This Apricot Chicken recipe is a quick and easy dinner that's ready to serve in just 25 minutes! The chicken is cooked in a skillet until golden brown and perfectly juicy, then covered in the best ever sticky apricot sauce. With tips to keep your chicken moist and juicy every time, you are sure to get rave reviews every time.
Looking for more one pan dinner recipes? Check out our entire collection to inspire your next meal!
If you're looking for a new chicken recipe to try, this Apricot Chicken recipe is a winner! Super easy to make, addictively delicious, and fast to clean up afterwards.
The recipe was originally inspired by an old freezer cookbook.... so old that I can't find it anymore. It's so good that it has lasted the test of time and still makes it to our dinner table. If you find the original, let us know!
Because chicken is affordable and easy to make, we cook a lot of skillet chicken recipes. This Maple Chicken, Creamy Garlic Chicken Recipe, and Lemon Skillet Chicken other favorites worth trying.
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Why this is the best apricot chicken
- The whole recipe is made in just 25 minutes!
- The sauce is the most delicious combo of sweet and savory flavors. No artificial french dressing, catalina dressing, or french onion soup mix.
- Thanks to a few special tricks, the chicken stays moist and juicy.
- You can make it on the stove or in an electric skillet for a low heat dinner in the summer.
- It's flexible! Try it on the grill, bake it, or use chicken thighs instead.
- You can pair it with any number of easy sides. See my suggestions below.
Finally tried this recipe that I had saved a while ago. It was Fabulous! Quick, juicy and delicious!
⭐⭐⭐⭐⭐ - Deb
Ingredients for apricot chicken
- Chicken breasts: Skip the time consuming process of pounding out the chicken breast. Instead slice them horizontally so that each chicken breast yields two thin pieces.
- Salt: I sprinkle my chicken with kosher salt as a sort of "dry brine." This keeps the chicken extra moist.
- Flour: Coating the chicken in a very light layer of flour gives it that golden brown color and a thin crust for the sauce to stick to.
- Butter: Butter adds the best flavor in my opinion. You can also use olive oil.
- Apricot jam: Use whichever brand you prefer. I personally like to use one with small apricot chunks in the jam.
- Soy sauce: Adds a bit of tang to compliment the sweet jelly.
- Dijon mustard: Another tangy addition to balance the sweetness.
- Herbs and seasonings: You'll need minced garlic, dried thyme, and dried rosemary.
- Chicken broth: This thins out the sauce just enough without watering down the flavor.
- Brown sugar: Just a bit to make an extra sticky sauce.
Substitutions and variations
- Chicken: You can make apricot chicken thighs (use skinless boneless chicken thighs) or try drumsticks instead. Just know that bone in chicken will have a longer cook time than skinless chicken breasts.
- Herbs: You can use fresh herbs instead. Use about 1 tablespoon of fresh herbs for each teaspoon of dried herbs called for.
- Ginger: Try adding a hint of ground ginger or fresh ginger.
- Mustard: Dijon mustard really is best, but you can use yellow or stone ground mustard in a pinch.
- Fresh apricots: You can make your own jam with fresh apricots for an extra fresh taste.
- Red pepper flakes: Add a hint of spice.
Helpful kitchen tools
How to make apricot chicken
My favorite skillet for this recipe is this Cuisinart electric skillet (affiliate). It's oval shaped and holds 6-8 pieces of chicken comfortably, so no need to cook in rounds.
Slice the chicken breasts in half horizontally, then sprinkle each side of the chicken with kosher salt and allow to sit for 5 minutes. While that's sitting, combine all the apricot sauce ingredients in a small bowl.
Combine the flour and pepper on a plate or in a flat baking dish. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.
In an electric skillet (affiliate) or skillet on the stove, melt the butter over medium heat (350°). Cook the chicken on the first side until golden brown, about 4-5 minutes. If the pan feels crowded, cook the chicken in two rounds.
