18 Delicious Apricot Chicken Recipes for Every Occasion

Whether you’re craving a quick weeknight dinner or planning a special weekend feast, apricot chicken is a versatile dish that never disappoints. With its perfect blend of sweet and savory, it’s no wonder this flavor combination has become a favorite across North America. Dive into our roundup of 18 delicious apricot chicken recipes that promise to spice up your meal rotation for any occasion. Let’s get cooking!

Apricot Glazed Chicken Thighs

Kickstarting your culinary journey with a dish that balances sweetness and savoriness, this apricot glazed chicken thighs recipe is a testament to the beauty of simple ingredients transforming into a spectacular meal. Perfect for a weeknight dinner or a special occasion, it promises a delightful interplay of flavors that will leave your guests asking for seconds.

Ingredients

• 6 bone-in, skin-on chicken thighs (for that irresistible crispiness)
• 1/2 cup apricot preserves (I swear by the ones with chunks of fruit for texture)
• 2 tbsp soy sauce (low-sodium is my preference to control the saltiness)
• 1 tbsp Dijon mustard (adds a lovely tang)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Season the chicken thighs generously with salt and pepper on both sides. Tip: Letting them sit for 5 minutes after seasoning enhances flavor absorption.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Tip: Resist the urge to move them around; this ensures a perfect sear.
4. Flip the chicken thighs and cook for another 3 minutes on the other side. Remove from heat temporarily.
5. In a small bowl, whisk together apricot preserves, soy sauce, Dijon mustard, and minced garlic. Tip: Warming the preserves slightly makes them easier to mix.
6. Pour the glaze over the chicken thighs in the skillet, ensuring each piece is generously coated.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: This step is crucial for moist, tender chicken.

Yielded from the oven, the chicken thighs boast a sticky, glossy glaze with a perfect balance of sweet and savory, while the skin remains enviably crisp. Serve them atop a bed of fluffy quinoa or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Slow Cooker Apricot Chicken

Heirloom recipes have a way of weaving nostalgia with flavor, and this Slow Cooker Apricot Chicken is no exception. It’s a dish that marries the sweetness of apricots with the savory depth of chicken, creating a meal that’s both comforting and sophisticated.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic chicken elevates the dish)
• 1 cup apricot preserves (look for ones with chunks of fruit for texture)
• 1/2 cup chicken broth (homemade stock is my secret weapon)
• 1/4 cup soy sauce (I opt for low-sodium to control the saltiness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp minced garlic (freshly minced makes all the difference)
• 1 tsp dried thyme (rubbed between fingers to release its oils)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken breasts lightly with salt and pepper, then sear in the skillet for 3 minutes per side until golden but not cooked through.
3. Transfer the chicken to the slow cooker, arranging them in a single layer.
4. In a bowl, whisk together the apricot preserves, chicken broth, soy sauce, minced garlic, and dried thyme until well combined.
5. Pour the apricot mixture over the chicken in the slow cooker, ensuring each piece is nicely coated.
6. Cover and cook on LOW for 4 hours or until the chicken is tender and reaches an internal temperature of 165°F.
7. Once done, let the chicken rest in the sauce for 10 minutes before serving to allow the flavors to meld.

Key to this dish’s allure is the velvety sauce that clings to the tender chicken, offering a perfect balance of sweet and savory. Serve it over a bed of jasmine rice or with a side of roasted vegetables for a meal that’s as beautiful as it is delicious.

