Quick & Easy Apricot Chicken

Apricot chicken in electric skillet with fresh rosemary sprigs on the side.

5 from 12 votes

Quick & Easy Apricot Chicken

This Apricot Chicken Recipe is a quick and easy dinner that's ready to serve in just 25 minutes! The chicken is cooked in a skillet until golden brown and perfectly juicy, then covered in the best ever sticky apricot sauce. With tips to keep your chicken moist and juicy every time, you are sure to get rave reviews every time.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 294kcal

Author: Misty

Ingredients

3 large chicken breasts trimmed and cut in half horizontally
1 teaspoon kosher salt
½ cup flour
½ teaspoon pepper
4 tablespoon butter

Apricot Sauce

½ cup apricot jam
½ tablespoon soy sauce
1 tablespoon dijon mustard
⅛ teaspoon ground mustard
⅛ teaspoon salt
1 teaspoon garlic minced
¾ teaspoon dried thyme
¾ teaspoon dried rosemary
3 tablespoon chicken broth
1 tablespoon brown sugar

Instructions

Sprinkle each side of the chicken with kosher salt and allow to sit for 5 minutes.
3 large chicken breasts, 1 tsp kosher salt
While the chicken is sitting, combine the sauce ingredients in a small bowl and set aside.
½ cup apricot jam, ½ tbsp soy sauce, 1 tbsp dijon mustard, ⅛ tsp ground mustard, ⅛ tsp salt, 1 tsp garlic, ¾ tsp dried thyme, ¾ tsp dried rosemary, 3 tbsp chicken broth, 1 tbsp brown sugar
Combine the flour and pepper in a flat dish. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.
½ tsp pepper, ½ cup flour
In an electric skillet heated to 350° or skillet on the stove over medium heat, melt the butter. Cook the chicken on the first side until golden brown, about 4-5 minutes.
4 tbsp butter
Flip the chicken and cook for another 2-3 minutes. Add the apricot sauce and simmer until the sauce has thickened into a glaze and the chicken is cooked through, 2-4 minutes.

Notes

Tips & Tricks

Slice the chicken breasts as evenly as possible to ensure that they cook in the same amount of time.
Use a light hand when flouring the chicken. It should have a thin coating. A thick coating just results in a gummy mess.
Cook over medium heat. If it is too hot the outside of the chicken breast will cook before the inside is done.
If using a non-stick pan or skillet, be sure to use rubber tipped tongs. Metal tongs will scratch up your skillet.

Prep Ahead/Freezer Instructions

You can make the sauce and store it in the fridge for 2-3 days or freeze it for 2-3 months in an airtight container. I also like to trim and cut my chicken, then freeze it in a zipper bag. Then on the day of serving you just have to thaw and cook!

Storage

Store leftovers in an airtight container in the fridge for 3-5 days. I suggest reheating in the microwave on medium-high power until just warmed through.

Nutrition