Flip the chicken and cook for another 2-3 minutes. Then add the apricot sauce and simmer until the sauce has thickened into a glaze and the chicken is cooked through, 2-4 more minutes. You may need to increase to medium-high heat to simmer, but be careful not to overcook the chicken.
Alternate cooking methods
Grilled apricot chicken
This chicken tastes great grilled! Salt the chicken as directed, but skip the flour step completely. Grill on medium high heat for 5-6 minutes. Then brush generously with ⅓ of the sauce, flip, and brush with another ⅓ of sauce. Cook for 4-5 more minutes or until it registers 160°F, then brush with remaining sauce and serve.
Baked apricot chicken
To be honest, I rarely bake chicken because it tends to come out very dry. However, if you prefer to bake it you can follow the directions we use in our Honey Mustard Sheet Pan Dinner recipe.
*We do not make this as a slow cooker apricot chicken recipe or Instant Pot apricot chicken because the chicken never comes out as moist and juicy.
For a crowd
This meal works well when serving a crowd of 6-12, but I don't recommend it for larger groups. It is best served fresh, and to serve more than 12 people you will have to do 3+ rounds of cooking (or use lots of skillets).
Serving suggestions
If you're wondering what to serve with apricot chicken, the answer can be almost anything! This chicken makes a delicious meal with rices, potatoes, roasted veggies, a simple green salad, or bread. Here are a few ideas to get you started, or check out all of our Side Dish Recipes.
FAQs
A couple quick tips: 1) Be sure to cut them thin and salt them for 5-10 minutes before cooking. This acts similar to a brine and keeps them moist. 2) Don't overcook them. Overcooked chicken breasts will be dry every time. You can always use a thermometer to check your chicken. It's done when it reaches 165°F.
You can make the sauce and store it in the fridge for 2-3 days or freeze it for 2-3 months in an airtight container. I also like to trim and cut my chicken, then freeze it in a zipper bag. Then on the day of serving you just have to thaw and cook!
Store leftovers in an airtight container in the fridge for 3-5 days. I suggest reheating in the microwave on medium-high power until just warmed through.
This sauce would be great on pork chops or a pork tenderloin, or as a dipping sauce for breaded chicken nuggets.
Tips and tricks
- Slice the chicken breasts as evenly as possible to ensure that they cook in the same amount of time.
- Use a light hand when flouring the chicken. It should have a thin coating. A thick coating just results in a gummy mess.
- Cook over medium heat. If it is too hot the outside of the chicken breast will cook before the inside is done.
- If using a non-stick pan or skillet, be sure to use rubber tipped tongs. Metal tongs will scratch up your skillet.
More easy recipes
- If you love electric skillet chicken recipes, this Brown Butter Herb Chicken is AMAZINGLY flavorful and so easy.
- Tender Pepper Steak is a fast and filling weeknight dinner that sneaks in extra veggies.
- This loaded Potato Bake is an easier way to eat twice baked potatoes that's make ahead and freezer friendly.
- For a sweet treat, try these Golden Graham Rice Krispie Treats. They're soft, gooey, and super flavorful.
- This Honey Mustard Sheet Pan Chicken and Vegetables is the perfect dinner for a busy weeknight!
- Try this 30 minute Ground Beef Pasta Recipe for a quick and delicious weeknight meal that's easy to clean up!
