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    YOU ARE HERE: Home » Recipes » Chicken and Turkey » Walnut-Crusted Chicken with Pomegranate Sauce

    By Carol · Published: Oct 29, 2019 · Modified: Mar 13, 2022 · This post may contain affiliate links. Please read my disclosure.

    Walnut-Crusted Chicken with Pomegranate Sauce

    Jump to Recipe
    4.41 from 10 votes
    1 hour

    Walnut-Crusted Chicken with Pomegranate Sauce is an updated, elegant “deconstructed” twist on the classic Middle-Eastern dish known as Fesenjan that everyone will enjoy!

    Walnut-Crusted Chicken with Pomegranate Sauce - Overhead hero shot of dish on white oval platter garnished with parsley and walnuts with sauce on white background

    If you told your family you were having Fesenjan for dinner, chances are they wouldn’t have a clue what you were talking about.

    Fesenjan is a traditional Iranian stew typically made with pomegranate molasses (or paste), ground walnuts and poultry such as duck or chicken.  It’s a dish I make frequently for one of my well-traveled clients.

    For this interpretation, boneless skinless chicken breasts get a coating of finely chopped walnuts for a delicious crunchy exterior!  Rather than braising chicken or duck in pomegranate molasses (which can be difficult to find), this version has an easy-to-make sauce prepared on the stovetop that uses pomegranate juice, port wine, a little chicken broth, butter for depth and a touch of honey for sweetness.

    How to make Walnut-Crusted Chicken with Pomegranate Sauce:

    • The sauce is super simple, made in a saucepan and you’ll want to get it going before you bake the chicken.  Simply combine finely chopped shallot, pomegranate juice, ruby or tawny port wine and chicken broth in a small saucepan.  Bring it to a boil and let it simmer away until it’s reduced by ⅓ to ½.
    • Combine a little corn starch with a little chicken broth, add it to the sauce and simmer until it thickens.
    • Then whisk in some butter, honey and salt and black pepper.

    Walnut-Crusted Chicken with Pomegranate Sauce - Overhead shot of sauce in saucepan on white background with whisk and white towel

    • For the chicken, start with about 2 cups walnut “pieces.”  You could also use walnut halves, but you’ll probably need more than 2 cups to end up with the required amount of finely chopped walnuts.

    Overhead shot of walnut pieces in mini food processor

    • Process until finely chopped in a food processor, preferably a mini food processor.  You should end up with just over 1 ¾ cups finely chopped walnuts.

    Overhead shot of finely chopped walnuts in mini food processor

    • Combine the finely chopped walnuts with dried thyme, salt and black pepper and some fresh parsley.
    • Coat the chicken with Dijon mustard then dredge in the walnut mixture and place on a parchment paper-lined baking sheet.  Give it a shot of cooking spray to moisten the nuts and prevent them from burning.

    Walnut-Crusted Chicken with Pomegranate Sauce - Overhead shot of chicken breasts coated with walnuts on parchment paper before baking

    • Place in the oven on a rack in the middle of the oven and bake for 20-25 minutes or until an instant-read thermometer registers 165 degrees in the center.

    Walnut-Crusted Chicken with Pomegranate Sauce - Overhead shot of chicken after being baked

    • Garnish with chopped fresh parsley and serve with the sauce!

    Walnut-Crusted Chicken with Pomegranate Sauce - Overhead shot of dish on white platter with sauce on marble background garnished with parsley

    That’s it!  So easy and so elegant!  Perfect for a family dinner or dinner party!

    Walnut-Crusted Chicken with Pomegranate Sauce - Overhead shot with one breast served up on blue and white plate with sauce and green beans

    All you need is a green veggie on the side!

    Walnut-Crusted Chicken with Pomegranate Sauce - Close-up straight-on shot of chicken on blue and white plate with green beans

    For more lovely chicken recipes, try my:

    • Chicken with Romesco Sauce and Saffron Cauliflower Rice
    • Chicken Asparagus Divan
    • Chicken Spinach and Artichoke Puff Pastry Parcels
    • Chicken Pinot Noir with Wild Mushrooms and Fresh Basil 
    • Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes
    Walnut-Crusted Chicken with Pomegranate Sauce - Close-up straight-on shot of chicken on blue and white plate with green beans

    Walnut Crusted Chicken with Pomegranate Sauce

    4.41 from 10 votes
    By: Carol | From A Chef's Kitchen
    Walnut-Crusted Chicken with Pomegranate Sauce is an updated, elegant “deconstructed” twist on the classic Middle-Eastern dish known as Fesenjan that everyone will enjoy!
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Chicken and Turkey
    Cuisine Mediterranean / Middle Eastern
    Servings 4
    Calories 673 kcal

    Equipment

    • Mini Food Processor
    • Glass Mixing Bowls
    • Rimmed Sheet Pan
    • Saucepan

    Ingredients
      

    Pomegranate Sauce

    • 1 large shallot - finely chopped
    • ¼ cup port wine - tawny or ruby
    • 1 ½ cups pomegranate juice
    • ½ cup chicken broth - divided
    • 4 tablespoons unsalted butter - cut into small pieces
    • 1 teaspoon corn starch
    • 1 tablespoon honey - or to taste
    • Salt and freshly ground black pepper - to taste

