One-Pan Chicken Feta Pomegranate – A Colorful Weeknight Wonder

There’s something magical about a one-pan meal. The simplicity of tossing everything together in a skillet and letting the flavors mingle feels like a small gift after a long day. And when that one-pan dish happens to be bright, juicy chicken with tangy feta and bursts of ruby pomegranate seeds, you’re in for more than just dinner—you’re in for a celebration.

This One-Pan Chicken Feta Pomegranate recipe is one of those meals that looks restaurant-worthy but comes together in under an hour at home. It’s vibrant, healthy, and layered with flavor: juicy chicken seared golden brown, salty feta crumbles melting slightly over the heat, and those jewel-like pomegranate arils adding sweet-tart pops that brighten every bite. The best part? You only need a single skillet, so cleanup is blissfully minimal.

Imagine placing this dish down on the table: golden chicken glistening with olive oil, creamy feta tucked into little corners, and garnished with pomegranate seeds that catch the light like tiny gemstones. It’s cozy enough for a family dinner yet dazzling enough for company. Let me show you exactly how to bring this stunner to life.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon (juice + zest)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• ½ cup chicken broth
• ½ cup crumbled feta cheese
• 1 cup fresh pomegranate seeds
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped

Instructions:

1. Pat the chicken breasts dry with paper towels and season generously with salt, pepper, oregano, paprika, and cumin.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear 4–5 minutes per side until golden brown. Remove chicken and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant, about 1 minute.
4. Pour in chicken broth and lemon juice, scraping up browned bits from the pan to create a flavorful base.
5. Return chicken breasts to the skillet, spooning sauce over the top. Cover and simmer 10–12 minutes until chicken is cooked through (internal temp 165°F/74°C).
6. Sprinkle crumbled feta over the chicken while still warm so it softens into the sauce.
7. Remove from heat, garnish generously with pomegranate seeds, parsley, and mint. Serve hot straight from the skillet.

One-Pan Chicken Feta Pomegranate

A vibrant one-pan chicken dish with salty feta, juicy pomegranate seeds, and bright herbs for a stunning and flavorful meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Fusion, Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 4 pieces boneless, skinless chicken breasts

Seasoning & Sauce

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 whole lemon (juice and zest)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.5 teaspoon ground cumin
• 0.5 cup chicken broth

Garnish

• 0.5 cup feta cheese, crumbled
• 1 cup fresh pomegranate seeds
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped

Equipment

• Large skillet
• Mixing bowls
• Tongs
• Knife and cutting board

Method

 

1. Season chicken with salt, pepper, oregano, paprika, and cumin.
2. Heat olive oil in skillet, sear chicken 4–5 minutes per side until golden. Remove and set aside.
3. Add garlic, sauté until fragrant.
4. Deglaze with chicken broth and lemon juice, scraping browned bits.
5. Return chicken, cover, and simmer 10–12 minutes until cooked through.
6. Sprinkle feta over chicken and let it soften.
7. Garnish with pomegranate seeds, parsley, and mint before serving.

Notes

This dish is perfect for both weeknight dinners and festive occasions. Always add fresh pomegranate just before serving for the brightest flavor.

Tips & Tricks

• For extra richness, stir a tablespoon of butter into the pan sauce before serving.
• If your chicken breasts are very thick, pound them to even thickness for quicker cooking.
• Swap chicken breasts for thighs if you prefer darker, juicier meat.

Variations

• Try adding roasted red peppers or sun-dried tomatoes for a Mediterranean twist.
• Use goat cheese instead of feta for a creamier, tangier bite.
• Toss in a handful of baby spinach at the end for added greens.

Serving Suggestions
This dish pairs beautifully with fluffy couscous, lemon rice, or even a warm crusty bread to soak up the sauce. A crisp green salad on the side completes the meal.

Storage Information
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the skillet or microwave. For freezing, skip the pomegranate garnish and add fresh seeds upon thawing.

FAQ

• Can I make this dairy-free? Yes, just omit the feta or replace it with a vegan alternative.
• Can I prep ahead? Absolutely—season the chicken up to 24 hours in advance and store covered in the fridge.
• What if I don’t have pomegranate seeds? Dried cranberries or cherries can give a similar sweet-tart burst.

History / Fun Facts
The combination of poultry, tangy cheese, and pomegranate dates back to Middle Eastern and Mediterranean traditions. Pomegranates, often called the “fruit of paradise,” symbolize prosperity and abundance in many cultures. Pairing them with chicken and feta creates a bridge between ancient flavors and modern, weeknight convenience.