19 Comments / Reviews

  1. Mary from NJ

    I made this last night; great flavors on a cold winter night! I did make a few modifications based on personal preferences. Used bone in chicken thighs, three large pears, doubled the amounts for sauce and used 1 tablespoon Dijon mustard and 1 tablespoon stone ground mustard to give it some texture. Before putting it in the oven, I added one cup chicken broth. Baked it at 350 for 45 minutes (convection oven). It came out with a little saucy gravy to it. Served over mashed potatoes with side of peas. Will definitely make this again, easy and delicious!

  2. Arlene B Heed

    450 Degree Oven may be too hot; I made this dish last night and the chicken was a bit dried out. I wonder if it would be better in a 400 degree oven or even 350 degree oven.

  3. Nathaniel

    This turned out pretty good but some of the glaze burned onto my glass baking dish. If my oven is at the temperature specified in the recipe why would this happen?

    • Emma Christensen

      Hi, Nathaniel! So glad you liked the recipe! Any number of reasons could have caused some of the glaze to burn. I’m guessing that either your dish was a little larger than the skillet we used for testing (so the glaze spreads out more and evaporates more quickly) or your oven temperature is a little off (many ovens run a little hotter or cooler than whatever we turn the dial to; best way to know the exact temperature is to put an oven thermometer in your oven). Hope that helps!

  4. Marry

    I haven’t even done the dishes yet but I had to comment that this dinner was so incredibly delicious!! I added sliced Yukon potatoes at the same time as the pears and halved the recipe. Big Thank you for this recipe!

  5. Lisa

    Does the oven temp change if you sub chicken thighs for the breasts?

    • Emma Christensen

      Hi, Lisa! The same oven temp should work just fine, though I usually find that thighs take slightly longer to cook. I’d check them at 20 minutes to gauge how fast they’re cooking, but expect them to take 25 to 30 minutes.

  6. Natalie

    Wow! Just made this tonight and it was really really good, definitely a keeper for our house. Based on one of the earlier comments about the chicken being dry, I put foil over the pan before putting it in the oven and it came out perfect. Thank you for this great recipe!


  7. Jules

    I could slow cook this for an hr or so on high don’t ya think?

  8. Peggy

    I made this tonight and it was yummy! However, the breasts were a little dry, and I think I’ll try it next time with thighs (as I do with Simply Recipes apricot chicken). I suspect this will become another regular in my repertoire. Mmmmm….

  9. Ruth

    Could thighs be used in this recipe in a 350 degree oven? My oven does not go higher.

    • Emma Christensen

      Hi, Ruth — yes, you should be able to cook at a lower temperature, but it will take longer. I’d start checking them around 40 minutes, and then continue cooking until they’re done. Good luck!

  10. Chris

    Stores don’t have pears yet in my neck of the woods. What about a firm-fleshed Apple (Gala, Braeburn) with some cinnamon or nutmeg added to the sauce?

    • Sheryl Julian

      Yes, you can add a firm-fleshed apple instead. Before you add cinnamon and nutmeg, though, try it without them so you can see how you like the maple taste on its own. Happy cooking!

  11. Bebe

    Just bought chicken breasts and have maple syrup. Just need the pears. Yippee!

    I buy Trader Joe’s Maple Syrup, Grade B. They also have Grade A, but the B has a nicer maple flavor. A is pretty bland. Glad to see it calls for only 2 T as syrup is pricey!

  12. Mei

    Can I use boneless, skinless chicken thighs instead?

    • Sheryl Julian

      Yes, of course substitute chicken thighs. They’ll do just fine in this recipe. Happy cooking!

  13. misty

    Oh my goodness, this looks delicious!

No ImageMaple-Glazed Chicken with Caramelized Onions and Pears

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