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Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.
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5 from 5 votes

Pomegranate Skillet Chicken

A sweet and tart pomegranate chicken that easily comes together in ONE single pan with minimal ingredients! This succulently tender and juicy chicken is just as perfect for entertaining as it is for a quick weeknight meal!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Entree, Lunch
Cuisine: Californian, Middle Eastern
Servings: 8
Author: Daniela Gerson


  • 8 bone-in chicken thighs or breasts if you prefer
  • 2 tablespoons olive oil
  • 1/2 cup pomegranate molasses
  • 1/3 cup pomegranate juice
  • 1/4 cup honey
  • 1 tablespoon balsamic vinegar
  • 1 lemon juiced
  • 4 cloves garlic finely grated
  • handful pomegranate seeds
  • handful parsley
  • kosher salt to taste
  • pepper to taste


  • Pre-heat oven to 400.
  • Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal).
  • Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge.
  • To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan.
  • Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done.
  • Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
  • Serve warm and garnish with pomegranate seeds and chopped parsley.
  • Cover and refrigerate leftovers for up to 3 days.


  • Remember: Dark meat takes longer to cook than white meat. Adjust cooking times to accommodate cut of chicken. 
  • Use an instant read thermometer to ensure that your chicken comes out perfectly moist with crispy skin each and every time! It is done when the temperature reaches 165, regardless of cut. 
  • If pomegranates are out of season, simply skip sprinkling the fresh seeds on the chicken post oven! 
  • If you own a cast iron skillet, this is a great time to use it! If you don’t, any oven safe pan can work. 
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!