Pear Spice Herbed Chicken (Printable Version)
Succulent chicken marinated with pear, spices, and herbs, seared to a golden finish for balanced flavors.
# Ingredient List:
→ Protein
01 - 4 boneless, skinless chicken breasts (5.3 oz each)
→ Marinade
02 - 1 ripe pear, peeled, cored, and grated
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon honey
06 - 1 teaspoon ground cinnamon
07 - ½ teaspoon ground allspice
08 - ½ teaspoon ground ginger
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh thyme leaves, chopped
11 - 1 tablespoon fresh rosemary, chopped
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
→ Cooking
14 - 2 tablespoons butter
15 - 1 tablespoon olive oil
→ Garnish (Optional)
16 - Fresh thyme sprigs
17 - Thinly sliced pear
# How to Make It:
01 - Combine grated pear, olive oil, lemon juice, honey, cinnamon, allspice, ginger, minced garlic, thyme, rosemary, salt, and pepper in a mixing bowl; stir thoroughly.
02 - Place chicken breasts in a resealable bag or shallow dish; pour marinade over, ensuring even coating. Refrigerate for minimum 30 minutes, up to 2 hours for intensified flavor.
03 - Remove chicken from marinade, allowing excess to drip off; discard marinade.
04 - Heat butter and olive oil in a large skillet over medium-high heat; sear chicken breasts 4 to 5 minutes per side until golden brown.
05 - Reduce heat to medium-low; cover skillet and cook for 8 to 10 minutes until internal temperature reaches 165°F (74°C).
06 - Transfer chicken to a plate; let rest for 5 minutes. Slice and garnish with fresh thyme sprigs and pear slices as desired.
# Expert Advice:
01 -
- The grated pear melts into the marinade and keeps the chicken ridiculously moist without any fuss.
- Warm spices and fresh herbs create a flavor that feels fancy but comes together in minutes.
- It looks impressive on the plate, so you can serve it to guests or just treat yourself on a Tuesday.
02 -
- The first time I made this, I skipped resting the chicken and all the juices ran out onto the cutting board—let it sit for 5 minutes, trust me.
- If your skillet gets too hot, the honey in the marinade can burn and turn bitter, so watch your heat after the sear.
03 -
- Use a meat thermometer to check doneness—it's the only way to avoid dry chicken or undercooked centers.
- Grate the pear right before mixing the marinade so it doesn't oxidize and turn brown.
- If you want extra sauce, double the marinade, set half aside before adding the raw chicken, and simmer it separately to drizzle over the finished dish.