This Apricot Chicken recipe has readers raving: “The flavor in this sauce blew my mind. Absolutely delicious. Definitely keeping this one in the monthly rotation,” and “A big hit tonight for dinnerโฆ.Great flavor, not difficult. Will make again!”
This Apricot Chicken is a masterclass in 30-minute meals elevated by FLAVOR, a streamlined technique that combines quick and easy breading all in one bag, and minimal oil thanks to a nonstick skillet. The post guides you with step-by-step photos, expert tips, helpful tricks, and delicious variations to guarantee a foolproof, flavorful meal every time.
30 minute chicken dinners exploding with flavor is where it is at. Some of our favorites include Chicken and Broccoli Stir Fry, Sweet Fire Chicken, Chicken Stir Fry and Kung Pao Chicken.
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Watch: Apricot Glazed Chicken
You’ll Love this Apricot Chicken Recipe
This Apricot Chicken is the epitome of no bland chicken and is guaranteed to become a repeat favorite. In fact, Patrick included it in his top 20, which is huge, considering I have thousands of recipes on my site. Hereโs why youโll love it too:
Apricot Chicken Ingredients
The star of this Apricot Chicken recipe is the sauce made with pantry staples in perfect proportion. Each ingredient plays a specific role in weaving the sticky, sweet and tangy tapestry. You will need:
HOW TO MAKE APRICOT CHICKEN
Now for the main event! This Apricot Chicken recipe is made in four easy steps: 1) bread the chicken, 2) cook the chicken, 3) simmer the sauce, 4) toss the chicken with the sauce. Letโs take a closer look (full recipe with measurements in the recipe card at the bottom of the post):
Step 1: Bread the chicken. This is the absolute quickest breaded chicken you will ever make! First, combine the chopped chicken and eggs in a freezer bag and turn to coat. Second, add the flour, cornstarch, and seasonings to a separate large freezer bag. Remove chicken from the eggs, dab off any excess and add the chicken to the flour bag. Give it a good shake and all your chicken will be coated in minutes โ without any gummy hands!
- Step 2: Lightly pan fry the chicken. Even though this method uses minimal oil, you will be amazed at how crispy it gets! Simply heat some oil in a nonstick skillet, and work in two batches until the chicken is lightly browned. Remove the chicken from the skillet so itโs ready for the sauce.
- Step 3: Simmer the sauce. All of the sauce ingredients are whisked together directly in the skillet, (with the exception of combining the soy sauce and cornstarch) so you donโt have to dirty another dish! I just whisk the soy sauce cornstarch in the measuring cup I used for the apricot preserves. Whisk all the ingredients together then simmer for a couple minutes while it becomes increasingly sticky.
- Step 4: Combine the chicken and the sauce. Add the chicken to the sauce and turn until every nook and cranny is coated in the sticky, sweet and spicy sauce.
- Step 5: Dig in! Garnish with green onions if you like and serve over a bed of rice or potatoes to soak up all that jammy sauce.
Do I have to bread the chicken?
The breading not only creates a palate pleasing texture with its crunch giving way to tender chicken, it also helps insulate the chicken from the heat, making it extra juicy. The light breading also is a vehicle for the apricot sauce to cling to so it can fully envelop the chicken, ensuring each bite is laden with flavor. Of course, you can forgo the breading, but the chicken will be missing that dynamic flavor and texture which makes it extra magical.
prep AHEAD apricot chicken
Even though this recipe is easy to make, you can still prepare it in stages if that works best for you:
โขThe sauce: Whisk the sauce ingredients together but do not simmer/thicken. Store it in an airtight container in the refrigerator.
โขThe chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours.
โขBreading: Whisk the flour breading ingredients together in a Ziploc freezer bag. You can store the breading for weeks or proceed to dredge chicken then refrigerate.
โขDredge chicken: Prepare chicken through dredging, then transfer it to a parchment paper lined baking sheet in a single layer. Cover the chicken tightly with plastic wrap and refrigerate. Let the chicken sit at room temperature for 20 minutes before cooking.
Easy Apricot Chicken Recipe Tips
This Apricot Chicken recipe is very simple to make, but there are some helpful tips and tricks for efficiency and flavor:
Apricot Chicken Breast Recipe Variations
If this recipe isnโt exactly how you want it, MAKE it how you want it! It is easy to customize so many ways:
What to Serve with this Recipe for Apricot Chicken
This Apricot Chicken is somewhat of an anomaly in that yes, it can be treated like an Asian recipe because the chicken is breaded but it also can be treated simply as a sweet and tangy chicken recipe without a country that can be served with pretty much anything. Either way, youโll want a neutral side such as rice or potatoes because it is exploding with flavor, along with a side of veggies or a salad. Here are some serving ideas:
Storing Apricot Glazed Chicken
This Apricot Chicken recipe is best served fresh because it is at peak crispiness, sauciness and juiciness. For leftovers:
โขHow to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
โขReheating in microwave: Take care not to overcook the chicken or it can become rubbery in the microwave. Microwave for one minute then at 20 second intervals until warmed through.
