In the summer I like to cook things that highlight the produce of the season. But I also like quick, healthy dishes that won’t leave me sweating in the kitchen for more than an hour! This one-pan apricot sage chicken is a perfect combo of the two because it uses locally canned jam and fresh herbs from my garden.
The chicken can be served with a lot of different side dishes, and altogether, it only takes 30 minutes in the kitchen. That is a win-win on these 90+ degree days!
One-Pan Apricot Sage Chicken: A Summer Must-Try
This one-pan apricot sage chicken combines fresh, seasonal flavors with simplicity, making it a perfect summer dish. With just a few ingredients and minimal prep, you’ll have a delicious, stress-free meal ready in no time. Let’s get started!
Step 1: Prepare the Chicken Breasts
Start with 6 boneless, skinless chicken breasts. If they are different shapes and sizes, use a meat tenderizer (this one is like what I use, and it is on sale for $9.87!) to flatten them until they are all of similar thickness. This is important because it will help them cook evenly and at the same rate. You also need to make sure they are dry. I use a paper towel to pat mine down.
One pan is good. No pan is better.
Heidi's chicken broccoli casserole comes in its own.
Step 2: Chop the Herbs
Now mince up several fresh sage leaves and some oregano.
To make cutting herbs easier, roll them up. It also helps to have good knives. Global knives are my favorite! I have just four knives: chef, paring, bread, and santoku. I can do everything necessary in the kitchen with just these 4.
Now, just chiffonade the sage into finely cut shreds. Cut up about 2 tablespoons worth.
Step 3: Season the Chicken
Throw it into a bowl with a teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 2 teaspoons of oregano. Feel free to double this if you think you’ll want more on the chicken.
Using your hand, spread the seasonings over the chicken. Press it into the meat so it will stay put under the jam you’re going to add.
Step 4: Prepare the Apricot Jam Glaze
I used homemade apricot jam from the Fruit and Berry Patch near my home. They grow, pick, and can all their own fruit. If you can’t find apricot jelly in your grocery store, peach preserves will work well, too. Scoop about a cup or more into a small saucepan and heat it up on low to medium heat.
Heat it just a minute or two or until the jam has thinned out enough to spread onto the chicken. If you want to add some heat to your glaze, add a tablespoon or two of jalapeno jelly. That’ll kick it up a notch!
Step 5: Bake the Chicken
Add a generous scoop of jam to each chicken breast.
Bake the one-pan apricot sage chicken at 350 degrees for 20-25 minutes or until the internal temperature is 160 degrees. Pull it out partway through and add extra jam if needed. You can also top the chicken with more jam at the end if you prefer.
Serving Suggestions for One-Pan Apricot Sage Chicken
While the one-pan apricot sage chicken is cooking, you can make a light salad to accompany it. Pictured here is a simple veggie salad. I poured homemade balsamic vinaigrette on top. It is the same dressing I use on my grilled chicken and artichoke salad. To keep things cool, we had an easy, no-bake strawberry cheesecake for dessert, another dish that really highlights the taste of summer.
Are you having a good summer so far? What is your favorite dish that showcases the produce of the season? Comment below and let me know; I’d love to hear! Happy cooking, all!
One-Pan Apricot Sage Chicken
Ingredients
Method
- Pound the chicken breasts to a similar thickness so they cook evenly and pat them dry.
- Roll and finely slice the sage, and mince the oregano. Mix the herbs with the salt and pepper and press the seasoning into the chicken with your hands.
- Warm the apricot jam (and jalapeño jelly if using) in a small saucepan over low-medium heat 1-2 minutes, until thin enough to spread.
- Arrange the chicken in a baking pan and spoon a generous scoop of jam over each breast.
- Bake at 350°F for 20-25 minutes, adding more jam partway through if needed, until the chicken reaches 160°F (rising to 165°F as it rests). Top with extra jam to serve.
