✓ Preheat your oven to 375°F (190°C).

✓ Rinse the chicken breasts under cold water and pat them dry with paper towels.

✓ In a small bowl, mix together pomegranate juice, honey, soy sauce, minced garlic, grated ginger, salt, pepper, thyme, and rosemary.

✓ Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover with plastic wrap or seal the bag and refrigerate for at least 30 minutes to allow flavors to meld.

✓ Remove the chicken from the refrigerator about 20-30 minutes before cooking so it comes to room temperature.

✓ Heat a large oven-safe skillet over medium-high heat. Add olive oil to the pan and swirl to coat evenly.

✓ Once hot, add the marinated chicken breasts skin-side down if they have any (this step is optional but recommended for crispy skin). Cook for 5 minutes or until the skin begins to turn golden brown.

✓ Flip the chicken over; spoon some of the remaining marinade over the top. Reduce heat to medium and cover the pan with a lid, allowing it to cook for another 6-8 minutes or until fully cooked through. Baste the chicken occasionally with the reserved marinade to ensure an even glaze.

✓ Remove the pan from the heat but keep the chicken inside. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes or until the internal temperature reaches 165°F (74°C). During the last few minutes, spoon some of the glaze over the top to ensure it thickens and caramelizes.

✓ Remove from oven and let rest for 5 minutes. Garnish with pomegranate seeds and fresh herbs before serving.