Honey-Balsamic Pear Chicken

For the chicken

• 4 boneless, skinless chicken thighs or chicken breasts
• 1 Tbsp olive oil
• 1 tsp garlic powder
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper

For the pears

• 2 ripe but firm pears, cored and sliced into wedges
• 1 Tbsp butter
• 1 tsp honey
• Pinch of salt

For the honey-balsamic glaze

• ¼ cup balsamic vinegar
• 2 Tbsp honey
• 1 Tbsp Dijon mustard
• 2 cloves garlic, minced
• ½ tsp dried thyme
• ¼ cup chicken broth
• 1 Tbsp butter
• Salt and pepper, to taste

1. Season the chicken. Pat the chicken dry and season both sides with garlic powder, thyme, salt and black pepper.
2. Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, until nicely browned. It doesn't need to be completely cooked yet. Transfer to a plate.
3. Caramelize the pears. Reduce the heat to medium and add 1 tablespoon butter to the same skillet. Arrange the pear wedges in a single layer and cook for about 2–3 minutes per side, until lightly golden but still holding their shape. Drizzle with 1 teaspoon honey and a tiny pinch of salt. Transfer the pears to a plate.
4. Make the glaze. Add the balsamic vinegar, honey, Dijon, garlic, thyme and chicken broth to the skillet. Stir well, scraping up the browned bits from the bottom of the pan.
5. Finish the chicken. Return the chicken to the skillet. Reduce the heat to medium-low and simmer for 5–8 minutes, occasionally spooning the glaze over the chicken, until the chicken reaches 165°F internally and the sauce begins to thicken.
6. Add the pears. Return the caramelized pears to the skillet during the final 2–3 minutes. Gently spoon some of the glaze over them so they're coated without breaking apart.
7. Finish the sauce. Remove the skillet from the heat and stir 1 tablespoon butter into the remaining glaze. Taste and adjust with salt and pepper.
8. Serve. Spoon the honey-balsamic glaze over each piece of chicken and arrange the caramelized pears on top and alongside.

Farm-fresh pairing: Serve with grilled corn and bell peppers brushed with olive oil and seasoned simply with salt and pepper.

Optional upgrade: Add a few sprigs of fresh rosemary or thyme to the skillet while the sauce reduces. Crumbled goat cheese over the finished chicken would also be excellent with the pears and balsamic.