Recipe courtesy of Alex Guarnaschelli

Pan-Seared Chicken with Pear Slaw

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  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 servings



  1. Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
  2. Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
  3. Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
  4. Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

Cook’s Note

I always see pears in the grocery store, so lonely next to the apples that are sell like hotcakes! Pears are always underripe, and I actually welcome that for this recipe. The "green" taste of pears reinforces the savory aspect of this fruit-based slaw. A weeknight chicken recipe becomes more exciting with some of this slaw parked next to it. I like to serve it chilled, but you can also serve at room temperature. You can also use a mix of pears, as long as they are firm and not overly sweet. I like Anjou the most for flavor.