Apricot Chicken Stir Fry

Nothing captivates the palate quite like the harmonious blend of sweet and savory, and this Apricot Chicken Stir Fry is a testament to that delightful contrast. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises both ease and elegance.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips (thighs offer more flavor, but breasts work too)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup apricot preserves (look for ones with chunks of fruit for texture)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 red bell pepper, thinly sliced (for a pop of color and crunch)
• 1 cup snap peas, trimmed (they add a fresh, green bite)
• 1/2 cup chicken broth (homemade or store-bought, but always unsalted)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips in a single layer, working in batches if necessary to avoid overcrowding, and cook until golden brown, about 3-4 minutes per side. Tip: Let the chicken sit undisturbed for the first 2 minutes to ensure a good sear.
3. Remove chicken from skillet and set aside. In the same skillet, add a bit more oil if needed, then sauté garlic and ginger until fragrant, about 30 seconds.
4. Stir in bell pepper and snap peas, cooking until just tender but still crisp, about 2 minutes. Tip: High heat is key here to retain their vibrant color and crunch.
5. Whisk together apricot preserves, soy sauce, and chicken broth in a small bowl, then pour into the skillet, stirring to combine.
6. Return chicken to the skillet, tossing to coat in the sauce, and simmer until the sauce thickens slightly and the chicken is cooked through, about 3-4 minutes. Tip: If the sauce thickens too much, a splash of chicken broth can loosen it.

Best enjoyed the moment it’s ready, this stir fry boasts a luscious, glossy sauce that clings to every piece of tender chicken and crisp vegetable. Serve it over a bed of jasmine rice or alongside a crisp, green salad for a meal that’s as beautiful as it is delicious.

Baked Apricot Chicken Drumsticks

Vibrant and succulent, these Baked Apricot Chicken Drumsticks are a delightful twist on a classic, marrying the sweetness of apricot with the savory depth of chicken for a dish that’s as flavorful as it is comforting.

Ingredients

• 8 chicken drumsticks (I find organic, free-range chicken elevates the dish)
• 1/2 cup apricot preserves (look for a brand with chunks of fruit for texture)
• 2 tbsp soy sauce (I swear by the umami depth of Kikkoman)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (adds a subtle, smoky complexity)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for even cooking.
2. In a bowl, whisk together the apricot preserves, soy sauce, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth. Tip: Letting the sauce sit for 5 minutes allows the flavors to meld beautifully.
3. Arrange the chicken drumsticks in a single layer in a baking dish. Pour the apricot mixture over the chicken, ensuring each piece is generously coated. Tip: For extra flavor, marinate the chicken in the sauce for 30 minutes before baking.
4. Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the skin is caramelized. Tip: Baste the chicken with the sauce halfway through cooking for a glossy, sticky finish.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Nowhere does the harmony of sweet and savory shine brighter than in these drumsticks, with their sticky glaze and tender, juicy meat. Serve them atop a bed of fluffy jasmine rice or with a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Apricot and Mustard Chicken Skewers

Lusciously tender and bursting with a harmonious blend of sweet and tangy flavors, these Apricot and Mustard Chicken Skewers are a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a summer barbecue or a cozy indoor gathering, they promise to delight the palate with every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs juicier than breasts for skewers)
• 1/2 cup apricot preserves (look for ones with chunks of fruit for texture)
• 1/4 cup Dijon mustard (the sharpness balances the sweetness beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp apple cider vinegar (a splash adds a nice acidity)
• 1 tsp smoked paprika (for that subtle depth)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 8 wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. In a medium bowl, whisk together the apricot preserves, Dijon mustard, olive oil, apple cider vinegar, smoked paprika, salt, and black pepper until smooth.
2. Add the chicken pieces to the bowl, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) for that perfect sear.
4. Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for about 4-5 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F.
6. Let the skewers rest for a couple of minutes before serving to allow the juices to redistribute.

Outstanding in their simplicity, these skewers boast a caramelized exterior that gives way to succulent, flavorful meat. Serve them atop a bed of wild rice or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Apricot Chicken Salad Wraps

Bursting with the sweet and tangy flavors of summer, these Apricot Chicken Salad Wraps are a delightful twist on the classic chicken salad, perfect for a light lunch or a picnic under the sun. The combination of juicy apricots and tender chicken, wrapped in a soft tortilla, offers a refreshing take that’s both satisfying and elegantly simple.

