Description
Juicy maple balsamic chicken served over tender roasted pear orzo with creamy goat cheese, crunchy walnuts, and fresh herbs. A cozy sweet-and-savory dinner perfect for weeknights or entertaining.
Ingredients
2 boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
2 cloves garlic, minced
1 tsp Dijon mustard
1/2 tsp dried thyme
Salt to taste
Black pepper to taste
1 cup orzo pasta
2 ripe pears, sliced
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp dried rosemary
1/4 cup goat cheese, crumbled
2 tbsp grated parmesan
2 tbsp chopped walnuts
Fresh arugula
Fresh parsley
1 tbsp maple syrup
1 tbsp balsamic glaze
1 tsp lemon juice
Pinch of chili flakes
Instructions
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic, Dijon mustard, thyme, salt, and black pepper.
3. Coat the chicken breasts evenly with the marinade and let sit for 15 minutes.
4. Place sliced pears on a baking tray, drizzle with olive oil, and season with cinnamon, rosemary, salt, and black pepper.
5. Roast pears for 18–20 minutes until tender and caramelized.
6. Cook orzo according to package instructions, then drain and toss with roasted pears.
7. Heat a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden and fully cooked.
8. Slice the chicken and arrange over the pear orzo mixture.
9. Top with goat cheese, parmesan, walnuts, fresh arugula, and parsley.
10. Whisk together maple syrup, balsamic glaze, lemon juice, and chili flakes, then drizzle over the dish before serving.
Notes
Use ripe but firm pears for the best texture after roasting.
Chicken thighs can be substituted for extra juiciness.
Toast the walnuts for deeper flavor.
Serve warm with extra balsamic glaze if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasting / Stovetop
- Cuisine: American