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!
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.
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.
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.
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 sauce pan 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 in a tablespoon or two of jalapeno jelly. That’ll kick it up a notch!
Add a generous scoop of jam to each chicken breast. Bake the apricot sage chicken at 350 degrees for 20-25 minutes or until the internal temperature is 160 degrees. Pull it out part way through and add extra jam if needed. You can also top the chicken with more jam at the end if you prefer.
While the 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 and you can find the recipe here. To keep things cool, we had an easy no-bake strawberry cheesecake for dessert; another dish that really highlights the tastes 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 ya’ll!
- 6 boneless, skinless chicken breasts (patted dry)
- 2 Tbsp minced sage
- 2 tsp oregano
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup+ apricot jam
- Optional: 1-2 Tbsp jalapeno jelly
- Use a mallet to even out chicken breasts to similar thickness.
- Place chicken on foil covered cookie sheet and pat dry.
- Chiffonade sage and oregano.
- Combine herbs with salt and pepper.
- Press the seasonings into the chicken until they stick.
- Heat the jam over medium heat for 1-2 minutes or until slightly thinned out.
- Scoop jam on top of chicken.
- Bake at 350 degrees for 20-25 minutes or until chicken reaches 160 degrees.
- Top chicken with more jam partway through cooking if needed.