Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

One-Pan Pomegranate Herb Chicken Skillet

I love meals that feel generous yet doable, and that’s exactly what this One-Pan Pomegranate Herb Chicken Skillet delivers. Crispy chicken thighs, tender potatoes, Brussels sprouts, and onions come together in a savory-sweet pomegranate sauce that adds real depth, while fresh herbs and pomegranate arils keep everything bright and colorful.

This recipe is just one delicious moment from our latest Homemade Live! episode, now live on YouTube! Katie Austin, Sports Illustrated Swimsuit model, fitness coach, and recipe developer, joins me in the kitchen and brings incredible flavor, nonstop positivity, and simple tips for a healthier, brighter lifestyle. We kick things off with a vibrant rockfish ceviche, then cook this one-pan meal together, and finish with a celebratory pomegranate-inspired toast.

If you are craving bold flavors, good vibes, and an episode that will genuinely leave you feeling inspired, come cook along with us. Watch the full ‘Pop of Brightness’ episode with Katie Austin on YouTube!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Chicken:

• 1 ½ lbs chicken thighs (bone-in, skin-on preferred)

• 2 Tbsp high heat oil (such as avocado or vegetable oil)

• 1 ½ tsp sea salt, divided

• 2 Tbsp olive oil

• 1 medium onion, sliced

• 1 lb yellow potatoes, thinly sliced

• 3 cloves garlic, diced

• 1 lb Brussels sprouts, halved

• ½ tsp black pepper

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ cup chicken broth

• ¼ cup pomegranate molasses

For Finishing:

• ¼ cup chopped fresh mint

• ¼ cup crumbled feta or goat cheese

• ½ cup POM pomegranate arils

• Juice of half a lemon

Upcoming Schedule

Tuesday 2/3 at 4:00pm

Mystery Basket Dinners (~50min)
A flexible, use-what-you-have fried rice that turns leftover rice, assorted veggies, and any protein into a fast, flavorful meal. This is a loose, adaptable framework rather than a strict recipe that’s perfect for cleaning out the fridge, stretching ingredients, and getting dinner on the table in about 20 minutes. Chef instructor: Joel

Wednesday 2/4 at 4:00pm PT

Valentine’s Day Surf and Turf (~50min)
This romantic at-home date night dinner combines luxurious butter-poached lobster tails and perfectly seared ribeye with broiled asparagus and a rich, silky Béarnaise sauce made from the same infused butter used for poaching. The result is restaurant-level flavor at home, the kind of dinner that only gets better if followed by some chocolate-covered strawberries. Chef instructor: Nicco

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After class, please fill out this 5-question
Simple & Savory survey!

Thursday 2/5 at 4:00pm

Effortless Seafood Dinners (~50min)
In this class, we’ll cook three vibrant seafood dinners that come together almost entirely on a sheet pan, layering bold spices, tender fish, and hearty vegetables into meals that feel both comforting and fresh. Warmly spiced salmon roasts alongside crispy vegetables with a creamy, bright drizzle, delicate fish cooks over juicy tomatoes and greens, and sesame-roasted vegetables are finished with perfectly seared ahi. Chef instructor: Bonny