Sheet Pan Chicken Thighs with Pomegranate and Walnuts: A Persian-Inspired Feast
Looking for a dinner recipe that’s both weeknight-friendly and impressive enough for special occasions? This sheet pan chicken thighs recipe with pomegranate and walnuts delivers incredible flavor with minimal effort. Inspired by Persian cuisine—particularly the classic dish fesenjan (a sweet-and-sour stew featuring pomegranate and walnuts)—this adaptation brings those magnificent flavors to your table in under 30 minutes.
The beauty of this dish lies in its perfect balance of tangy-sweet pomegranate, earthy walnuts, and succulent chicken. Whether you’re preparing a simple family dinner or celebrating occasions like Rosh Hashana or Thanksgiving, this pomegranate chicken recipe makes a stunning centerpiece that combines tradition with modern convenience.
The Magic of Persian-Inspired Chicken
Persian recipes are known for their complex layers of flavor, often combining fruits, nuts, and aromatic spices. This walnut chicken recipe captures the essence of Persian chicken recipes while simplifying the technique. Instead of a lengthy braise traditionally used in fesenjan, we’re using the sheet pan method that delivers a deliciously caramelized exterior and juicy interior.
The pomegranate sauce for chicken creates a gorgeous glaze that blisters and browns in the oven, giving the dish a depth of flavor that tastes like it’s been cooking for hours. Meanwhile, the accompanying walnut relish adds texture and freshness that elevates this dish to something truly special. I had originally been inspired by a recipe I found on Bon Appetit, but I didn’t have all the ingredients and didn’t particularly care for the fresh mint that was used. I went with my gut and made a few substitutions based on what I had on hand and let me tell you, this turned out great and has become a family favorite. I served it for company and they went nuts over it.
Ingredients
- Chicken Thighs: The star of our sheet pan meal, these provide rich flavor and remain juicy even with high-heat cooking. Their higher fat content makes them ideal for absorbing the pomegranate glaze while developing a beautiful exterior. I used boneless to speed up the cooking time.
- Shelled Walnut Halves and Pieces: These bring essential nutty depth and subtle bitterness that balances the sweet-tart pomegranate components, creating the signature Persian flavor profile. Don’t forget to toast them for even more flavor.
- Kosher Salt: More than just seasoning, kosher salt helps draw out the chicken’s natural flavors and ensures the spices penetrate beyond the surface.
- Freshly Ground Black Pepper: Adds gentle heat and complexity that works harmoniously with the fruit and nut elements without overwhelming them.
- Ground Cumin: This warm, earthy spice brings a subtle smokiness that anchors the fruity elements and adds aromatic depth characteristic of Middle Eastern cooking.
- Green Onions: Their mild allium flavor provides brightness and a fresh contrast to the rich sauce, while adding visual appeal as a garnish.
- Garlic: The aromatic foundation that permeates the entire dish, garlic adds savory notes that balance the sweetness of the pomegranate.
- Calabrian Chili Flakes: These special Italian chili flakes offer fruity heat that complements the pomegranate while adding a gentle warming sensation rather than sharp spiciness. Don’t feel obligated to use Calabrian chili flakes. Regular chili flakes work just fine.
- Balsamic Vinegar: Contributes acidity and caramel-like sweetness that enhances the pomegranate’s natural flavors while helping tenderize the chicken.
- Pomegranate Juice: Infuses the dish with pure fruit flavor and natural sweetness, adding moisture to the chicken while cooking.
- Grenadine Syrup or Pomegranate Molasses: The essential ingredient that brings authentic Persian character—concentrated, tangy-sweet, and slightly bitter notes that caramelize beautifully in the oven. Traditionalists will use pomegranate molasses but I didn’t have any when I went to make this dish so I improvised and you know what? It worked. The grenadine added the right amount of sweetness to the dish.
- Worcestershire Sauce: A secret umami booster that adds depth and savoriness to counter the fruit components, creating a more balanced final dish.
