Pomegranate Chicken
Persian-inspired chicken in a tart-sweet pomegranate and walnut sauce. One skillet, bold flavor, dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- ½ cup pomegranate molasses
- ¾ cup walnuts, finely chopped
- 1 medium onion, diced
- ½ cup pomegranate seeds (fresh or frozen)
- ¾ cup chicken stock
Instructions
- 1
Pat chicken breasts dry. Season all over with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Sear chicken 5 minutes per side without moving until golden. Transfer to a plate.
- 3
Add diced onion to the same skillet with a pinch of salt. Cook 2 minutes until softened, scraping up browned bits.
- 4
Stir in pomegranate molasses, walnuts, and stock. Return chicken to the skillet, nestling it into the sauce.
- 5
Simmer 6 minutes until chicken is cooked through and sauce darkens slightly. Stir in pomegranate seeds.
- 6
Taste and season with salt and pepper. Serve over rice or with flatbread.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- meat thermometer (optional)
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