One-Pan Chicken with Prosciutto Pears and Parmesan
This one-pan chicken with prosciutto, pears and parmesan cheese has it all: tender juicy chicken, melted cheese and that sweet and salty contrast we crave!
Heat oven to 400°F. Fry prosciutto in a large oven-proof skillet on the stovetop until crisp. Remove, drain on paper towel, and set aside.
If chicken breasts are large, cut them in half. Rub the chicken with a few teaspoons of olive oil and season with dried thyme, lemon zest, salt, and pepper. Toss with 4 tablespoons of the flour until they're well coated.
Heat the oil over medium heat in the same skillet. Add the chicken pieces and sear for 3 - 5 minutes on each side until nicely browned. Remove to a plate.
Reduce the heat to medium-low and scrape up the browned bits from the pan. Add the chicken broth and wine. Whisk the remaining 2 tablespoons flour with ¼ cup of the broth mixture, then whisk it back into the skillet to slightly thicken the sauce. Add the chicken pieces back into the pan. Simmer for 10 - 15 minutes or until cooked through and no longer pink. Chicken should register 165°F. on an instant-read meat thermometer.
Add the chicken pieces back into the pan. Simmer for 10 - 15 minutes or until cooked through and no longer pink. Chicken should register 165°F. on an instant-read meat thermometer.
If not serving this dish right away, you can prepare the dish to this point, then refrigerate (or freeze) and reheat just before serving.
Tuck sliced pears in around the chicken pieces and drizzle with honey. Add the crisp prosciutto into the skillet as well. Sprinkle with cheese and transfer skillet to oven. Roast for 5 minutes or until pears have softened slightly and cheese has melted. Serve.
Notes
See the post for possible substitutions and for easy instructions to make this dish ahead of time.