Apricot-Sage Chicken with Carrots & Sweet Potatoes

Glazed chicken is amazing but its even better when its glazed with delicious apricot and topped, flavored by sage. In my home a favorite.


1 tablespoon olive oil

4 (4-oz.) skinless, boneless chicken thighs

3/4 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided

1/2 cup unsalted chicken stock

1/4 cup apricot preserves

1 tablespoon Dijon mustard

2 cups thinly diagonally sliced carrots

1 medium sized sweet potato peeled and cubed

4 teaspoons finely chopped fresh sage, divided

1 tablespoon thinly sliced garlic

2 tablespoons unsalted butter


Heat olive oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 min- utes per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan).

Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk.

Add carrots, 1 tablespoon sage, and garlic to pan; sauté 4 minutes.

Add apricot mixture and chicken to pan; reduce heat to medium, cover, and cook 8 minutes or until chicken is done. Remove pan from heat.

Place chicken, sweet potatoes and carrots on a platter. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining 1 teaspoon sage.

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