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Rosemary Pomegranate Chicken

Dinner for 8 ready in an hour! Serve your family this chicken and rosemary skillet dish – topped with pomegranate seeds.

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  • prep time 25 min
  • total time 60 min
  • ingredients 11
  • servings 8
 

Ingredients

1
1/2 cups pomegranate juice
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
1
sprig (5 inch) fresh rosemary
8
bone-in chicken breasts (about 4 lb)
2
tablespoons chopped fresh rosemary leaves
1
1/2 teaspoons salt
1
teaspoon freshly ground pepper
1
tablespoon canola oil
1/3 cup pomegranate seeds
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In 1-quart saucepan, mix pomegranate juice, brown sugar, 3 tablespoons of the vinegar and the rosemary sprig. Heat to simmering; reduce heat to medium-low. Cook until reduced to 3/4 cup. Remove from heat; discard rosemary sprig. Stir in remaining 1 tablespoon vinegar; set glaze aside.
  • 2 Rub all sides of chicken with chopped rosemary, salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add 4 chicken breasts, skin side down; cook 5 to 6 minutes, turning once, until golden brown. Remove chicken from skillet to shallow roasting pan. Repeat with remaining chicken. Place chicken skin side up in pan; baste with 1/2 cup of the glaze.
  • 3 Bake uncovered 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F), basting once with 1/4 cup glaze. Drizzle chicken with remaining glaze. Sprinkle with pomegranate seeds and parsley.
  • 1 Heat oven to 425°F. In 1-quart saucepan, mix pomegranate juice, brown sugar, 3 tablespoons of the vinegar and the rosemary sprig. Heat to simmering; reduce heat to medium-low. Cook until reduced to 3/4 cup. Remove from heat; discard rosemary sprig. Stir in remaining 1 tablespoon vinegar; set glaze aside.
  • 2 Rub all sides of chicken with chopped rosemary, salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add 4 chicken breasts, skin side down; cook 5 to 6 minutes, turning once, until golden brown. Remove chicken from skillet to shallow roasting pan. Repeat with remaining chicken. Place chicken skin side up in pan; baste with 1/2 cup of the glaze.
  • 3 Bake uncovered 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F), basting once with 1/4 cup glaze. Drizzle chicken with remaining glaze. Sprinkle with pomegranate seeds and parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
259
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Sodium
625mg
625%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 4 1/2 Very Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.