13 Easy Chicken and Pear Recipes to Make Tonight

Kick off a quick, comforting dinner with the sweet-savory duo of chicken and pears. These 13 easy recipes are perfect for busy weeknights, blending fall flavors into simple dishes your family will love. Ready to get cooking?

Honey Baked Chicken and Pears

Sometimes the simplest combinations create the most memorable meals. This honey baked chicken and pears dish pairs juicy chicken thighs with sweet, tender pears in a sticky honey-thyme glaze that bakes into a beautiful caramelized finish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

• Boneless skinless chicken thighs – 4
• Pears – 2, sliced
• Honey – ¼ cup
• Olive oil – 2 tbsp
• Fresh thyme leaves – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic cloves – 2, minced

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs dry with paper towels to ensure browning. Season both sides with salt and pepper.
3. In a small bowl, whisk together honey, olive oil, minced garlic, and thyme leaves until combined.
4. Arrange the chicken thighs in a single layer in a 9×13-inch baking dish. TIP: Leave a little space between pieces for even cooking.
5. Scatter the sliced pears around the chicken. TIP: Use firm but ripe pears so they hold their shape during baking.
6. Pour the honey mixture evenly over the chicken and pears, turning to coat each piece.
7. Bake for 30–35 minutes, until the chicken reaches an internal temperature of 165°F and the pears are tender. TIP: Baste halfway through with pan juices for extra flavor.
8. Remove from the oven and let rest for 5 minutes before serving.

Under the golden, sticky glaze, the chicken stays remarkably moist while the pears soften into buttery sweetness with subtle herbaceous notes. Serve over steamed rice or with crusty bread to soak up every last drop of the glossy pan juices.

Grilled Chicken and Pear Salad with Balsamic Vinaigrette

Preheat your grill to medium-high heat, around 400°F. This Grilled Chicken and Pear Salad with Balsamic Vinaigrette is a delightful balance of smoky, sweet, and tangy flavors. It's an easy yet impressive dish perfect for weeknight dinners or casual entertaining.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken

• Boneless, skinless chicken breasts – 2 (about 6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

For the Salad

• Mixed greens – 6 cups
• Ripe pears – 2, thinly sliced
• Crumbled goat cheese – ½ cup
• Candied pecans – ¼ cup

For the Balsamic Vinaigrette

• Balsamic vinegar – 3 tbsp
• Olive oil – ¼ cup
• Dijon mustard – 1 tsp
• Honey – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F. Tip: If using a gas grill, close the lid to help maintain an even temperature.
2. Place chicken breasts between two sheets of plastic wrap and gently pound to an even ½-inch thickness. This ensures quick, uniform cooking. Brush both sides with olive oil, then season with salt and pepper. Let rest at room temperature for 10 minutes.
3. Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F. Avoid pressing down on the chicken to keep juices intact. Transfer to a cutting board and let rest for 5 minutes before slicing.
4. While the chicken rests, prepare the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and salt until emulsified. Set aside.
5. In a large salad bowl, combine mixed greens, sliced pears, and candied pecans. Tip: Slice pears just before serving to prevent browning.
6. Slice the grilled chicken into ½-inch thick strips against the grain for tenderness.
7. Add the sliced chicken to the salad, drizzle with the balsamic vinaigrette, and toss gently to combine. Top with crumbled goat cheese.
8. Serve immediately. For a touch of elegance, garnish with fresh thyme or additional cracked black pepper.

Pair this salad with a crisp white wine like Sauvignon Blanc for a complete meal. The contrast of warm, smoky chicken with cool, crisp pears and tangy cheese is simply irresistible. Enjoy as a main course or serve alongside crusty bread for a satisfying lunch.

One-Pan Rosemary Chicken and Pears

Many home cooks shy away from roasting fruit with meat, but this one-pan recipe proves pears and chicken are a match made in heaven. With just a handful of ingredients and a single pan, you'll create a meal that feels special but requires minimal cleanup. Let's walk through it step by step.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• Chicken legs – 4 legs (about 2 lbs)
• Pears – 2 firm, sliced into wedges
• Fresh rosemary – 2 sprigs, chopped
• Garlic – 4 cloves, minced
• Olive oil – 3 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the chicken legs dry with paper towels—this ensures crispy skin. Season both sides generously with salt and pepper.
3. In a small bowl, combine olive oil, chopped rosemary, and minced garlic. Stir to blend.
4. Arrange the chicken legs in a single layer on a rimmed baking sheet. Drizzle with half the oil mixture, turning to coat evenly.
5. Add the pear wedges to the remaining oil mixture and toss gently. Arrange the pears around the chicken on the sheet pan.
6. Roast for 40–45 minutes, until the chicken skin is golden brown and crisp, and the internal temperature reaches 165°F when tested at the thickest part. The pears should be tender and caramelized.
7. Remove from the oven and let rest for 5 minutes. This allows juices to redistribute. Serve warm, spooning any pan juices over the top.

