This 30-minute pear pecan chicken skillet roasts juicy chicken breasts in a sweet and savory honey and thyme sauce, topped to perfection with warm roasted pears and chopped pecans. This is one easy weeknight recipe you can’t pass up!
This pear pecan chicken skillet has got to be one of my family’s warm winter favorites.
The butter, honey, and thyme sauce….
The warm juicy pears and crunchy pecan pieces….
The roasted EVERYTHANG that turns into a sweetened lightly glazed masterpiece…….. oh my!
I’ve also got to mention that I LOVE that this dish is stupid simple….
and it’s a one-pot meal…
and there’s a few minutes of prep work but then it’s tossed in the oven and roasts itself.
and it tastes so warm and inviting with the buttered herb base with a touch of sweet from the sticky honey and the juicy pears, and that finish of crunch from the earthy pecans!
Oh the perks!
Pear Pecan Chicken Skillet
- 2 in large chicken breasts sliced half ("hotdog" style so you now have to thin slices of each breast)
- 1/2 medium onion coarsely chopped
- 2 TBSP butter
- 3 TBSP fresh thyme divided, or 2 TBSP dried chopped thyme
- 1 pear thinly sliced
- 1/2 cup honey
- 1/4 cup chopped pecans
- salt and pepper to taste
- Pinch of coconut sugar optional
- Preheat your oven to 375*F.
- In a large oven-safe skillet add the butter over medium heat until melted. Add in the thin-cut chicken breasts and onion and saute for 3-4 minutes on each side.
- Sprinkle the chicken with half of the thyme and place the oven-safe skillet in the oven to roast for 10 minutes.
- While the chicken is roasting, make the pecan glaze: in a small mixing bowl combine the honey, pecans, the second half of the thyme, and salt and pepper to taste.
- Remove from the oven and place pear slices over chicken breasts. Sprinkle with the pecan glaze and a pinch of coconut sugar if desired (we don't feel like ours needs the sugar) and roast for another 10 minutes or until the chicken is fully cooked.
- Remove from the oven and allow to cool for a few minutes before serving the chicken and pears with the cooking juices drizzled over top.