Apricot Balsamic Chicken Dinner

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  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs or breasts
  • salt and freshly ground black pepper
  • 1 tablespoons coarsely chopped fresh thyme leaves
  • 1/3 cup apricot jam
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken stock
  • cooked couscous
  • fresh arugula


  1. In a large saute pan, heat the extra-virgin olive oil over medium-high heat.
  2. Season both sides of the chicken liberally with salt and freshly cracked black pepper. When the oil is hot, add the chicken and brown undisturbed for 5 minutes. Flip and sprinkle with fresh thyme. Cook until the chicken is tender and cooked through, about 5 minutes more.
  3. In a small bowl, whisk together the jam, vinegar and stock and pour over the chicken. Cook uncovered for 4 to 5 minutes or until the sauce has thickened and becomes a thin glaze.
  4. Serve with couscous and fresh arugula.


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