Apricot Chicken with Homemade Apricot Glaze
This Apricot Chicken Recipe can be made in under 30 minutes using boneless skinless chicken breasts, and a homemade apricot glaze. It is the perfect chicken dish for Summer!
We like to eat lean meats and that basically means we live on chicken and turkey. But, the same old recipes can get boring and old pretty fast.
That is why my husband has been so good about changing things up and making delicious chicken recipes that are packed full of flavor just like this one.
I love apricots and since they are really only in season from May – July, we had to find a way to enjoy them all year-round and I think we finally did it.
Full disclosure: This recipe doesn’t call for real, homemade Apricot jelly but you can certainly make your own or steal some of your grandma’s stash!
Do you have a really good recipe using apricots?
Apricots bring a unique and sweet flavor to any dish. Aside from this Apricot Chicken recipe, we love these Apricot Kolaches and these Fruit Puff Cookies.
For this recipe, we were able to get everything we needed from our local grocery store.
You will need:
- Boneless Skinless Chicken Breasts
- Olive oil
- Apricot Preserves (or jelly)
- Butter
- Fresh Thyme
- Fresh Rosemary
- Onion, Chopped
- Water
- Balsamic Vinegar
- Chicken Bouillon Base (cubes or paste are fine)
- Salt and Pepper to taste
Start by preparing your chicken. You want to remove all of the fat from the chicken. I also like to pound the chicken to be thin by placing into a large plastic bag and using a meat tenderizer to pound the meat.
Now, drizzle in some olive oil into your pan and set to medium heat.
Add your chicken and add a dash of salt and pepper to your liking.
Cook thoroughly until both sides of your chicken are golden brown and cooked.
Next, remove the chicken from the pan and add more olive oil, onions, and the herbs. Simmer for about 3 minutes.
Now, add your apricot preserves and balsamic vinegar until it starts to form a syrup like consistency.
Add your butter and allow it to melt.
Add your water and chicken base and allow that to melt and start to form a paste. Simmer until it becomes a thick, syrup consistency.
Remove from heat and drizzle over the chicken (you can also add the chicken back into the pan to reheat and coat the chicken in the apricot glaze).
I’m sure you’ll enjoy this apricot glazed chicken as much as we do! Enjoy!
Apricot Chicken with Homemade Apricot Glaze
Ingredients
- 2 Boneless Skinless Chicken Breasts
- Olive oil Drizzle
- 3 Tablespoons Apricot Preserves or jelly
- 2 Tablespoons Butter
- ½ Teaspoon Fresh Thyme
- ½ Teaspoon Fresh Rosemary
- 1 Tablespoon Onion Chopped
- 2 Tablespoons Water
- ½ Tablespoon Balsamic Vinegar
- 1 Teaspoon Chicken Bouillon Base cubes or paste are fine
- Salt and Pepper to taste
Instructions
- Start by preparing your chicken. You want to remove all of the fat from the chicken. I also like to pound the chicken to be thin by placing into a large plastic bag and using a meat tenderizer to pound the meat.
- Now, drizzle in some olive oil into your pan and set to medium heat.
- Add your chicken and add a dash of salt and pepper to your liking.
- Cook thoroughly until both sides of your chicken are golden brown and cooked (about 10 minutes total).
- Next, remove the chicken from the pan and add more olive oil, onions, and the herbs. Simmer for about 3 minutes.
- Now, add your apricot preserves and balsamic vinegar until it starts to form a syrup like consistency.
- Add your butter and allow it to melt.
- Add your water and chicken base and allow that to melt and start to form a paste. Simmer until it becomes a thick, syrup consistency.
- Remove from heat and drizzle over the chicken (you can also add the chicken back into the pan to reheat and coat the chicken in the apricot glaze).
- Enjoy!
