Easy Apricot Chicken in a Pan

Easy Apricot Chicken in a Pan

Iron Chef Greggers

"Got a cutting board, knife, spoon, a saute pan, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!"
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Ingredients

50 m servings 443 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.
  3. Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

The sauce needed to be thicker. I would add another tbs of cornstarch. I cut the chicken down to 1 1/2 pounds and added a fresh stir fry mix of snow peas, broccoli, and carrots. I didn't have ap...

Most helpful critical review

It's ok. It's just too sweet and I used the "No sugar added preserves" and half the dried apricots suggested.

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Least positive
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The sauce needed to be thicker. I would add another tbs of cornstarch. I cut the chicken down to 1 1/2 pounds and added a fresh stir fry mix of snow peas, broccoli, and carrots. I didn't have ap...

It's ok. It's just too sweet and I used the "No sugar added preserves" and half the dried apricots suggested.

This recipe is terrific! I did need to add 2 tablespoons more of corn starch than is suggested, and I also served steamed asparagus with it, it was an all around great dish though, my family lov...

A big hit! I used garlic flavored oil instead of olive oil. Also added a spicy jerk sauce. I took a short cut: cooked the chicken then removed it to a plate and sliced into strips, then return...

I made only half this recipe since it is only the 2 of us and it was absolutely delicious. I normally do not care for apricots but it was just the right sweetness for the sause which is great ov...

Edible but way too sweet for my family.

I added some garlic to the onions, and finished it with some bottled lime juice to brighten it. It's delicious! I served it with aborio rice -- it's what I had, and served quick fried sugar sn...

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