Chicken and Pear Skillet Supper Diabetic
Elevate your weeknight dinner with this wholesome and flavorful Chicken and Pear Skillet Supper, specially crafted for diabetic-friendly dining. This easy one-pan recipe combines tender, golden-browned chicken breasts with the natural sweetness of caramelized pears, all simmered in a savory mix of low-sodium chicken broth, balsamic vinegar, and fragrant rosemary. The dish not only balances sweet and savory flavors but also keeps things light and healthy with optional fresh baby spinach for a nutrient boost. Ready in just 40 minutes, this skillet meal is perfect for those seeking quick, nutritious, and satisfying dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (about 4 ounces each) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 2 medium (firm but ripe), sliced pears
- 1 cup low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon, chopped (or 1/2 teaspoon dried) fresh rosemary
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups (optional, for serving) baby spinach
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, and add them to the skillet. Cook for about 5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds, or until fragrant.
Add the sliced pears to the skillet and sauté for 2-3 minutes, until lightly caramelized.
Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the skillet.
Stir in the chopped rosemary and return the chicken breasts to the skillet. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the lid and allow the sauce to reduce slightly, about 2-3 minutes.
Serve the chicken and pears hot, optionally over a bed of fresh baby spinach for added nutrients and texture.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 38.3 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
