Pomegranate Balsamic Chicken

Tired of roasted chicken and need a unique week night dinner? Looking for that oh-so-impressive main course for your next dinner party? Dying to make use of the plentiful pomegranates at the market? Whatever your conundrum, this  recipe is the answer. Perfectly flavored, just sweet enough, and fall apart tender, this is a must-make fall recipe.

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes


  • 4 Rocky Bone-in Chicken Thighs
  • coarse sea salt
  • freshly cracked black pepper
  • 1 teaspoon olive oil
  • ½ cup pomegranate juice
  • ¼ cup balsamic vinegar
  • pomegranate arils, for garnish


  1. Preheat oven to 350° F. Pat chicken thighs dry with a paper towel, then liberally season with salt and pepper.

  2. Heat oil in a cast-iron skillet or other large oven-proof skillet over high heat on the stove. Sear chicken thighs for 2-3 minutes per side, then remove to a clean plate. Cover and set aside.

  3. Pour pomegranate juice and balsamic vinegar into the skillet and bring to a boil for 1 minute, then turn heat down to medium low. Whisk to deglaze the skillet and let cook until mixture has reduced by half, about 10-15 minutes.

  4. Return chicken thighs to the pan with the sauce and turn to coat. Place skillet in the oven to finish cooking chicken, about 25 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165° F.

  5. Serve chicken with a drizzle of sauce from the pan and a sprinkle of pomegranate arils.

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