Apricot Chicken

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions

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
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Awesome... I love this dish.. oh my family does also lol.. item not reviewed by moderator and published
love this recipe i change it a little everytime i make it by adding mango or extra onions and garlic item not reviewed by moderator and published
IT WAS GREAT item not reviewed by moderator and published
I didn't add the onions and I thickened the preserves and chicken broth to create a glaze, my family LOVED it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I loved the friut and was sweet and tangy.. My family loved it we have had it several time... love it item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
made this for my 2 year old daughter, my friend and her 2 year old. everyone ate it and my friend loved it so much that she wanted the recipe. i took the advice of others and added a bit of cornstarch and the sauce was just fine. i love sauce, and i love sweet. i made brown rice as a bed for the chicken and it made a nice sort of asian dish. because i like spice, i could see adding a pinch of red pepper flake, but the dish is great as-is, even for kiddos. item not reviewed by moderator and published
Absolutely delicious! I paired it with the butternut squash risotto as suggested in the show and my family loved it! I find myself making it at least once a month and if it were up to my daughter, I'd be making it every week! Thank you for a great and simple recipe! item not reviewed by moderator and published
Thank you Rachel....this was easy and delicious. The sauce was not thick enough for my liking so I also added a tbsp of cornstarch at the end. I did not want to reduce the chicken stock because people said it was too sweet. It makes alot of sauce, but I like to use it to cover my veggies or rice and I hate when there is not enough sauce. I'm looking forward to left-overs. item not reviewed by moderator and published
After adding the broth it should probably cook longer than the recommended 15 minutes, i think more like 25 minutes on high until it thickens to more of a glaze. It turned was delicious served over rice (or so my significant other said), however it was a bit too sweet for my taste, but perhaps using sugar-free preserves would make it less so. The recipe itself was easy to prepare and was inexpensive. I would recommend as an alternative to a fast food place such as Panda Express if you're craving something along the lines of their orange chicken. item not reviewed by moderator and published
I am a college student and this was an inexpensive, great-tasting, simple meal. It was a hit with my roommates as well. I would definitely suggest only using about 1 1/2 cups of the chicken stock. After I added the stock, I dissolved and added about 1 Tbs of corn starch. It thickened everything to a much more desirable consistency. All in all, delicious. item not reviewed by moderator and published
Holy moly, this was one of the best dishes ever! It is very sweet, but I loved it. I'm going to make it again next week. i did only use 1 cup of chicken stock and it was still really soupy, so i let it reduce of a while until the sauce thickened up. Don't use the 2 cups of chicken stock as the recipe states. I serves this with toasted pine nut couscous and it complimented the dish perfectly. As usual rachel hits a himerun!! item not reviewed by moderator and published
After reading the reviews, I cut back on the amount of stock I used. My sauce was still really thin and watery. This dish is more like apricot soup with pieces of chicken. Not only was the sauce way too thin, but it was entirely too sweet. I served it over jasmine rice and I suppose that helped soak up some sauce, but this recipe is definitely not a keeper for me. item not reviewed by moderator and published
My family loves this dish. We enjoy it so much we decided to make it for our Christmas dinner. It was a hit. I think it may be on the menu for many years to come. item not reviewed by moderator and published
I LOVE this recipe. I have made it many many times for my family. I had the same problem as many do with the sauce. I found that it was too watery. I have been trying to figure out how to fix this problem. I think I finally figured it out. I actually dredged the chicken in seasoned flour before I browned it. It added just the PERFECT amount of thickening to the sauce.. It was fantastic. I also substituted a little white wine for the vinegar and it was great as well. item not reviewed by moderator and published
Plenty of sugar though. Hehe. This turned out pretty well. The flavor was not-too-sweet and was wonderful on jasmine rice. My only complaint is that the sauce was too watery, and I let it reduce for quite a while. I didn't think to add cornstarch until after I popped it in the fridge, so missed the boat on that one! Otherwise, very tasty and highly recommended! item not reviewed by moderator and published
I used about 1 1/2 cups chicken broth. I thickened it at the end with a little corn starch which was perfect because then I had a lot of sauce to put over rice. I think if you would have reduced the sauce by too much it would make it too sweet so I would recomment thickening at the end. I added some slivered almonds because I had them and we loved the crunch. I put in a bit of red pepper flakes just because others had and that was also nice. My husband LOVED the dish and said I should make it for company. I served it with brown rice and broccoli and it was a wonderful meal. item not reviewed by moderator and published
This is an outstanding chicken dish for all us cooks who have done it all! This is light, easy, tasty, unique.... ummm. BTW: I had no fresh apricots, cut down on the broth (good recommendation), adjusted slightly to my own liking and it worked wonderfully! It's a great take on chicken and not to be missed!!! It'll make you AND your guests smile. item not reviewed by moderator and published