Recipe
Quick & Easy Apricot Chicken
Ingredients
- 3 large chicken breasts trimmed and cut in half horizontally
- 1 teaspoon kosher salt
- ½ cup flour
- ½ teaspoon pepper
- 4 tablespoon butter
Apricot Sauce
- ½ cup apricot jam
- ½ tablespoon soy sauce
- 1 tablespoon dijon mustard
- ⅛ teaspoon ground mustard
- ⅛ teaspoon salt
- 1 teaspoon garlic minced
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- 3 tablespoon chicken broth
- 1 tablespoon brown sugar
Instructions
- Sprinkle each side of the chicken with kosher salt and allow to sit for 5 minutes.3 large chicken breasts, 1 teaspoon kosher salt
- While the chicken is sitting, combine the sauce ingredients in a small bowl and set aside.½ cup apricot jam, ½ tablespoon soy sauce, 1 tablespoon dijon mustard, ⅛ teaspoon ground mustard, ⅛ teaspoon salt, 1 teaspoon garlic, ¾ teaspoon dried thyme, ¾ teaspoon dried rosemary, 3 tablespoon chicken broth, 1 tablespoon brown sugar
- Combine the flour and pepper in a flat dish. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.½ teaspoon pepper, ½ cup flour
- In an electric skillet heated to 350° or skillet on the stove over medium heat, melt the butter. Cook the chicken on the first side until golden brown, about 4-5 minutes.4 tablespoon butter
- Flip the chicken and cook for another 2-3 minutes. Add the apricot sauce and simmer until the sauce has thickened into a glaze and the chicken is cooked through, 2-4 minutes.
Notes
- Slice the chicken breasts as evenly as possible to ensure that they cook in the same amount of time.
- Use a light hand when flouring the chicken. It should have a thin coating. A thick coating just results in a gummy mess.
- Cook over medium heat. If it is too hot the outside of the chicken breast will cook before the inside is done.
- If using a non-stick pan or skillet, be sure to use rubber tipped tongs. Metal tongs will scratch up your skillet.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Diana says
So easy to make and absolutely delicious. Only change…I added sliced onion and green pepper into the skillet before the glaze because my husband loves them. He loved it and no leftovers. Will be making again. Thank you
Misty says
Hi Diana, we love comments like this! Truly makes our day. Thanks for taking the time to share!
Deb Champion says
Finally tried this recipe that I had saved a while ago. It was Fabulous! Quick, juicy and delicious!
Misty says
Glad to hear you liked it!! We so appreciate you taking the time to share your review 😀
Lisa Mac says
since this great sounding Chicken dish has 1/2 of my days sodium, do you suggest just leaving it out?
Misty says
Hi Lisa! The salt really adds a lot of flavor to this dish, but you are welcome to try it how you like. We haven't tried it without salt, so I am not sure how it will turn out. Hope you enjoy!
Kathy says
I made it just as the recipe says and it was a hit with the family. There was nothing left at all. Thank you for sharing. Definitely will save this recipe for future uses.
Misty says
Speaking from experience feeding a family... that's the best feeling in the world! We're so glad you enjoyed it and hope you find more here to love.
Keith says
No leftovers. Also a question about the 4TBS butter as the recipe has them in the sauce and in the pan for frying. Seems to be an omission or it is wrong?
Danielle says
Thanks so much for taking the time to leave feedback! You are correct - the butter in the recipe card was listed in the wrong place. I fixed it.
JMP says
I have made this several times. A hit every time!
Danielle says
Thank you so much for taking the time to let us know! It makes our day!
Ann says
Made this tonight. It was delicious!
Misty says
Glad you liked it!
tennille jenks says
im making this tonight im going to add pimientos to mine as well thanks for sharing looks yummy
Danielle says
Sounds delicious! If you have a minute let us know how it turned out.
SYBIL LEE says
Going to make this KETO! Only have to leave off flour, use SF jam and SWERVE (SF) brown sugar! This looks delicious!
Danielle says
Hope you enjoy!
Misty Mason says
Can I omit the mustard for another ingredient? My husband isn’t a fan of mustard and neither am I. Thank you 😊
Danielle says
Hello! I would encourage you to try it with the mustard. I really do not like mustard but in this recipe it adds a background note that is perfect. If you really don’t want to then I would just skip it and see if you like it. Or try leaving out the dijon and only using the mustard powder. Most people don’t like the sharpness of mustard which isn’t in dry mustard. Hope that helps! Please let us know how it turns out for you! And love your name. 😉 My daughter, Misty, is the other half of this blog.