- Pomegranate Seeds/Arils: Beyond gorgeous visual appeal, these jewel-like seeds add bursts of tart-sweet juice and pleasant crunch that heighten the dish’s pomegranate character. They are one of my favorite things to add to savory dishes. Be sure to check out my award winning Lollipop Lamb Chops with Pistachio Pesto and Pomegranate Seeds recipe.
For the Walnut and Pomegranate Topping:
- Toasted Walnuts: The foundation of the relish, toasting enhances their natural oils and brings out a deeper, almost coffee-like richness that contrasts with the bright pomegranate.
- Garlic: Raw garlic in the relish delivers a punchy counterpoint to the mellower roasted flavors in the main dish.
- Olive Oil: adds a richness to the relish that can’t be beat.
- Salt and Pepper: These fundamental seasonings ensure the relish stands on its own while complementing the chicken perfectly.
- Pomegranate Arils: They add pops of freshness and a sweet and tart note that is fabulous in the topping.
Serving Suggestions
This chicken in walnut sauce pairs beautifully with:
- Fluffy basmati rice
- Quinoa
- Roasted potatoes
- A simple green salad
- Warm pita bread
The pomegranate chicken marinade doubles as a glaze, creating a stunning ruby-colored sauce that’s as beautiful as it is delicious. For an even more festive presentation, generous garnishes of pomegranate seeds and herbs make this dish truly celebration-worthy. Feel free to add fresh mint leaves (which is traditional in Persian dining) or chopped parsley. I just used the sliced green onions to keep the dish simple.
Storing and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: This walnut and pomegranate chicken freezes well for up to 3 months.
- Reheating: For best results, warm refrigerated chicken in a 350°F (175°C) oven, covered with foil, for 15-20 minutes. If frozen, thaw overnight in the refrigerator before reheating.
Top Tips for Success
- Don’t skip toasting the walnuts—this simple step dramatically enhances their flavor.
- While boneless thighs cook faster, bone-in chicken thighs can develop even more flavor. Just be sure to increase cooking time and check with a thermometer for doneness. You want the internal temperature to be 165 degrees F. (74 degrees C.)
- Baste regularly to keep the chicken moist and maximize flavor development.
- Line your baking sheet with aluminum foil for incredibly easy cleanup—simply discard the foil after cooking and your pan stays pristine.
- For a spicier version, increase the amount of chili flakes.
- In this recipe, I don’t really marinate the chicken very long at all. It is meant to be quick and easy. If you have more time and plan ahead, you can add the marinade, cover and put in the refrigerator for a couple of hours or overnight for even more flavor.
FAQ: Common Questions About Persian Chicken Recipes and Sheet Pan Chicken Thighs
Authentic Persian pomegranate chicken (Morgh-e Torsh) typically includes pomegranate molasses, walnuts, and sometimes saffron. For a more traditional approach, you can marinate the chicken overnight with pomegranate molasses, olive oil, and spices before cooking. This sheet pan version simplifies the technique and has changed up some of the ingredients while preserving the essential flavors.
For perfect sheet pan chicken thighs with pomegranate, ensure your oven is fully preheated, don’t overcrowd the pan, and consider lining it with parchment or foil for easier cleanup. The broiling step at the end is crucial for caramelizing the pomegranate sauce.
425 degrees F. (220 degrees C.) is perfect for sheet pan chicken thighs. This high temperature creates beautiful caramelization on the outside while keeping the inside juicy. Lower temperatures won’t develop the same flavor and texture, while higher temperatures risk burning the pomegranate glaze before the chicken is fully cooked.
The broiling step is critical because it allows the sugars in the pomegranate molasses to caramelize rapidly, creating those irresistible charred spots and sticky, concentrated flavor. Without broiling, the glaze remains more sauce-like rather than developing into that beautiful lacquered finish that makes this dish special.
Broil for just 2-3 minutes while watching carefully. The high sugar content in pomegranate molasses and/or grenadine syrup means it can go from perfectly caramelized to burnt very quickly. Position the rack about 6 inches from the broiler element for best results.
