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Monday, February 22, 2016

Apricot Glazed Chicken with The Most Amazing Couscous

One of our favorite restaurants is Houston's.  It is an upscale chain, with maybe 10 locations across the country that focuses on fresh comfort classics.  It is our favorite comfort indulgence restaurant.   In fact, I worked there for a brief stint 10+ years ago when I first started my business (had to pay bills, after-all!).  Working there taught me so much about the kind of food people like to eat - real food.  Our all-time favorite menu item was the super rare french dip sandwich with a baked potato.  I have ordered the same thing for the last 20 years.  

Then, some wacky day I ordered the Thai Steak Noodle Salad.  Obsessed.  Over the holidays we went with Mike's parents for his birthday dinner and I must have been feeling strange, because I ordered the Apricot Roasted Chicken with Couscous.  Oh my goodness.  I remember when I worked there that people went nuts over it, but I couldn't imagine it being that good.  It is.  It is one of those meals I catch myself thinking about.  

Obviously, I had to attempt it at home.  The home version was so simple to prepare - so flavorful and super healthy (in my book).  The sauce is made from jarred apricot preserves and takes minutes to stir/cook together.  While the chicken was in the oven I prepared the couscous.  Super easy.   We are adding it to our two week rotation - it is that good.

Apricot Glazed Chicken with Couscous

4 Large Chicken Breasts
Sea Salt
2 Tablespoons of Butter
3 Cloves of Garlic, minced
1/2 Cup of Apricot Preserves
1 Tablespoons of Dijon
2 Tablespoons of Lemon Juice
2 Tablespoons of Soy Sauce

Preheat oven to 350 degrees.  In a baking dish, place chicken.  Sprinkle liberally with salt on all sides.

To make sauce, saute garlic in butter for 1 minute, then add apricot preserves, dijon, lemon juice and soy.  Cook on medium until thickened and bubbly.  Pour mixture over the chicken.  Bake chicken for 30-35 minutes, until they are cooked through.  Turn chicken halfway through cooking time.

Serve with The Most Amazing Couscous, recipe below.

The Most Amazing Couscous

1 cup uncooked couscous
1 cup water
1/4 teaspoon of salt
6 radishes, chopped
5 green onions, chopped
1/2 cup golden raisins
1 cup cherry tomatoes, halved
1/3 cup whole almonds
10 fresh mint leaves
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt

Prepare couscous as directed on the package.  

Combine all of the chopped veggies, raisins, almonds and mint in a medium bowl.  Combine with couscous.  Mix together lemon, oil and salt.  Pour over couscous mixture and toss.  Serve room temperature or cold.  

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  1. Anonymous12:58 PM

    Are the chicken breasts boneless or with bone in?
    We go to Houston's too and I've never thought to order this, it looks delish!
    Christi C.

    1. Hi Christi! We used boneless skinless (as that is what Mike prefers) but I would recommend bone in skin on, like they do in the restaurant.

  2. Looks yummy! Are these boneless skinless chicken breasts? Or bone-in skin-on?

    1. Hi We used boneless skinless (as that is what Mike prefers) but I would recommend bone in skin on, like they do in the restaurant.

  3. Anonymous3:47 PM

    Looks delicious! Will be trying!!

    Off topic, have you ever considered a source list for your blog? There are many times commenters have asked for the source of some of your home goods and I know I've wondered about some of the same items. I will go back to posts hoping you have responded in the comments but there will be no reply. I hope you don't take this the wrong way. I know you cannot reply to everything. Just thought I'd ask as others may feel the same way. I've loved your blog for years and I'm sure I will look forward to posts for years to come! Your home is very inspiring!

    1. Hi! Thanks for the question. I'm hoping to do a room-by-room resource post in the future... perhaps as I do/finish (start!) all of our spring cleaning? You can look for it this Spring!

  4. Couscous is so great because it is so quick to make and so delicious paired with anything!

  5. Houston's is one of our favorites too?
    I've never tried this dish but now I will! Your recipe and Houston's!
    Did you make this with bone-in breasts or boneless?

    1. Hi Christi - Boneless, but I would recommend bone-in and skin-on. Hope you try soon!

  6. I had an old neighbor who'd make chicken like this - except this looks like the real deal. And that couscous! Thanks for another great family meal.

  7. Anonymous6:24 PM

    Did this last minute with frozen naked chicken strips (you know what I mean) and the large Israeli couscous (looks like pearls). Just as yummy. I keep forgetting how versatile apricot preserves are...thanks for the reminder!

  8. I made this tonight. It was very good. I even enjoyed the couscous, which I didn't think I would do to the mint.


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