Knowing the pears soften and caramelize while the chicken stays juicy, this dish pairs beautifully with a simple side of crusty bread or a fresh green salad. The rosemary and garlic infuse everything with savory warmth, making it a comforting yet elegant weeknight dinner.

Spicy Chicken and Pear Stir-Fry

A spicy and sweet stir-fry is a wonderful way to use ripe pears in a savory dish. This recipe combines tender chicken chunks with crisp pear slices, ginger, chili, and a savory soy sauce glaze. Let's get cooking!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Main Ingredients

• Chicken breast – 1 lb, cubed
• Pear – 1 large, cored and sliced
• Fresh ginger – 1 tbsp, minced
• Red chili – 1, sliced
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Green onion – 2, sliced

Sauce

• Soy sauce – 3 tbsp
• Cornstarch – 1 tbsp

Instructions

1. Pat the chicken cubes dry with paper towels to ensure better browning; set aside.
2. In a small bowl, whisk together soy sauce and cornstarch until smooth; set aside.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
4. Add chicken cubes in a single layer. Let sear undisturbed for 2 minutes, until golden brown on one side.
5. Stir-fry the chicken for another 2 minutes until cooked through. Transfer to a plate and keep warm.
6. If needed, add a drizzle more oil. Add ginger, garlic, and chili; stir-fry for 30 seconds until fragrant.
7. Add pear slices and stir-fry for 1 minute, just until tender but still crisp. Tip: Avoid overcooking the pears so they retain a slight crunch.
8. Return the chicken to the wok. Pour in the soy-cornstarch mixture and toss everything together for 30 seconds, until the sauce thickens and coats the ingredients.
9. Remove from heat. Garnish with sliced green onions.

Make sure to serve this stir-fry immediately over steamed rice to soak up the glossy sauce. The combination of spicy heat and sweet pear creates a surprising yet balanced flavor. For extra crunch, top with toasted sesame seeds.

Creamy Chicken and Pear Pasta

One of the most delightful surprises in pasta cooking is the subtle sweetness of pear paired with creamy chicken. This dish balances savory, rich, and fruity notes, perfect for a weeknight dinner. Follow each step carefully for a foolproof result.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Penne pasta – 8 oz
• Chicken breast – 1 lb
• Pear – 1 large, diced
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup grated
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Nutmeg – pinch (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining, then drain and set pasta aside.
2. While pasta cooks, heat butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add diced pear to the skillet and cook for 2–3 minutes, until slightly softened. Tip: Use a firm but ripe pear so it holds its shape.
4. Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the cream thickens slightly.
5. Add the shredded cooked chicken and grated Parmesan. Stir until the cheese melts and the sauce becomes creamy. Tip: Season gradually with salt, pepper, and nutmeg; taste and adjust as you go.
6. Add the drained penne to the skillet and toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water. Tip: Serve immediately, as the sauce thickens while cooling.
7. Plate the pasta and garnish with extra Parmesan if desired.

Pour yourself a glass of white wine and enjoy this creamy, comforting bowl. The tender pear pieces offer a sweet pop that cuts through the richness, making every forkful exciting.

Chicken and Pear Curry

Gather your ingredients and let's make this unique Chicken and Pear Curry. It's a delightful blend of savory chicken and sweet pears in a creamy coconut sauce spiced with cumin. Perfect for a weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main

• Chicken breast – 1 lb
• Ripe pears – 2 medium
• Coconut milk – 1 can (14 oz)
• Ground cumin – 1 tsp
• Onion – 1 medium
• Garlic – 2 cloves
• Fresh ginger – 1 tbsp
• Curry powder – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 2 tbsp
• Fresh cilantro for garnish – optional

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Season chicken pieces with salt and pepper, then add to skillet. Cook until browned on all sides, about 5 minutes. Remove and set aside.
3. Add diced onion to the same skillet; cook until softened, about 3 minutes. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
4. Add ground cumin and curry powder; stir constantly for 30 seconds to toast the spices.
5. Add diced pears and coconut milk; bring to a gentle simmer. Tip: Use firm ripe pears so they hold their shape during cooking.
6. Return chicken to the skillet, reduce heat to low, and cover. Simmer for 15 minutes until chicken is cooked through and pears are tender. Tip: For a thicker sauce, remove the lid for the last 5 minutes.
7. Taste and adjust salt if needed. Garnish with fresh cilantro if desired.