Ingredients

– 2 cups cooked chicken, shredded (I find rotisserie chicken adds a wonderful depth of flavor)
– 1/2 cup dried apricots, finely chopped (look for the unsulfured variety for a more natural sweetness)
– 1/4 cup mayonnaise (I swear by Duke’s for its creamy texture and tang)
– 1 tbsp Dijon mustard (a touch of Grey Poupon elevates the dish)
– 1/4 cup red onion, finely diced (soaking in cold water for 10 minutes tames the bite)
– 4 large flour tortillas (I prefer the spinach ones for a pop of color)
– Salt and pepper to taste (freshly ground black pepper makes all the difference)

Instructions

1. In a large mixing bowl, combine the shredded chicken, chopped apricots, mayonnaise, Dijon mustard, and diced red onion.
2. Gently fold the ingredients together until evenly coated, seasoning with salt and pepper to taste. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Lay out the flour tortillas on a clean surface. Divide the chicken salad mixture evenly among the tortillas, spreading it in the center.
4. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose the filling completely. Tip: Warming the tortillas for 10 seconds in the microwave makes them more pliable.
5. Slice each wrap in half diagonally for a beautiful presentation. Tip: Use a serrated knife for a clean cut without squishing the wrap.

Refreshingly light yet packed with flavor, these wraps boast a delightful contrast of textures—from the creamy chicken salad to the chewy apricots and crisp tortilla. Serve them with a side of sweet potato chips or a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Grilled Apricot Chicken Breasts

Elevate your summer dining with this succulent Grilled Apricot Chicken Breasts recipe, where the sweetness of apricot perfectly complements the smoky char of the grill, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts (I always opt for organic, free-range for the best flavor and texture)
• 1 cup apricot preserves (look for ones with chunks of fruit for a more rustic appeal)
• 2 tbsp soy sauce (I use low-sodium to better control the dish’s saltiness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1 tsp smoked paprika (for that irresistible smoky depth)
• 1/2 tsp ground black pepper (freshly ground offers a brighter flavor)

Instructions

1. In a medium bowl, whisk together the apricot preserves, soy sauce, olive oil, minced garlic, smoked paprika, and black pepper until well combined.
2. Reserve 1/4 cup of the apricot mixture in a separate bowl for serving later.
3. Place the chicken breasts in a large resealable plastic bag and pour the remaining apricot mixture over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
4. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
6. Grill the chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior has beautiful grill marks.
7. Let the chicken rest for 5 minutes before slicing to retain its juices.
8. Serve the grilled chicken with the reserved apricot mixture drizzled on top.

A harmonious blend of sweet and smoky, this dish boasts a tender, juicy interior with a slightly caramelized exterior. For an extra touch of elegance, serve atop a bed of wild rice or alongside a crisp arugula salad.

Apricot Chicken with Wild Rice

Brimming with the sweet and tangy flavors of summer, this Apricot Chicken with Wild Rice is a dish that effortlessly bridges the gap between weeknight simplicity and weekend elegance. The golden hues of the apricot glaze against the tender chicken and nutty wild rice create a visually stunning plate that’s as delightful to eat as it is to behold.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic, free-range chicken offers the best flavor and texture)
• 1 cup wild rice (rinsed under cold water to remove any debris)
• 1 1/2 cups chicken broth (homemade or low-sodium store-bought for better control over the saltiness)
• 1/2 cup dried apricots (chopped into small pieces for even distribution throughout the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 1 tbsp honey (for a natural sweetness that complements the apricots)
• 1 tsp Dijon mustard (adds a subtle tang that balances the sweetness)
• 1/2 tsp garlic powder (for a hint of warmth without overpowering the dish)
• Salt and freshly ground black pepper (to taste, but I recommend starting with 1/2 tsp salt and adjusting as needed)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir the rice too often to prevent it from becoming mushy.
3. While the rice cooks, heat the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder, then sear them for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece gets a good sear.
4. In a small bowl, mix together the chopped apricots, honey, and Dijon mustard. Spoon this mixture over the seared chicken breasts, spreading it evenly to coat.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the apricot glaze is bubbly and slightly caramelized. Tip: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
6. Serve the apricot chicken over a bed of the cooked wild rice, spooning any extra glaze from the skillet over the top. Delight in the contrast of textures—the tender chicken, sticky-sweet glaze, and chewy wild rice—and consider garnishing with fresh thyme or sliced almonds for an extra touch of elegance.

Spicy Apricot Chicken Wings

Delightfully balancing sweet and heat, these Spicy Apricot Chicken Wings are a crowd-pleaser that brings a touch of sophistication to your next gathering. The glaze, a harmonious blend of apricot preserves and fiery spices, clings to each wing, promising a bite that’s as visually appealing as it is delicious.

