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Lunch / Dinner

Apricot Chicken

A good meal doesn’t have to require a lot of elements, and this recipe proves just that. Ready in under a half hour, with only seven ingredients, this chicken is sure to win you over.

Apricot preserves get star billing here, completely transforming the common chicken breast. A touch of Dijon adds depth, while a sprinkling of fresh parsley and pistachios adds freshness and some salty crunch. Although perfect for weeknights, this quick meal is elegant enough for guests. Just double or triple the ingredients depending on how many you’re serving.

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Preheat oven to 425°.

For the chicken, heat oil in a skillet over medium-high. Add chicken and sear until browned, 2 minutes per side; transfer to a baking sheet. Roast chicken until a thermometer inserted into the thickest part registers 165°, 5–6 minutes.

For the sauce, whisk together preserves, Dijon, and honey. Add to same skillet, scraping up any brown bits, and cook over medium-low heat until thickened, 2–3 minutes. Return chicken to skillet, flipping to coat with sauce.

Serve chicken with sauce; garnish with parsley and pistachios.


To give the chicken color and flavor, sear the breasts before they finish cooking in the oven.


Cook the sauce in the same skillet the chicken was seared in. The bits in the pan add more flavor.


Toss the chicken in the sauce to glaze it, and be sure to add any accumulated juices to the skillet.

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Lunch / Dinner

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