Easy skillet apricot chicken
Skillet apricot chicken is an easy, 30-minute recipe using chicken thighs and dried apricots for a delicious dinner with big, fresh flavors!
Yield: 4 servings
Ingredients
- 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
Instructions
- 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!
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Notes
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.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 18g | Protein: 43g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 208mg | Sodium: 727mg | Fiber: 2g | Sugar: 12g
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