Pan-Seared Chicken with Pomegranate-Walnut Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared and finished with a tangy-sweet pomegranate molasses and walnut glaze for a quick Persian-inspired entrée. This middle eastern-inspired chicken ready in about 30 minutes pairs pomegranate molasses, finely chopped walnuts, tablespoons olive oil 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

Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts evenly with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
  2. 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.
  3. Step 3: Remove chicken from the skillet and set aside on a plate, tented with foil.
  4. Step 4: Lower heat to medium, add 2 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant.
  5. 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.
  6. Step 6: Return the chicken breasts to the skillet, spooning the glaze over each piece. Cook an additional 2 minutes to meld flavors.
  7. Step 7: Garnish with 2 tablespoons chopped fresh mint leaves and serve immediately with steamed rice or roasted vegetables.

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Frequently asked questions

How long does Pan-Seared Chicken with Pomegranate-Walnut Glaze take to make?

Total time is about 30 minutes (10 min prep + 20 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 Pan-Seared Chicken with Pomegranate-Walnut 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 pomegranate molasses from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Pomegranate-Walnut 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 Pan-Seared Chicken with Pomegranate-Walnut 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 Pan-Seared Chicken with Pomegranate-Walnut 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.

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