One skillet is all that's needed to get some of these Honey Pomegranate Balsamic Glazed Chicken Thighs on your table. Everyone will say wow when they see this center table, and the taste is just phenomenal. Serve with some cauliflower rice to get those veg in and keep it low carb, or steam some veg and serve some brown rice on the side.
One-Skillet Honey Pomegranate Balsamic Glazed Chicken Thighs
Chicken thighs are covered in a delicious pomegranate and balsamic glaze and cooked in a skillet to perfection.
Balsamic chicken has long been a favorite of mine, especially when you use that amazing thick syrupy aged balsamic goodness (it will be on the top shelf of the grocery shelves and will cost a bit more but is totally and completely worth it).
Once you discover the good stuff you will not go back! If you can't find it at the store then try this one.
Although it might sound fancy, the ingredient list for this dish is pretty simple:
- chicken thighs
- pomegranate arils
- balsamic vinegar
- coconut sugar
- extra virgin olive oil
- salt and black pepper
- mint leaves
- cauliflower rice, broccoli rice, brown rice, or wild rice to serve
Tips For Making The Perfect Balsamic Glaze
As there is pomegranate in the mix, you will want to put the balsamic glaze mixture through a high-speed blender to make sure it is nice and smooth. Otherwise, you might end up with some grittiness from the pomegranate arils.
If you don't have a high-speed blender then you are going to want to push the sauce through a sieve once blended in your average blender to make sure none of the grittiness transfers to the dish.
Personally, the kids and I have eaten it without straining, but for guests (or my husband) I would definitely take the extra 2 seconds that it takes to strain to make it that little bit more professional.
How Do I Serve Honey Pomegranate Balsamic Glazed Chicken Thighs?
I served my honey glazed chicken thighs with cauliflower rice, and they go surprisingly well together. So well in fact, that everyone went back for more cauliflower rice and pomegranate once the balsamic chicken had been polished off!
If you aren't a fan of cauliflower rice (what?!?!) then some brown rice and steamed veg would be just perfect.
Want to make your own cauliflower rice? Then use this tutorial.
Need Some More One-Pot Pan/Skillet/Dish Meals?
Of course you do, they make the perfect option for a busy weeknight meal!
Here are some more for inspiration:
- Garlic Pepper Skillet Green Beans;
- Honeyed Skillet Cornbread;
- Skillet Pizza Stuffed Potato Rosti
- One Pan Creamy Garlic Chicken and Potatoes with Garden Herbs
- Insanely Easy Chicken Fajita Casserole
One Skillet Honey Pomegranate Balsamic Glazed Chicken Thighs
- 1 ½ lbs boneless, skinless chicken thighs
- ¼ cup pomegranate arils
- ¼ cup balsamic vinegar
- 2 tablespoon honey
- 1 tablespoon coconut sugar
- 2 tablespoon extra virgin olive oil, separated
- salt and black pepper to serve
- pomegranate arils to serve
- mint leaves to serve
- cauliflower rice, brown rice or wild rice to serve
- Preheat oven to 425F
- Add the pomegranate arils, balsamic vinegar, honey, coconut sugar, one tablespoon of olive oil and salt and pepper to a high-speed blender and blitz until combined and arils have broken down (see notes).
- Coat the chicken in marinade, and let sit at room temperature for about 30 mins. If you are prepping in advance then coat up to overnight in advance, but allow the chicken to come to room temperature for 30 mins before cooking.
- Remove chicken from marinade and pop it aside for later use. Pat the chicken dry with some paper towels and then season with salt and freshly cracked black pepper.
- Transfer reserved marinade to a small saucepan. Bring to a boil, reduce to a simmer and cook until the liquid becomes thick and syrupy. This should take about 10 minutes. Remove from the heat.
- Place chicken in a medium-sized skillet and brush with remaining olive oil. Bake in the center rack of the oven for 10 minutes. Brush with glaze, and then bake for another 5 mins. Brush with glaze again and bake for another 5 mins or until a thermometer reads 165F.
- Brush with remaining glaze, rest for 5 mins, then top with extra pomegranate arils, mint leaves, and cauliflower rice (see notes).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.