Honey-Apricot Chicken Chops

hands-on 10 min
total 25 min
serves 4

Ingredients

• 4 (7- to 8-ounce) boneless chicken chops, about 1 inch thick
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 4 fresh apricots, pitted and cut into wedges (We also tried substituting two 6-ounce peaches for the apricots, and it worked out great)
• 3 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon chopped fresh parsley

1. Pat chops dry with paper towels, then sprinkle both sides with salt and pepper. 
2. Heat oil in a large skillet over medium-high heat; brown chops on both sides, 3 to 5 minutes per side.
3. Add apricots, garlic, and honey.
4. Reduce heat to medium-low and simmer, covered, until chicken is tender and an instant-read thermometer inserted into centers registers 145°F, about 5 minutes. 
5. Sprinkle with parsley.

Tip: 

• Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
• "I added a lot more honey and used canned apricots. Be generous with the salt on the chops. I served this with rice to absorb some of the sauce, and it was a hit!” – TIERA 
• “I seared the meat about four minutes per side. After searing the second side, I removed the chicken from the pan and poured in the sauce, simmering until it thickened up a bit. Then I returned the meat to the pan and simmered for only five or so minutes.” – ASCHILL

Nutrition Facts

PER SERVING:  303 CAL;  7.8g FAT (2g SAT); 43g PRO;  13.5g CARB;  0.9g FIBER;  246mg SODIUM;  11.9g SUGARS

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