Lake Isle Press

Apricot Chicken

A sweet and savory dish that comes together quickly!

Apricot Chicken


  • 2 tablespoons extra-virgin olive oil (evoo) (twice around the pan)
  • 2 pounds chicken tenders, cut in half on an angle
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, chopped
  • 2 tablespoons cider vinegar or white wine vinegar
  • 12 dried pitted apricots, chopped
  • 2 cups chicken broth
  • 1 cup apricot all-fruit spread or apricot preserves
  • 2 tablespoons chopped or snipped chives, for garnish


Serves 6

Heat a large skillet with a lid over medium-high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side. Add onions and cook, 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and broth. When broth comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer, 10 to 15 minutes. Serve chicken with a sprinkle of chopped or snipped chives as garnish.

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