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Pear and Gorgonzola Chicken Bake – Creamy, Cozy Fall Dinner

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Pear and Gorgonzola Chicken Bake combines golden-seared chicken breasts with tender pear slices and a creamy Gorgonzola sauce. Toasted walnuts and fresh thyme finish this cozy oven-baked dinner, with optional honey adding a touch of sweetness.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken breasts (about 6–7 oz each)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter

For the Sauce and Topping

  • 1 small shallot, minced
  • ½ cup low-sodium chicken broth
  • ½ cup heavy cream
  • 4 oz Gorgonzola dolce, crumbled (about ¾ cup), divided
  • 2 firm-ripe pears (Bosc or Anjou), cored and sliced ¼ inch thick
  • ½ cup walnut halves
  • 1 tsp fresh thyme leaves
  • 1 tbsp honey (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C). Spread the walnuts on a rimmed baking sheet.
  2. Toast the walnuts: Toast for 6–8 minutes while the oven heats. Remove and set aside to cool. Add them at the end rather than baking them with the chicken.
  3. Prepare the chicken: Place each chicken breast between two sheets of parchment paper. Pound the thicker end with a meat mallet until the breast is about ¾ inch thick throughout.
  4. Season: Pat the chicken dry with paper towels and season both sides with kosher salt and black pepper.
  5. Sear the chicken: Heat the olive oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter stops foaming. Sear the chicken for 3 minutes per side without moving it, until golden brown but still raw in the middle. Transfer to a plate.
  6. Cook the shallot: Reduce the heat to medium. Add the shallot and cook for 1 minute, stirring to prevent browning.
  7. Deglaze the skillet: Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let it bubble for 2 minutes, until reduced by about half.
  8. Make the cream sauce: Add the heavy cream and bring to a gentle simmer. Remove the skillet from the heat.
  9. Add the Gorgonzola: Stir in 3 oz of the crumbled Gorgonzola (about ½ cup) until melted and the sauce is smooth.
  10. Assemble: Return the chicken to the skillet and spoon some sauce over each piece. Arrange the pear slices over the chicken, slightly overlapping them, and scatter the remaining 1 oz of Gorgonzola on top.
  11. Bake: Bake for 15–20 minutes, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). Start checking at 15 minutes.
  12. Broil if desired: For more color on the pears, switch the oven to broil for the final 2 minutes, watching closely.
  13. Rest and finish: Let the chicken rest for 5 minutes. Top with the toasted walnuts and fresh thyme, then drizzle with honey if desired.

Notes

  • Choose Gorgonzola dolce: It is softer and milder than Gorgonzola piccante and melts more smoothly into the sauce.
  • Select firm-ripe pears: Bosc or Anjou pears should give slightly near the stem but remain firm. Very soft pears may turn mushy during baking.
  • Season carefully: Gorgonzola is already salty, so adjust the salt to taste.
  • Chicken thigh option: Use 6–8 boneless, skinless thighs, sear for 4 minutes per side, and bake for 18–22 minutes, checking for an internal temperature of 165°F (74°C).
  • Broth alternative: Dry white wine can replace the chicken broth in the same amount and be reduced by half as directed.
  • Without an oven-safe skillet: Sear the chicken and prepare the sauce in a regular pan, then transfer everything to a 9 × 13-inch baking dish before baking.
  • Cheese substitutions: Roquefort or Stilton can replace the Gorgonzola. Since they have stronger flavors, use 3 oz total.
  • Nut substitution: Pecans can replace the walnuts in the same amount.
  • Serving ideas: Serve with steamed rice, roasted potatoes, crusty bread, or a green salad with lemon vinaigrette.
  • Make ahead: Pound and season the chicken and mince the shallot up to one day ahead. Slice the pears just before cooking to prevent browning.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 325°F (160°C) oven for 15 minutes, or warm gently in a skillet with a splash of cream or broth.
  • Freezing: Freezing is not recommended because the cream and blue cheese sauce may separate and the pears may become watery.

Find it online: https://us.cookingtastes.com/pear-and-gorgonzola-chicken-bake-creamy-cozy-fall-dinner/