This elegantly simple recipe takes advantage of the rich flavor of bone-in breasts that are quickly browned, then finished in the oven. Pears, blue cheese, and a sweetly-tart balsamic glaze round out the dish.


  1. Heat oven to 375°F. Bring vinegar and honey to boiling in small saucepan over medium-high heat. Cook about 12 minutes, stirring occasionally, until reduced to about 1/3 cup.

  2. Meanwhile, heat butter and oil in large ovenproof skillet over medium-high heat. Season chicken with salt and pepper; cook skin side down, 5 to 8 minutes or until golden brown. Turn chicken over; transfer to oven. Roast 10 to 15 minutes longer or until no longer pink near bone. Cook to internal temp of 165°F. Remove to plate and keep warm.

  3. Add pears to skillet; sauté over medium-high heat for 5 minutes or until golden and tender. Serve with chicken, topped with cheese and a drizzle of balsamic syrup.


Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.


Nutritional information given is based on chicken breast fillets with skin removed.