Pan-Seared Chicken with Pear Cream Sauce and Garlic Mashed Potatoes

This elegant dish combines golden pan-seared chicken with a velvety cream sauce infused with sweet pear, garlic and thyme. Served alongside fluffy garlic mashed potatoes and a crisp mixed greens salad with fresh pear slices and tangy Dijon vinaigrette, it’s a meal that feels special yet comes together easily.

The butter-enriched pear sauce ties everything together, making each bite a perfect balance of savory and sweet. Whether for a weeknight dinner or a cozy weekend meal, this recipe is sure to impress.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with sour cream and 2 TBSP butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
2. While potatoes cook, trim, peel and thinly slice shallots. Place half the shallots in a small bowl with cold water; set aside to soak. Peel and mince or grate garlic. Halve, core and thinly slice pear.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a plate. Wipe out pan.
4. While chicken cooks, in a large bowl, whisk together half the mustard, half the vinegar, 1 TBSP olive oil, ½ tsp sugar, salt and pepper. In a medium bowl, combine cream sauce base, stock concentrate, remaining mustard and remaining vinegar. Set aside until ready to use.
5. Heat a large drizzle of oil in pan used for chicken over medium heat. Add garlic, half the pear, half the thyme and remaining shallot. Cook, stirring occasionally, until garlic is fragrant and pear begins to soften, 2-4 minutes. Add sauce mixture. Cook, stirring, until sauce begins to thicken, 1-2 minutes. Remove from heat; stir in 1 TBSP butter. Taste and season with salt and pepper. Transfer chicken and any accumulated juices to pan; turn chicken to coat in sauce.
6. To bowl with dressing, add mixed greens, soaked shallot (draining first) and remaining pear; toss to combine. Divide chicken and mashed potatoes between plates. Top chicken and mashed potatoes with pear sauce. Serve with salad on the side.

Recipe Tips

FAQ

Can I use regular chicken instead of organic?

Yes, any boneless skinless chicken cutlets will work. Adjust cooking time as needed.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of flour to thicken.

How do I store leftovers?

Store chicken, potatoes and salad separately in airtight containers in the refrigerator for up to 3 days.