Garnished with fresh cilantro, the curry offers a creamy texture with pops of tender pear. Serve over steamed basmati rice or with warm naan bread to soak up every drop of sauce.

Maple Mustard Chicken with Pears

For a weeknight dinner that feels special but comes together quickly, this maple mustard chicken with pears is a perfect choice. The combination of sweet maple syrup, tangy whole grain mustard, and tender pan-seared pears creates a sauce that beautifully coats juicy chicken breasts.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• Chicken breasts – 4
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Shallot – 1, thinly sliced
• Bosc pear – 1, sliced
• Maple syrup – ¼ cup
• Whole grain mustard – 2 tbsp
• Chicken broth – ½ cup
• Butter – 2 tbsp

Instructions

1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
3. Place the chicken breasts in the skillet, leaving space between them. Cook without moving for 5–6 minutes, until the bottom is deep golden brown. Flip and cook another 5–6 minutes, until the internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil.
4. Reduce heat to medium. Add the sliced shallot and pear to the skillet. Cook, stirring occasionally, for 2–3 minutes until softened. Tip: Use a firm Bosc pear so it holds its shape during cooking.
5. In a small bowl, whisk together maple syrup, whole grain mustard, and chicken broth. Pour the mixture into the skillet, scraping up any browned bits from the bottom.
6. Bring the sauce to a simmer and cook for 2 minutes, until slightly thickened and reduced. Tip: Simmering gently prevents the sauce from becoming too syrupy.
7. Return the chicken to the skillet, turning to coat with the sauce. Cook for 1 minute to rewarm.
8. Remove the skillet from heat. Add the butter and swirl until melted and the sauce is glossy. Serve immediately, spooning pears and sauce over the chicken.

Bite into the juicy chicken and you'll get a burst of sweet-tart pear balanced by the tang of mustard. The sauce is thick enough to cling to each slice, making every mouthful a delight. Serve over a bed of arugula or with roasted potatoes for a complete meal.

Slow Cooker Chicken and Pear Stew

Kick off a comforting meal with this slow cooker chicken and pear stew. The sweetness of ripe pears balances the savory broth and tender chicken, creating a heartwarming dish perfect for chilly evenings. Follow these simple steps for a fuss-free one-pot dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

• Chicken thighs – 1.5 lbs
• Pears, firm – 2, peeled and diced
• Carrots – 3, diced
• Celery – 2 stalks, diced
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Chicken broth – 2 cups
• Fresh thyme – 4 sprigs
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Peel and dice onion, carrots, celery, and pears into uniform pieces (about ½-inch). Mince the garlic. Tip: Uniform pieces ensure even cooking.
2. Season chicken thighs with salt and black pepper on all sides.
3. Place chicken thighs in the slow cooker.
4. Add the diced vegetables, pears, and minced garlic to the slow cooker.
5. Lay fresh thyme sprigs on top.
6. Pour chicken broth over all ingredients.
7. Cover and cook on low for 4 hours, until chicken is tender and cooked through. Tip: Avoid lifting the lid during cooking to maintain even temperature.
8. Remove thyme sprigs before serving. Tip: Taste and adjust salt if needed.

Serve this stew over creamy mashed potatoes or with crusty bread to soak up the delicious juices. The pears melt into the broth, adding a subtle sweetness that makes each spoonful unique and comforting. A sprinkle of fresh parsley adds a pop of color.

