Sage and Apricot Chicken
All I want in a weeknight dinner is something that is fast, easy, delicious, and not boring that my whole family will eat. This simple chicken does all of that and is also gluten free, dairy free, and made with simple whole food ingredients. Can it get much better?
You end up with the ultimate “healthy chicken recipe.”
Fresh sage can be bought in the produce section and I really recommend the splurge for this recipe. Dried sage just won’t give you the same flavor or texture of fresh for this meal.
It reminds me of the Bacon Wrapped Apricots. Sage and dried apricots are a match made in heaven.
- 1 Pound Chicken Breast Cutlets ( Or boneless skinless chicken breasts sliced into cutlets)
- 1 teaspoon Coarse Sea Salt
- 2 Tablespoon Avocado Oil (or vegetable oil) Divided
- 1 Tablespoon chopped Fresh Sage Leaves (about 4 large leaves)
- 3/4 Cup (4 ounces) chopped dried apricots.
- 1 Clove Garlic, Minced
- 1/2 Cup Reduced Sodium Chicken Broth or White Wine
- Sprinkle salt over the chicken cutlets and set aside. (This can be done up to 1 day ahead.)
- In a large skillet, heat 1 Tablespoon avocado oil over medium-high heat until just shimmering.
- Add chicken cutlets to the pan and let cook for 6-7 minutes until deep brown. Leave them alone for the full 6 minutes. They will easily release from the pan when ready to flip.
- While chicken is cooking in the pan, chop the sage into small pieces, mince garlic, and measure the chicken broth or white wine.
- Flip the chicken and cook on the other side until the thickest part registers 160 degrees using and instant read thermometer. This will be fast and will only take 1-2 minutes.
- Remove chicken from skillet and place on a plate.
- Working quickly, add remaining Tablespoon of avocado oil to the pan.
- Add the sage leaves to the pan. They will quickly crisp in the hot oil.
- Add the chopped apricots and stir with the sage.
- Immediately add the minced garlic and stir for 1-2 seconds.
- Quickly add the chicken broth or wine and using a spoon or spatula, scrape up the browned bits from the pan to incorporate them in the sauce.
- Add the chicken and any collected juices back to the pan and simmer for 1 minute.
- Turn off heat.
- Serve the chicken with the apricot and sage sauce spooned over the top. (I like to serve this with rice or cous cous.
- You want to use fresh sage leaves for this recipe. Dried does not give the intense flavor punch or texture of fresh.
- White wine is a great substitute for the chicken broth.
- If using chicken broth, make sure it is reduced-sodium. The broth concentrates and will get too salty if using full sodium broth.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 684mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 36g
Nutrition information is provided as a courtesy and may not be completely accurate.
This post contains affiliate links.
Marie Fiebach is a married mother of four active teens. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.