Apricot Chicken

Name: Apricot Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1½ pounds Fresh apricots, pitted and cut into 3/4-inch pieces; ¼ cup Sugar; 2 tablespoons Cider vinegar; 1 tablespoon Unsalted butter or olive oil; 3 tablespoons Extra virgin olive oil, divided; 2 pounds Boneless, skinless chicken breasts, cut into 1 to 2-inch pieces; Salt, to taste; 1 Onion, chopped; 2 cups Chicken stock; 1 teaspoon Ground cinnamon; 1 tablespoon Fresh rosemary, chopped; 2 teaspoons Hot sauce (such as Tabasco); Freshly ground black pepper, to taste; 2 tablespoons Fresh parsley, chopped, for garnish; Rice or egg noodles, for serving

Recipe GLPR0d11ad2b07c0e7

Main Course

55 min

154 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant, tender chicken dish simmered in a tangy-sweet apricot sauce with warm spice notes of cinnamon and rosemary. Fresh apricots are cooked down with caramelized onions and chicken stock, then combined with bite-sized pieces of chicken breast for a balanced, aromatic main course.

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Ingredients

1½ pounds Fresh apricots, pitted and cut into 3/4-inch pieces

¼ cup Sugar

2 tablespoons Cider vinegar

1 tablespoon Unsalted butter or olive oil

3 tablespoons Extra virgin olive oil, divided

2 pounds Boneless, skinless chicken breasts, cut into 1 to 2-inch pieces

Salt, to taste

1 Onion, chopped

2 cups Chicken stock

1 teaspoon Ground cinnamon

1 tablespoon Fresh rosemary, chopped

2 teaspoons Hot sauce (such as Tabasco)

Freshly ground black pepper, to taste

2 tablespoons Fresh parsley, chopped, for garnish

Rice or egg noodles, for serving

Directions

In a small saucepan, combine the apricot pieces, sugar, and cider vinegar. Cook over medium heat, stirring occasionally, until the apricots break down and the mixture becomes a thick compote, about 12 to 15 minutes. Set aside.
Pat the chicken pieces dry and season generously with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken pieces on all sides until golden, about 3 to 4 minutes per side. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of olive oil and the butter (or additional olive oil) to the same pot. Add the chopped onion and cook over medium heat, stirring frequently, until softened and lightly caramelized, about 8 to 10 minutes.
Stir in the cinnamon and fresh rosemary, cooking for about 30 seconds until fragrant.
Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Return the chicken to the pot along with the apricot compote.
Add the hot sauce and stir well to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially and simmer for 15 to 20 minutes, stirring occasionally, until the chicken is cooked through (an internal temperature of 165°F at the thickest point).
Taste and adjust seasoning with additional salt, black pepper, and hot sauce as desired.
Serve the apricot chicken over hot rice or egg noodles, garnished with fresh chopped parsley.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at any Charlotte chain, with dried apricots at Walmart and ALDI especially cheap. Cost per serving runs about $3–$3.50 with chicken breast dominating the bill; the dried fruit and pantry staples add minimal expense. The 55-minute time is honest for browning chicken and simmering sauce, though you'll want 10 minutes upfront for dicing onion and measuring spices. This is a straightforward, low-fuss weeknight dish that reheats cleanly, feeds six without needing constant attention, but the apricot-cinnamon glaze skews more Midwestern potluck than a North Carolina comfort-food standby—it's competent without being regionally rooted or memorable.