Ingredients for Apricot Rosemary Chicken
- Dried Rosemary
- Dried Oregano
- Dried Basil
- 1/2 teaspoon salt
- Pepper
- Boneless Skinless Chicken Breasts
- Fat Free Chicken Broth
- Apricot Preserves
- Honey Mustard
How to Make Apricot Rosemary Chicken
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with foil and lightly spray with olive oil.
- In a small bowl, combine 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over both sides of 4 boneless, skinless chicken breasts (about 1.5 lbs total).
- Place the seasoned chicken breasts in the prepared baking pan.
- Pour 1 cup of chicken broth over the chicken.
- Bake for 20 minutes.
- In a small bowl, whisk together 1/2 cup apricot preserves and 2 tablespoons Dijon mustard.
- Brush or spoon the apricot-mustard mixture evenly over the chicken.
- Bake for an additional 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
141g
Fat
3g
Carbs
17g