Ingredients

• 2 lbs chicken wings, split at joints (I find that organic wings have the best flavor and texture.)
• 1 cup apricot preserves (Look for preserves with chunks of fruit for a more rustic glaze.)
• 2 tbsp soy sauce (A low-sodium option works beautifully here.)
• 1 tbsp sriracha (Adjust to your heat preference, but this amount gives a nice kick.)
• 1 tbsp fresh ginger, grated (Fresh is key—it brightens the entire dish.)
• 2 cloves garlic, minced (Because everything’s better with garlic.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes.)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the apricot preserves, soy sauce, sriracha, grated ginger, and minced garlic until smooth. Tip: Letting the sauce sit for 10 minutes allows the flavors to meld beautifully.
3. Toss the chicken wings with olive oil in a large bowl, ensuring each piece is lightly coated. This helps the skin crisp up in the oven.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each for even cooking. Bake for 25 minutes.
5. After 25 minutes, brush the wings generously with the apricot glaze. Return to the oven and bake for an additional 15 minutes, or until the wings are golden and the glaze is sticky. Tip: For extra caramelization, broil for the last 2-3 minutes, watching closely to prevent burning.
6. Let the wings rest for 5 minutes before serving. This allows the glaze to set slightly, making them less messy to eat. Tip: Serving them on a warm platter keeps them at the perfect temperature longer.

Glazed to perfection, these wings offer a sticky, slightly charred exterior that gives way to juicy, flavorful meat beneath. Serve them atop a bed of crisp greens for a surprising twist, or alongside a cooling yogurt dip to balance the heat.

Apricot Chicken and Vegetable Bake

Fragrant and effortlessly elegant, this Apricot Chicken and Vegetable Bake marries the sweetness of apricots with the savory depth of chicken and the earthy tones of seasonal vegetables, creating a dish that’s as nutritious as it is delightful.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic chicken breasts yield the best flavor and texture)
• 1 cup apricot preserves (look for a brand with chunks of real fruit for that extra burst of flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 lb baby potatoes, halved (their creamy interior is perfect for absorbing flavors)
• 1 cup baby carrots (no need to peel, just a quick rinse)
• 1 red onion, sliced (adds a beautiful color and slight sharpness)
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tsp dried thyme (or fresh if you have it, though dried works wonderfully here)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts in the steps)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, whisk together the apricot preserves, olive oil, minced garlic, thyme, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Add the chicken breasts, baby potatoes, baby carrots, and sliced red onion to the bowl. Toss gently to coat everything evenly with the apricot mixture.
4. Transfer the mixture to a large baking dish, arranging the chicken breasts in the center and surrounding them with the vegetables.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
6. Halfway through baking, give the vegetables a gentle stir to ensure they cook evenly and get nicely caramelized.
7. Once done, let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Tender chicken, glazed with a sticky-sweet apricot sauce, pairs wonderfully with the caramelized vegetables, offering a perfect balance of flavors and textures. Serve this vibrant bake over a bed of fluffy quinoa or alongside a crisp green salad for a complete meal that’s sure to impress.

Apricot Chicken Pasta Salad

Yielded by the golden hues of summer, this Apricot Chicken Pasta Salad marries the sweetness of ripe apricots with the savory depth of grilled chicken, all tossed in a harmonious blend of al dente pasta and crisp vegetables. It’s a dish that sings of picnics under the sun and leisurely dinners on the patio.

