Pan-Seared Chicken with Pears & Chestnuts

Pears and chestnuts have long brightened American fall tables, and here they meet pan-seared chicken in one skillet. A hot sear builds golden crust while thyme, butter, and lemon finish the sweet-savory pan sauce.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 38g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 2 medium firm ripe pears
• 1 cup peeled roasted chestnuts
• 4 fresh thyme sprigs
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the chicken dry thoroughly with paper towels and season both sides evenly with salt and pepper. Let it rest at room temperature for 10 minutes while you prep the produce.
2. 2Core the pears and slice them into 1/2-inch wedges, leaving the skin on for texture and color. Halve the chestnuts if large and smash the garlic cloves lightly with the side of a knife.
3. 3Heat a 12-inch skillet over medium-high heat until hot, then add olive oil and swirl to coat. Place the chicken in the pan presentation-side down and sear undisturbed for 5 to 6 minutes until deeply golden.
4. 4Flip the chicken, reduce heat to medium, and add the butter, smashed garlic, and thyme sprigs the pieces. Continue cooking 5 to 7 minutes more until the internal temperature reaches 165°F.
5. 5Transfer the chicken to a warm plate and tent loosely with foil. Leave the garlic and thyme in the skillet.
6. 6Add the pear wedges and chestnuts to the same skillet in a single layer. Sauté 3 to 4 minutes, turning once, until the pears are lightly caramelized on the edges but still hold their shape and the chestnuts are warmed through.
7. 7Squeeze in the lemon juice and scrape up any browned bits from the pan bottom. Taste and adjust seasoning with a pinch more salt if needed.
8. 8Return the chicken and any resting juices to the skillet, nestling it among the pears and chestnuts for 1 minute to rewarm.
9. 9Discard the thyme stems and garlic if desired. Sprinkle with chopped parsley and serve immediately straight from the pan.
10. 10Plate each portion with a chicken breast, several pear wedges, and chestnuts spooned over the top so the light pan juices coat everything.