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–+ servings

Pomegranate Chicken

Overhead photo of cooked chicken thighs in pomegranate molasses sauce in a black skillet.
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.
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings

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