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Baked Chicken with Apricot Sauce
with sauteed brussels sprouts

Active: 35 min Total: 35 min
A few additional ingredients transforms apricot jam into a sweet and tart sauce that goes perfect with baked chicken and sauteed brussels sprouts. Don't stop there though - you can spoon this sauce onto anything, including your morning pancakes!


Apricot Sauce:
  • Jam, apricot (sub other type of fruit like peach) - 1/2 cup
  • Stock, chicken - 1/2 cup
  • Mustard, dijon - 2 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Vinegar, balsamic - 1 tsp
Baked Chicken with Apricot Sauce:
  • Chicken breasts, boneless & skinless - 2
  • Butter - 2 Tbsp
  • Apricot sauce, homemade - 4 Tbsp
  • Almonds, sliced or slivered - 1 oz
Sauteed Brussels Sprouts with Apricot Sauce:
  • Brussels sprouts - 1 lb , trimmed and halved
  • Oil, cooking - 2 tsp
  • Apricot sauce, homemade - 6 Tbsp
Couscous with Almonds:
  • Parsley, fresh - 3 Tbsp , chopped
  • Stock, chicken - 1 cup
  • Butter - 2 tsp
  • Salt - 1/2 tsp
  • Couscous - 2/3 cup
  • Almonds, sliced or slivered - 1 oz


  1. Chicken breasts - Divide each chicken breast in half. Season with some salt and pepper and tenderize with a fork. Arrange in a baking dish. (Can be done up to 1 day ahead)
  2. Parsley / Brussels sprouts - Prep as directed. (Can be done up to 4 days ahead)
  3. Make apricot sauce - Heat jam, stock, mustard, soy sauce, and balsamic vinegar in a small saucepan over medium heat. Stir until ingredients are mixed and smooth. (Can be done up to 5 days ahead)

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  1. Heat oven to 375F / 191C. Slice butter into small pieces and distribute over chicken. Bake chicken for 5 minutes. Spoon 1 Tbsp / 15mL of apricot sauce onto chicken breasts and bake for another 8 to 15 minutes, until chicken reaches 165F / 74C.
  2. While chicken bakes, cook couscous in a small saucepan by combining chicken stock, butter, and salt. Cover and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes before fluffing with a fork.
  3. Cook brussels sprouts by heating a skillet or saute pan over medium-high heat. Add cooking oil and then brussels sprouts to heated oil. Saute for ~2 minutes. Now add 1/2 cup / 118mL of water at a time, allowing brussels sprouts to absorb water before adding more water. Continue this until the brussels sprouts reach desired tenderness. We like them when they can be pierced with a knife. Toss with apricot sauce and season to taste with salt.
  4. Fold almonds and parsley into couscous. Enjoy chicken with almonds sprinkled on top and remainder of the apricot sauce, plus brussels sprouts and couscous on the side.



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