Suggested recipes: Apricot-Sage Chicken with Carrots

Hi everyone,

Today for #FoodFriday I would like to share another yummy recipe that I discovered this week from Cooking Light.

At first, I wasn’t sure about it but told myself I would try it anyway. Let me tell ya, I was surprised. I don’t cook with sage a lot, that’s why I wasn’t sure but I am glad I tried it! It’s not only simple, but it also doesn’t require a lot of ingredients and it’s tasty!

It doesn’t mention to serve it with rice. You could eat it on its own, but I felt it needed something else and the video shows it on rice, so I made plain white rice with it.

Also, I didn’t use the butter and just used the extra juice I had left as a sauce. It would probably taste even better with it but thought I didn’t need the extra fat and I guess it makes it a bit healthier. I would be curious to try it with chicken breast instead of thighs.

I will most definitely do this recipe again!

Apricot-Sage Chicken with Carrots


  • 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
  • 4 teaspoons finely chopped fresh sage, divided
  • 1 tablespoon thinly sliced garlic
  • 2 tablespoons unsalted butter

View instructions here

*** If you try the recipe, I’d love to hear your thoughts!


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