Pomegranate and Walnut Stuffed Chicken Breasts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts filled with pomegranate seeds and toasted walnuts, symbolizing Hanukkah's abundance. This middle eastern-inspired hanukkah ready in about 50 minutes pairs boneless, skinless chicken breasts, pomegranate seeds, toasted walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 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.

★ 4.4 (8 ratings) Prep: 25 min Cook: 25 min Serves 4 Middle Eastern cuisine 395 cal/serving
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Ingredients

Instructions

  1. Step 1: Butterfly 4 boneless, skinless chicken breasts by slicing horizontally almost through the thickest part, then open like a book.
  2. Step 2: In a bowl, mix 1/2 cup pomegranate seeds, 1/2 cup toasted walnuts, 2 minced garlic cloves, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard.
  3. Step 3: Divide the filling evenly between the chicken breasts, pressing gently to secure.
  4. Step 4: Season both sides of the stuffed breasts with salt and pepper.
  5. Step 5: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear breasts for 2 minutes per side until golden brown.
  6. Step 6: Transfer skillet to a preheated 375°F oven and bake for 20 minutes or until internal temperature reaches 165°F.
  7. Step 7: Let rest for 5 minutes before slicing to allow juices to redistribute.
  8. Step 8: Drizzle with remaining 1 tablespoon olive oil and sprinkle with extra pomegranate seeds for garnish.

Frequently asked questions

How long does Pomegranate and Walnut Stuffed Chicken Breasts take to make?

Total time is about 50 minutes (25 min prep + 25 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 Pomegranate and Walnut Stuffed Chicken Breasts?

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 seeds from drying out.

Can I substitute ingredients in Pomegranate and Walnut Stuffed Chicken Breasts?

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 Pomegranate and Walnut Stuffed Chicken Breasts 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 Pomegranate and Walnut Stuffed Chicken Breasts?

Middle Eastern hanukkah 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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