Awesome & Easy Pomegranate Rosemary Chicken
We all love to have people over for dinner and chill on Sunday’s. It’s the closing to our week. You don’t need to make a complicated meal BUT you do need to make something delicious and if you’re like me, you want it to be a show stopper! Awesome & Easy Pomegranate Rosemary Chicken is definitely the show stopper and you will find that it is so easy to make!
I made this awesome & easy Pomegranate Rosemary Chicken with my mom last weekend, we just hung out, drank wine and cooked together. The best part is that it was so simple and had a major “wow factor” to it and nobody broke a sweat.
- 1 1/2 c. Pom Pomegranate Juice
- 1/2 c. Balsamic Vinegar
- 1/2 c. Brown sugar (not packed)
- 2 Sprigs of FRESH Rosemary
Put all ingredients in a small saucepan and stir; bring to a boil at medium heat and set to low and let the reduction magic begin. Stir every 5-10 minutes so the rosemary doesn’t stick to the pan or burn.
Should take about 30 minutes to reduce into a nice this consistency that coats the back of a wooden spoon. Once it’s ready, remove from heat and set aside.
- 6 Chicken Breasts, skinless
- 4 tbsp. Rosemary, chopped (fresh)
- 1 tbsp. Kosher Salt
- Pepper (cracked/crushed)
- 3 tbsp. Grape seed oil
- 3/4 bunch flat parsley, chopped
- 1/2 c. Pomegranate seeds
Place oil in a COLD frying pan and set aside. Dredge chicken with salt, pepper and Rosemary, making sure to coat both sides. Let the chicken sit for 10 minutes on a plate to get a little dry before flash frying and placing in the oven.
Once the chicken has sat for 10 minutes, heat up your pan and brown the chicken on both sides (2-4 minutes on each side on medium high heat); place in baking pan and pour 3/4 of pomegranate balsamic reduction over chicken and place in the oven UNCOVERED.
While this is baking, heat up sauce, chop your parsley and make your sides (Rice is good with this!)
Promptly remove, pour remaining glaze, top with pomegranate and parsley. This is beautiful and delicious!