If you’re looking to add a sweet and savory twist to your regular chicken dinner, Apricot Chicken is the perfect choice. This dish combines tender pieces of chicken with a rich, fragrant sauce made from fresh apricots, spices, and a hint of heat. The balance of sweetness from the fruit and the subtle kick from Tabasco makes every bite exciting and comforting at the same time. You’ll find that this recipe isn’t just about cooking—it’s about creating a dish that fills your kitchen with a warm, inviting aroma and turns an ordinary meal into a special occasion.
Why We Love This Apricot Chicken Recipe
There are many reasons this Apricot Chicken has earned a permanent spot in our dinner rotation. First, the flavor profile is unique yet approachable. The natural sweetness of apricots complements the mild flavor of chicken, while the cinnamon and fresh rosemary provide depth and warmth. The touch of Tabasco adds just the right amount of heat without overpowering the dish, allowing the fruit and herbs to shine.
Another reason is the versatility of this recipe. You can serve it with rice, noodles, or even a simple salad for a complete meal. It’s equally suitable for a casual family dinner or a small gathering with friends. Plus, the sauce can be prepared in advance, giving you flexibility if you’re trying to plan meals ahead of time.
Finally, the recipe is straightforward and forgiving. Even if you’re not an experienced cook, you’ll find that following these steps leads to a delicious and visually stunning result. The chicken stays tender, the apricots soften to create a luscious sauce, and the final presentation is beautiful with vibrant colors and a sprinkle of fresh parsley. It’s a recipe that feels like home but also has a touch of elegance, making it a favorite for both taste and appearance.
Ingredients for Apricot Chicken
To make this Apricot Chicken, you’ll need a combination of fresh produce, chicken, and pantry staples. Each ingredient plays a role in creating the final dish’s sweet, savory, and slightly spicy flavor. Here’s a breakdown of what you’ll need and why it’s important:
- 1 1/2 pounds apricots, pits removed and cut into 3/4-inch pieces – provides natural sweetness and the main fruity flavor.
- 1/4 cup sugar – enhances the apricot’s natural sweetness and helps create a thicker sauce.
- 2 tablespoons cider vinegar – adds brightness and balances the sweetness.
- 1 tablespoon unsalted butter or olive oil – used for browning the chicken, giving it a rich flavor.
- 3 tablespoons extra virgin olive oil, divided – helps sauté the chicken and onions without burning.
- 2 pounds boneless, skinless chicken breasts, cut into 1-2 inch pieces – tender and lean protein for the dish.
- Salt, to taste – essential for seasoning the chicken and enhancing all flavors.
- 1 onion, chopped (about 1 1/2 cups) – adds a mild sweetness and depth to the sauce.
- 2 cups chicken stock – provides a flavorful base for the sauce.
- 1 teaspoon cinnamon – adds warmth and complexity to the sweet sauce.
- 1 tablespoon chopped fresh rosemary – aromatic herb that complements both chicken and apricot.
- 2 teaspoons Tabasco or other hot sauce (or more to taste) – balances sweetness with subtle heat.
- Freshly ground black pepper, to taste – enhances the overall flavor.
- 2 tablespoons chopped fresh parsley, for garnish – adds color and freshness.
- Rice or egg noodles, for serving – absorbs the sauce and completes the meal.
How to Make Apricot Chicken
Start by marinating the apricots. In a large bowl, combine the apricot pieces with sugar and cider vinegar. Let them sit while you prepare the chicken; this will allow the flavors to meld and create a natural syrup that will be incorporated into your sauce later.
Next, brown the chicken. In a large sauté pan over medium-high heat, melt the butter with 2 tablespoons of olive oil. Working in batches, add the chicken pieces and cook until browned on all sides. Season with salt as the chicken cooks. Browning the chicken in batches ensures even cooking and prevents overcrowding the pan, which can cause steaming instead of browning. Once done, remove the chicken and set it aside in a separate bowl.
Now sauté the onions. Add the remaining tablespoon of olive oil to the same pan and cook the chopped onion until it begins to turn golden. Use a spatula to scrape up any browned bits left from the chicken—the fond is full of flavor and will enhance your sauce. If the pan becomes too dry, add a splash of water to loosen the onions and incorporate all the caramelized bits.
Once the onions are soft, add the chicken stock to the pan. This will form the base of your sauce. While the stock heats, purée most of the apricots in a blender, reserving about 1 2/3 cups of pieces for later. Pour the purée into the pan and stir to combine.
Next, season the sauce. Add the cinnamon, fresh rosemary, and Tabasco to the pan, then bring the mixture to a simmer. Reduce the heat and allow the sauce to gently simmer for 10 to 20 minutes until it thickens slightly. Taste the sauce and adjust with salt, black pepper, or additional hot sauce if needed.
Finally, finish the dish by adding the browned chicken and reserved apricot pieces back into the pan. Simmer gently for about five minutes, ensuring the chicken is fully cooked and heated through. Sprinkle with chopped parsley just before serving. Serve over a bed of rice or egg noodles to soak up the flavorful sauce.
How to Serve Apricot Chicken
Apricot Chicken is best enjoyed fresh, served over a neutral base that absorbs the sauce. A steaming bowl of white rice or tender egg noodles works perfectly. You can also pair it with roasted or steamed vegetables for a complete meal.
For a visually appealing presentation, spoon the chicken and apricot sauce onto the plate and sprinkle generously with fresh parsley. The bright orange of the apricots and the green garnish create a dish that is as attractive as it is delicious. Consider serving family-style in a large serving dish so everyone can enjoy the vibrant sauce and tender chicken in each bite.
This dish also works well for meal prepping. Simply portion the chicken and sauce into containers and keep the rice or noodles separate to maintain texture. Reheat gently on the stove or microwave to retain the sauce’s richness and the chicken’s tenderness.
Expert Tips for Apricot Chicken
To make your Apricot Chicken truly outstanding, follow these simple tips:
- Use fresh, ripe apricots whenever possible. Their natural sweetness and juiciness make a big difference in the flavor and texture of the sauce. If fresh apricots aren’t available, dried apricots combined with apricot jam provide a close substitute.
- Brown the chicken in batches. Crowding the pan can cause the chicken to steam instead of brown, which will reduce flavor. Pat chicken pieces dry before cooking for better browning.
- Don’t skip scraping the fond from the pan. Those browned bits carry a lot of flavor and help enrich the sauce.
- Taste as you go. Adjust seasoning and heat with Tabasco or black pepper to suit your personal preference.
- Keep the sauce at a gentle simmer. Boiling too vigorously can make the chicken tough and over-reduce the sauce.
- Use fresh herbs at the end. Adding parsley just before serving preserves its color and fresh flavor, enhancing both taste and appearance.
How to Store Apricot Chicken
Apricot Chicken can be stored in an airtight container in the refrigerator for up to three days. Keep the chicken and sauce together to allow the flavors to meld even further. Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally to maintain consistency.
For longer storage, you can freeze the cooked chicken and sauce for up to two months. Thaw overnight in the refrigerator before reheating. Avoid freezing rice or noodles with the chicken, as they tend to become mushy upon thawing. Store them separately and prepare fresh when ready to serve.
Variation of Apricot Chicken
You can customize this recipe in several ways to suit different tastes or dietary preferences. For a slightly tangier sauce, add a splash of lemon juice or orange juice to brighten the flavor. For a richer texture, stir in a spoonful of yogurt or cream at the end of cooking.
For a spicier version, increase the Tabasco or add a pinch of cayenne pepper to the sauce. Alternatively, you can mix in additional herbs like thyme or sage for a more earthy flavor.
You can also experiment with different proteins. Chicken thighs, drumsticks, or even turkey breast can be used instead of chicken breasts. Just adjust cooking time to ensure the meat is fully cooked. Vegetarians can substitute chicken with firm tofu or seitan, letting the apricot sauce be the star of the dish.
Finally, you can add extra vegetables such as bell peppers or carrots to make the dish heartier. These additions not only boost nutrition but also add vibrant color and texture to your plate.
Frequently Asked Questions about Apricot Chicken
Can I use dried apricots instead of fresh?
Yes, you can substitute dried apricots. Chop about a dozen dried apricots and add 1/2 cup apricot jam with chicken stock. This creates a similar sweet and rich flavor to fresh apricots.
What is the best way to serve Apricot Chicken?
Apricot Chicken pairs well with rice, egg noodles, or even mashed potatoes. Serve with a side of vegetables for a balanced and colorful meal.
How do I store leftover Apricot Chicken?
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the chicken and sauce for up to two months. Reheat gently to maintain texture.
Can I make this dish ahead of time?
Yes, the sauce can be prepared ahead of time, and the chicken added just before serving. This makes it convenient for busy days or entertaining guests.
How can I make the sauce thicker?
Simmer the sauce gently until it reaches the desired consistency. You can also mash some of the apricot pieces into the sauce for extra thickness and texture.
Is Apricot Chicken spicy?
The recipe has a mild heat from Tabasco, but you can adjust it according to your taste. Add more hot sauce for a spicier kick or omit it for a milder version.
Apricot Chicken
Equipment
- Large Sauté Pan
- Mixing Bowl
- Blender
Ingredients
- 1 1/2 lbs. apricots (pits removed and cut into 3/4-inch pieces)
- 1/4 cup sugar
- 2 Tbsp. cider vinegar
- 1 Tbsp. unsalted butter (or olive oil)
- 3 Tbsp. extra virgin olive oil (divided)
- 2 lbs. boneless skinless chicken breasts (cut into 1-2 inch pieces)
- salt (to taste)
- 1 large onion (chopped, about 1 1/2 cups)
- 2 cups chicken stock
- 1 tsp. cinnamon
- 1 Tbsp. chopped fresh rosemary
- 2 tsp. Tabasco (or other hot sauce)
- freshly ground black pepper (to taste)
- 2 Tbsp. chopped fresh parsley (for garnish)
- rice or egg noodles (for serving)
Instructions
- In a large bowl, combine apricot pieces with sugar and cider vinegar. Let sit to meld flavors.
- In a large sauté pan over medium-high heat, melt butter with 2 tablespoons of olive oil. Brown chicken pieces in batches, seasoning with salt.
- Remove chicken and set aside. In the same pan, add remaining olive oil and sauté onion until golden, scraping up browned bits.
- Add chicken stock to the pan. Purée most of the apricots in a blender, reserving about 1 2/3 cups of pieces, and pour the purée into the pan.
- Season the sauce with cinnamon, rosemary, and Tabasco. Simmer gently for 10-20 minutes until slightly thickened.
- Return chicken and reserved apricot pieces to the pan. Simmer for about 5 minutes until heated through. Garnish with parsley before serving.
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