Pomegranate Chicken Skillet with Sweet Potatoes & Brussels Sprouts

Big stuff happening over here this past weekend! I had to go into my About Kara page and delete the “twenty-something” description about me. Yep, this past weekend I had a big birthday! It was a lovely weekend celebrating just how I like it — simple, special, and shared with close friends. :)

While I didn’t celebrate with a cake, I think this Parisian Hot Sipping Chocolate more than makes up for that. Philip surprised me on Saturday with a trip to the Chocolaterian Cafe. They certainly live up their name. While all of their chocolate creations look delicious, this sipping chocolate is one of my favorites and is served in a 4-ounce cup with tiny spoons (so adorable!). It’s literally like drinking a dark chocolate truffle. Mmmm, I’m practically drooling just thinking about it. ;)

Also, I got an Instant Pot for my birthday (after over a year of debating about whether I needed/wanted yet another appliance in my kitchen, I decided it was time). So far, I’m obsessed! I’ve had it less than a week and I’ve already cooked butternut squash, steel cut oats, and yogurt. I’m three for three with successes, so I’ve decided it’s pretty much fool proof. ;) Let me know if you’re interested in Instant Pot recipes and I’ll try to get a few posted as I start to use it even more.

Speaking of recipes, it seems like forever and a day, but I have a new one to share with you all today! *praise hands* Honestly, I’ve been making so many new and tasty recipes recently (100% “blog worthy” according to my husband), yet by the time it’s made, I’m usually just too lazy hungry to set up and take pictures of it before we dig in. Only once we start eating do I realize that I really should have taken the time to snap some pictures so I could share it all with you so you could have the opportunity to enjoy it, too…and, you know, having blog content is always helpful. :)

I’ll try to work on that in the upcoming year, but in the mean time, I have a delicious, simple, and quick weeknight meal that has all the flavors of the season right now for you. Pomegranate Chicken Skillet with Sweet Potatoes and Brussels Sprouts is not only filled with winter veggies, but also has some amazing flavor thanks to the pomegranate and balsamic vinegar that reduces into a thick sauce in the skillet.

Not to mention, the crunch and sweetness of the pomegranate arils sprinkled on top adds so much great texture and that pop of flavor (literally) makes the dish, in my opinion…so whatever you do, don’t skip out on the pomegranate arils! (To learn an easy and mess-free way to deseed a pomegranate, go back to this post for step-by-step instructions.) The Parmesan cheese on top is optional, but it certainly adds a great nuttiness flavor to the sweetness of the dish.

This recipe comes together so quickly, I’d recommend prepping all the ingredients ahead of time (one of my favorite things to do when prepping meals! It makes the actual assembling/cooking of the dish so much faster and much less stressful). With only one skillet to wash, the clean up couldn’t be easier (my husband and I both end up winning with this meal — fast prep for me, easy clean-up for him. #winning).

With all the craziness of the holiday season in full force right now and busy nights every night (can anybody else relate?!), this easy meal is a life saver when it comes to getting a filling meal on the table before you run off to the next thing.

Pomegranate Chicken Skillet with Sweet Potatoes & Brussels Sprouts

Serves 4 


  • 2 Tablespoons olive oil
  • 1 lb Brussels sprouts, stems trimmed, halved
  • 1 1/2 lbs sweet potatoes (about 2 medium), washed and cut into 1 inch cubes
  • 1 lb boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 small red onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried rosemary leaves
  • 1 cup pomegranate juice
  • 1 Tablespoon honey
  • 1 Tablespoon balsamic vinegar
  • 1/2 cup pomegranate arils (refer to this post on how to deseed a pomegranate without a mess)
  • Freshly grated Parmesan cheese, optional


  1. Add the oil to a 12-inch non-stick high-sided skillet. Place over medium-high heat for 2 minutes.
  2. Add the Brussels sprouts and sweet potatoes. Cook for 8 minutes, stirring occasionally.
  3. Add the chicken, onion, salt, pepper, and rosemary to the skillet. Cook for 5 minutes, carefully stirring occasionally (skillet will be full).
  4. Reduce the heat to medium-low. Add the pomegranate juice, honey, and balsamic vinegar to the skillet. Let the liquid simmer for 5-10 minutes, stirring occasionally, until most of the liquid has been evaporated/absorbed and the remaining liquid has thickened.
  5. Remove the skillet from the heat. Top with pomegranate arils and Parmesan cheese right before serving. Enjoy!

Adapted from: The Wholesome Dish


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