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Pear Walnut Chicken Skillet

This pear walnut chicken skillet broils delicious chicken bosoms in a sweet and flavorful nectar and thyme sauce, bested to flawlessness with cooked pears and hacked walnuts. This is one simple weeknight formula you can't leave behind!


2 in huge chicken bosoms, cut half ("wiener" style so you currently need to thin cuts of each bosom)

1/2 medium onion, coarsely hacked

2 TBSP spread

3 TBSP new thyme, isolated, or 2 TBSP dried cleaved thyme

1 pear, daintily cut

1/2 cup nectar

1/4 cup hacked walnuts

salt and pepper to taste

Squeeze of coconut sugar, discretionary


Preheat your stove to 375.F .

In a huge broiler safe skillet include the spread over medium warmth until dissolved. Include the slight cut chicken bosoms and onion and saute for 3-4 minutes on each side.

Sprinkle the chicken with half of the thyme and spot the stove safe skillet in the broiler to cook for 10 minutes.

While the chicken is simmering, make the walnut coat: in a little blending bowl consolidate the nectar, walnuts, the second 50% of the thyme, and salt and pepper to taste.

Expel from the broiler and spot pear cuts over chicken bosoms. Sprinkle with the walnut coat and a spot of coconut sugar whenever wanted (we don't feel like our own needs the sugar) and dish for an additional 10 minutes or until the chicken is completely cooked.

Expel from the stove and permit to cool for a couple of moments before serving the chicken and pears with the cooking juices sprinkled over top.


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