Pan-Seared Chicken with Pomegranate-Walnut Glaze

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

Pan-seared and finished with a tangy-sweet pomegranate molasses and walnut glaze for a quick Persian-inspired entrée. This Middle Eastern-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, pomegranate molasses, walnuts 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: 10 min Cook: 20 min Serves 4 Middle Eastern cuisine 380 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1/4 cup pomegranate molasses
1/3 cup, finely chopped walnuts
2 tablespoons olive oil
2, minced garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons, chopped fresh mint leaves

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Instructions

Step 1: Season 4 boneless skinless chicken breasts evenly with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: Remove chicken from the skillet and set aside on a plate, tented with foil.
Step 4: Lower heat to medium, add 2 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant.
Step 5: Stir in 1/4 cup pomegranate molasses, 2 tablespoons lemon juice, and 1/3 cup finely chopped walnuts. Cook, stirring frequently, for 2-3 minutes until the glaze thickens slightly and coats the back of a spoon.
Step 6: Return the chicken breasts to the skillet, spooning the glaze over each piece. Cook an additional 2 minutes to meld flavors.
Step 7: Garnish with 2 tablespoons chopped fresh mint leaves and serve immediately with steamed rice or roasted vegetables.