If you don’t have a broiler, you can finish the chicken by increasing your oven temperature to 500°F for the final 3-4 minutes of cooking. Alternatively, you can reduce some of the pomegranate mixture in a saucepan until syrupy before brushing it on the fully-cooked chicken for a similar glazed effect.
Absolutely! This pomegranate and walnut chicken recipe is perfect for Rosh Hashana, as pomegranates are traditional for the Jewish New Year, symbolizing abundance and blessings. The sweet-tart flavor profile also reflects the hope for a sweet new year.
While this recipe has Persian roots, if you want to experiment more with pomegranate molasses, you can give it a Moroccan twist by incorporating ras el hanout, a warming spice blend that typically includes cardamom, cinnamon, clove, coriander, cumin, paprika, and turmeric. These spices complement the pomegranate molasses beautifully.
Traditional Persian accompaniments include saffron rice, mast-o-khiar (yogurt with cucumber), or a simple herb salad with mint, parsley, and radishes. For a complete meal, consider serving with roasted vegetables that can cook alongside the chicken on the same sheet pan. I keep this simple with a side of plain fat-free Greek yogurt (FAGE is my go to yogurt). Adding roasted asparagus and/or my Moroccan fonio would make amazing side dishes here.
Chicken thighs are naturally more forgiving than breasts. For extra juiciness, use bone-in, skin-on thighs, or if using boneless, make sure not to overcook them. The pomegranate glaze also helps seal in moisture during cooking. FYI: It is almost impossible to overcook chicken thighs. That’s what makes them so great. They are easy to cook and very forgiving if you keep them in the oven too long.
Look for pomegranate molasses in Middle Eastern markets, international food sections of larger grocery stores, or specialty food shops. In a pinch, you can make your own by simmering pomegranate juice until it reduces to a syrup-like consistency. OR do like I did and substitute grenadine syrup. When I cooked it down with the other glaze ingredients, it really worked.
While chicken thighs work best due to their higher fat content and moisture retention, you can adapt this recipe for chicken breasts (reduce cooking time) or drumsticks (may need slightly longer cooking). For a whole chicken, spatchcock it first for even cooking.
Traditional fesenjan uses walnuts, but you can substitute almonds, pistachios, or even pecans if necessary. Each will bring a different but complementary flavor profile to your chicken and pomegranate recipe.
As written, this recipe has a mild heat from the Calabrian chili flakes. You can easily adjust the spice level up or down according to your preference, or omit the chili entirely for a non-spicy version.
Traditional Persian stews like fesenjan are slowly simmered for hours to develop complex flavors. This sheet pan method uses high heat roasting followed by broiling to achieve caramelization and depth of flavor in a fraction of the time, making it weeknight-friendly.
This festive pomegranate and walnut chicken brings together the best of convenience cooking with the rich culinary traditions of Persian cuisine. Whether you’re making it for a special celebration or simply elevating your weeknight dinner rotation, this sheet pan chicken thighs recipe delivers maximum flavor with minimal effort—truly the best of both worlds.
How to make sheet pan chicken thighs with pomegranate and walnuts
Start by placing a rack in upper third of oven and preheat to 425 degrees F.
Place six boneless, skinless chicken thighs, patted dry, in a large bowl.
Add about a tablespoon of olive oil over the chicken, season with kosher salt and freshly ground pepper, and toss to coat.
Whisk ¼ cup balsamic vinegar, ¼ cup pomegranate juice, 1/4 cup grenadine syrup (YUP, the stuff you make Shirley Temples with. Did you know grenadine was made with pomegranates?), 3 tablespoons of Worcestershire sauce, 1/4 teaspoon of Calabrian chili flakes and 2 teaspoons ground cumin in a measuring cup. Stir to mix. If you have pomegranate molasses, go ahead and substitute it for the grenadinel
Drizzle about 3 tablespoons over the chicken and toss to coat. If I’m making this right away, I go to the next step. If not, I cover and put in the fridge for a couple of hours or overnight to marinate the chicken.
Add the remaining sauce to a small pot on the stove and add a pinch of salt.
