This delicious dish combines tender chicken breasts with a sweet and tangy apricot sauce that’s sure to please your taste buds. It’s quick to make and perfect for a cozy weeknight dinner.
Start by heating your oven to 350°F (175°C). In a big bowl, combine the white wine, apricot jam, brown sugar, olives, about a third of a cup of olive oil, red wine vinegar, capers, chopped cilantro, minced garlic, and a bit of the caper brine. Give everything a good stir to mix those flavors together.
Next, warm up 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about a minute and a half on each side—just enough to get a nice golden color without cooking them through.
Place the chicken in a single layer in a baking dish, then pour that apricot and olive mixture over the top.
Pop the dish in the oven and bake for 20 to 30 minutes, or until the chicken is cooked through and no longer pink inside. Let it rest a few minutes before serving to soak up all those delicious juices.
- Make sure to pat the chicken dry before cooking to get a nice sear.
- Use fresh apricot preserves for the best flavor and texture in the sauce.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
This dish offers a perfect balance of sweet and savory flavors. The apricot sauce adds a fruity brightness that complements the tender chicken. It’s an easy recipe that feels special enough for any weeknight dinner or casual gathering.
Serve with a side of steamed vegetables or a simple green salad to keep the meal light. Rice or couscous also pairs well, soaking up the delicious apricot sauce. Add a sprinkle of fresh herbs like parsley or thyme for extra freshness.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat to avoid drying out the chicken. The sauce may thicken when chilled; add a splash of water or broth when reheating if needed.
