Apricot Chicken

Total Time:
35 min
10 min
25 min

6 servings

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 pounds chicken tenderloins, cut in 1/2 across on an angle
  • Salt and pepper
  • 1 large onion, chopped
  • 2 tablespoons cider or white wine vinegar
  • 12 dried pitted apricots, chopped
  • 2 cups chicken stock
  • 1 cup apricot all fruit spread or apricot preserves
  • 3 tablespoons chopped flat-leaf parsley, for garnish

Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

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4.1 221
With a few little changes, this recipe is excellent. Let it simmer uncovered so it can reduce, and if you need to, add a tsp of corn starch to thicken it. It stays too soupy if you stick to the original recipe, but this makes it come out great. item not reviewed by moderator and published
Really good. I have made several apricot chicken recipes and my family was clear they like this one the best by far! item not reviewed by moderator and published
Thank goodness my new rice cooker undercooked the rice .... Add 2 cups of undercooked rice and a tablespoon of red pepper flakes and it was edible ... Without the rice it would have been a "soupy mess" ... I would really like the recipe that was in the picture ... Has anyone found it ? Next time I will read the reviews first .... Or just stick to Emeril's recipes ! item not reviewed by moderator and published
Disgusting soupy mess. Ick. If I could give it a zero star rating I would. I definitely won't do this again. item not reviewed by moderator and published
I made this using Sunfresh Freezer Jam. Really great! item not reviewed by moderator and published
All three meat eaters in my family loved it! I never make a anything without reading the reviews and they were extremely helpful on this one. I did what one review said and floured the chicken before I browned it. This solved the soupy problem, it thickened in the correct time. I don't understand the steaming off the vinegar but I think doing that gave just the right amount of sour with the sweet. I did add 2 T of ginger/garlic paste when I added the broth. I think it really needed it. I would imaging you could use powdered or fresh ginger/garlic. item not reviewed by moderator and published
I was SO relieved to read Midwest Doc's review, because I had almost EXACTLY the same experience, right down to the desperate corn starch rescue. It was just too soupy/watery, and in the end, all I could taste was apricot preserves. Blech! item not reviewed by moderator and published
Oh Rachael. I thought we would be different. I thought we would be special. I read all the posts, reduced the chicken stock by half, used a large pan. They didn't know you like I did. I knew you wouldn't let me down. But at T minus 10 minutes, the lid came off. Too soupy. At T minus 5, I turned up the heat to boil rather than simmer and at T minus one, I was desperately mixing corn starch with a little cold water to save the meal. I'm sorry Rachael, but it's you, not me. This meal is a hot (soupy mess if you follow the recipe as written. item not reviewed by moderator and published
Very good...my husband and 2 year old loved it! I did like others and reduced the chicken stock by half and it became more of a glaze than a sauce. It created a more concentrated apricot flavor. item not reviewed by moderator and published
Delicious! Doesn't look the most attractive but it was really great and easy. It will be a regular in my house for sure! item not reviewed by moderator and published

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Healthy Weeknight Dinners