Rosemary chicken with pears and leeks

SmartPoints® value per serving
Total Time
28 min
10 min
18 min
Highlight fall's best ripe pears with this 30 minute dinner recipe. When choosing pears, press gently into the flesh. If the flesh gives slightly, the pears are ready to cook. Browning the pear slices adds a sweet char that is almost smokey. Adding butter at the end of cooking makes this dish irresistible with lush herbaceous sweetness. Try this chicken with the variation of apples and thyme for another fall fruit application. Pair this chicken dish with some wilted kale and small baked sweet potato.


Uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce) breasts


2 tsp, chopped fresh

Table salt

½ tsp

Olive oil

1 tsp


2 large, firm, ripe, unpeeled, cored and thinly sliced

Uncooked leek(s)

2 small, cleaned and thinly sliced, white and light green parts only

White wine

cup(s), dry variety, or reduced-sodium chicken broth

White balsamic vinegar

1 Tbsp


2 tsp

Red pepper flakes


Unsalted butter

1 Tbsp


  1. Sprinkle chicken with 1 teaspoon of rosemary and 1/4 teaspoon of salt. Heat 1/2 teaspoon of oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 8 minutes. Transfer to plate and keep warm.
  2. Add remaining 1/2 teaspoon oil to skillet. Arrange pears in skillet in single layer, cut side down. Add leeks to skillet and cook until pears are lightly browned on bottom, about 3 minutes.
  3. Stir in wine, vinegar, honey, pepper flakes, remaining 1 teaspoon rosemary, and remaining 1/4 teaspoon salt. Cook until pears are softened and liquid has reduced by about half, about 4 minutes.
  4. Remove skillet from heat and stir in butter until melted. Serve chicken with pear mixture.
  5. Per serving: 1 chicken breast and 3/4 cup pear mixture