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Apricot Sage Chicken on a Plate with Salad

One-Pan Apricot Sage Chicken

An easy summer one-pan dinner: chicken breasts pounded even, rubbed with fresh sage, oregano, salt and pepper, topped with warmed apricot jam and baked until glazed and juicy. Peach preserves work too.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 boneless, skinless chicken breasts pounded to even thickness, patted dry
  • 2 tablespoons fresh sage chiffonade
  • 2 teaspoons fresh oregano minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup apricot jam or more; or peach preserves
  • 1-2 tablespoons jalapeño jelly optional, for heat

Method
 

  1. Pound the chicken breasts to a similar thickness so they cook evenly and pat them dry.
  2. 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.
  3. 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.
  4. Arrange the chicken in a baking pan and spoon a generous scoop of jam over each breast.
  5. 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.

Notes

Serve with a simple vegetable salad in balsamic vinaigrette and a no-bake strawberry cheesecake for a summer meal.