Ingredients

• 2 cups of fusilli pasta (I love how the spirals hold onto the dressing)
• 1 lb boneless, skinless chicken breasts (brined for 30 minutes for extra juiciness)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp honey (local if possible, for a touch of floral sweetness)
• 1/4 cup apple cider vinegar (adds a bright acidity)
• 1 cup diced apricots (firm but ripe, for the perfect bite)
• 1/2 cup sliced almonds (toasted, for a nutty crunch)
• 4 cups arugula (adds a peppery freshness)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook for 9 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, preheat your grill to medium-high heat (about 375°F). Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In a small bowl, whisk together the olive oil, honey, and apple cider vinegar until emulsified. Season with salt and pepper to taste.
4. In a large mixing bowl, combine the cooled pasta, sliced chicken, diced apricots, toasted almonds, and arugula. Drizzle with the dressing and toss gently to coat.
5. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

This salad boasts a delightful contrast of textures, from the tender chicken and chewy pasta to the crisp arugula and crunchy almonds. The apricots lend a subtle sweetness that balances the tangy dressing, making it a refreshing choice for any summer gathering. Serve it in a hollowed-out watermelon for an eye-catching presentation that’s as fun as it is delicious.

Apricot Chicken Curry

Radiating warmth and complexity, this Apricot Chicken Curry marries the sweetness of ripe apricots with the depth of aromatic spices, creating a dish that’s as vibrant in flavor as it is in color. Perfect for those evenings when you crave something both comforting and exotic, it’s a testament to the magic that happens when simple ingredients are treated with care.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs offer more flavor than breasts)
• 1 cup dried apricots, halved (look for the unsulfured variety for a more natural sweetness)
• 1 large yellow onion, finely diced (a sharp knife here makes all the difference)
• 3 cloves garlic, minced (freshly minced garlic beats pre-minced any day)
• 1 tbsp fresh ginger, grated (keep your ginger in the freezer for easier grating)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp curry powder (toast your own spices for an even deeper flavor)
• 1 can (14 oz) coconut milk (full-fat for that creamy texture we all love)
• 1 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• Salt to taste (I like to use sea salt for its clean flavor)

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, cooking until translucent and slightly golden, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant (this is where the flavor base starts to build).
4. Add the chicken pieces to the skillet, seasoning lightly with salt. Cook until the chicken is no longer pink on the outside, about 5 minutes, turning pieces occasionally for even cooking.
5. Sprinkle the curry powder over the chicken, stirring well to coat every piece (toasting the curry powder in the pan for 30 seconds before adding other ingredients can enhance its flavor).
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
7. Add the halved apricots to the skillet, reducing the heat to low. Cover and let simmer for 20 minutes, allowing the flavors to meld and the chicken to become tender.
8. After simmering, remove the lid and let the curry cook for an additional 5 minutes to slightly thicken the sauce (if you prefer a thicker sauce, a cornstarch slurry can be added here).
9. Taste and adjust seasoning with salt if necessary before serving.

With its tender chicken pieces swimming in a creamy, subtly sweet sauce punctuated by the soft bursts of apricot, this curry is a delight to the senses. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of the flavorful sauce.

Apricot Chicken with Almonds

Elegantly balancing sweet and savory, this Apricot Chicken with Almonds is a dish that promises to delight the palate with its rich flavors and satisfying textures. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the beauty of combining simple ingredients with a touch of culinary finesse.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic, free-range chicken offers the best flavor and texture)
• 1 cup apricot preserves (look for a brand with chunks of real fruit for that extra homemade feel)
• 1/2 cup sliced almonds (toasted lightly beforehand to unlock their nutty aroma)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 1 tbsp Dijon mustard (adds a lovely tang that cuts through the sweetness)
• 1/2 tsp garlic powder (for that subtle background note of savoriness)
• Salt and freshly ground black pepper (to season the chicken perfectly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to golden perfection.
2. Season the chicken breasts generously with salt, pepper, and garlic powder on both sides for a flavorful base.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, then add the chicken. Sear for 3-4 minutes per side until beautifully golden. Tip: Don’t overcrowd the pan to get a proper sear.
4. In a small bowl, whisk together the apricot preserves and Dijon mustard until smooth, then pour this mixture over the chicken in the skillet.
5. Sprinkle the toasted almonds evenly over the chicken, then transfer the skillet to the preheated oven.
6. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly. Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: This step ensures your chicken stays moist and tender.

With its succulent chicken, glossy apricot glaze, and crunchy almond topping, this dish is a symphony of textures and flavors. Serve it over a bed of fluffy quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Apricot Chicken Quesadillas

Combining the sweet tang of apricots with the savory depth of chicken, these quesadillas are a delightful twist on a classic. Perfect for a summer evening, they bring a burst of flavor that’s both sophisticated and comforting.

