Apricot Chicken with Balsamic Vinegar Recipe - Allrecipes.com
Apricot Chicken with Balsamic Vinegar Recipe
  • READY IN 55 mins

Apricot Chicken with Balsamic Vinegar

Recipe by  

"This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
  2. Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2008

This is a nice and simple recipe for a quick weekneight dinner. I used a little more balsamic vineger than the recipe called for though. It helped to balance out the sweetness. This is a great recipe, thanks!

 
Most Helpful Critical Review
Mar 21, 2011

This was not a winner in my household. My husband thought it was too sweet - even after I added the dijon as suggested. I don't think we'll make it again.

 
Jun 06, 2008

We thought this was very good and will do it again in the future. Next time I make it I'm going to add some fresh chopped garlic to the mix shortly after the onions start cooking to give it another layer of flavor. I will also use boneless, skinless thigh fillets instead of breast meat because we just like them better. I made a half recipe for two people and it was really good.

 
Feb 16, 2011

4.5 stars actually. This recipe was quick to prepare and turned out well. Instead of apricot preserves, I used apricot "simply fruit" which may have been a little less sweet...it had the right amount of sweetness in the end. I also used canned apricots instead of dried which were juicier and may have made a little more sauce than originally intended. I added just a little cornstarch to thicken the sauce and served it with orzo pilaf and broccoli. Make sure to serve this with rice or pasta to go along with all of the sauce.

 
Aug 10, 2008

I didn't have dried apricots but I did have 3 fresh peaches on hand. I also used fresh sage. It's a keeper! Balsamic and fruit are a great combo.

 
May 12, 2008

We love this! I made it for supper this evening with rice and steamed broccoli. My husband had seconds. As one reviewer mentioned, it's a wonderful blend of sweet and savory. While it simmers, you can prep quick side dishes so everything is ready at the same time. Great weeknight entree. This is definitely a keeper for us. Thanks for sharing!

 
Nov 06, 2008

Really enjoyed the mix of flavors in this recipe. We had canned apricots and grilled chicken that needed to be used, and this worked great. I substituted the canned apricots for dried and used their juice (no sugar added kind) with a bullion cube instead of the chicken broth. Definitely will make again

 
Feb 02, 2011

ehhhh it was ok...made exactly as written as I always do when trying something new...IF I were to make this again for sure cut back on the preserves!

 

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Nutrition

  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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