Set the pan over medium-high heat and cook, stirring occasionally, until thick and syrupy, about 5 minutes. Turn of the heat.
Arrange chicken on a rimmed baking sheet and roast until lightly browned, 13–16 minutes. Baste once, about half way through the cooking time, and again 3/4 of the way through baking with the reduced sauce. Remove from oven.
Meanwhile, toast 1 cup walnuts in a single layer on another rimmed baking sheet, stirring once, until golden brown, 5–8 minutes. Remove from oven.
Coarsely chop walnuts and transfer to a bowl. Grate into the bowl 1 garlic clove. Add ½ tsp. kosher salt, and remaining 2 tablespoons of extra-virgin olive oil. Add in 1/4 cup of pomegranate seeds and mix to combine walnut relish. Put to the side.
Heat the broiler and brush the chicken with the remaining sauce, then broil until cooked through and browned in spots, about 2-3 minutes. Remove from heat and brush with any remaining sauce.
Transfer chicken to a platter and spoon walnut and pomegranate topping over the top. Scatter 2 large scallions, thinly sliced on a diagonal, and some more fresh pomegranate seeds on top.
Did you enjoy this recipe as much as I did? If so, please leave a comment and rating below. I’d love to hear if you changed up any of the ingredients. What did you serve it with?
Do you love chicken thighs as much as I do? Try some of my other favorite chicken thigh recipes.
Chicken Thighs with Figs and Thyme
Fried Dill Pickle Chicken Thighs
Panko Crusted Stuffed Chicken Thighs with Hot Honey
Roasted Chicken Thighs with Sage, Mushrooms, Baby Potatoes, and Apples
Sheet Pan Chicken Thighs with Pomegranate and Walnuts
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Makes 4 servings
- 1 1/2 lb skinless, boneless chicken thighs (about 6), patted dry
- 2 large scallions, thinly sliced on a diagonal
- 1/4 cup grenadine syrup
- 1/4 cup pomegranate jioce
- 3 tbsp Worcestershire sauce
- 1/4 cup balsamic vinegar
- 3 tbsp extra-virgin olive oil, divided
- 2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1 cup walnuts
- 1/2 tsp Kosher salt
- 1 garlic clove, finely grated
- 1/4 Cup Pomegranate seeds
- Freshly ground pepper
Instructions
- Place a rack in upper third of oven and preheat to 425°. Place 1½ lb. skinless, boneless chicken thighs (about 6), patted dry, in a large bowl. Drizzle 1 Tbsp. extra-virgin olive oil over, season with kosher salt and freshly ground pepper, and toss to coat.
- Whisk ¼ cup balsamic vinegar, ¼ cup pomegranate juice, 1/4 cup grenadine syrup, 3 Tbsp. Worcestershire sauce, and 2 tsp. ground cumin in a small saucepan with the 1/4 tsp. Calabrian chili flakes.. Drizzle 3 Tbsp. of the mixture over the chicken; toss to coat. Stir a pinch of salt into remaining sauce and add to a small sauce pot; set aside.
- Arrange chicken on a rimmed baking sheet lined with foil (for easy cleanup) and roast until lightly browned, 13–16 minutes. Remove from oven.
- Meanwhile, toast 1 cup walnuts in a single layer on another rimmed baking sheet, stirring once, until golden brown, 5–8 minutes. Remove from oven and put to the side.
- Set reserved sauce in pot over medium-high heat and cook, stirring occasionally, until thick and syrupy, about 5 minutes.
- Heat broiler. Brush chicken with sauce, then broil until cooked through and deeply browned and blistered in spots, about 5 minutes. Remove from heat and brush with more sauce.
- Coarsely chop the toasted walnuts and transfer to a medium bowl. Add one finely grated garlic clove, 1/2 teaspoon of salt and the remaining two tablespoons of olive oil. Mix and then add 1/4 cup of pomegranate seeds to create a little walnut and pomegranate topping.
- Transfer the chicken thighs to a platter and spoon walnut pomegranate mixture over the chicken. Top with the cut scallions and more fresh pomegranate seeds. Enjoy.
