Chicken Broccoli Skillet with Pomegranate Mint Sauce
A skillet dinner that balances deep browning with bright, sweet-tart fruit notes comes together quickly on a busy evening. Seared cubes of chicken breast build flavor on the bottom of the pan before fresh broccoli florets steam in their own moisture alongside them. The dish finishes with a generous coating of rich pomegranate molasses reduction and a shower of chopped fresh mint. The tart sweetness cuts through the savory chicken, while the mint leaves add a cool, aromatic contrast right as the skillet comes off the stove.
Why this one works
- Quick one-pan workflow keeps cleanup minimal on weeknights.
- The combination of tart pomegranate molasses and cooling fresh mint creates complex flavor with few ingredients.
- Steam-sautéing keeps the broccoli vibrant green with a satisfying tender-crisp snap.
- Uniformly cubed chicken sears fast while staying juicy.
What you’ll need
- 1.5 lb (680g) boneless skinless chicken breast, cubed Cut into evenly sized bite-sized pieces so they cook through and brown at the same rate.
- 4 cups (400g) fresh broccoli florets Trim florets to a uniform small-to-medium size so they soften quickly during the brief covered steam.
- 0.5 cup (120ml) pomegranate molasses reduction This concentrated syrup brings deep fruit acidity and clings readily to hot meat and vegetables.
- 1 bunch (30g) fresh mint leaves, chopped Add only after pulling the pan off the heat to preserve its delicate, grassy aroma and bright green color.
- 2 tbsp (30ml) extra virgin olive oil Provides the cooking fat needed to brown the chicken without sticking.
TRY THIS NEXT: If these flavors sound good to you, Chicken Broccoli Skillet with Cilantro Lime Sauce is a natural one to save for next time.
What to have nearby
- Large heavy-bottomed skillet with a fitted lid
- Chef's knife and cutting board
- Tongs or wooden cooking spoon
Step-by-step instructions
Keep your prep done before heating the pan because the cooking moves fast once the chicken hits the hot oil. Have your small splash of water measured or ready by the sink so you can trap steam immediately after adding the broccoli.
- 1Step 1
Heat olive oil in a large skillet over medium-high heat.
- 2Step 2
Sear the chicken cubes until golden brown and cooked through.
- 3Step 3
Add broccoli florets to the skillet with a splash of water, covering briefly to steam until tender-crisp.
- 4Step 4
Remove the lid, drizzle the pomegranate molasses over the chicken and broccoli, tossing to coat evenly.
- 5Step 5
Remove from heat and garnish generously with freshly chopped mint leaves before serving.
ALSO GOOD: If these flavors sound good to you, Chicken Carrots Skillet with Pomegranate Mint Sauce is a natural one to save for next time.
A few things worth knowing
- Dry the chicken pieces with paper towels before searing to encourage quick golden browning rather than stewing.
- Use just a small splash of water (about one to two tablespoons) so the skillet traps steam without watering down the pan juices.
- Take the pan off the burner before tossing in the chopped mint so the residual heat warms the herbs without turning them dark.
Ways to make it your own
- Scatter toasted pine nuts or sliced almonds over the top alongside the mint for added crunch.
- Sprinkle a small handful of fresh pomegranate arils over the finished plate for juicy visual contrast.
Serving suggestions
Spoon this skillet meal directly into shallow bowls over steamed couscous, warm grains, or alongside a simple cucumber salad to balance the rich, tangy glaze.
Storage & reheating
Transfer any leftovers to a sealed, airtight container and chill in the refrigerator. Reheat gently in a warm skillet over low heat with a tiny drop of water to loosen the glaze without overcooking the chicken.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
What should I do if my pomegranate molasses seems very thick?+
The residual heat in the warm skillet will naturally loosen the reduction as you toss it with the hot chicken and broccoli.
Can I use frozen broccoli instead of fresh?+
Fresh florets are recommended here because frozen broccoli releases excess liquid, which can dilute the pan glaze and make the florets soft rather than crisp.
With its balance of savory seared chicken, tender greens, and a glossy sweet-tart glaze, this skillet delivers bold dinner flavor straight from a single pan.
Chicken Broccoli Skillet with Pomegranate Mint Sauce
Tender browned chicken and crisp broccoli tossed in a tangy pomegranate reduction, finished with fragrant fresh chopped mint.
Ingredients
- 1.5 lb (680g) boneless skinless chicken breast, cubed
- 4 cups (400g) fresh broccoli florets
- 0.5 cup (120ml) pomegranate molasses reduction
- 1 bunch (30g) fresh mint leaves, chopped
- 2 tbsp (30ml) extra virgin olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken cubes until golden brown and cooked through.
- Add broccoli florets to the skillet with a splash of water, covering briefly to steam until tender-crisp.
- Remove the lid, drizzle the pomegranate molasses over the chicken and broccoli, tossing to coat evenly.
- Remove from heat and garnish generously with freshly chopped mint leaves before serving.
Nutrition
You might also like these recipes
Chicken Broccoli Skillet with Cilantro Lime Sauce
Tender seared chicken breast and crisp broccoli florets tossed in a zesty cilantro lime sauce, prepared easily in a single skillet.
Chicken Carrots Skillet with Pomegranate Mint Sauce
Sautéed chicken cubes and tender-crisp carrots tossed in a sweet-tart pomegranate reduction, finished with fresh chopped mint in one skillet.
Chicken Butternut Squash Skillet with Garlic Dill Sauce
Tender seared chicken breast and caramelized butternut squash tossed in a cool, creamy garlic-dill Greek yogurt sauce made right in one skillet.
Save the recipes you want to make next.
Browse more recipes or follow the Pinterest profile for the latest food ideas from this collection.