One-Pan Pomegranate Herb Chicken Skillet
This one-pan chicken skillet is built for easy weeknight cooking with just enough polish to feel special. Chicken thighs roast alongside potatoes, Brussels sprouts, and onion in a pomegranate-forward sauce that balances savory and subtly sweet. Finished with herbs, cheese, and a bright squeeze of lemon, it’s the kind of meal that comes together in a single pan and lands comfortably between cozy and fresh—simple, satisfying, and meant to be shared.
One-Pan Pomegranate Herb Chicken Skillet
Servings: 4–6
Prep Time: 20–25 minutes
Cook Time: 30–35 minutes
Ingredients
- For the Chicken:
- 1 ½ lbs chicken thighs (bone-in, skin-on preferred)
- 2 Tbsp high heat oil (such as avocado or vegetable oil)
- 1 ½ tsp sea salt, divided
- 2 Tbsp olive oil
- 1 medium onion, sliced
- 1 lb yellow potatoes, thinly sliced
- 3 cloves garlic, diced
- 1 lb Brussels sprouts, halved
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ cup chicken broth
- ¼ cup pomegranate molasses
- For Finishing:
- ¼ cup chopped fresh mint
- ¼ cup crumbled feta or goat cheese
- ½ cup POM pomegranate arils
- Juice of half a lemon
Instructions
- Season the chicken: Pat the chicken dry. Sprinkle 1 teaspoon of the salt on both sides of the chicken. Set aside. Preheat the oven to 400°F.
- Brown the chicken: Heat the oil in a large oven-safe skillet over medium-high heat. Place the chicken in the pan, skin-side down, and cook until the skin is nicely browned, 8–10 minutes. Flip and cook 2–3 minutes more. Transfer to a plate.
- Cook the vegetables: In the same skillet, add the sliced onion and sliced potato. Cook until potatoes are slightly softened and onion is translucent and beginning to brown. Add the Brussels sprouts and garlic. Season the vegetables with black pepper, remaining ½ teaspoon salt, cumin, smoked paprika, and oregano. Stir so everything is coated evenly.
- Add broth and molasses: Pour in the chicken broth and pomegranate molasses. Stir to coat the vegetables and scrape up any browned bits from the bottom of the skillet.
- Roast: Return the chicken to the skillet and nestle skin-side up into the vegetables without submerging it in the liquid to keep the skin crispy. Roast in the oven for 20–25 minutes, until the chicken reaches 165°F and the vegetables are tender.
- Finish the dish: Remove the skillet from the oven. Sprinkle feta or goat cheese over the top, followed by pomegranate arils and fresh mint. Squeeze lemon juice over everything just before serving.