Chicken and Pear Skewers with Mint Yogurt

Have you ever tried grilling fruit? It caramelizes beautifully, bringing out natural sweetness. Here, chicken and pear skewers get a savory-sweet treatment, paired with a refreshing mint yogurt dip.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Skewers

• Boneless skinless chicken thighs – 1 lb
• Ripe but firm pears – 2
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Ground cumin – 1 tsp
• Ground coriander – 1 tsp

For the Mint Yogurt

• Plain Greek yogurt – 1 cup
• Fresh mint, chopped – ¼ cup
• Lemon juice – 1 tbsp
• Garlic, minced – 1 clove
• Salt – ¼ tsp

Instructions

1. If using wooden skewers, soak 8 skewers in water for 30 minutes to prevent burning.
2. Cut chicken thighs into 1-inch cubes.
3. Peel and core pears, then cut into 1-inch cubes.
4. In a bowl, whisk together olive oil, salt, pepper, cumin, and coriander. Add chicken and pears; toss to coat. Let marinate at room temperature for 15 minutes.
5. Meanwhile, make the mint yogurt: In a small bowl, combine yogurt, mint, lemon juice, garlic, and salt. Stir well and refrigerate until serving.
6. Thread chicken and pear pieces onto skewers, alternating them. Leave a small gap between pieces for even cooking.
7. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates.
8. Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through (internal temperature reaches 165°F) and pears are tender with grill marks.
9. Let skewers rest for 2 minutes. Serve warm with mint yogurt dip.

Zesty and satisfying, these skewers offer a perfect balance of savory chicken and sweet charred pear. The cool mint yogurt ties it all together, making it a wonderful summer meal. Serve with couscous or a fresh salad for a complete dinner.

Roasted Chicken and Pear Tacos

Just when you thought tacos couldn't get more exciting, juicy roasted chicken meets sweet pear salsa for a fresh twist. This recipe breaks down each step to build confidence, from roasting tender chicken to assembling vibrant tacos.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Chicken thighs (boneless, skinless) – 1 lb
• Pears (firm ripe) – 2
• Lime – 1
• Red onion – 1/4 cup diced
• Cilantro – 2 tbsp chopped
• Jalapeño – 1 small
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – 1/2 tsp
• Corn tortillas – 8

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Place chicken thighs on the sheet. Drizzle with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Rub to coat evenly.
3. Roast chicken for 20–25 minutes, until internal temperature reaches 165°F on an instant-read thermometer. Tip: Let chicken rest 5 minutes after roasting to keep juices locked in.
4. While chicken roasts, prepare the salsa. Dice the pears into 1/4-inch cubes (peel if desired). Finely dice the red onion, chop the cilantro, and mince the jalapeño (remove seeds for less heat).
5. In a bowl, combine pears, onion, cilantro, and jalapeño. Squeeze the juice of the whole lime over the mixture, add remaining 1/2 tsp salt and 1/4 tsp pepper, and stir gently. Set aside.
6. Once chicken has rested, shred it using two forks or your fingers (be careful—it's hot!). Discard any bones and large fat pieces.
7. Warm the corn tortillas: either wrap in damp paper towels and microwave for 30 seconds, or toast directly over a gas flame for 15 seconds per side. Tip: Keep tortillas wrapped in a clean kitchen towel to stay soft.
8. Assemble tacos: place a generous spoonful of shredded chicken on each tortilla, then top with pear salsa. Serve immediately with extra lime wedges if desired.

Notice how the sweet, crunchy pear salsa balances the savory, juicy chicken. These tacos are perfect for a quick weeknight dinner—try adding a dollop of sour cream or crumbled queso fresco for extra richness.

Chicken and Pear Quesadillas

Crispy, golden quesadillas filled with tender chicken, sweet pear, sharp cheddar, and a kick of jalapeño – a perfect weeknight meal. Follow these steps to get perfectly melted cheese and a crispy tortilla every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Quesadillas

• Chicken, cooked and shredded – 2 cups
• Pear, thinly sliced – 1 large
• Cheddar cheese, shredded – 1 cup
• Jalapeño, thinly sliced – 1
• Flour tortillas (8-inch) – 4
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Shred the cooked chicken into bite-sized pieces. Thinly slice the pear and jalapeño. Shred the cheddar cheese.
2. Lay the tortillas flat on a work surface. On one half of each tortilla, evenly distribute the shredded chicken, pear slices, jalapeño slices, and cheddar cheese. Season with a pinch of salt and black pepper.
3. Fold the other half of each tortilla over the filling, pressing gently to form a half-moon shape.
4. Heat a large skillet or griddle over medium heat. Add ½ tablespoon of butter and let it melt, tilting the pan to coat the surface.
5. Place 1 or 2 quesadillas in the skillet (don’t overcrowd). Cook for 2–3 minutes, until the bottom is golden brown and crispy. Tip: Use a cast-iron skillet for even browning.
6. Carefully flip each quesadilla using a spatula. Cook for another 2–3 minutes, until the second side is golden and the cheese is fully melted. Tip: Press down gently with the spatula to ensure even contact with the pan.
7. Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute before slicing. This prevents the filling from spilling out. Tip: Use a pizza cutter for clean slices.
8. Repeat with the remaining quesadillas, adding more butter to the skillet as needed.

