Apricot Chicken

(40 ratings)
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Chicken flavored with Italian seasoning and finished with an easy apricot sauce

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  • 2 tablespoons Pure Wesson® Canola Oil
  • 4 boneless skinless chicken breasts (4 breasts = 1 lb)
  • 1 teaspoon dried Italian seasoning
  • 1-1/3 cups reduced-sodium chicken broth
  • 1/2 cup apricot preserves
  • 1 tablespoon cornstarch
  1. Heat oil in large skillet over medium-high heat. Sprinkle chicken with Italian seasoning. Add to skillet and cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once.
  2. Stir together all remaining ingredients in small bowl until well blended. Gradually add to chicken in skillet. Cook 3 to 4 minutes or until sauce is thickened, stirring constantly.
Cook's Tips

If dried Italian seasoning is not available, use 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme. Serve chicken and sauce with hot cooked rice. Jasamine rice would be particularly good.

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Nutrition Information
Calories: 305 View complete nutrition information
Reviews (34)

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baker59 February 12, 2015

Super quick and easy. We really liked it.

Outstanding Granddad January 16, 2015

I used two two boneless skinless chicken breast and cut each in half resulting in four pieces of chicken. This was done to see if the recipe would be approved by the family. I did not have apricot preserves. I substituted orange marmalade. I browned and cooked chicken in the oven using a Le Creuset dutch oven. However, I did not cooke with a top. The result was awesome. The side dish was brown rice infused with green and yellow zuchini and slivered almonds. Overall rating is 5 stars.

Shortys wife September 12, 2014

I'm not the best cook and it showed with this recipe. I guessed at the oil and got too much. I got my skillet too hot and it made the outside of the chicken tough. My husband really liked it giving it an 8 out of 10. We will try it again when I can take my time and do it right. It really is a very simple recipe.

jess June 16, 2014

I made this with homemade chicken broth and thought my daughters (ages 6 & 8) would love it. They said it was "ok" but recommended that I not make it again. That said, we ate the leftovers the next night and we all really liked it. I think the flavors in this dish need time to marinade. I will make it again, but next time I will make the broth concoction and marinade the chicken overnight before cooking.

Karrey March 27, 2014

On the Apricot Chicken, would love to have an alternative listed for healthier recipe and maybe even some vegetables that would go well with the chicken. haven't been much of a cook so really need good ideas . Thank you

rsh1106 September 02, 2013

Not one for sweet entrees, this one was delish! Saut?some zucchini, mushrooms and snow peas with some ginger for a side and served it all over rice. Will have this one again :)