In a small bowl, whisk together all the marinade ingredients. Place the chicken breasts in a shallow dish or Ziploc bag, cover with the marinade and toss to coat. Let marinate for 1 hour at room temperature. (You can also marinate the chicken in the fridge overnight).
Preheat the oven to 425°F.
Heat a large cast iron skillet over medium high heat. Add in just enough oil to coat the bottom of the pan (about 1 tablespoon).
Sear the chicken breasts for 3-4 minutes on each side or until there is a golden brown crust. [You can shake off excess marinade before searing but don't wipe it all off as that's what gives you the flavorful crust.]
Pour in the wine to deglaze the pan, then toss in the sliced shallots and persimmons.
Transfer the skillet to the oven and bake at 425°F for 10-15 minutes or until the chicken is fully cooked through. [Smaller, thinner breasts will only have to bake for 5-10 minutes, but thicker breasts will need 15-20 minutes.]
If desired, you can switch to broil for 2-4 minutes to get some more color and char on the chicken and persimmons.
Use an instant thermometer to check when the chicken is done so that it doesn't get overcooked! Chicken breasts should be cooked to an internal temperature of 165°F, but I like to pull them out around 160-162°F because they'll continue cooking as they rest.
Remove from the oven and let rest for 10 minutes before slicing. Garnish with fresh mint and an extra drizzle of honey (or harissa for extra spice).
If desired you can make a quick pan sauce with the drippings. Remove the chicken and persimmons from the pan and place the skillet back on the stove over medium heat. Bring the leftover liquid to a simmer and reduce down until it thickens enough to coat the back of a spoon (about 2-3 minutes). Add the sliced chicken back in and toss to coat in the sauce.
Notes
Store in an airtight container in the fridge for up to 4 days.