Easy Apricot Chicken in a Pan Recipe - Allrecipes.com
Easy Apricot Chicken in a Pan Recipe
  • READY IN 50 mins

Easy Apricot Chicken in a Pan

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"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 Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Feb 27, 2009

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 apricots (just the jam) so my husband suggested throwing in some raisins instead. I'm glad he did I think its what made it as good as it was and no chopping apricots. We do much prefer the apricot Glazed Chicken from this site which is very similar. Another tbs cornstarch, a tbs of soy sauce and mare another 4oz of jam or a little less broth and this would be 5 stars all the way.

 
Mar 31, 2009

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

 

6 Ratings

Mar 03, 2009

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 loved it!

 
Sep 23, 2010

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 returned it to the pan--easier than cutting raw chicken.

 
Mar 12, 2009

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 over the rice. I found the sauce to be perfect.

 

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Nutrition

  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 69.4 g
  • 22%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 286 mg
  • 11%

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

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