Date and Pistachio Stuffed Chicken with Pomegranate Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts stuffed with sweet dates and crunchy pistachios, finished with a vibrant pomegranate glaze that highlights Iraqi-inspired flavors. This middle eastern-inspired chicken ready in about 45 minutes pairs chopped pitted dates, chopped shelled pistachios, crumbled goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, carefully cut a pocket lengthwise into each of the 4 chicken breasts without cutting all the way through.
  2. Step 2: In a small bowl, mix 1/2 cup chopped pitted dates, 1/3 cup chopped pistachios, and 1/4 cup crumbled goat cheese. Stuff each chicken breast pocket evenly with this mixture.
  3. Step 3: Season the outside of the stuffed chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown.
  5. Step 5: In a separate small bowl, combine 3 tbsp pomegranate molasses, 1 tbsp honey, 1/4 cup water, and 1/4 tsp ground cinnamon. Pour this glaze over the seared chicken.
  6. Step 6: Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through and the glaze is bubbling and slightly thickened.
  7. Step 7: Remove from oven, spoon glaze over chicken, and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Date and Pistachio Stuffed Chicken with Pomegranate Glaze take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Date and Pistachio Stuffed Chicken with Pomegranate Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped pitted dates from drying out.

Can I substitute ingredients in Date and Pistachio Stuffed Chicken with Pomegranate Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Date and Pistachio Stuffed Chicken with Pomegranate Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Date and Pistachio Stuffed Chicken with Pomegranate Glaze?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes