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Say hello to your new favorite chicken thigh recipe. Featuring juicy chicken in a glossy, sweet-tart pomegranate molasses sauce that clings to the tender meat, bright pops of ruby-red arils, and a touch of fresh herbs, this Pomegranate Chicken is a skillet masterpiece you’ll want to make on repeat.

“This recipe rocks! I substituted pomegranate juice with Peach juice. Happy to have found this one-dish delish dinner!”

– Leslie
Overhead photo of a pomegranate chicken thighs garnished with pomegranate arils, lemon wedges, and chopped parsley in a black skillet.

Update: This recipe was originally published in November 2016. I made updates to the post below to include more information about making chicken with sticky pomegranate sauce at home.

Hi, friends! If you’re looking for a one pan wonder that delivers maximum flavor with minimal effort, you’ve found it:

Table of Contents

About this pomegranate chicken

Imagine: savory chicken thighs seared to golden perfection and simmered in glossy, rich sauce that marries the fruity tang of pomegranate molasses and pomegranate juice with punchy garlic, rich balsamic, sticky-sweet honey, and a touch of bright lemon. Finished with a generous scattering of jewel-like pomegranate arils and fresh parsley, the result is beautifully caramelized, gleaming chicken thighs that taste as good as they look.

Super simple to make in one skillet, this pomegranate chicken recipe is perfectly versatile. Serve it alongside roasted veggies for your next weeknight dinner or spoon over mashed potatoes for holiday gatherings. Regardless of how you dish it up, this chicken in pomegranate molasses is sure to bring a little celebration to your table. 

Why you’ll love this recipe

TL;DR? Get the details below:

  • Delicious Flavors. Sweet-tart pomegranate molasses meets sticky honey, rich balsamic vinegar, punchy garlic, and warming spices.
  • Tender Chicken Meat. Golden, juicy and tender chicken thanks to a quick sear and proper cooking.
  • Effortless, One Skillet Recipe. Simple pantry staples, a few fresh ingredients, one skillet, and minimal effort are all you need to get this dish on the table.
  • Any Season Appeal. Festive enough for holidays like Rosh Hashanah and New Year’s, yet easy and light enough for summer dinning.
Overhead photo of raw chicken thighs, pomegranate molasses, honey, garlic, lemon, shallot, and spices neatly arranged on a kitchen counter.

Ingredients for chicken with pomegranate 

This easy and delicious chicken pomegranate recipe requires very little effort and minimal ingredients. Here’s what you’ll need: 

  • Chicken. Boneless skinless chicken thighs. Substitution: If you prefer crispy skin, use skin-on, bone-in chicken thighs, but note you’ll need to increase the cooking time. Or, if you prefer white meat, boneless skinless chicken breasts work too, just reduce the cook time.
  • Olive Oil. For searing. Substitution: Canola or avocado oil. 
  • Pomegranate Molasses. Lends a deep sweet and tart flavor to the juicy chicken. You can find this in the international aisle of most grocery stores or on Amazon. 
  • Pomegranate Juice. Helps thin the glaze and deepens the pomegranate flavor.
  • Fresh Lemon Juice. Lends a touch of brightness and acidity to cut through the rich pomegranate sauce.
  • Garlic Cloves and Shallot. Provides an aromatic backbone. Be sure to use fresh cloves and mince them yourself for the best flavor.
  • Honey. Provides a touch of sweetness to balance the tartness of the pomegranate molasses. Substitution: Maple syrup
  • Balsamic Vinegar. Lends a complex, rich flavor and slightly syrupy texture.
  • Kosher Salt and Ground Black Pepper. For flavor.
  • Spices. A combination of ground cumin, ginger, and chili powder add earthy, warm, and slightly spice flavors.
  • Cornstarch. To thicken the pomegranate sauce.
  • Optional Garnishes. A generous sprinkle of fresh parsley, fresh pomegranate seeds, and slices of lemon lend a pop of color and flavor.

Recipe variations 

  • Citrusy Twist. Replace some of the pomegranate juice with fresh orange juice for a milder flavor and citrusy twist.
  • Herb Forward. Finish the chicken and pomegranate dish with a flurry of parsley, cilantro, and mint for a herby finish.
  • Baked Version. Use an oven-proof skillet and roast the chicken in the oven at 400F for 45-60 minutes, broiling during the last couple minutes for a golden finish.
Close-up photo of chicken with pomegranate molasses sauce, pomegranate arils, and lemon wedges.

