Apricot-Glazed Chicken

This Apricot Chicken has been a weeknight go-to around here. It’s sweet, savory, and comforting, but still feels light and healthy. The sauce comes together quickly with our Old Austin Apricot Jam, and the whole dish cooks up in under 30 minutes. Perfect for family dinners or when you need something a little special without spending all evening in the kitchen.

Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

·         3–4 cups broccoli florets (fresh or frozen)

·         Salt and freshly ground pepper

·         1 lb chicken tenders

·         ½ teaspoon garlic powder

·         3 tbsp all-purpose flour

·         3 tbsp olive or canola oil (plus extra for roasting broccoli)

·         1 cup New Canaan Farms Old Austin Apricot Jam

·         1 garlic clove, minced

·         2 tbsp soy sauce

·         1½ tbsp brown sugar

·         Lightly toasted sliced almonds, to garnish

Serve With: Rice, quinoa, or mashed potatoes

Directions

1.      Preheat the oven to 425°F. Place the broccoli on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, or until slightly charred.

2.      Season the flour with salt, pepper, and garlic powder. Toss the chicken pieces in the flour to coat.

3.      Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and cook until lightly browned, about 3–4 minutes per side.

4.      In a small bowl, whisk together the apricot jam, garlic, soy sauce, and brown sugar. Pour into the skillet with the chicken and simmer until the sauce thickens and the chicken is cooked through.

5.      Sprinkle with toasted almonds and serve warm with rice, quinoa, or mashed potatoes.

Other add-ins to try: Use Mango Habanero for a sweet-and-spicy twist. Swap in Raspberry Chipotle sauce for a tangy, smoky version.