Skillet apricot chicken is an easy, 30-minute recipe using chicken thighs and dried apricots for a delicious dinner with big, fresh flavors and a light but creamy, dreamy sauce.
This Monday is gonna be a rough one...
We are back from our spring break week at the beach in Florida and starting a regular workday and busy week just seems BLECH.
I can't complain though really. We had such an amazing time! Lots of beach and pool time, tons of sunshine, and a day trip to Legoland, where we rode ALL the rides. ❤️
It was so wonderful to have some time with my in-laws too, and to just hang out and chill with the kids. We came back to some Easter fun and unpacking so we'd be ready for today.
Here we go, I guess, full speed ahead... 🚀
Today, I’m sharing my easy skillet apricot chicken recipe, which is a stove-top version of my slow cooker apricot chicken.
I love the flavors of that dish so much that I created a quicker version I could throw together any old weeknight.
And after a few tweaks, I got it just right to capture those same rich, juicy, sweet and savory flavor combinations.
The chicken thighs are seasoned and seared first, then set aside. The onions and apricots get a turn in the pan to start to tenderize and break down.
Then you add a few liquids and seasonings to create the luxurious sauce. The chicken thighs get nestled back in to cook in the sauce and it all comes together in the same pan.
Total flavor fest in this dish!
It’s just the right balance of sweet and savory. It’s got an earthiness from the thyme and freshness from the lemon juice.
That sauce feels so creamy even though it’s just broth and a bit of Dijon mustard.
And bonus: This is ready in just 30 minutes! 🙌
(This recipe is also low-carb, gluten-free, and paleo and whole 30 friendly. 👍)
Notes on easy skillet apricot chicken:
- I recommend sticking with boneless, skinless chicken thighs for this recipe. Normally, I prefer chicken breasts myself, but the thighs here offer a greater depth of flavor and heartiness that’s needed to balance the light, sweet flavors of the dish.
- I use dried apricots for this recipe because I have them on hand in the pantry year-round. You could also use about a cup of sliced fresh apricots if you prefer but they don’t have the same concentrated flavor.
- You can substitute fresh thyme for the dried thyme in this recipe if you have some. You’ll need about 1 teaspoon of chopped fresh thyme.
- I use a meat thermometer to check the temperature of my chicken to make sure it's cooked through. It should reach 165.
Now, let’s round out this meal!
What to serve with apricot chicken:
We love this served over steamed brown rice or quinoa. Even couscous or polenta would be good with this. You want something you can scoop up with the tender chicken pieces, bits of apricot and onion and that will hold that yummy sauce.
Cauliflower rice would be good for a low-carb option.
Then you just need to add a steamed veggie, such as broccoli or asparagus, or some sautéed spinach for a veggie side and dinner is served! 🙌
I hope you give this a try for an easy chicken dinner on a busy night!
P.S. Check out all of my 30-minute chicken recipes for more weeknight dinner inspiration!
- 2-3 teaspoons extra-virgin olive oil, divided
- 1 ½ lbs. boneless, skinless chicken thighs
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup sliced onion
- ½ cup dried apricots, halved
- 3 cloves garlic, minced
- ⅓ cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 1 ½ tablespoons Dijon mustard
- ¼ teaspoon dried thyme
- Heat 2 teaspoons olive oil over medium-high heat in a large sauté pan.
- Season chicken thighs with poultry seasoning, salt and pepper. Add to pan and cook for 5-6 minutes, turning once, until browned on both sides. Remove chicken thighs from pan and cover to keep warm.
- Add remaining teaspoon of olive oil to the skillet. (If your pan has oil and fat in it from browning the chicken, you can skip the additional oil.) Add onion slices and dried apricots and cook until softened and onion is starting to brown, about 4-5 minutes. Add garlic and cook for another minute.
- Add chicken broth, lemon zest and juice, Dijon mustard and thyme to the pan. Bring to a simmer.
- Return the chicken thighs and any accumulated juices to the pan and nestle in among the onions and apricots.
- Reduce heat to medium low, cover and cook until the chicken thighs are cooked through (internal temp of 165), about 6-8 more minutes.
- Serve over rice, quinoa or couscous and enjoy!
I recommend sticking with chicken thighs for this recipe. Normally, I prefer chicken breasts myself, but the thighs here offer a greater depth of flavor and heartiness that’s needed to balance the light, sweet flavors of the dish.
I use dried apricots for this recipe because I have them on hand in the pantry year-round. You could also use about a cup of sliced fresh apricots if you prefer but they don’t have the same concentrated flavor.
You can substitute fresh thyme for the dried thyme in this recipe if you have some. You’ll need about 1 teaspoon of chopped fresh thyme.
I use a meat thermometer to check the temperature of my chicken. It should reach 165.
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Amount Per Serving: Calories: 386Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 208mgSodium: 727mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 43g