Pomegranate Chicken Breasts with Walnut Butter Dinner Recipe
This dinner recipe features roasted chicken breasts stuffed with a fragrant walnut butter and drizzled with pomegranate molasses for a tangy-sweet finish. Perfect for an elevated weeknight meal or a special gathering, this dish balances Turkish-inspired flavors with minimal preparation time.
Equipment
- Mini food processor or mortar and pestle
- Rimmed baking sheet
Ingredients
Chicken:
- 4 bone-in, skin-on chicken breasts (12 ounces each)
- 3 teaspoons kosher salt plus more as needed
- 3 teaspoons freshly ground black pepper plus more as needed
Walnut Butter Filling:
- ⅔ cup toasted walnuts
- ¼ cup torn pieces of soft bread
- 4 tablespoons (½ stick) unsalted butter
- 2 teaspoons fresh thyme leaves chopped
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves grated on a Microplane or minced
- ⅛ teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Glaze:
- 2 tablespoons pomegranate molasses
- 4 teaspoons extra-virgin olive oil
- Large pinch of salt and pepper
- Water optional, for thinning
Optional Garnish:
- Fresh chives
- Pomegranate seeds
Instructions
- Preheat the oven: Set your oven to 425°F and allow it to fully preheat before starting the chicken.
- Prepare the chicken breasts: Dry the chicken breasts with paper towels, then carefully cut a horizontal pocket into the thickest part of each one. Season the outside of each breast, as well as the inside of the pocket, with ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
- Prepare the walnut butter filling: Using a mini food processor or a mortar and pestle, combine the toasted walnuts, bread pieces, butter, thyme leaves, lemon zest, garlic, allspice, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Blend or crush the mixture until it forms a smooth paste. If you’re using a larger food processor, pause occasionally to scrape down the sides so everything blends evenly.
- Stuff the chicken: Gently spread a portion of the walnut butter under the skin of each chicken breast. Then, use the remaining filling to stuff the pocket you created in the meat. Place the stuffed chicken breasts on a baking sheet with the skin side facing up.
- Roast the chicken: Put the baking sheet in the oven and roast the chicken for about 25 minutes. The chicken is ready when the meat is fully cooked through, and the skin is crisp and golden.
- Make the glaze: In a small bowl, mix together the pomegranate molasses, olive oil, and a generous pinch of salt and pepper. If the glaze feels too thick, add a small amount of water to thin it out to a drizzling consistency.
- Finish and serve: Drizzle the prepared glaze over the chicken breasts right before serving. If desired, garnish with fresh chives and a sprinkle of pomegranate seeds to enhance the presentation.
Notes
- Pair this dish with pan-fried asparagus for an elegant side.
- Double the walnut butter filling for extra richness, which can also be used as a spread for bread.
- For a lighter variation, use skinless chicken breasts and reduce the butter quantity slightly.
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