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Baked Chicken with Spinach, Pears and Blue Cheese

Serves 4
Time 25 min
The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish. It's impressive enough for a dinner party, yet ready in minutes.
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup diced red onion
  • 4 cups (1 large bunch) loosely packed spinach (not baby), washed, dried, stems removed
  • 2 tablespoons cider vinegar
  • 2 ripe Anjou pears, peeled, cored and cut into 1/2-inch-thick slices
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup crumbled blue cheese
  • 1/4 teaspoon ground black pepper
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Method

Preheat the oven to 375°F. 

Generously season each chicken breast with salt and pepper. 

In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden. 

Place pan in oven and bake until chicken is cooked through, about 15 minutes.

While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and sauté red onion until just softened, 2 to 3 minutes.

Add spinach and toss until wilted. Transfer to a large platter or divide evenly between 4 plates. 

Wipe out pan and heat remaining 1 tablespoon olive oil with cider vinegar. 

Add pears and gently heat until warm. 

Stir in parsley. 

Arrange cooked chicken breasts on spinach. 

Top with warmed pear slices and about 2 tablespoons blue cheese per breast.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup diced red onion
  • 4 cups (1 large bunch) loosely packed spinach (not baby), washed, dried, stems removed
  • 2 tablespoons cider vinegar
  • 2 ripe Anjou pears, peeled, cored and cut into 1/2-inch-thick slices
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup crumbled blue cheese
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.