Persian Pomegranate-Walnut Chicken Recipe

Name: Persian Pomegranate-Walnut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts, toasted; 8 (6-ounce) skinless, boneless chicken breast halves; 1 3/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; Cooking spray; 1/2 cup finely chopped onion; 2 garlic cloves, minced; 1 cup fat-free, less-sodium chicken broth; 1 cup pomegranate juice; 1 tablespoon tomato paste; 2 teaspoons sugar; 1/8 teaspoon saffron threads, crushed; Dash of ground cinnamon; Cilantro sprigs (optional)

Servings: persons

1 cup walnuts, toasted
8 (6-ounce) skinless, boneless chicken breast halves
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1/2 cup finely chopped onion
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1 cup pomegranate juice
1 tablespoon tomato paste
2 teaspoons sugar
1/8 teaspoon saffron threads, crushed
Dash of ground cinnamon
Cilantro sprigs (optional)

1
Place walnuts in a food processor; process until finely ground. Set aside.
2
Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken.
3
Recoat pan with cooking spray. Add onion and garlic to pan; saute 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup walnuts, toasted, 8 (6-ounce) skinless, boneless chicken breast halves, 1 3/4 teaspoons kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Persian Pomegranate-Walnut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian Pomegranate-Walnut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions