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Herb-Apricot Chicken

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 2 min
  • Cook: 18 min
  • Yield: 6 servings
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3 tablespoons extra-virgin olive oil

3 pounds chicken breasts and boneless thighs, cut into large chunks

Salt and freshly ground black pepper

1/4 cup aged balsamic vinegar

2 cups chicken stock

20 to 24 dried apricots, chopped

5 to 6 sprigs thyme

A generous handful fresh flat-leaf parsley leaves, chopped

3 tablespoons chopped chives

1 lemon, 2 teaspoons zest and the juice


  1. In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.