I made this easy apricot chicken for dinner last night, and boy, was it a huge hit!
Apricot preserves, Catalina dressing, onion soup mix, and Dijon create an irresistibly sticky and glossy sauce.
The sweet and tangy flavors are out of this world. And it pairs so well with the tender chicken and charred broccoli.
I love how easy this recipe is, too! Simply mix up the sauce, pour it over the chicken, and let the skillet do its thing.
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Why You'll Love This Apricot Chicken
Quick & Easy: The prep work for this dish is under 15 minutes. After that, you just need to babysit the skillet for 10-15 minutes. Easy peasy.
Budget-Friendly: Thanks to minimal, affordable ingredients, you get a delicious meal without blowing your grocery budget.
Flavor-Packed: Say goodbye to basic, bland chicken dinners. Between the tantalizing sauce and juicy chicken, this dish is an explosion of flavor!
Effortless Elegance: This recipe transforms simple ingredients into a gourmet dish sure to impress dinner guests and family.
Ingredients
- Boneless, Skinless Chicken Breasts: I prefer using chicken breast, but you can also use chicken thighs.
- Apricot Preserves: The fruity sweetness complements the savory chicken impeccably.
- Catalina Salad Dressing: Brings a zesty, slightly sweet kick to the sauce.
- Dry Onion Soup Mix: The unexpected twist! It infuses the dish with a savory, umami-rich depth.
- Dijon Mustard (optional): Adds a subtle sharpness that balances the sweetness of the preserves.
- Salt and Pepper: To enhance all the flavors. Taste the dish before serving and add them to your liking.
- Broccoli & Cooked Rice (for serving): The finishing touch that adds a burst of freshness. I've included a recipe for the broccoli, but you can use whatever rice you prefer.
How to Make Apricot Chicken
Too tired to cook? Great news: this chicken dinner practically makes itself!
Here are the steps:
1. COOK: Chop the broccoli into florets and sauté with olive oil for 2-3 minutes. Season with garlic powder, onion powder, and salt, and cook until fork-tender. Set aside.
2. BROWN: Cook the chicken until browned on all sides.
3. SIMMER: Stir in the apricot preserves, salad dressing, onion soup mix, and mustard. Simmer until the sauce thickens.
4. SERVE: Season with salt and pepper. Serve with rice and broccoli, and garnish with scallions.
Tips For the Best Apricot Chicken
The sauce on this chicken is so good, I could eat it by the spoonful!
And thanks to these tips, you can ensure you nail the sauce and the chicken every time.
- Quality matters. Use high-quality or homemade apricot preserves for the best flavor.
- Brown first. For extra flavor, sear the chicken until nicely browned on both sides before simmering.
- Crispy Texture. For a slightly crispy texture, lightly coat the chicken in flour before searing.
- Variations. Swap the apricot preserves with peach, pineapple, or orange marmalade. You can also use bone-in chicken pieces or pork chops instead of boneless breasts.
- Serving suggestions. This dish pairs beautifully with rice, couscous, or roasted potatoes. Add a green vegetable or salad on the side for a complete meal.
How to Store
Here’s how to store leftovers for optimal freshness:
To Store: Place leftovers in an airtight container. Refrigerate for 3-4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Cook in a skillet over medium heat. Add a splash of water to loosen the sauce, as needed. Alternatively, microwave individual portions on medium power for 2-3 minutes, stirring halfway.
More Sweet and Savory Chicken Dinners to Try
Sweet Hawaiian Crockpot Chicken
Harissa Honey Chicken
Mongolian Chicken
Crockpot Bourbon Chicken
Apricot Chicken Recipe
4
servings15
minutes15
minutes869
kcalWith minimal prep and hands-off baking, this sticky-sweet apricot chicken recipe delivers maximum flavor without the fuss.
Ingredients
4 tablespoons olive oil, divided
2-3 heads broccoli
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup apricot preserves
1 cup Catalina salad dressing
1 (1 ounce) packet dry onion soup mix
2 tablespoons Dijon mustard, optional
salt and pepper, to taste
cooked rice and chopped scallions, for serving
Instructions
- Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Chop the broccoli into florets and add to the skillet. Cook for 2-3 minutes, stirring occasionally, until lightly browned.
- Add the garlic powder, onion powder, and salt, plus 2-3 tablespoons of water. Reduce the heat to medium and cook for 3-4 minutes or until the broccoli is fork-tender. Remove from the pan and set aside. Cover loosely with foil to keep warm.
- Add the remaining oil to the skillet, followed by the chicken. Cook, stirring occasionally, until browned on all sides.
- Add the apricot preserves, salad dressing, onion soup mix, and mustard. Mix well and bring to a low simmer. Cook for 3-4 minutes or until the sauce is thick and the chicken is cooked through.
- Season with salt and pepper to taste, then remove from the heat. Serve with cooked rice and broccoli and garnish with chopped scallions. Enjoy!
Notes
- Instead of frying, toss the broccoli in the oil and spices, then roast in the oven at 425°F for 15-20 minutes.
9 Comments
This turned out great!! I used chicken thighs instead of breasts as my wife doesn’t care for white meat but still very good. I’ve never done broccoli in a pan as your recipe called for (usually steam) but we really liked them this way. Very delightful meal…
Hi I want to cook this for my daughter that has gallbladder issues so I was wondering if you could tell me the fat content in this. Saturated and other
I made this before without Dijon but always baked it for 45 min. Your recipe says to just use a skillet and dimmer after searing. But in the area above where you talk about getting it crispy, you do say sear “before baking.” Could you please clarify?
Hi Jan!
Sorry about that typo. It was supposed to say “before simmering”
I’ve fixed it in the recipe 🙂
Can you do this in crock pot?
Hi Sallie!
Yes, I think that would work.
Here’s how I would do it:
Slow Cooker Method
1. PREP THE BROCCOLI – Instead of sautéing it, chop it into florets and set it aside. You’ll add it near the end to prevent overcooking.
2. SEAR THE CHICKEN (Optional, but recommended) – Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown the chicken on all sides for extra flavor, then transfer it to the slow cooker. If skipping this step, just add raw cubed chicken straight to the slow cooker.
3. MIX THE SAUCE – In a bowl, whisk together the apricot preserves, Catalina dressing, onion soup mix, Dijon mustard (if using), garlic powder, onion powder, salt, and pepper. Pour over the chicken in the slow cooker and stir to coat.
4. COOK ON LOW FOR 4-5 HOURS (or HIGH for 2-3 hours) – Until the chicken is tender and cooked through.
5. ADD THE BROCCOLI – In the last 30 minutes of cooking, stir in the broccoli. If you prefer a firmer texture, steam the broccoli separately and add it just before serving.
6. SERVE – Spoon over cooked rice and garnish with chopped scallions. Enjoy!
Notes for the Slow Cooker Version:
No need for extra water since the slow cooker retains moisture.
Don’t add the broccoli too soon or it will get mushy.
If the sauce is too thin, remove the lid for the last 15 minutes to let it thicken slightly.
Hope this helps 🙂
I love your recipes but I prefer the ones that I can put in my e-mail address and send them to myself. Quick & easy. Thank you for all of them, I’ve found several I can’t wait to try….
Hi, Roger!
We were having trouble with that feature for a while, but it should be back up and running now! 🙂
sounds tasty!