Thyme-Infused Chicken Breasts with Pomegranate Sauce

Thyme-Infused Chicken Breasts with Pomegranate Sauce

Looking for a hearty dinner? Enjoy this herbed chicken served with pomegranate sauce – a delightful meal.

Prep Time



Total Time






quarts (8 cups) cold water
cup salt (preferably non-iodized)
black peppercorns
cloves garlic, smashed
fresh thyme sprigs
bone-in skin-on chicken breasts (about 3 lb)
tablespoons vegetable oil
tablespoons butter, softened
tablespoons all-purpose flour
tablespoons finely chopped onion
clove garlic, finely chopped
teaspoons tomato paste
cup white wine or chicken broth
cup chicken broth
fresh thyme sprig
cup pomegranate juice or cranberry juice
teaspoons packed brown sugar
  1. In large bowl, mix cold water, salt, peppercorns, smashed garlic and 3 thyme sprigs until salt is dissolved. Add chicken and stir well. Cover with plastic wrap and refrigerate at least 30 minutes but no more than 3 hours.
  2. Remove chicken from brine and pat dry with paper towels.
  3. In 10-inch skillet, heat oil over medium-high heat until shimmering and hot. Add chicken, skin sides down, and cook 5 minutes or until golden brown. Use long-handled tongs to turn chicken and cook 5 minutes longer or until golden. Reduce heat to low.
  4. Simmer uncovered about 20 minutes, without turning, until juice of chicken is no longer pink when thickest part is cut to bone (170ºF). Remove chicken from skillet and place on plate, reserving drippings in skillet. Cover tightly with foil; set aside.
  5. Meanwhile, in small bowl, mix butter and flour with your fingers or a spoon. Knead mixture until it is a smooth paste; set aside.
  6. Pour out all but 1 tablespoon drippings from skillet. Place skillet over medium heat and stir in onion. Cook 3 minutes, stirring occasionally, or until soft. Add finely chopped garlic and cook 30 seconds, stirring constantly, until fragrant. Stir in tomato paste and cook 1 minute longer.
  7. Add wine and increase heat to high. Heat to boiling, scraping any browned bits off bottom of skillet. Boil wine 5 minutes or until reduced to about 2 tablespoons.
  8. Add broth and 1 thyme sprig to skillet. Boil 5 minutes, stirring occasionally, or until reduced by half. Add pomegranate juice and brown sugar. Heat to boiling, stirring pomegranate mixture with wire whisk.
  9. Pinch off about half of the butter-flour paste. Drop this into boiling sauce and quickly beat in with wire whisk. Repeat with remaining paste, stirring constantly. Heat sauce to boiling and boil 2 minutes, stirring constantly. Serve sauce with chicken.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Flour Power Flour is a good sauce thickener because it contains starch. However, the thickening power of flour’s starch is released only when heated. Mixing flour with a little cold water results in a thick paste or dough. Mixing it with a lot of water and heating it to boiling gives you a smooth sauce. Why? When heated, starch (which usually looks like a little ball) breaks down into tiny pieces. These pieces now absorb great quantities of liquid and thicken your sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 8g,
    • Trans Fat 1/2g),
  • Cholesterol 150mg;
  • Sodium 3840mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 51g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 7 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.