Classic Apricot Chicken (Printable)

Tender chicken breasts in a sweet and tangy apricot sauce, ready in 45 minutes for an easy family dinner.

# What you'll need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce

02 - 1 cup apricot preserves
03 - 1/2 cup low-sodium chicken broth
04 - 2 tablespoons soy sauce (use gluten-free if needed)
05 - 2 tablespoons Dijon mustard
06 - 2 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1/4 teaspoon dried thyme

→ For Cooking

09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Sliced fresh apricots

# Directions:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Stir in apricot preserves, chicken broth, soy sauce, Dijon mustard, apple cider vinegar, and dried thyme. Whisk thoroughly to combine and bring to a gentle simmer.
05 - Return chicken breasts to the skillet. Spoon sauce over the chicken. Cover with lid and simmer on low heat for 20-25 minutes, turning chicken once halfway through, until cooked through and sauce has slightly thickened.
06 - Remove lid and continue simmering uncovered for 3-5 minutes if a thicker consistency is desired.
07 - Transfer to serving platter, garnish with chopped parsley and fresh apricot slices if desired. Serve immediately with rice or steamed vegetables.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes and tastes like something you would order at a restaurant
  • It uses pantry staples you probably already have sitting around
  • Even picky eaters who claim they do not like fruit in savory food will ask for seconds
02 -
  • Do not skip searing the chicken first because that golden color adds flavor you cannot get from simmering alone
  • The sauce will seem too sweet before it simmers but the mustard and soy sauce balance it out as it cooks
  • Use a skillet with a tight fitting lid or the sauce will reduce too much during the simmering step
03 -
  • Let the skillet come back to temperature after adding the sauce before putting the lid on
  • Taste the sauce before returning the chicken and adjust seasoning if needed

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