โขHow to reheat on the stove: Leftovers are best reheated on the stove, even if they are small portions. To reheat, heat a drizzle of oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through.
CAN I FREEZE apricot chicken?
If you are making this recipe specifically to freeze, then I recommend freezing the chicken and sauce separately.
TO FREEZE CHICKEN WITHOUT SAUCE:
1. Cook chicken according to directions then let cool to room temperature.
2. Space chicken apart on a baking sheet then transfer to the freezer.
3. Flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
4. Add chicken to a freezer size bag, squeeze out excess air and label. Add the apricot sauce to a separate freezer safe, airtight container.
5. Freeze for up to 3 months.
6. When ready to use, thaw chicken and sauce in the refrigerator overnight then reheat in a nonstick skillet.
TO FREEZE CHICKEN IN apricot sauce:
1. Let the dish cool completely.
2. Transfer to a large freezer size bag or divide the dish into smaller bags or airtight container(s).
3. Press air out of the freezer bag, seal, label and freeze for up to 3 months.
4.When ready to eat, thaw in the refrigerator.
5. Heat on the stove in a nonstick skillet until warmed through, adding a drizzle of water if needed to thin the sauce.
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Apricot Chicken Breast Recipe
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Ingredients
CHICKEN AND BREADING
- 1 ยฝ lbs. chicken breasts cut into 1" pieces
- 2 eggs
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 tsp EACH salt, garlic powder, onion powder
- ยฝ tsp EACH ginger powder, paprika, pepper
- 3 tablespoons olive, canola or vegetable oil, plus more as needed
APRICOT SAUCE
- 2/3 cup apricot preserves/jam
- 3 tablespoons Asian sweet chili sauce
- 1-2 tablespoons hot sauce (I used Frankโs Original Hot Sauce) more or less to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon cornstarch
Instructions
- BREAD CHICKEN. Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
- COOK: Heat oil over medium-high heat in a NONSTICK skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
- ADD SAUCE. Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
- COMBINE. Add the chicken and toss to coat. Garnish with green onions if desired. Serve immediately.
Video
Notes
HOW TO STOREย AND REHEAT
This Apricot Chicken recipe is best served fresh because it is at peak crispiness, sauciness and juiciness. ย For leftovers:- How to store:ย Store leftovers in an airtight container in the refrigerator for up to 5 days.
- How to freeze:ย ย Cook chicken according to directions then let cool to room temperature.ย Space chicken apart on a baking sheet then transfer to the freezer.ย Flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.ย Add chicken to a freezer size bag, squeeze out excess air and label. Add the apricot sauce ingredients (donโt simmer) to a separate freezer safe, airtight container. ย ย Freeze for up to 3 months. ย When ready to use, thaw overnight in the refrigerator.
- Reheating in microwave: ย Take care not to overcook the chicken or it can become rubbery in the microwave.ย Microwave for one minute then at 20 second intervals until warmed through. ย
- How to reheat on the stove:ย Leftovers are best reheated on the stove, even if they are small portions.ย To reheat, heat a drizzle of oil over medium heat.ย Once hot, add the chicken, stirring occasionally until warmed through.ย
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Leave a Review, I Always Love Hearing From You!
Darice says
VERY GOOD Jen. I added some stir fried bell pepper, onion and carrot to stir in with the chicken.
Husband asked if I made my own sauce and what was in it, Delicious I certainly will be making again. Your recipes are always creative and SPOT ON. Thank you.
Jen says
Thanks so much for taking the time to comment Darice! I’m so pleased this recipe will be on repeat and I love your addition of all those veggies!
Eli says
I donโt often review recipes. The flavor in this sauce blew my mind. Absolutely delicious. Definitely keeping this one in the monthly rotation. Threw in some wilted spinach and served over rice. Next time Iโll try adding broccoli and maybe some roasted peanuts.
Jen says
Thanks so much for the glowing review Eli, I’m so pleased you loved the sauce so much! Your additions sounds perfect – yum!
Amber says
Made this tonight for dinner. My whole family loved it! It was quick and easy to make. Great, thorough instructions. Thanks for the recipe!
Jen says
I’m so pleased it was a hit with the entire fam, thanks Amber!
Shelley says
A big hit tonight for dinner. I didn’t have Frank’s hot sauce so used Tabasco and it sure packs a load of heat, even with 1T! I also added vegetables like another commented which we loved. Great flavor, not difficult. Will make again!
Jen says
Awesome Shelley, I love hearing this recipe will be on repeat, thank you!