Prepare the Oven and Chicken

• Preheat the oven to375°F (190°C).
• Lightly grease a baking dish large enough to hold the chicken in a single layer.
• Pat the chicken breasts dry with paper towels.
• Season both sides with salt, black pepper, thyme, and rosemary.

Sear the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Sear the chicken breasts for 2–3 minutes per side until lightly golden. They do not need to be fully cooked.
• Transfer the chicken to the prepared baking dish.

Prepare the Creamy Sauce

• In a bowl, whisk together the heavy cream, chicken broth, Dijon mustard, honey, minced garlic, lemon juice, and nutmeg.
• Pour the sauce around and over the chicken in the baking dish.

Add the Pears and Gorgonzola

• Arrange the sliced pears around and on top of the chicken.
• Sprinkle the crumbled Gorgonzola evenly over the chicken and pears.
• Add the chopped walnuts or pecans for extra crunch, if desired.

Bake Until Tender

• Cover the baking dish loosely with foil and bake for 15 minutes.
• Remove the foil and continue baking for another 10–20 minutes, depending on the thickness of the chicken.
• Check that the thickest part of each chicken breast reaches165°F (74°C)using a food thermometer.
• If desired, broil for 1–2 minutes at the end to lightly brown the cheese, watching carefully.