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Pomegranate Molasses Glazed Chicken Recipe

Middle Eastern · Main course · 30 min total

This sweet-tart glazed chicken is a quick and flavorful weeknight dinner, featuring a sticky pomegranate molasses glaze that caramelizes beautifully.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/3 cup pomegranate molasses
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons pomegranate arils for garnish
• 1 tablespoon fresh mint or parsley, chopped for garnish

Instructions

1. Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper.
2. In a small bowl, whisk together pomegranate molasses, honey, garlic, cumin, cinnamon, and cayenne (if using).
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
4. Pour the pomegranate molasses mixture over the chicken, turning to coat.
5. Transfer skillet to the oven and bake for 10-12 minutes, or until chicken is cooked through (internal temp 165°F).
6. Remove from oven and let rest 5 minutes. Spoon pan juices over chicken. Garnish with pomegranate arils and fresh herbs.

Tips

• Serve with rice or couscous to soak up the glaze.
• Leftovers keep refrigerated for up to 3 days.
• For extra sticky glaze, simmer the sauce on the stovetop for 2-3 minutes after removing chicken.

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