    Chicken

    • 1 ¾ cups finely chopped walnuts - start with 2 cups walnut "pieces"
    • 1 teaspoon dried thyme
    • 2 tablespoons chopped fresh parsley - plus more for garnish
    • Salt and freshly ground black pepper - to taste
    • ¼ cup Dijon mustard
    • 4 boneless skinless chicken breast halves
    • Cooking spray
    • Parsley sprigs - for garnish

    Instructions
     

    Pomegranate Sauce

    • Combine shallot and port wine in a small saucepan. Bring to a boil and reduce to approximately 2 tablespoons.
    • Add all the pomegranate juice and chicken broth LESS 1 TABLESPOON. Bring to a boil.
    • Reduce heat to medium-low and simmer 20-30 minutes or until reduced by ⅓ to ½.
    • Combine corn starch with the remaining 1 tablespoon chicken broth in a small bowl. Add to sauce.
    • Simmer until it starts to thicken.
    • Add butter, honey and salt and black pepper, to taste. Keep warm.

    Chicken

    • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    • Combine walnuts, thyme, 2 tablespoons chopped fresh parsley and salt and pepper to taste in a bowl.
    • Coat the chicken with the mustard. Dredge in the nut mixture and place on the prepared baking sheet. Spray with cooking spray.
    • Bake for 20-25 minutes or until an instant-read thermometer registers 165 degrees in the center.

    Notes

    MAKE AHEAD:
    • SAUCE: Sauce may be prepared 1-2 days ahead. Gently reheat in the microwave or stovetop.
    • CHICKEN: Coat with walnuts 1 day ahead and refrigerate covered until needed.

    Nutrition

    Serving: 1 | Calories: 673kcal | Carbohydrates: 28g | Protein: 33g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 514mg | Potassium: 926mg | Fiber: 5g | Sugar: 19g | Vitamin A: 584IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 3mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Comments

    1. Doreen Pearn says

      December 30, 2020 at 5:45 pm

      Good evening! I had this lonely pomegranate sitting in a bowl on my counter and thought I’d better use it before it goes rotten. So…I went searching for a good recipe and found this. Thank you. It was really, really delicious!

      Reply
      • Carol says

        December 30, 2020 at 6:34 pm

        Hi, Doreen, Thanks so very much and you really made my day! Love love love that you put that lonely pomegranate to use! Cooking with what you already have is what I like to focus on here. Thanks again and so glad you enjoyed!!

        Reply
    2. susan | the wimpy vegetarian says

      November 03, 2019 at 12:36 pm

      This is really gorgeous. What a wonderful way to serve dinner for a dinner party. Chicken is just about the only thing all of our friends agree on, so it’s what I often serve. Thanks for this terrific new idea!

      Reply
      • Carol says

        November 03, 2019 at 1:22 pm

        Hi, Susan and thanks so much! It makes a great family dinner or dinner party entree for sure! Thanks again and hope you enjoy!

        Reply
    3. Tamara Andersen says

      November 01, 2019 at 6:55 am

      I love fesenjan, and agree it can be a bit of work. Your deconstructed version looks and sounds delicious, and I’m looking forward to giving this a whirl!

      Reply
      • Carol says

        November 01, 2019 at 7:04 am

        Thanks so much, Tamara! Hope you enjoy!

        Reply
    4. Lynn says

      November 01, 2019 at 6:16 am

      Everything about this recipe sounds so delicious! Can’t wait to try it this holiday season!

      Reply
    5. Beth says

      October 30, 2019 at 5:18 pm

      I absolutely love what you did by deconstructing, if you will, the traditional fesenjan. This is just so smart and so delicious and nutritious! I’m inspired Carol!

      Reply
      • Carol says

        October 30, 2019 at 5:28 pm

        Thanks, Beth! Yes, “deconstructing” is exactly the right term! Hope you enjoy!

        Reply
    6. Beth says

      October 30, 2019 at 10:17 pm

      5 stars

      Reply
    7. Karen says

      October 29, 2019 at 9:33 pm

      That chicken! That sauce! Everything is so elegant and gorgeous and sounds so delicious!

      Reply
      • Carol says

        October 30, 2019 at 8:12 am

        Thanks so much, Karen! It really is a luxurious sauce that’s perfect for fall, winter and holidays! Thanks again!

        Reply
    8. Dorothy Reinhold says

      October 29, 2019 at 7:13 pm

      My family gets really tired of the same old chicken dishes, and this is the perfect solution! This sounds amazing!

      Reply
      • Carol says

        October 30, 2019 at 8:12 am

        Thanks, Dorothy! Yes, everyone in your household should love this! Thanks again!

        Reply
    9. Liz says

      October 29, 2019 at 11:08 am

      5 stars
      It’s been ages since I’ve put a nut crust on my chicken, but now it’s going to happen again soon! And having a gorgeous pom sauce to accompany it sounds amazing!!

      Reply

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