Jam-Glazed Chicken Pasta Thyme (Print View)

Juicy chicken and pasta with apricot jam and thyme reduction for sweet, savory, herbal flavor balance.

# Components:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 500g)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Pasta

05 - 350g (12 oz) penne or fusilli pasta
06 - Salt, for pasta water

→ Glaze and Reduction

07 - 1/2 cup (120g) apricot jam
08 - 1/4 cup (60ml) chicken broth
09 - 2 tablespoons white wine vinegar
10 - 2 tablespoons unsalted butter
11 - 2 teaspoons fresh thyme leaves, plus extra for garnish
12 - 1 garlic clove, minced
13 - 1 small shallot, finely chopped
14 - 1/2 teaspoon chili flakes (optional)

→ Finishing Touches

15 - Freshly ground black pepper, to taste
16 - 2 tablespoons chopped fresh parsley
17 - Zest of 1 lemon (optional)
18 - Grated Parmesan cheese, for serving (optional)

# Method:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of the pasta cooking water before draining.
02 - While the pasta is cooking, season the chicken breasts evenly with salt and black pepper.
03 - Heat the olive oil in a large skillet over medium-high heat. Carefully place the seasoned chicken breasts in the hot skillet and sear for 4-5 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and allow it to rest.
04 - In the same skillet, melt the unsalted butter over medium heat. Add the finely chopped shallot and minced garlic and sauté for 2-3 minutes until softened and fragrant.
05 - Stir in the apricot jam, chicken broth, white wine vinegar, and fresh thyme leaves. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until it has slightly thickened. If using, add the chili flakes at this stage.
06 - Slice the rested chicken breasts into strips. Return the sliced chicken to the skillet with the glaze, tossing gently to ensure each piece is well coated. Allow to simmer for 2 minutes to heat the chicken through.
07 - Add the drained pasta to the skillet with the glazed chicken. Toss everything together to coat the pasta evenly. If the sauce appears too thick, gradually add the reserved pasta water, a tablespoon at a time, until a silky sauce consistency is achieved.
08 - Remove the skillet from the heat. Stir in the chopped fresh parsley and lemon zest, if using. Taste and adjust seasoning with freshly ground black pepper as needed.
09 - Serve the Jam-Glazed Chicken Pasta immediately. Garnish with extra fresh thyme and grated Parmesan cheese, if desired.

# Expert Advice:

01 -
  • Ready in just 40 minutes for a quick weeknight dinner
  • Uses simple ingredients that create complex flavors
  • Versatile recipe that can be adapted with different jams or pasta shapes
  • Perfect balance of sweet and savory that even picky eaters enjoy
02 -
  • High in protein with over 30g per serving
  • Creates minimal dishes with just one pot and one pan
  • Perfect make ahead dish as flavors deepen overnight
  • Can be on the table in just 40 minutes from start to finish
03 -
  • Always slice chicken against the grain for maximum tenderness. Look for the direction of the muscle fibers and cut perpendicular to them. Let the chicken rest before slicing to retain juices and ensure moist meat in every bite.
  • When making the sauce, be patient during the reduction process. Those few extra minutes of gentle simmering concentrate flavors and create the perfect consistency that will cling to both chicken and pasta.
  • For an elegant presentation, reserve a few thyme sprigs and place them on top just before serving, then remove them tableside for a restaurant worthy aromatic experience.

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