Thursday, September 24, 2015

Recipe: Chicken, Pear and Spinach Skillet Dinner

This recipe is in this quarter's issue of Publix Family Style Magazine and I couldn't find it published online so I'm reproducing it here.

This is very serendipitous as I'm defrosting chicken breasts for dinner tonight and I have all the other ingredients on hand... so I decided to cook this for dinner tonight instead of the other recipe I had planned on using.  It sounds very delicious and contains onions, which I tried not to use when Greg is here. But still he's not going to be eating dinner with us, I can cook it for the rest of us!


  • (4) 5 to 6 oz skinless, boneless chicken breast halves
  • 3/4 tsp salt, divided
  • 1/4 tsp ground black pepper
  • 2 tbsp butter, divided
  • 2 pears or apples, cored and sliced
  • 1 onion, halved and sliced
  • 2/3 cup chicken broth
  • 1/3 cup whipping cream
  • 2 tbsp packed brown sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • (1) 5 to 6 oz package fresh baby spinach


  1. Sprinkle chicken with 1/2 tsp of salt and the black pepper; set aside.
  2. In a very large skillet, heat 1 tbsp butter of medium-high heat.  Add the chicken and cook 8 minutes or until browned, turning once halfway through cooking.  Transfer chicken to a plate; set aside.
  3. Add remaining 1 tbsp butter to skillet and return to medium-high heat. Add pears and onion. Cook and stir 4 minutes or until pears are browned. Stir in chicken broth, cream, brown sugar, cinnamon, cayenne pepper, and remaining 1/4 tsp salt; bring to a boil.
  4. Return chicken to the skillet, arranging between pear and onion slices,  6 to 8 minutes more or until chicken is 165F. 
  5. Stir in spinach.  Cook and stir about 1 minute or until spinach is just wilted.

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