This looked amazing on TV, but it wasn't the greatest dish. I think I would serve it over rice next time to soak up some of the sweetness--it was a mite cloying as it was. That said, it was quick and easy to throw together, and not terrible. item not reviewed by moderator and published
I tried it for the first time yesterday for an intimate dinner party with close friends and they loved it and wanted the recipe. I thought it was a tad too watery myself, but they enjoyed the extra sauce over there rice. My friends could have just been being nice, but my wife and mother in law thanked me three times. It must have been pretty good! because my family are my worst critics. item not reviewed by moderator and published
This is the first recipe I tried from Racheal Ray. After trying the recipe I understand the comments about the sauce being too much. I don't recall her using the preserves on the show which made the sauce more liquified; not that much of a problem if served over rice. Do not skimp on the vinegar. Really need something to cut the sweetness of the apricots and the preserves. All and all a decent dish. May not try it again but decent item not reviewed by moderator and published
Wish I'd read the reviews before trying this. Liked this recipe because it used things I already had on hand and ingredients that I typically love. Simple to make but too watery and vinegary (I used cider vinegar according to recipe). My kids didn't like the way it smelled (too pungent) and grown ups found the flavor rather bland. item not reviewed by moderator and published
Great Flavor. The Sweet and Tart go beutifully with rice! item not reviewed by moderator and published
My husband said its THE best chicken dish I've ever cooked, and that's a lot! After simmering for the stated 10-15 mintues, I removed the lid, cranked the heat, and let sauce reduce. I subsituted golden raisins for the dried apricots and it worked well. Perfect over rice. item not reviewed by moderator and published
I should have read the reviews. There is definitely too much chicken stock in this. The sauce didn't really stick to the chicken and I followed the recipe exactly. The flavor was good though. item not reviewed by moderator and published
I love this recipe! I add a few more dried apricots to it and my family loves it! item not reviewed by moderator and published
Couple things: added some molasses to the preserves just to deepen the flavor AND added some red pepper flakes which absolutely made this dish fabulous! I did have to thicken the sauce a little, but not all that much. Will definitely be a mid-week staple in our house!!! item not reviewed by moderator and published
I changed the wine vinegar to white wine. I added water chestnuts and cashews at the last minute because another couple arrived and I need to "stretch". I think I put the apricots in a bit too soon. They kind of disappeared. item not reviewed by moderator and published
on tv she used balsamic vinegar and i made it. then i read on here that she used cider vinegar. not very appealing or reliable.. a waste of 3lbs of chicken item not reviewed by moderator and published
a really excellent melding of fruit and chicken flavors, item not reviewed by moderator and published
Thank you for mentioning to go easy on the chicken broth. I only added 7 ounces and still had to use cornstarch to thicken it up. I also added some red pepper flakes. This was a very quick and tasty meal. Service it with brown rice and broccali! item not reviewed by moderator and published
this dish was very watery but the flavor wasn't bad. I put it over rice to help soak up some of the liquid. item not reviewed by moderator and published
After reading a few of the reviews, I decided to take a few precautions. I added garlic and ginger to the onions. Also, I only used 1 cup of broth and added ground almonds (a few seconds in the coffee grinder) to thicken. It was good over brown rice. Oh yes, since it is apricot season I used fresh apricots. Red pepper flakes gave it a little kick. item not reviewed by moderator and published
the apricots and the chicken blend for a great flavor that's just sweet enough... i'll definitely try this one again! item not reviewed by moderator and published
this recipe is super easy to make and so delicious! the sauce is so good you could eat it with a spoon! i suggest serving it over rice or pasta :) item not reviewed by moderator and published
My family loves this recipe, but I do reduce the broth and add slivered almonds for a great crunch. item not reviewed by moderator and published
This recipe is so simple and quick to make. The flavor is very tasty and could be used to serve to company. The sauce was just the right consistency. I added more apricots (because I love apricots) and I also sliced some dried mango to add to the dish. I think next time I will add about 3 - 4 TBS of Grand Marnier to the sauce. This is a keeper. item not reviewed by moderator and published
My family liked this but I agree that you must use less stock. I used half of what the recipe called for. Also, this dish is kind of sweet and some people prefer their meat to be savory. I really liked it though - also makes for great leftovers. item not reviewed by moderator and published
The chicken was dry, and it was too soupy. item not reviewed by moderator and published
I found this to be rather bland. Would not make again item not reviewed by moderator and published
This was good but a little too sweet for my taste, I couldn't eat this very often. item not reviewed by moderator and published
This is the most awesome chicken recipe I've ever cooked or eaten. I even lightened it up a bit by using the "No Sugar Added" apricot preserves, and it was still delicious. It's a regular dinner meal at my home now. ENJOY!!! item not reviewed by moderator and published
This recipe was easy and delicious. My husband and I couldn't believe the flavor...both sweet and savory in one bite. item not reviewed by moderator and published
