I adore apricots. I wait all summer for them to arrive so that I can bite into them or cook them into the more usual pies and desserts. Dessert aside; apricots have a tart sweetness that makes them a perfect accompaniment to meat too, particularly chicken. This easy Apricot Chicken recipe has a distinct Middle Eastern flavor, and is a wonderful way to get to eat fresh apricots if you’re on an antimicrobial or neutropenic diet. The chicken is broiled surrounded by fresh apricots and red onion, then glazed with a spicy apricot sauce. The fresh broiled apricots and onions form a delicious chutney-like sauce with the juices from the glaze that is perfect with plain couscous or a rice pilaf.


1 cup apricot jam or marmalade

2 teaspoons minced garlic

2 tablespoons olive oil

1 tablespoon olive oil

1 tablespoon soy sauce

2 teaspoons Dijon mustard

½ small jalapeño, deseeded and minced

2 teaspoons grated ginger

4 thin chicken breasts

Salt and pepper, to taste

4 under-ripe apricots, quartered and pitted

½ red onion, sliced


Preheat the broiler.

In a medium bowl, mix the apricot jam, ginger, olive oil, soy sauce, Dijon mustard, jalapeno, and ginger.

Place the chicken breasts onto a lightly oiled baking sheet and season generously with salt and pepper. Surround the chicken with the fresh apricots and red onion. Cook in the broiler for 5 minutes, then flip and cook another 5 minutes. Brush the glaze over the chicken and cook for another 4 minutes. Serve with couscous or rice pilaf.

Chef Tips

In a pinch you could make this with canned apricots instead of fresh, just carefully rinse the syrup off them. Canned apricots are a great standby to have in your pantry for dishes like this and for some of our easy desserts.


Nutrition Facts (per serving) 

Calories: 464; fat: 19 g; saturated fat: 4 g; polyunsaturated fat: 3 g; monounsaturated fat: 11 g; carbohydrates: 59 g; sugar: 39 g; fiber: 2 g; protein: 20 g; sodium: 555 mg.


Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

This recipe was originally published on Cook for Your Life. It is used by permission.

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