Chef expert tips for perfect results every time!

  • Pat Chicken Dry. Be sure to pat the chicken dry before seasoning and searing for a golden color. Tip: If using skin-on chicken, start with the skin-side down.
  • Rub Spices into Meat. After drying and seasoning the chicken thighs, use your fingers to massage the spices into the meat.
  • Use Large Skillet, Preferably Cast Iron. Use a large enough skillet so that the thighs have space to sear, versus steam. And if you’ve got one, a cast iron skillet retains heat the best.
  • Whisk Slurry. Mix the cornstarch with water in a separate bowl or liquid measure and whisk thoroughly before stirring into sauce.
  • Baste Chicken with Pomegranate Sauce. If you’re looking for chicken with a thick sticky coating, be sure to spoon and pour the pomegranate sauce over the chicken thighs during the last few minutes of cooking.
  • Let it Rest. Resting the pom chicken for at least 5 minutes is essential for juicy results.
  • Garnish It. Remember, you eat with your eyes first. A generous sprinkle of pomegranate arils (seeds), fresh parsley, lemon zest, and a couple lemon wedges really bring the dish to life.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is pomegranate molasses and where do I find it?

Pomegranate molasses is simply pomegranate juice that’s been cooked down and reduced until it’s syrupy in texture and very robust in flavor. And, it’s a very common ingredient in Mediterranean, Middle Easter, and North African cuisines.

You’ll typically find it in international or Middle Eastern grocery aisles of supermarkets or you can just purchase it online.

Can I use chicken breasts instead of thighs?

Absolutely. Just note that you’ll need to reduce the cooking time as chicken breasts cook faster than thighs.

The pomegranate glaze is runny, how do I fix it?

Simply add a little more cornstarch slurry or simmer the chicken in pomegranate sauce, uncovered, until reduced to your liking.

How can I tell when the chicken is done?

The easiest way is to use an instant read meat thermometer —it should register to 165°F after resting.

Can I make this chicken pomegranate recipe of time?

You can absolutely season the chicken thighs and mix the pomegranate sauce a day ahead. Then when you’re ready, all that’s left to do is cook the pomegranate molasses chicken.

Close-up photo of a cooked chicken thigh in pomegranate molasses sauce.

Serving pomegranate and chicken

There are countless side dishes that pair well with this finger-licking chicken pomegranate recipe:

  • Over Rice. Serve the chicken over fluffy white rice, sticky rice, brown rice, or wholesome broccoli rice to soak up the tangy-sweet pomegranate molasses sauce.
  • On a Bed of Potatoes. Lend rich contrast to the tangy glaze by serving over rustic mashed potatoes, mashed sweet potatoes, or mini roasted potatoes with garlic.
  • Alongside Roasted Veggies. Pair with your favorite seasonal roasted vegetables, like carrots, broccoli, or brussel sprouts.

Unique serving suggestions

  • Pair with Salad. Keep things simple and serve alongside your favorite salad recipe. I personally love serving this chicken with this a side of cucumber pomegranate salad.
  • With Festive Cocktails. Serve the pomegranate molasses chicken with a festive cocktail or two, like these holiday margaritas.
  • Stuff in Warm Pita or Naan. Shred the chicken and stuff inside a warm pita or naan bread to sop up the pomegranate glaze.

Storing leftovers

  • Refrigerator Storage: Allow the leftover pomegranate sauce and chicken to cool to room temperature before storing in an airtight container in the fridge for up to 3 to 4 days.
  • Freezing Instructions: After cooling, store chicken and pomegranate sauce in an airtight container in the freezer for 1-2 months.
    • Thaw the chicken and sauce overnight in the fridge before reheating.
  • Reheating Instructions: You can warm leftover chicken covered in a 325-degree oven or gently on the stovetop. You may need to add a splash of chicken broth or water if the glaze has thickened during storage.
Angled, close-up photo of a cooked chicken thigh coated in a pomegranate sauce and garnished with arils.

Approachable, impressive, and full of flavor, this pomegranate chicken recipe is an undeniable winner-winner poultry dinner. With tender meat and a gleaming sweet-tart glaze, it’s a dish that will keep you coming back for more.

I hope you try this chicken with pomegranate molasses, but don’t forget to come back and let me know how it went in the comments section below—I truly love cheering you on in the kitchen!

Until next time, friends, cheers!

Cheyanne

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More one pan, saucy chicken recipes!

Overhead photo of cooked chicken thighs in pomegranate molasses sauce in a black skillet.

