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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
  • Tamari - 2 tsp
  • Vinegar, balsamic - 1 tsp
Baked Chicken with Apricot Sauce:
  • Chicken breasts, boneless & skinless - 3
  • Butter - 3 Tbsp
  • Apricot sauce, homemade - 6 Tbsp
  • Almonds, sliced or slivered - 1 oz
Sauteed Brussels Sprouts with Apricot Sauce:
  • Brussels sprouts - 1 1/4 lbs , trimmed and halved
  • Oil, cooking - 1 Tbsp
  • Apricot sauce, homemade - 6 Tbsp


  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. Brussels sprouts - Prep as directed. (Can be done up to 4 days ahead)
  3. Make apricot sauce - Heat jam, stock, mustard, Tamari, 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. 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.
  3. Enjoy chicken with almonds sprinkled on top and remainder of the apricot sauce, plus brussels sprouts on the side



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