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Chicken Skillet with Pears, Pancetta, and Fennel

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Ingredients
  

  • ¼ cup diced pancetta bits about ¼ pound
  • 3 large chicken breasts cut in half or left whole
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 cup dry white wine
  • 1 bulb fennel thinly sliced, some fronds reserved
  • 1 cup baby onions peeled
  • 3 cloves garlic peeled and thinly sliced
  • 2 pears cut around the core into large slices

Instructions
 

  • Preheat the oven to 400F and a large ovenproof skillet to medium-high heat. Add the pancetta and cook until crispy, for about 7 minutes. Remove the pancetta to paper towels to drain.
  • Add the chicken breasts to the same skillet; sprinkle with salt and pepper. Sear for about 5 minutes on each side until golden brown (the chicken won't be cooked through), then remove to a plate to rest.
  • Add the wine and butter to the pan, scraping the bottom as you go, then turn the heat off the skillet. Scatter the fennel, onions, and garlic in the bottom of the pan in the wine mixture.
  • Arrange the seared chicken breasts and pears over the veggies, then sprinkle the dish with the pancetta. Bake for 20-30 minutes until the chicken is cooked through, checking after 15 minutes. Sprinkle with reserved fennel fronds and serve!

Notes

  • Baking time will depend on how thick your chicken is - if you're using thin chicken pieces, check the chicken for doneness after 10-15 minutes.
  • If you can't find baby onions, use regular onions cut into wedges.

Nutrition

Serving: 6g
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