Pomegranate Chicken

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
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Say hello to your new favorite chicken thigh recipe. Featuring juicy chicken in a glossy, sweet-tart pomegranate molasses sauce that clings to the tender meat, bright pops of ruby-red arils, and a touch of fresh herbs, this Pomegranate Chicken is a skillet masterpiece you'll want to make on repeat.

Equipment

  • 1 Small Bowl (for combining chicken seasonings)
  • 1 2-Cup Glass Measure (for preparing sauce)
  • 1 Large Cast Iron Skillet (for cooking chicken and pomegranate sauce)

Ingredients 

  • 1 ½ – 2 Pounds Boneless Skinless Chicken Thighs – patted dry (about 6-8 thighs) (SEE NOTES)
  • 2 TBS Olive Oil
  • ½ tsp EACH: Kosher Salt and Cumin
  • ¼ tsp EACH: Ground Black Pepper, Ground Ginger, & Chili Powder
  • ½ Cup Pomegranate Molasses
  • 1/3 Cup Pomegranate Juice
  • ¼ Cup Honey
  • 1 TBS Balsamic Vinegar
  • 1 small Lemon – freshly juiced (about 1 to 2 tablespoons, or more to taste)
  • 1 small Shallot – finely chopped
  • 3 cloves Garlic – minced
  • 1 tsp Cornstarch
  • Optional Garnishes: Fresh Parsley, Pomegranate Arils, Slices of Lemon

Instructions

  • Season Chicken: In a small bowl, combine the kosher salt, cumin, pepper, ginger, and chili powder.
    Place the chicken thighs onto a clean work surface and generously sprinkle the seasoning mix all over both sides of the chicken breasts. Use your hands to rub the seasonings into the chicken.
    Set the spice rubbed chicken thighs aside.
  • Mix Pomegranate Sauce: In a two-cup glass measure or medium mixing bowl, whisk together the pomegranate molasses, pomegranate juice, honey, vinegar, and lemon.
    Set the sauce aside.
  • Brown Chicken Thighs: Heat the oil in a large cast iron skillet over medium to medium-high heat.
    Once the oil is shimmering, add the raw chicken thighs to the skillet. Cook the chicken until golden brown and almost cooked all the way through, about 4-6 minutes per side.
    Remove the chicken from the hot pan and transfer to a clean plate. Set the chicken thighs aside.
  • Sauté Aromatics: To the same pan, add the shallot to the skillet and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are softened, about 3 minutes.
    Add garlic to the skillet and cook until fragrant, about 30 seconds.
  • Add Sauce: Add the pomegranate molasses mixture to the skillet and increase the heat to medium-high to bring the sauce to a rapid simmer.
    Meanwhile make the slurry by whisking the cornstarch with 1 tablespoon of water in a small bowl and set it aside.
  • Thicken Sauce: Once the sauce is simmering, add the cornstarch mixture to the skillet and whisk well to fully incorporate.
    After whisking well, reduce the heat to medium-low and simmer the pomegranate sauce, stirring occasionally, for 3-4 minutes or until the sauce is thickened and coats the back of a spoon.
  • Finish Chicken: Add the chicken thighs along with any juices that have collected on the plate to the skillet. Turn to coat the chicken in the sauce.
    Cover the skillet and cook until the chicken is just cooked through and reaches an internal temperature of 165-degrees Fahrenheit.
  • Garnish and Serve: Garnish the skillet of chicken thighs with chopped fresh parsley, a handful of pomegranate arils, and a few slices of lemon.
    Serve immediately and enjoy!

Notes

  • Chicken: You can substitute boneless, skinless chicken breasts or bone-in, skin-on chicken thighs. If using bone-in, skin-on chicken thighs, you will need to finish cooking the chicken in a 350-degree oven. Simply follow the instructions in the recipe card – at the end cover the skillet of chicken and instead of finishing it on the stove-top, transfer it to an oven preheated to 350-degrees and bake until the chicken reaches an internal temperature of 165-degrees.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 312kcal    Carbohydrates: 35g    Protein: 22g    Fat: 9g    Saturated Fat: 2g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 5g    Trans Fat: 0.02g    Cholesterol: 108mg    Sodium: 306mg    Potassium: 370mg    Fiber: 1g    Sugar: 27g    Vitamin A: 31IU    Vitamin C: 10mg    Calcium: 24mg    Iron: 1mg
Course: entree
Cuisine: American

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