Anyone else get bored by the same-old, same-old chicken breast dinners? Well, this quick apricot chicken recipe is the perfect way to get out of a rut! It’s one of our favorite at-home takeouts when time is short.
Quick apricot chicken recipe
Recipes with a sticky glaze are definitely a winner when it comes to adding flavor to chicken in a relatively short amount of time. And just FYI – this is a recipe that works WITHOUT any soup mixes or bottled salad dressings!
Instead, this is chicken with apricot preserves and soy sauce and a little few extra things to max out on the flavor front. Don’t worry if you have small kids (I do!), this recipe is still mild enough so they’ll enjoy it too.
Simply put, this is a quick dinner fix all from scratch, just the way I like it.
How to cook this
This is a really simple and straight-forward recipe, so it doesn’t need a ton of tips or explanations. I’m just going to give you a few super quick hints to make this recipe absolutely foolproof:
- brown the chicken before adding the other ingredients – I know we all tend to skip this step when we’re short on time, but it really does add a ton of flavor
- you don’t have to make apricot chicken breast – you can also use thighs, wings or drumsticks, but you will have to adjust the cooking time. I prefer diced chicken breast because it cooks the fastest.
- adjust the flavor to your taste – you can add grated ginger or chili flakes for a little spiciness, or use ketchup instead of BBQ sauce if you don’t care for the smokiness
A note on sauce consistency
Sometimes your sauce just won’t come out the way you like it – it depends a lot on your exact ingredients, if your meat has been frozen etc. etc.
If you need to troubleshoot:
If it’s too thin, simmer without a lid for a few extra minutes and it should thicken.
If it’s too thick and sticky, thin it out with a few spoonfuls of orange juice – add a little bit at a time until it’s just the way you like it.
Serving suggestions
We like to keep things simple with a side of rice and a salad. Click here for my cucumber salad or here for my coleslaw – they are both favorites for us with this chicken.
Stir-fry veggies, broccoli or roasted asparagus would all be nice, too! Here are some ideas:
Definitely give this recipe a try if you want to switch things up at the dinner table! My family certainly enjoys it very much.
More chicken recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Quick Apricot Chicken
Recipe details
Ingredients
- 1 tablespoon oil I like to use sesame, but any neutral oil will work, too
- 1 pound diced chicken breast
- 1 small onion chopped
- 1 clove garlic minced
- ⅓ cup orange juice or more if you prefer a thinner sauce
- 1 cup apricot jam OR preserves
- 2 tablespoons BBQ sauce
- 2 tablespoon soy sauce
- 1 tablespoon honey
Optional for Serving
- chopped scallions, sesame seeds and rice
Instructions
- Brown chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned (it doesn’t have to be cooked through yet). Stir in onions and garlic and cook for 1 more minute.
- Make sauce: Pour the orange juice into the pan with the chicken, scratching the browned bits off the bottom of the pan. Reduce heat to medium. Add apricot jam, BBQ sauce, soy sauce and honey. Stir well.
- Finish dish: Bring the sauce to a simmer, then reduce the heat and gently simmer until chicken is done (internal temperature should be 160°F) and sauce has thickened to your liking. Serve over rice with scallions and sesame seeds, if you like.
Notes
- brown the chicken before adding the other ingredients – I know we all tend to skip this step when we’re short on time, but it really does add a ton of flavor
- you don’t have to make apricot chicken breast – you can also use thighs, wings or drumsticks, but you will have to adjust the cooking time. I prefer diced chicken breast because it cooks the fastest.
- adjust the flavor to your taste – you can add grated ginger or chili flakes for a little spiciness, or use ketchup instead of BBQ sauce if you don’t care for the smokiness
- If the sauce is too thin, simmer without a lid for a few extra minutes and it should thicken. If it’s too thick and sticky, thin it out with a few spoonfuls of orange juice – add a little bit at a time until it’s just the way you like it.
Tammy Defoor says
I made this last night and it was simple and delicious!! I added some cashews for crunch and it hit the spot. Highly recommend this!!
Nora says
I love the addition of cashews, Tammy! I’ll have to try it sometime.
Helen Evans says
Best one I’ve ever tasted thank you ❣️❣️
Aliah says
Hi Nora,
Quick question and sorry if this seems silly. I’ve never cooked with dried fruits before. Would a bag of dried apricots usually found in grocery stores suffice for this recipe? 🙂
Thanks!
P.S. Love your page.
Nora says
Hi Aliah, yes sure! That’s perfect 🙂
Sarah Marchant says
For me, the onion would not be optional. 😉 Love this recipe!
Nora says
Thanks Sarah 😀