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Apricot chicken in electric skillet with fresh herbs on the side.
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5 from 4 votes

Skillet Apricot Chicken

This Skillet Apricot Chicken is pan-seared until golden and juicy, then covered in a sweet and sticky apricot jam glaze! It’s an easy weeknight dinner made in one pan (or electric skillet) in just 25 minutes. Get ready for rave reviews and a happy family!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 294kcal
Author: Borrowed Bites

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.
  • While the chicken is sitting, combine the sauce ingredients in a small bowl and set aside.
  • 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.
  • 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.
  • 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
  • Try to slice the 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 coating. 
  • 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.

Nutrition

Calories: 294kcal | Carbohydrates: 23g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 782mg | Potassium: 468mg | Fiber: 1g | Sugar: 11g | Vitamin A: 316IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg