Rosemary Chicken with Apricot Chutney

How to make it

For the chicken:

2 7 oz Chicken breasts

1 c fresh lemon juice

3 Tbsp roughly chopped rosemary + a pinch to garnish

salt and pepper to taste


For the chutney:

4 medium sized apricots, pitted and cubed

1/2 c brown sugar

1/2 c chopped onion

1/4 c apple cider vinegar

1/4 c golden raisins

1/2 tsp sea salt

1/2 tsp freshly ground pepper

1/2 tsp coriander

1/2 tsp cumin

1 tsp vanilla

2 Tbsp honey

  1. Marinate the chicken breasts in 1 c of lemon juice for approx. 30 minutes. 

  2. While chicken is marinating, combine  4 medium sized apricots (pitted and chopped), 1/2 c brown sugar, 1/2 c chopped onion, 1/4 apple cider vinegar, 1/4 gold raisins, 1/2 tsp sea salt, 1/2 tsp freshly ground pepper, 1/2 tsp coriander, 1/2 tsp cumin, 1 tsp vanilla, and 2 Tbsp honey in a medium sized sauce pan. 

  3. Heat over medium high heat and bring to a simmer, stirring constantly. Reduce heat and simmer until thickened, approx 15 minutes. 

  4. Place in an airtight container and set aside. Chutney can also be stored in the fridge for up to 1 week if not using immediately. 

  5. Preheat the oven to 400 degrees. 

  6. Remove the chicken breasts from the lemon juice marinade and set on top of a wire rack. 

  7. Add salt and pepper to taste followed by 1 1/2 Tbsp of chopped rosemary.

  8. Turn the chicken breasts over and repeat on the other side using the remaining 1 1/2 Tbsp of chopped rosemary.

  9. Set the wire rack on top of a cookie sheet or piece of foil to collect any juices that may drip off while cooking. 

  10. Add a dollop of butter to the top of each breast.

  11. Cook for approx 30-35 minutes or until no longer pink in the center. 

  12. Lay down a bed of the chutney, either warmed or at room temperature, onto a plate.

  13. Cut cooked chicken breasts into thin slices and plate directly on top of plated chutney.

  14. Sprinkle entire plate with a pinch of rosemary for garnish and serve. 

About the recipe


Over a decade ago, I visited Murray Farms in Bakersfield. I’d planned what I thought to be a very romantic and unique date with my then boyfriend, picking fruit before having a picnic featuring our harvest afterward. Back then, I knew nothing about what season bared which fruit and just assumed since it was California, we’d have anything and everything at our disposal. Ya know, kind of like a modern day grocery store! Boy, was I in for a rude awakening.


When we arrived in late July, all that was available on the picked over orchards were a few of the least popular stone fruits; plums and pluots… suffice it to say, I was pretty disappointed. After all, I didn’t even know what a pluot was! But, funny enough, it was because of the pluot that my diet and eating habits changed forever.


I began purchasing only produce that was in season and centering my meals around whatever that might be. Through this process I learned that whatever’s in season contains the very nutrients we need to better help our immune system tackle the virus(es) that often surge around the same time. For instance, oranges, high in Vitamin C are in season in the winter - when we often need Vitamin C to fight off illnesses such as the flu. Eating this way has not only made me healthier, it’s helped expand my horizons and inspired me to get more creative with recipes I wouldn’t normally think of otherwise. Which is how we ended up with this recipe.


Believe it or not, I’d never had an Apricot until this year - when Magnolia Journal printed an article declaring both them and Avocados as “in season” and attaching some recipes to go along with them. I promptly procured some Apricots and got to work on coming up with a recipe of my own.

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