Springtime Chicken Skillet with Pears, Pancetta and Fennel

Preheat the oven to 400 F and heat a large oven-proof skillet to medium-high heat (I used a 12-inch cast iron skillet). Add the pancetta and cook until crispy, for about 7 minutes. Remove the pancetta and place on some paper towels to drain.

Add the chicken breasts to the same skillet; sprinkle with salt and pepper. Sear for about 5 minutes on each side until golden brown (the chicken won’t be cooked through at this point), then remove to a plate to rest.

Add the wine and butter to the pan, scraping the bottom as you go, then turn the heat off the skillet. Scatter the fennel, onions, and garlic in the bottom of the pan in the wine mixture.

Arrange the seared chicken breasts and pears over the veggies, then sprinkle the dish with the pancetta. Put skillet into the oven. Bake for 20-30 minutes until the chicken is cooked through (I recommend that you check it after 15 minutes). Remove from oven. Sprinkle with reserved fennel fronds and serve!

NOTES
Baking time will depend on how thick your chicken is – if you’re using thin chicken pieces, check the chicken for doneness after 10-15 minutes.

If you can’t find baby onions, use regular onions cut into wedges.