Chicken and Pear Skillet
Make the most of pear season at the market and make this chicken and pear skillet. Juicy chicken thighs with a slightly sweet hint of pears is the perfect dinner recipe!
Servings 4 people
Cast Iron Skillet
- 1 tablespoon olive oil
- 4 chicken thighs bone in, with skin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 pears sliced
- 1 yellow onion sliced
- 2 garlic cloves minced
- ¾ cup reduced-sodium chicken or vegetable broth
- zest and juice of half a lemon
Preheat oven to 400 degrees F. Heat the olive oil in a large oven-safe skillet over medium-high heat. As the oil heats, season the chicken with salt and black pepper.
Add the chicken thighs to the skillet and sear for 5 minutes per side. They will be lightly browned at this point but not cooked through. Transfer the chicken to a platter and set aside.
Add the sliced pears and onion to the skillet. Cook while stirring for 5 minutes. Add the garlic during the last 2 minutes. Deglaze with the chicken or vegetable broth. Toss in the lemon zest as well.
Scrape any fond collected at the bottom and bring the broth to a gentle simmer. Return the chicken to the skillet then place into the oven to roast for 15 minutes or until the internal temperature of the chicken reaches a safe 165 degrees F.
Remove from the oven and drizzle with lemon juice. Plate and serve alone or with one of your favorite side dishes.