Maple Balsamic Chicken with Roasted Pear Orzo
Juicy maple balsamic chicken served over creamy Parmesan orzo with caramelized roasted pears, fresh spinach, and herbs. A cozy sweet-and-savory dinner that’s elegant enough for guests yet easy enough for weeknights.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting & Stovetop
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts (about 2 lbs / 900g)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup balsamic vinegar
2 tbsp pure maple syrup
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt, to taste
Freshly cracked black pepper, to taste
1½ cups dry orzo pasta
2 ripe but firm pears, diced
2 tbsp extra virgin olive oil
1 tsp dried thyme
1/2 tsp ground cinnamon
2 tbsp unsalted butter
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/4 cup freshly grated Parmesan cheese
2 cups baby spinach
2 tbsp chopped fresh parsley
Crumbled feta cheese (optional)
Toasted pecans or walnuts, chopped
Fresh thyme leaves
Extra balsamic glaze (optional)
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the diced pears with olive oil, dried thyme, cinnamon, salt, and pepper. Roast for 18–20 minutes until tender and lightly caramelized.
3. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden. Transfer to a plate.
5. Reduce the heat to medium. Melt the butter, sauté the garlic for 30 seconds, then stir in the balsamic vinegar, maple syrup, Dijon mustard, and fresh thyme. Simmer for 3–4 minutes until slightly thickened.
6. Return the chicken to the skillet and spoon the glaze over the top. Cook until the chicken reaches an internal temperature of 165°F (74°C).
7. Meanwhile, cook the orzo in salted boiling water until al dente. Drain well.
8. In another skillet, melt the butter and sauté the garlic. Add the chicken broth, Parmesan cheese, and spinach. Stir until the spinach wilts, then fold in the cooked orzo, roasted pears, and parsley.
9. Divide the roasted pear orzo among serving plates, top with the maple balsamic chicken, and spoon the remaining glaze over the chicken.
10. Garnish with toasted pecans or walnuts, fresh thyme, parsley, optional crumbled feta, extra balsamic glaze, and freshly cracked black pepper. Serve immediately.
Notes
Choose firm pears so they hold their shape while roasting.
Use pure maple syrup for the richest flavor.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Let the chicken rest for 5 minutes before serving to keep it juicy.
Store leftovers in an airtight container in the refrigerator for up to 4 days.