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Fast & Easy Dinner: Chicken With Pear and Leek Sauce

Fast & Easy Dinner: Chicken With Pear and Leek Sauce

Wow your family midweek with this delicious chicken dinner. Flavorful chicken thighs are topped off with a scrumptious leek and pear pan-sauce. Currant jelly is the secret ingredient that gives the quick sauce a smooth texture and rich taste.

If you dislike chicken thighs, feel free to use chicken tenders or breasts, but note that the cooking time will differ. To check out this tasty recipe that highlights some of Fall's fabulous bounty,


Chicken with Pear & Leek Sauce

Chicken with Pear & Leek Sauce

Chicken with Pear & Leek Sauce


  1. 1 large leek, white and light green parts only, thinly sliced
  2. 4 teaspoons extra-virgin olive oil, divided
  3. 4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed*
  4. 3/4 teaspoon salt, divided
  5. 1/2 teaspoon freshly ground pepper, divided
  6. 1 large firm ripe pear, peeled and diced
  7. 3/4 cup reduced-sodium chicken broth, divided
  8. 2 teaspoons cornstarch
  9. 2 tablespoons currant jelly
  10. 1/4 cup chopped walnuts, toasted**


  1. Place sliced leek in a colander; rinse and drain well.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.
  3. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes.
  4. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.
  5. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted.
  6. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.

Serves 4.

NUTRITION INFORMATION: Per serving: 333 calories; 18 g fat (3 g sat, 7 g mono); 76 mg cholesterol; 20 g carbohydrate; 23 g protein; 3 g fiber; 530 mg sodium; 288 mg potassium.

*You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

**Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Join The Conversation
bankomeister bankomeister 8 years
I have made this twice now and love it. The sauce is light and refreshing and the whole thing is so easy to make that I will be making it many times over. Leeks are really similar to onions so if you don't mind onions, you won't mind leeks. It adds a delicate flavor to the sauce. The first time I made it, I took the advice of the magazine and used boneless skinless chicken thighs, but it took too much effort and time to trim off all the fat, so the second time I went back to my old standby of boneless skinless chicken breasts and it was just as good but took less prep time.
shoneyjoe shoneyjoe 8 years
Any recipe that begins "first you take a leek" can't be bad.
hippiecowgirl hippiecowgirl 8 years
It looks good. I just can't mix fruit with meat.
ElizabethRae ElizabethRae 8 years
"Ew" was my first reaction too. 'Leak' sauce creates visuals... :SICK:
stevelove stevelove 8 years
Ewwww... "leak" sauce? Otherwise, sounds really good. :)
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