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Pomegranate Balsamic Glazed Chicken

This Pomegranate Balsamic Glazed Chicken is a perfect blend of sweet, tangy, and savory flavors with a luscious, glossy glaze and fresh pomegranate seeds.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Easy, Glaze, Gluten-Free, Quick
Servings: 4 servings

Ingredients

For the Chicken and Glaze

  • 4 boneless, skinless chicken breasts preferably fresh and trimmed of excess fat
  • 1 cup pomegranate juice 100% pure
  • 1/4 cup balsamic vinegar good quality, thick and flavorful
  • 2 tablespoons honey raw or wildflower
  • 2 tablespoons olive oil extra virgin
  • 2 cloves garlic fresh and minced
  • salt to taste
  • black pepper freshly ground, to taste
  • fresh pomegranate seeds for garnish
  • fresh parsley chopped, for garnish

Instructions

Prepare the Chicken

  • Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper to ensure a flavorful crust and juicy inside.

Sear the Chicken

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove chicken and set aside.

Make the Pomegranate Balsamic Glaze

  • Reduce heat to medium. Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Pour in 1 cup pomegranate juice, 1/4 cup balsamic vinegar, and 2 tablespoons honey. Stir and scrape browned bits, then simmer for 8-10 minutes until thick and syrupy.

Coat the Chicken

  • Return chicken breasts to the skillet and spoon the glaze over them. Cook for an additional 2-3 minutes, turning to coat evenly and letting flavors meld.

Garnish and Serve

  • Transfer glazed chicken to a serving plate. Sprinkle generously with fresh pomegranate seeds and chopped parsley. Serve immediately.

Equipment

  • Large skillet or frying pan
  • Measuring Cups & Spoons
  • Sharp Knife
  • Cutting Board
  • Tongs or spatula
  • Small Bowl
  • Serving Plate or Platter

Notes

  • Store leftovers in an airtight container with some glaze for up to 3 days to keep the chicken moist and flavorful.
  • Use chicken thighs as an alternative, adjusting cooking time accordingly for tenderness.
  • If glaze thickens too much, add a splash of water or pomegranate juice when reheating to loosen it.