Apricot chicken is a delightful blend of sweet and savory flavors, perfect for anyone seeking a simple yet impressive dinner. This recipe pairs tender chicken breasts with a sticky, tangy sauce made from apricot preserves, onion soup mix, and a splash of salad dressing. Its balance of fruitiness and zest makes it a go-to meal for weeknights or casual dinner parties.
Why Choose Apricot Chicken?
Many chicken recipes often fall into the trap of being bland or repetitive. Apricot chicken breaks that cycle by offering more than just protein—it delivers a burst of flavor without demanding much time or exotic ingredients. Here’s why this dish stands out:
- Fast Preparation: From chopping to cooking, the whole process takes less than 30 minutes.
- Minimal Ingredients: You likely have most of the pantry staples on hand.
- Versatility: It pairs well with various sides, from rice to roasted vegetables.
- Balanced Flavor Profile: The apricot’s sweetness complements the savory chicken, enhanced by Dijon mustard and onion soup mix.
Ingredients You’ll Need
Setting yourself up for success begins with choosing the right ingredients. Here’s what you need:
- Boneless, Skinless Chicken Breasts: These cook evenly and soak up the sauce nicely. You can also swap for chicken thighs if you prefer juicier cuts.
- Apricot Preserves: The key to achieving that glossy sweetness in the sauce.
- Catalina Salad Dressing: Adds tanginess and depth. You can substitute with a vinegary dressing if needed.
- Dry Onion Soup Mix: This pantry staple injects savory, umami flavor.
- Dijon Mustard (Optional): It brightens the sauce and balances the sweet notes.
- Salt and Pepper: For seasoning to taste.
- Olive Oil: For sautéing the chicken and optional vegetables.
- Broccoli and Cooked Rice: These complement the meal, adding freshness and a base to soak up the sauce.
Step-by-Step Preparation Guide
Follow this straightforward method to bring the recipe to life:
1. Prepare the Broccoli (Optional but Recommended)
- Cut the broccoli into florets.
- Heat a small amount of olive oil in a skillet over medium heat.
- Sauté broccoli for 2-3 minutes until it starts to soften.
- Sprinkle with garlic powder, onion powder, and a pinch of salt.
- Cook until tender but still crisp, then set aside.
2. Brown the Chicken
- Pat chicken breasts dry and season lightly with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place chicken in the pan and cook undisturbed for 4-5 minutes until golden brown.
- Flip and brown the other side for another 4 minutes.
3. Make the Sauce and Simmer
- In the same skillet, reduce heat to medium.
- Add apricot preserves, Catalina salad dressing, dry onion soup mix, and Dijon mustard.
- Stir well to combine and coat the chicken.
- Allow to simmer gently for 10 minutes until the sauce thickens and the chicken is cooked through.
- Taste and adjust salt and pepper as needed.
4. Serve
- Arrange the chicken on plates.
- Spoon extra sauce over the pieces.
- Add cooked broccoli and a serving of your favorite rice or grain.
Tips for Perfect Apricot Chicken Every Time
The beauty of this dish lies in its simplicity, but a few pointers elevate it further:
- Prep Ingredients Before Cooking: Have everything ready to go so the sauce can form without delay.
- Searing Chicken Adds Flavor: Browning locks in juices and lends a richer taste.
- Flour Coating (Optional): Lightly dust the chicken with flour before searing for a slightly crispier texture.
- High-Quality Preserves Matter: Homemade or premium apricot preserves enhance the depth and sweetness.
- Customize the Sauce: Feel free to experiment by swapping apricot preserves with peach or mango preserves for a twist.
- Bone-In Cuts: If using bone-in chicken, increase cooking time and monitor doneness carefully.
- Dijon Mustard Usage: Skip if you prefer a sweeter sauce, but adding it introduces a nice subtle tang.
Serving Suggestions to Complete Your Meal
This recipe adapts well to various side dishes:
- Rice Varieties: White jasmine, brown rice, or wild rice provide a neutral base.
- Roasted Potatoes: Crispy potatoes soak up the sauce and add a comforting texture.
- Quinoa or Couscous: For a lighter, nutty accompaniment.
- Seasonal Vegetables: Steamed green beans, asparagus, or sautéed spinach work well for added nutrients and color.
Storage and Leftover Management
Leftovers store well and reheat smoothly, making this dish ideal for meal prep.
- To Store: Place cooled chicken and sauce in an airtight container. Refrigerate for up to 3 days.
- To Freeze: Use a freezer-safe container or bag. Remove excess air and freeze for up to 3 months.
- Reheating Tips: Warm gently on the stove with a splash of water to loosen the sauce. You can also microwave using medium power to avoid drying out the chicken.
Variations to Explore
Experimenting with this base recipe opens up a world of flavors:
- Swap Proteins: Try pork chops or turkey cutlets in place of chicken.
- Add Heat: Incorporate a dash of cayenne or red pepper flakes for subtle spiciness.
- Herb Boost: Fresh thyme or rosemary blends well with apricot’s sweetness.
- Different Sauces: Use orange marmalade or pineapple preserves for a tropical flair.
Apricot chicken is more than just a recipe—it’s an invitation to enjoy a flavorful, fuss-free meal. Its combination of simple ingredients and straightforward technique delivers an elegant dish worthy of any table. Whether cooking for family or hosting friends, this apricot-glazed chicken offers comfort and sophistication in each bite.
Try it with your favorite sides and tweak the sauce to match your palate. It’s a recipe that invites creativity and rewards with delicious results every time.
Apricot Chicken Recipe
This sticky-sweet apricot chicken recipe requires minimal prep and hands-off baking. It delivers maximum flavor without the fuss.
Ingredients
- 1 (1 ounce) packet dry onion soup mix
- 4 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons Dijon mustard, optional
- 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1 cup Catalina salad dressing
- salt and pepper, to taste
- cooked rice and chopped scallions, for serving
- 1 cup apricot preserves
- 2-3 heads broccoli
Instructions
- Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Chop the broccoli into florets. Add the florets to the skillet. Cook for 2-3 minutes, stirring occasionally, until lightly browned.
- Add the garlic powder, onion powder, and salt, plus 2-3 tablespoons of water. Reduce the heat to medium. Cook for 3-4 minutes or until the broccoli is fork-tender. Remove from the pan and set aside. Cover loosely with foil to keep warm.
- Add the remaining oil to the skillet. Then, add the chicken. Cook, stirring occasionally, until it is browned on all sides.
- Add the apricot preserves, salad dressing, onion soup mix, and mustard. Mix well. Bring to a low simmer. Cook for 3-4 minutes or until the sauce is thick and the chicken is cooked through.
- Season with salt and pepper to taste. Then, remove from the heat. Serve with cooked rice and broccoli. Garnish with chopped scallions. Enjoy!
