Pomegranate and Walnut Stuffed Chicken Breasts

By , Test Kitchen Director · 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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