If you like orange chicken, then you’ll love this equally delicious, tangy apricot chicken recipe. This juicy chicken is the perfect, easy-to-make takeout copycat!
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Apricot Chicken is the perfect weeknight dinner for you and your family.
Sticky-sweet apricot chicken has full, robust flavor. The soy sauce and apple cider vinegar are rounded out perfectly with the apricot preserves.
It’s similar to my Honey Garlic Chicken recipe – just with fruitier flavors.
Why This Recipe Works
Believe it or not, homemade apricot chicken tastes even better than Chinese takeout. This recipe is so quick and easy that you won’t even be tempted to pick up your phone.
It’s kid-friendly, too. They love the sweet sauce (even picky eaters enjoy it!).
There are a lot of different ways to change it up, too. Make it sweeter and spicier, or make it gluten-free by using cornstarch and gluten-free soy sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts (sliced thin or cut into bite size pieces)
- salt and pepper
- 1/2 cup all purpose flour: use cornstarch if gluten free
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon extra virgin olive oil
- 1 onion (sliced thin)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce: use gluten free soy sauce, if needed
- 2 tablespoons apple cider vinegar
- 1/2 cup apricot preserves
- 1/4 teaspoon crushed red pepper (optional)
- sesame seeds (optional, garnish)
- fresh thyme (optional, garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Slice the onion and mince the garlic.
Cut the chicken into bite size pieces, if preferred.
Create!
Season both sides of the chicken with salt and pepper.
Combine the flour, paprika, and dried thyme in a shallow bowl or on a plate.
Dredge both sides of the chicken in the flour mixture, shake off any excess and place on a plate. Set aside.
Heat a large skillet on medium-high. Add the olive oil and chicken. Cook the chicken 3-4 minutes or until golden brown, flip and continue to cook until done through and no longer pink in the center.
Chef’s Tip: chicken is done when it reaches an internal temperature of 165°F on a meat thermometer inserted into the center of the thickest portion.
Remove the cooked chicken to a clean plate.
Lower the heat to medium and add a drizzle more olive oil, if needed.
Add the onions. Cook until softened and translucent, about 3-5 minutes, stirring often.
Stir in the garlic and cook an additional minute.
Carefully pour in the soy sauce, apple cider vinegar and apricot preserves.
Cook until well blended and warmed through.
Return the chicken to the pan and turn to coat in the apricot sauce. Continue to cook to warm through.
Present!
Garnish with sesame seeds and fresh thyme, if desired.
Apricot chicken can be served over rice. It pairs especially well with Coconut Rice or Garlic Rice and green vegetables like broccoli and asparagus.
Tips and Techniques
- To make this recipe gluten free, use cornstarch in place of the flour and ensure that you are using gluten free soy sauce.
- You can cut the chicken into bite size pieces, if preferred, for more of a take-out style meal when served over rice.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
What Is The Difference Between Apricot Jam and Apricot Preserves?
Apricot preserves usually has chunks of apricots within the jam. Apricot jam is smoother because the fruit is more mashed. Either can be used in this recipe.
How Long Does It Take To Cook Chicken In A Skillet?
How long to cook chicken in a skillet will vary depending on how thick it is. A general time frame is 5-7 minutes per side for a typical chicken breast, but you should always check the internal temperature with a meat thermometer before serving. It should reach 165°F for chicken when inserted into the center of the thickest portion.
Is Cooking Chicken In A Pan Healthy?
Whether or not a recipe is healthy will depend on the ingredients used. To cook chicken in a pan, you will need to use some type of non-stick coating such as oil, butter, or a non-stick spray.
More Skillet Chicken Recipes
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Apricot Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts (sliced thin or cut into bite size pieces)
- salt
- pepper
- 1/2 cup all purpose flour (use cornstarch if gluten free)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon extra virgin olive oil
- 1 onion (sliced thin)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce (use gluten free soy sauce needed)
- 2 tablespoons apple cider vinegar
- 1/2 cup apricot preserves
- 1/4 teaspoon crushed red pepper (optional)
- sesame seeds (optional, garnish)
- fresh thyme (optional, garnish)
Instructions
- Season both sides of the chicken with salt and pepper.1 pound boneless, skinless chicken breasts, salt, pepper
- Combine the flour, paprika, and dried thyme in a shallow bowl or on a plate.1/2 cup all purpose flour, 1 teaspoon paprika, 1 teaspoon dried thyme
- Dredge both sides of the chicken in the flour mixture, shake off any excess and place on a plate. Set aside.
- Heat a large skillet on medium-high. Add the olive oil and chicken. Cook the chicken 3-4 minutes or until golden brown, flip and continue to cook until done through and no longer pink in the center.1 tablespoon extra virgin olive oil
- Remove the cooked chicken to a clean plate.
- Lower the heat to medium and add a drizzle more olive oil, if needed. Add the onions. Cook until softened and translucent, about 3-5 minutes, stirring often.1 onion
- Stir in the garlic and cook an additional minute.2 cloves garlic
- Carefully pour in the soy sauce, apple cider vinegar, apricot preserves and crushed red pepper, if using. Cook until well blended and warmed through.2 tablespoons soy sauce, 2 tablespoons apple cider vinegar, 1/2 cup apricot preserves, 1/4 teaspoon crushed red pepper
- Return the chicken to the pan and turn to coat in the apricot sauce. Continue to cook to warm through.
- Garnish with sesame seeds and fresh thyme, if desired.sesame seeds, fresh thyme
Notes
Tips and Techniques
- To make this recipe gluten free, use cornstarch in place of the flour and ensure that you are using gluten free soy sauce.
- You can cut the chicken into bite size pieces, if preferred, for more of a take-out style meal when served over rice.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Moop Brown says
I don’t think I’ve ever had apricot chicken before but this recipe for it seems incredibly tasty, juicy, and tangy.
Susan says
My husband would LOVE this! And what a perfect easy weeknight dinner!! Thank you!!
Lisa says
Easy and delicious is what I want for a weeknight dinner. This apricot chicken is perfect!
Ann says
This chicken recipe was so delicious! I love the flavor the apricot preserves brought to the dish! Thanks for the recipe share!
Jamie says
Wow! This chicken dish looks delicious and very appealing too! The sauce itself will make you wanna try this chicken recipe! Totally love this, thanks for sharing this with us!
Jenny says
This apricot chicken dish has some nuance to it. We love the recipe. Thyme & apple cider vinegar are yummy. Thanks for sharing.
Megane says
Oh wow! This meal took me back in time. My mum made this for us when I was very young. Thanks so much for a stellar dish.
Bernice Hill says
I made Apricot chicken years ago and the recipe I used did not deliver. When I saw your photos I just had to give it another try and I’m glad I did! Second time’s the charm.
Gloria says
You can never have too many delicious chicken recipes to make. This sounds wonderful. I am sure it will be a hit with the family for dinner one night this week.