Easy Apricot Chicken Recipe

If you ask me, apricot chicken is a total dinnertime game-changer.

This sweet and savory dish brings together tender chicken pieces with the bright fruitiness of apricots in a way that just works. The sauce gets this wonderful balance of tang and sweetness that coats every bite.

It’s made by simmering chicken in a simple sauce that combines apricot preserves with pantry staples like soy sauce and a touch of ginger. The result is juicy meat that’s loaded with flavor but doesn’t take hours to prepare.

It’s a family-friendly recipe that feels special enough for company but easy enough for weeknights.

What Kind of Apricots Should I Use?

Fresh apricots are the star of this dish, and you’ll want to look for ones that are ripe but still slightly firm when gently squeezed. The best apricots will have a deep orange color and give off a sweet fragrance – avoid any that are too hard or have green spots. If fresh apricots aren’t in season, you can substitute dried apricots that have been rehydrated in warm water for about 30 minutes, though the flavor will be more concentrated. For this recipe, Turkish or Mediterranean varieties of fresh apricots work particularly well since they tend to be a bit larger and have a good balance of sweet and tart flavors.

Options for Substitutions

This recipe is pretty adaptable and here are some helpful swaps you can try:

• Fresh apricots: If fresh apricots aren’t in season, you can use 2 cups of dried apricots (soaked in hot water for 30 minutes) or 2 cups of canned apricots, drained. You might need to adjust the sugar depending on the sweetness of your fruit.
• Chicken breasts: Feel free to use chicken thighs instead – they’re actually more forgiving and stay juicier. Just make sure to adjust cooking time as thighs might need a few extra minutes.
• Apple cider vinegar: White wine vinegar or rice vinegar work well as substitutes. If using regular white vinegar, use a bit less as it’s stronger.
• Fresh rosemary: You can use 1 teaspoon dried rosemary instead of fresh. Or try fresh thyme as an alternative herb that pairs nicely with apricots.
• Hot sauce: Any hot sauce works here – sriracha, sambal oelek, or even a pinch of red pepper flakes can replace Tabasco.
• Fresh parsley: Since it’s just for garnish, you can skip it or use fresh cilantro, chives, or basil instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking apricot chicken is preventing the chicken from becoming dry and tough – make sure to sear the meat quickly over high heat just until golden brown, then remove it from the pan while cooking the sauce. Another common mistake is overcooking the apricots until they completely break down – you want them to maintain some texture, so add them towards the end of cooking and simmer just until they’re tender but still hold their shape. When building the sauce, don’t skip the step of properly caramelizing the onions (about 8-10 minutes) as rushing this process will result in missing out on the deep, sweet flavors that make this dish special. For the best flavor balance, taste and adjust the seasoning before serving – the sweetness of apricots can vary greatly, so you might need to add more vinegar or hot sauce to achieve the perfect sweet-tangy-spicy balance.

What to Serve With Apricot Chicken?

This sweet and savory apricot chicken pairs perfectly with fluffy white rice or couscous, which are both great for soaking up the flavorful sauce. For a veggie side, try roasted green beans or asparagus – their simple flavors won’t compete with the fruity chicken dish. You could also serve it with a light cucumber salad dressed with lemon and olive oil to balance out the sweetness of the apricots. If you’re looking to keep things low-carb, cauliflower rice makes a nice substitute for regular rice and works just as well with the sauce.

Storage Instructions

Keep Fresh: This apricot chicken is perfect for leftovers! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they meld together overnight, making it a great make-ahead meal for busy weekdays.

Freeze: Want to save some for later? Let the dish cool completely, then transfer it to a freezer-safe container. It’ll keep well in the freezer for up to 3 months. Just remember to leave a bit of space at the top of your container since liquids expand when frozen.

Reheat: To warm up your apricot chicken, pop it in the microwave for a few minutes, stirring halfway through. For best results, heat it gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce needs thinning. Don’t forget to garnish with fresh parsley before serving!

Preparation Time	15-30 minutes
Cooking Time	40-60 minutes
Total Time	55-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 140-160 g
• Fat: 80-90 g
• Carbohydrates: 80-90 g

Ingredients

For the apricot marinade:

• 1.5 lb apricots (pits removed and chopped)
• 2 tbsp apple cider vinegar
• 1/4 cup granulated sugar

For the chicken:

• 2 tbsp olive oil
• 1 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
• 2 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
• salt (to taste)

For the sauce:

• 1 tsp ground cinnamon
• black pepper (freshly ground, to taste)
• 2 cups chicken broth (I use Swanson chicken broth)
• 1 tbsp fresh rosemary (finely chopped for best flavor)
• 1 diced onion (finely diced for even cooking)
• 2 tsp hot sauce (adds a subtle kick)
• 1 tbsp olive oil

For the garnish:

• 2 tbsp fresh parsley (finely chopped)

Step 1: Marinate the Apricots

In a large bowl, combine the apricots, sugar, and vinegar.

Stir them together and set aside to marinate while you proceed with the next step of browning the chicken.

Step 2: Brown the Chicken

In a large sauté pan over medium-high heat, melt 1 tablespoon of butter and add 2 tablespoons of olive oil.

Once hot, begin browning the chicken pieces in batches to avoid overcrowding.

Sprinkle salt over the chicken as it cooks.

Once each piece is browned on both sides, remove from the pan and set aside in a bowl.

Step 3: Sauté the Onions

Add the remaining 1 tablespoon of oil to the same pan.

Sauté the onion until it begins to brown.

Use a flat-edged spatula or wooden spoon to scrape up the browned bits from the chicken (fond) from the bottom of the pan.

If necessary, add water a tablespoon at a time to help release the onion from the bottom of the pan.

Step 4: Add Chicken Stock and Apricot Purée

Once the onion is lightly browned, pour in the chicken stock and reduce the heat to medium.

Set aside 1 2/3 cups of the apricots for garnishing later.

In a blender, purée the remaining apricots along with any juices.

Pour the apricot purée into the pan with the stock and onions.

Step 5: Simmer the Sauce

Stir in the cinnamon, rosemary, and Tabasco sauce.

Bring the mixture to a simmer, then reduce the heat and let it gently simmer for 10 to 20 minutes until the sauce thickens slightly.

Taste the sauce and adjust the seasoning with black pepper, salt, and additional Tabasco if desired.

Step 6: Finish and Serve

Just before you are ready to serve, add the browned chicken pieces and the reserved apricot chunks to the pan.

Simmer gently for another 5 minutes, or until the chicken is completely heated through and the flavors meld together.

Sprinkle with chopped parsley.

Serve your savory apricot chicken with a side of rice or egg noodles.

Enjoy the delightful blend of flavors, and feel free to share your thoughts with a rating and review!