Golden brown and oozing with melted cheese, these quesadillas offer a delightful balance of savory and sweet. Serve with a dollop of sour cream or a side of salsa for dipping.

Asian Pear and Chicken Lettuce Wraps

Craving a fresh, light meal that's bursting with flavor? These Asian Pear and Chicken Lettuce Wraps are the perfect answer. They combine savory ground chicken with sweet, crisp pear and rich hoisin sauce, all wrapped in cool lettuce cups.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Main

• Ground chicken – 1 lb
• Asian pear – 1 medium, diced
• Hoisin sauce – 3 tbsp
• Butter lettuce – 8 leaves
• Vegetable oil – 1 tbsp
• Sesame oil – 1 tsp
• Salt – ½ tsp
• White pepper – ¼ tsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add ground chicken and cook, breaking apart with a spatula, until browned and cooked through, about 5–7 minutes. Tip: Breaking the meat into small pieces ensures even cooking.
3. While chicken cooks, dice the Asian pear into ¼-inch cubes. Tip: Leaving the skin on adds color and fiber, but you can peel it if you prefer.
4. Once chicken is done, reduce heat to medium. Stir in hoisin sauce, sesame oil, salt, and white pepper until evenly coated.
5. Add the diced pear and stir gently for 1–2 minutes, just until warmed through but still crisp. Tip: Overcooking the pear will make it mushy, so keep it quick.
6. Remove skillet from heat. Taste and adjust seasoning if needed (add a pinch more salt or a dash of hoisin).
7. Spoon about ¼ cup of the mixture into each lettuce leaf. Tip: Choose large, cup-shaped leaves for easier wrapping. Serve immediately.

Pear's natural sweetness balances the savory hoisin beautifully, while the cool lettuce adds a refreshing crunch. For a fun twist, serve with extra hoisin or Sriracha for dipping. Enjoy these wraps as a quick lunch or a light dinner.

Herb-Roasted Whole Chicken with Pears

This whole chicken gets a sweet-savory makeover with pear halves and fresh sage tucked inside. The fruit infuses the meat with subtle sweetness while the butter bastes it golden brown.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 75 minutes

Ingredients

• Whole chicken (3–4 lb)
• Pears (2, ripe but firm)
• Butter (4 tbsp, melted)
• Fresh sage leaves (10)
• Salt (1 tsp)
• Black pepper (½ tsp)
• Olive oil (1 tbsp)

Instructions

1. Preheat your oven to 425°F and position a rack in the middle.
2. Pat the chicken dry inside and out with paper towels—this step is key for crispy skin.
3. Season the cavity generously with salt and pepper.
4. Halve the pears lengthwise and remove the cores. Tuck the pear halves and sage leaves into the cavity.
5. Tie the chicken legs together with kitchen twine to hold the filling and promote even cooking.
6. Brush the outside of the chicken with melted butter, then season all over with salt and pepper. Drizzle with olive oil for extra browning.
7. Place the chicken breast-side up on a rack set inside a roasting pan. Roast for 60–75 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. (Tip: start checking at 50 minutes if your chicken is on the smaller side.)
8. Transfer the chicken to a cutting board and let rest for 10 minutes before carving. This allows juices to redistribute, ensuring moist meat.
9. To serve, remove pears from the cavity—they will be soft and caramelized. Carve the chicken and plate alongside the pears.

Crisp-skinned and fragrant, this pear-stuffed chicken pairs beautifully with a simple green salad or roasted potatoes. The softened pears make a surprisingly sweet and savory side that’s unlike any other.

Conclusion

You’ll love how these 13 chicken and pear recipes bring together savory and sweet for quick, delicious dinners. Try one tonight, then pop back to share your favorite in the comments—and don’t forget to pin this roundup for later on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.