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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    218 Reviews
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    Disgusting soupy mess. Ick. If I could give it a zero star rating I would. I definitely won't do this again.
    I made this using Sunfresh Freezer Jam. Really great!
    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.
    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!
    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.
    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.
    Delicious! Doesn't look the most attractive but it was really great and easy. It will be a regular in my house for sure!
    I made this last night. I changed it some. 
    1c of chicken broth 
    I used balsamic vinager 
    Add a little garlic powder and curry powder 
    Cook on a med-high heat add corn starch to thicken
    My boyfriend absolutely loved this. I took some of the reviews suggestions and only used 1 1/2 c. of chicken stock and added some flour to thicken it up. Delicious.
    Oh Racheal, this recipe was a total disappointment, and it seems like I keep striking out with your recipes. The chicken barely absorbed any flavor and overall did not turn out well. I followed your instructions to the letter.
    Awesome... I love this dish.. oh my family does also lol..
    love this recipe i change it a little everytime i make it by adding mango or extra onions and garlic
    I didn't add the onions and I thickened the preserves and chicken broth to create a glaze, my family LOVED it!
    After reading some of the reveiws I was very worried about cooking this tonight, but it turned out great! I decreased the stock to 1 1/2 cups and it was fine, I served it over noodles and the noodles absorbed the sauce and it was good! Next time I think I will add red peppers to the oil first to give it some heat, think it will balance it out!
    This recipe was quick & easy, and my family loved it! My daughter is on a very restrictive diet and this recipe was easy to make work. After reading several of the reviews, I made a couple of modifications. I only used about 1/2 of an onion and cut it into slices, because my daughter thinks (haha) she does not like onion, and the slices are easier to pick out. Based on some of the reviews, I only used 1 cup of organic chicken broth. The sauce was still very thin, so I added a couple of tablespoons of tapioca starch mixed with a little water, and it thickened up very nicely. I had to use tapioca starch because my daughter can not have corn, but I think it is probably a better thickener for a fruit sauce than corn starch because it does not make the sauce cloudy. I also used dried fruit bits instead of apricots because that's what I had on hand. I used an organic apricot spread that does not contain refined sugar. I served it over rice, and was very happy with the outcome.
    Just wanted send a tip. I have made this dish many times and you have to pay close attention to the what pan size she says to use. She will say large pan or medium pan. If there is not enough surface area, you know how long it takes a pot of water to boil, same thing its going to take a long time for the sauce to thicken up. I love this dish its yummy!!!
    This is the 3rd RRay recipe I have tried and the last. Although the flavor was pretty good, I had to drastically change the cook times and add a thickener to salvage the meal. This has been the case in every one of her recipes that I have tried. I am not a chef, but I can hold my own in the kitchen. I followed the amounts precisely but common sense told me the chicken would get way overdone, so I took it out after adding the stock and apricots. Then I let that all cook a while, but it never thickeened. I added a little cornstarch to thicken and then put the already overcooked chicken back in.
     Seems to me, someone should be testing the recipes first to make sure they are acceptable for consumption.
    On Rachael Ray's official website, only one cup of chicken stock is used instead of two. I haven't tried this recipe yet, but it looks good. I might add some Wishbone Russian Dressing and some pineapple chunks -- well one could go crazy with sweet & sour. I have Ms. Ray's book and am having some luck with her recipes. Hope this helps. Julie in Manassas VA
    Honestly, if I could give this recipe less than one star, I would. I'm FURIOUS.
     I am not a professional chef, however, I am also not a novice in the kitchen. I LOVE to cook and do it well. I followed this recipe step by step, measurement by measurement, and it still came out like Apricot soup with bland pieces of chicken that seem to have been poached by the chicken stock. The sauce never reduced, even after having made a roux to thicken it. This is definitely a waste of time, and money. Rachael Ray, I love you, but this recipe does NOT deserve four stars...
    I made this wondering if I would end up with soup like some other reviewers did.... and yes when the dish was suppose to be finished it looked like chicken soup. I simmered it for a bit without the cover off thinking that may help. It didn't really help. I finally ended up adding some corn starch and that did the trick. My 7 year old liked it and my 4 year old loved it (went back for seconds). I would make this again but would probably reduce the amount of chicken stock and be prepared with the corn starch.
    I don't know if my expectations were set too high or what, but this dish did not look or taste like what RR had instructed in her recipe or the video. I added the 2 cups of chicken stock (let it simmer for 10-15 minutes) and it didn't reduce so I was left to drain the pot in order to serve this on a bed of brown rice. By the look of the photo it seemed like it was going to be this delicious Asian infused topping that would work either by itself or on top of noodles or rice--not so much. I ended up with colorless chicken and over boiled apricots. The taste of apricot was there which was good, but I was hoping that it would have more of a sauce-like consistency to it. I LOVE to cook so this wasn't my first rodeo in the kitchen, so I don't know what happened. Congrats to those that were able to make it work, but I'm going to have to rate this a "YUM-NO." Sorry RR.
    I used homemade apricot jam and it was excellent. I followed the recipe, and the sauce reduced well and was not soupy at all, more lke a top restaraunt dish! I did use plain old dried apricots. The daughter & son in law loved it!
    I loved the friut and was sweet and tangy.. My family loved it
     we have had it several time... love it
    Had some reservations that it might be too sweet, but I made it as written and it came out great. High quality preserves (mostly apricots without a lot of other stuff) makes a big difference. Also used California dried apricots instead of Turkish ones to insure the dish was not too sweet. Will make with grilled chicken breasts next time.
    Saw the show yesterday and wanted to make it, but had boneless pork chops defrosted. They were large and about 1/2 thick and I cut them in half, salted and pepperd them and then dredged in flour. Flollowed the rest of the recipe and did NOT have apricots so I did not even put them in. Added chicken stock and let cook UNCOVERED for about 5 -10 min. Added the preserves cooked a minute or so. I then added about 1 1/2 tablespoons cornstarch mixed with a little water slowly and let it bubble to the desired consistancy. This turned out terrific, not too sweet as some reviewers complained. Maybe since I left out the dried apricots. I am sure you could add some peppers with the onions to make a real chinese type dish. Definitely give this a try.
    This has been in my meal "rotation" for a few months now and I am obsessed! I really enjoy sweet and sour chicken from chinese restaurants, but it's not exactly easy on the waistline. I think this is a great swap for chinese and you won't even miss the fact that it's not deep fat fried!!! I make this so often that I eyeball just about everything but here's a few tips, I add more died apricots (maybe 6 extra) reduce the chicken broth by 1/2 cup and I add a few tablespoons of flour to thicken everything up. If you think it's going to be watery or looks watery add chicken broth half cup at a time until you reach the consistency you like, you can always add more but you can't take it back out! I also eyeball the flour, I add it right before the dish simmers probably about two tablespoons, check it halfway through and if it needs to thicken more or you think it's to watery add a little more flour. I serve over brown rice and it is the perfect meal!!!
    I am constantly made fun of for ever cooking this meal. I followed the recipe to the T and was told it seemed like the apricots sucked the life out of the chicken.
     Definately not a keeper!
    I was at Olive Garden the other day and ordered the Venitian Apricot Chicken and when it was served the sauce was very watery and it was sweet. I didn't care for the sweetness of it and when I made this at home instead of using apricot preserves, I pureed some drained apricots that were in light syrup out of a can. It reduced the sweetness quite a bit. I will make this again.
    Just thinking about this recipe makes me nauseated. It was too sweet and the sauce had a weird consistency. I would never make this again.
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