Description

Bring a touch of romance to your Valentine’s Day dinner with this Pomegranate Glazed Chicken. Juicy chicken breasts are glazed with a tangy-sweet pomegranate reduction, creating a stunning ruby-red hue perfect for a special occasion. Garnished with fresh pomegranate seeds and a sprinkle of parsley, this dish is as beautiful as it is flavorful. Pair it with roasted vegetables or a crisp salad for an unforgettable meal with your loved one.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup pomegranate juice
2 tablespoons honey
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Fresh pomegranate seeds (for garnish)
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and a pinch of cinnamon.
Sear the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Make the Glaze:
- In the same skillet, add the pomegranate juice, honey, balsamic vinegar, garlic, and rosemary. Bring the mixture to a simmer over medium heat.
- Stir occasionally and let the glaze reduce by half, about 5-7 minutes.
Cook the Chicken in the Glaze:
- Return the chicken breasts to the skillet, spooning the glaze over them.
- Reduce the heat to low and cook for another 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Garnish and Serve:
- Transfer the chicken to serving plates and drizzle with the remaining glaze.
- Garnish with fresh pomegranate seeds and parsley. Serve with your favorite sides.

Notes

For a sweeter glaze, add an extra tablespoon of honey.
You can use chicken thighs instead of breasts for a richer flavor.
Serve with wild rice, mashed potatoes, or a fresh arugula salad for a balanced meal.

Prep Time: 10
Cook Time: 25
Category: Main Course