Pan-Seared Chicken with Caramelized Shallot and Pomegranate Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pan-seared chicken breasts glazed with a rich caramelized shallot and pomegranate reduction, offering a perfect balance of savory and tangy flavors. This Middle Eastern-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, shallots, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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: 10 min Cook: 20 min Serves 2 Middle Eastern cuisine 380 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
3 medium, thinly sliced shallots
2 tbsp pomegranate molasses
3 tbsp olive oil
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves
1 tbsp butter

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), season with 1 tsp salt and 1/2 tsp black pepper evenly, then heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes on each side until golden brown and cooked through, then transfer to a plate and tent with foil.
Step 2: In the same skillet, add 1 tbsp olive oil and 3 thinly sliced shallots. Cook over medium heat for 6-8 minutes, stirring occasionally, until shallots are soft and caramelized with golden edges.
Step 3: Pour in 1/2 cup chicken broth and 2 tbsp pomegranate molasses to the caramelized shallots, stirring to combine. Simmer for 4-5 minutes until the sauce reduces and thickens enough to coat the back of a spoon.
Step 4: Turn off the heat and stir in 1 tbsp butter and 1 tsp fresh thyme leaves until melted and glossy. Return the chicken breasts to the pan, spooning the sauce over them to reheat for 1-2 minutes before serving.