Ingredients

• 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for its flavor and convenience)
• 1/2 cup apricot preserves (look for ones with chunks of fruit for texture)
• 1 cup shredded Monterey Jack cheese (it melts beautifully)
• 4 large flour tortillas (the burrito-sized ones work best for folding)
• 2 tbsp unsalted butter (for that golden, crispy exterior)
• 1/4 cup diced red onion (adds a nice crunch and slight sharpness)
• 1 tsp chili powder (for a subtle kick)
• Salt to taste (I always use sea salt for its clean flavor)

Instructions

1. In a medium bowl, mix the shredded chicken with apricot preserves, diced red onion, chili powder, and a pinch of salt until well combined.
2. Heat a large skillet over medium heat and melt 1/2 tbsp of butter, swirling to coat the pan.
3. Place one tortilla in the skillet, sprinkle half of the cheese evenly over the tortilla, then spread the chicken mixture on top of the cheese.
4. Sprinkle the remaining cheese over the chicken mixture, then top with another tortilla.
5. Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
6. Remove from the skillet and let it rest for a minute before cutting into wedges. Repeat with the remaining ingredients.
7. Tip: Letting the quesadilla rest before cutting helps the cheese set, preventing a messy slice.
8. Tip: For an extra crispy exterior, brush the outside of the tortillas with melted butter before cooking.
9. Tip: If you’re making multiple quesadillas, keep them warm in a 200°F oven until ready to serve.

Zesty and satisfying, these quesadillas strike the perfect balance between sweet and savory. Serve them with a side of sour cream mixed with lime zest for an extra layer of flavor that complements the apricot beautifully.

Apricot Chicken and Couscous

Harmoniously blending the sweet tang of apricots with the savory depth of chicken, this dish is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a weeknight dinner that feels anything but ordinary, it pairs succulent chicken with fluffy couscous, offering a meal that’s as nutritious as it is delightful.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic chicken breasts have the best flavor and texture)
• 1 cup dried apricots, halved (look for ones that are plump and vibrant for the best sweetness)
• 1 1/2 cups couscous (the quick-cooking variety saves time without sacrificing quality)
• 2 cups chicken broth (homemade or low-sodium store-bought works wonders here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp honey (a local variety adds a lovely floral hint)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• Salt and freshly ground black pepper (to season the chicken perfectly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. Season the chicken breasts generously with salt, pepper, and cumin, ensuring each piece is evenly coated for maximum flavor.
3. Heat the olive oil in a large oven-proof skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet, searing until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to get a perfect sear.
5. Remove the skillet from the heat and scatter the apricots around the chicken. Drizzle honey over the chicken and apricots for a sweet glaze.
6. Pour the chicken broth into the skillet, being careful not to pour directly over the chicken to keep the sear intact.
7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. While the chicken bakes, prepare the couscous according to package instructions, using the remaining chicken broth for added flavor. Tip: Let the couscous sit covered for 5 minutes off the heat to fluff up perfectly.
9. Serve the chicken and apricots over the fluffy couscous, spooning over any remaining juices from the skillet for extra moisture and flavor.

Every bite of this Apricot Chicken and Couscous offers a delightful contrast between the tender, juicy chicken and the sweet, chewy apricots, all atop a bed of light and fluffy couscous. For a creative twist, garnish with toasted almonds or fresh herbs to add crunch and color.

Apricot Chicken Stuffed Peppers

Radiating with the warmth of summer, these apricot chicken stuffed peppers are a harmonious blend of sweet and savory, encased in vibrant bell peppers that promise a feast for both the eyes and the palate.

