Pan-Seared Chicken with Sumac and Pomegranate Glaze

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Juicy pan-seared chicken breasts coated with tangy sumac and finished with a bright, sweet-tart pomegranate molasses glaze. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, sumac, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 pieces, about 6 oz each boneless skinless chicken breasts
• 2 tbsp sumac
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 tbsp pomegranate molasses
• 1 tbsp honey
• 2 tbsp water
• 2 tbsp chopped for garnish fresh mint leaves
• 2 tbsp chopped for garnish toasted pistachios

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 2 tbsp sumac, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 4 boneless skinless chicken breasts and rub the spice mixture evenly over both sides.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
3. Step 3: In a small saucepan, combine 3 tbsp pomegranate molasses, 1 tbsp honey, and 2 tbsp water. Bring to a gentle simmer over medium heat and cook for 3-4 minutes until the glaze thickens slightly.
4. Step 4: Remove chicken from skillet, brush generously with the pomegranate glaze, and sprinkle with 2 tbsp chopped fresh mint leaves and 2 tbsp toasted pistachios before serving.