   Return the seared chicken thighs to the pan, skin-side up. Reduce the heat to low, cover, and let simmer for 35-40 minutes, or until the chicken is tender and reaches an internal temperature of 175°F (80°C).

6. Serve:
   Remove the chicken from the pan and let rest for 5 minutes. Spoon the sauce over the chicken and serve with mashed potatoes, roasted vegetables, or wild rice.

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Pear Balsamic & Sage Chicken Thighs

This earthy, herbaceous chicken dish is perfect for cooler months, pairing the delicate sweetness of pear balsamic with fresh sage and garlic.

Ingredients

• 6 bone-in, skin-on chicken thighs
• ½ cup Pear White Balsamic
• 2 tbsp Herb de Provence Olive Oil
• 1 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• 1 tsp honey
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Marinate the Chicken:
   In a large bowl, whisk together Pear White Balsamic, Herb de Provence Olive Oil, sage, garlic, honey, salt, and pepper. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. Preheat & Sear:
   Preheat the oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat. Remove chicken from the marinade and pat dry. Place chicken skin-side down and sear for 5 minutes until golden brown. Flip and sear the other side for 3 minutes.

3. Bake the Chicken:
   Transfer the skillet to the oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).

4. Rest & Serve:
   Let the chicken rest for 5 minutes before serving. Spoon pan juices over the top and serve with roasted potatoes or sautéed greens.

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Pear Balsamic & Cranberry Chicken Bake

A festive and slightly tart dish that pairs the sweet tang of pear balsamic with juicy cranberries, making it a great option for special occasions.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Pear White Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• ½ cup fresh or dried cranberries
• 2 tbsp honey
• 2 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ½ tsp cinnamon
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Marinate the Chicken:
   In a bowl, mix Pear White Balsamic, Garlic Mushroom Olive Oil, honey, garlic, cinnamon, salt, and pepper. Place the chicken in the marinade, coat well, and refrigerate for at least 30 minutes.

2. Preheat the Oven:
   Preheat the oven to 375°F (190°C). Lightly grease a baking dish.

3. Arrange & Bake:
   Place the marinated chicken in the baking dish, skin-side up. Scatter cranberries around the chicken. Pour in the chicken broth to keep the dish moist while baking.

4. Roast the Chicken:
   Bake uncovered for 30-35 minutes, basting the chicken with pan juices halfway through. If desired, broil for 2-3 minutes at the end to crisp the skin.

5. Serve:
   Let the chicken rest for 5 minutes, then serve with wild rice or a leafy green salad.

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Pear Balsamic & Feta Chicken Wraps

A fresh and light Mediterranean-inspired dish that’s perfect for lunch or a quick dinner.

Ingredients

• 2 grilled chicken breasts
• ½ cup Pear White Balsamic
• ½ cup crumbled feta cheese
• 2 cups shredded lettuce
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• 4 whole wheat wraps
• 2 tbsp Meyer Lemon Olive Oil

Instructions

1. Marinate & Grill the Chicken:
   In a bowl, mix Pear White Balsamic, Meyer Lemon Olive Oil, salt, and pepper. Marinate the chicken breasts for 30 minutes, then grill over medium-high heat for 5-6 minutes per side, until fully cooked. Let rest for 5 minutes, then slice into strips.

2. Prepare the Wraps:
   Lay out the whole wheat wraps and evenly distribute the shredded lettuce, cherry tomatoes, cucumber, and crumbled feta.

3. Assemble & Serve:
   Add the sliced grilled chicken on top of the vegetables. Drizzle a little extra Pear White Balsamic for additional flavor. Wrap tightly and serve immediately.