I’m so grateful you’re here, truly—your curiosity in cozy, flavorful dishes like this means the world to me. In this article, I’m delighted to walk you through my Maple Balsamic Chicken with Roasted Pear Orzo, a dish that’s as comforting as it is elegant. With its rich maple-balsamic marinade, tender chicken, and sweet roasted pears nestled in creamy orzo, it’s a celebration of balance and warmth. Subscribe below to get this recipe delivered straight to your inbox—because trust me, you’ll want to make it again and again!
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Why You’ll Love This Dish
This Maple Balsamic Chicken with Roasted Pear Orzo blends unexpected flavors into a truly memorable meal. The maple balsamic tanginess transforms the chicken into a sticky, caramelized delight, while the roasted pears bring a juicy sweetness that pairs perfectly with creamy orzo. It’s simple enough for a weeknight, yet impressive enough for guests.
What truly sets it apart is more than its flavor — it’s the way the textures and aroma come together. Imagine biting into succulent chicken with a maple glaze, followed by warm orzo dotted with soft, caramelized pear chunks. It’s homey comfort and dinner-party charm all on one plate.
Ingredients & Tools You’ll Need
Ingredient List
Here’s everything you’ll need (serves 4):
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs or breasts | 1 lb |
| Olive oil | 2 tbsp (for chicken) + 1 tbsp (for pears) |
| Maple syrup | 2 tbsp (chicken) + 1 tbsp (pears) |
| Balsamic vinegar | 1 tbsp |
| Dijon mustard | 1 tsp |
| Dried thyme | ½ tsp |
| Salt & pepper | To taste |
| Dry orzo pasta | 1 cup |
| Ripe but firm pears, diced | 2 |
| Broth (vegetable or chicken) | 2 cups |
| Goat cheese or feta, crumbled | ¼ cup |
| Toasted pecans or walnuts, chopped | 2 tbsp |
| Fresh thyme, for garnish | As desired |
All ingredients comply with your dietary restrictions—no alcohol or pork involved. The perfect balance of savory, sweet, and tangy!
Tools You’ll Use
- Large bowl + whisk for the marinade
- Baking sheet lined with parchment
- Medium skillet (nonstick or stainless steel)
- Medium saucepan for orzo
- Sharp knife + cutting board
- Measuring cups and spoons
Variations & Flavor Substitutions
Ingredient Swaps
- Chicken: Use thighs for extra juiciness or breasts for leaner meat.
- Cheese: Goat cheese offers tang; feta adds a saltier bite.
- Nuts: Walnuts provide earthiness; pecans lean sweeter.
- Broth: Vegetable broth keeps it lighter; chicken broth intensifies flavor.
Flavor Enhancements
- Herbs: Add fresh rosemary or sage to the marinade.
- Citrus zest: A touch of orange or lemon over the dish freshens it up.
- Add-ins: Stir in baby spinach right before serving or sprinkle pomegranate seeds for color and crunch.
Step-by-Step Cooking Method
Step 1: Marinate the Chicken
In a bowl, whisk together 2 tbsp olive oil, 2 tbsp maple syrup, balsamic vinegar, Dijon, thyme, salt, and pepper. Add chicken pieces, turning to coat. Marinate at least 15 minutes (or up to 2 hours for deeper flavor).
Step 2: Roast the Pears
Preheat oven to 400 °F (200 °C). On a baking sheet, toss diced pears with 1 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper. Roast for 20–25 minutes until golden and tender. The smell when these are roasting? Incredible!
Step 3: Cook the Chicken
While pears roast, heat your skillet over medium heat. Sear each side of the chicken for 5–6 minutes until caramelized and cooked through. Remove from heat and let rest before slicing—this keeps it juicy.
Step 4: Prepare the Orzo
In a saucepan, bring broth to a simmer. Add orzo and cook for 8–10 minutes until al dente. Drain any extra liquid, then gently fold in the roasted pears for a sweet burst.
Step 5: Assemble and Serve
Spoon orzo mixture onto plates, top with sliced chicken, crumble goat cheese (or feta) over the top, sprinkle nuts, and garnish with fresh thyme. For an elegant finish, drizzle a little extra balsamic.
Serving Suggestions & Pairings
This dish is a showstopper on its own, but here are some ideas to complete the experience:
- A refreshing salad made with a variety of crisp mixed greens, tossed in a delicate vinaigrette dressing.
- Grilled asparagus or roasted root vegetables
- Crusty sourdough or garlic bread (for mopping up juices)
- A refreshing white wine or sparkling water infused with citrus flavors.
For more orzo-inspired sides, check out these:
- Honey Balsamic Grilled Chicken with Orzo
- Cranberry Spinach Orzo with Toasted Walnuts & Feta
- Easy Burrata Pesto Orzo Salad
Tips for Success & Storage
- Marinating: Longer (up to 2 hrs) means deeper flavor, but don’t overdue it—acid can make chicken mushy.
