Roasted Chicken Breasts with Caramelized Onions and Fall Fruit

Rich with the fruity flavors of fall, this chicken dish is truly an outstanding addition to your family meal rotation.


  • 4 bone-in chicken breast halves (2 to 2-1/2 pounds)
  • 4 teaspoons chicken or turkey roasting rub
  • 2 large white or red onions, cut into 3/4-inch chunks (2 cups)
  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1 medium Granny Smith or tart red apple, peeled, cored and coarsely chopped (1 cup)
  • 1 medium Bosc or Anjou pear, peeled, cored and coarsely chopped (1 cup)
  • 1/3 cup dried cranberries, dried cherries, dried currants, golden raisins, snipped dried apricots or snipped dried figs
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon ground black pepper
  • 1/4 cup cranberry juice, apple cranberry juice, pear nectar, apricot nectar or dry white wine
  • 2 tablespoons dry sherry, white balsamic vinegar, dry vermouth or dry white wine
  • Fresh green beans, trimmed and steamed (optional)


  1. Lightly grease a shallow baking pan.
  2. Sprinkle the roasting rub onto all of the surfaces of the chicken; rub in with fingers. Place chicken, skin side up, in prepared baking pan. Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes or until chicken is no longer pink (170 degrees F).
  3. Meanwhile, in a large skillet, cook onions, covered, in hot butter over medium-low heat about 15 minutes or until onions are tender, stirring occasionally. Uncover; add brown sugar. Cook and stir over medium-high heat about 5 minutes more or until onions are golden.
  4. Add apple, pear, cranberries, garlic, rosemary and pepper to skillet. Cook, covered, for 5 minutes, stirring twice. Stir in cranberry juice and dry sherry. Simmer, uncovered, for 2 to 4 minutes or until liquid is reduced by half.
  5. To serve, transfer the chicken to a serving platter. Spoon onion mixture over chicken. If you like, serve with steamed green beans.

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