I loved this recipe. It was easy to make and tasted very sweet. My husband was anxious about the apricots but after tasting it, he devoured his plate and asked for seconds! item not reviewed by moderator and published
My husband said he wouldn't mind having this once a week! item not reviewed by moderator and published
It was definitely not the best meal I have ever prepared, but I was pleasantly surprised as to how good it was based on how bad it looked to serve it. The plate presentation was almost funny, but we tried it anyway and it was fairly good. item not reviewed by moderator and published
I thought this was a great idea, but the apricot taste was very overpowering. Next time I would use fewer apricots. The sauce was nice and thick though once it was reduced. item not reviewed by moderator and published
Very good. Easy to make. Something new and different. The only thing that I would do differently is add only 1 cup of chicken stock. 2 cups was too much and didn't reduce down. item not reviewed by moderator and published
Hi, my name is Kelsey. I'm 14 years old, from Lakeville, Massachusetts. I'm currently a freshman at a vocational-technical high school and taking the Culinary Arts program. I absolutely love the Food Network, and Food Network online. So when my dad told me that he was watching Rachel Ray on TV, and she made this delicious looking Apricot Chicken, I just had to look it up. So I printed out the receipe and told my mom that on one Sunday night I was going to make dinner. So on November 18,2006, I made Rachel Ray's Apricot Chicken. And my family loved it. So all in all, this Apricot Chicken is absolutely delicious and anybody can enjoy it! item not reviewed by moderator and published
Excellent and Easy. Still delicious as leftovers a couple of days later. item not reviewed by moderator and published
I made this and served it with couscous, it was tremendously yummy and super simple. Also, the sauce is not too sweet - my boyfriend who hates apricots actually enjoyed this dish as well. Thanks Rachael! item not reviewed by moderator and published
The combinations didn't work for me...I have seen Rachael use the bottom of a apricot jar and come out with an awesome looking chicken recipe but this one needs tweeking I think! item not reviewed by moderator and published
This recipe is probably about as good as apricot chicken can be. Its not the best dish in the world, but it is what its supposed to be: a cheap and easy way to entertain with tasty food. Corn starch is a definite enhancement to the dish. item not reviewed by moderator and published
I took the suggestions of other reviewers and cut the chicken stock down to 1 cup. I also added some red pepper flakes to spice it up and served it with wild rice- it came out fabulous! item not reviewed by moderator and published
The chicken was moist and tasty but the sauce was rather liquidy for my taste. I added a teaspoon of flour to help thicken it. item not reviewed by moderator and published
Everyone in my family loved this, it was very good! item not reviewed by moderator and published
This was an absolutely selicious dish!! I was able to split the recipe in half easily (a must for someone living alone) and was great the second day after sitting in the 'fridge. THe only thing that made me drop a star was the abundance of sauce and nothing to do with it. THe next time I make it I'm going to try white ride...because it just felt like a waste of such delicious sweetness! item not reviewed by moderator and published
Bottom line: good stuff. Tastes similar to sweet and sour, but with a richer flavor. Very easy, even for me! I will definitely make this again. item not reviewed by moderator and published
I loved the pairing of the fruit and the chicken, very savory. However, I would suggest only adding 1 cup of stock if you want the end result to be thicker, similar to a glaze. Overall, GREAT FLAVOR, very delicate! item not reviewed by moderator and published
This recipe is fantastic!! I like to serve it over white rice, it is so yummy!! I like to call it my specialty, nobody needs to know how easy it is to make item not reviewed by moderator and published
I think the broth needs to be thicker but the dish overall is pretty good and extremely easy to make. item not reviewed by moderator and published
Easy, beautiful, nutritious, and delicious. item not reviewed by moderator and published
I highly recommend it item not reviewed by moderator and published
I loved the apricot thing!! Goes great with chicken; the flavors blend is magnificent since it is not as sweet as I thought it would be. item not reviewed by moderator and published
This is healthy, easy and tasty! item not reviewed by moderator and published
I made this for the first time tonight, and I made a half recipe. Its excellent served over brown rice, and I have enough left over for lunch tomorrow! item not reviewed by moderator and published
great item not reviewed by moderator and published
It turned out okay, but I probably won't make again. It didn't taste bad or anything. item not reviewed by moderator and published
It was one of those that looked easy and fast to make so I had to try it. had neighbors over and made this one. Everyone liked it. Nuked some veggies in microwave and a box of wild rice. item not reviewed by moderator and published
A bit sweet for my taste, but my kids enjoyed! item not reviewed by moderator and published
This is quick and easy and opens up ideas for variations. Very good. item not reviewed by moderator and published
Great recipe, but will use more tender kind of chicken next time, as my chicken was kind of tough. But great sauce. item not reviewed by moderator and published
Initially, the taste was overpowering with sweetness. Next time I reduce the amount of apricot jam I put in the recipe. item not reviewed by moderator and published

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Healthy Weeknight Dinners