- Roasting pears: Use firm-ripe varieties like Bosc or Anjou so they hold shape facebook.comallrecipes.com+2lemonsandzest.com+2thesageapron.com+2halfbakedharvest.comsimplyrecipes.comnorthfieldoliveoilsandvinegars.com+1tiktok.com+1tiktok.com.
- Rest chicken: Letting it rest for 5 minutes keeps juices locked in.
- Orzo texture: Don’t overcook—al dente is ideal.
- Reheating: Keep any leftover food in a sealed container and consume within 3 days. Gently reheat in a skillet with a splash of broth to avoid dryness.
General Info & Nutritional Benefits
This recipe is a wholesome balance of macronutrients: lean protein, slow-burning carbs from orzo, and healthy fats from nuts and olive oil. The pears boost fiber and vitamins. Plus, it’s versatile: easily doubled, gluten-free (with gluten-free orzo), and perfect for meal prep.
Looking around at similar dishes, many orzo-chicken recipes include balsamic‑honey marinades or add fruits like pears or cranberries . Our twist? Maple syrup and roasted pears collaborating for a fall-forward flavor.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Absolutely! Breasts are leaner, but watch closely to avoid dryness. Sear 5 minutes per side and rest before slicing.
Can this be prepped ahead?
Yes—marinate chicken and roast pears a day early. Store separately in the fridge and finish cooking day of for best texture.
What’s the best orzo sub for gluten-free diets?
Use a gluten-free orzo alternative made from rice or chickpea flour. Cook to package directions and fold in roasted pears as usual.
Can I freeze leftovers?
It’s best fresh or refrigerated. Pears and orzo may become soft when frozen. For freezing, store chicken and orzo separately in freezer-safe containers up to a month.
Nutritional Information (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 52 g |
| Fiber | 4 g |
| Sugar | 14 g |
Note: Values are estimates and may vary with ingredient brands.
Conclusion & Next Steps
I’m kicking myself for not shooting this dish sooner—every bite is a warm hug plated up. The sweet-savory dance of maple balsamic chicken with roasted pear orzo makes it ideal for cozy dinners or weekend hosting. It’s simple enough for busy evenings yet special enough for celebrations.
For even more fruit-driven orzo meals, give our cranberry-spinach orzo or burrata-pesto orzo a try—both are crowd-pleasers. And if you loved this dish, please leave a review below and share photos on Pinterest—I’d love to see your beautiful plates!
🌟 Let’s Stay Connected!
- Share your experience in the comments and tell me how it went!
- Share your photos on Pinterest using the hashtag #PearOrzoDelight—I’ll be pinning my favorites!
Maple Balsamic Chicken with Roasted Pear Orzo
- Total Time: 45 minutes
- Yield: 4 servings
Description
Tender maple balsamic chicken paired with sweet roasted pears and creamy orzo, finished with crumbled goat cheese and toasted nuts. This comforting, flavor-packed dish is perfect for cozy weeknights or elegant dinners, bringing together sweet, tangy, and savory in every bite.
Ingredients
- For the Chicken:
1 lb boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp dried thyme
Salt & pepper, to taste
- For the Roasted Pear Orzo:
1 cup dry orzo pasta
2 ripe but firm pears, diced
1 tbsp olive oil
1 tbsp maple syrup
Salt & pepper, to taste
2 cups vegetable or chicken broth
¼ cup crumbled goat cheese or feta
2 tbsp chopped toasted pecans or walnuts
Fresh thyme, for garnish
Instructions
In a bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, thyme, salt, and pepper. Add the chicken and marinate for at least 15 minutes.
Preheat oven to 400°F (200°C). Toss diced pears with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
In a skillet over medium heat, sear marinated chicken for 5–6 minutes per side, or until cooked through and caramelized. Let rest before slicing.
In a saucepan, cook orzo in broth until tender, about 8–10 minutes. Drain any excess liquid.
Stir roasted pears into the cooked orzo. Top with sliced chicken, goat cheese or feta, toasted nuts, and fresh thyme.
Serve warm, drizzled with extra balsamic if desired.
Notes
Chicken thighs stay extra juicy, but chicken breasts work beautifully too.
Swap goat cheese with feta for a saltier bite.
Roasted pecans or walnuts add perfect crunch—don’t skip them!
For deeper flavor, marinate the chicken up to 2 hours.
Fresh herbs like rosemary or sage can add extra aroma.
Store leftovers in an airtight container for up to 3 days. Gently reheat with a splash of broth to keep the orzo creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Roasting
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 520 kcal
- Sugar: 14g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52 g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85 mg