Ingredients

• 4 large bell peppers, any color (I love the contrast of red and yellow for a sunny presentation)
• 1 lb ground chicken (for a leaner option, though turkey works beautifully too)
• 1/2 cup dried apricots, finely chopped (soak in warm water for 10 minutes if they’re too firm)
• 1/4 cup breadcrumbs (I opt for panko for that extra crunch)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (for a subtle depth)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup chicken broth (homemade elevates the dish, but store-bought works in a pinch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a skillet over medium heat, warm the olive oil, then sauté the garlic until fragrant, about 30 seconds, to unlock its aroma.
4. Add the ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, approximately 5 minutes.
5. Stir in the chopped apricots, breadcrumbs, smoked paprika, salt, and black pepper, combining thoroughly to distribute the flavors evenly.
6. Carefully stuff each bell pepper with the chicken mixture, packing it gently to fill all the spaces.
7. Place the stuffed peppers in a baking dish and pour the chicken broth around them to keep the peppers moist during baking.
8. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through, with a slight crisp on top.
9. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Golden and glistening, these stuffed peppers offer a delightful contrast between the tender sweetness of the apricots and the savory depth of the chicken. Serve them atop a bed of quinoa or with a side of crisp green salad for a complete meal that sings of summer.

Apricot Chicken Meatballs

Kickstarting your culinary journey with a dish that marries the sweetness of apricots with the savory depth of chicken, these Apricot Chicken Meatballs are a testament to the beauty of balance. Perfect for a cozy dinner or as a standout appetizer, they promise a delightful play of flavors and textures.

Ingredients

• 1 lb ground chicken (I find thigh meat adds juiciness)
• 1/2 cup dried apricots, finely chopped (soak in warm water for 10 minutes if too dry)
• 1/4 cup breadcrumbs (panko gives a lovely crunch)
• 1 large egg, room temperature (for better binding)
• 2 cloves garlic, minced (fresh is always best)
• 1 tbsp fresh ginger, grated (adds a zingy warmth)
• 1 tbsp soy sauce (I opt for low-sodium to control saltiness)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/4 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, chopped apricots, breadcrumbs, egg, garlic, ginger, soy sauce, and black pepper. Mix gently but thoroughly to ensure even distribution of ingredients.
3. Shape the mixture into 1-inch meatballs, placing each on the prepared baking sheet. A small ice cream scoop works wonders for uniform size.
4. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, to develop a golden crust. Don’t overcrowd the pan—this ensures even browning.
5. Transfer the browned meatballs back to the baking sheet and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the meatballs rest for 5 minutes before serving; this allows the juices to redistribute.

With their tender interior and slightly caramelized exterior, these meatballs are a study in contrasts. Serve them atop a bed of quinoa for a wholesome meal or skewer them with fresh apricot pieces for a playful appetizer.

Apricot Chicken and Sweet Potato Hash

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that balances sweetness with savory, and this apricot chicken paired with sweet potato hash does just that, offering a symphony of flavors that are both nourishing and indulgent.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic, free-range chicken elevates the dish)
• 1 large sweet potato, diced into 1/2-inch cubes (the orange-fleshed variety adds a beautiful color)
• 1/2 cup dried apricots, roughly chopped (look for ones without added sulfites for a cleaner taste)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh thyme leaves (nothing beats the aroma of fresh herbs)
• 1/2 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. Season the chicken breasts evenly with 1/4 tsp salt, 1/4 tsp black pepper, and the smoked paprika. Tip: Letting the chicken sit with the seasoning for 10 minutes enhances flavor penetration.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken, searing for 3-4 minutes per side until golden. Tip: Don’t move the chicken too soon; a good sear requires patience.
4. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
5. Meanwhile, in a separate pan, heat the remaining olive oil over medium heat. Add the sweet potato cubes, cooking for 10 minutes, stirring occasionally, until they start to soften. Tip: Covering the pan for the first 5 minutes speeds up cooking without losing moisture.
6. Add the chopped apricots and thyme to the sweet potatoes, cooking for another 5 minutes until everything is tender and fragrant.
7. Serve the chicken atop the sweet potato hash. Garnish with additional thyme if desired.

Golden and tender, the chicken pairs beautifully with the sweet and earthy hash, creating a dish that’s as visually appealing as it is delicious. For an extra touch of elegance, drizzle with a balsamic reduction just before serving.

Conclusion

Great flavors await in our roundup of 18 Delicious Apricot Chicken Recipes, perfect for any occasion! Whether you’re craving something sweet, savory, or a bit of both, there’s a dish here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved this collection? Share the apricot love by pinning this article on Pinterest for others to enjoy!

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