Easy Apricot Chicken Recipe

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Don’t you love meals that are fast? I mean really fast, like this apricot chicken recipe.

I hate to admit it, but some nights I don’t feel like following my weekly meal plan.

I just want to cook up something that’s ready as soon as the frozen veggies are done in the microwave. Or, as soon as the rice is done cooking in the rice cooker.

Chicken Recipe Made Easy

The way I made this into a chicken recipe that didn’t require a lot of work is by investing in chicken breasts.

Boneless, skinless chicken breasts are the busy moms go-to, and that includes me.

I love that I can make this apricot chicken, slice it up for the smaller kids, and serve it as a big breast to my husband. It’s so versatile!

Use Apricot Preserves – Or Not

Here’s the cool part of this recipe: you can use apricot preserves, or whatever you have in the pantry.

We’ve used orange preserves and even strawberry jam.

The use of garlic and soy sauce turn any sweet part of the recipe into a fantastic savory dish.

You can use any jam, jelly or preserve you have on hand.

Cook With The Video

We decided to do a how-to video to go with this Apricot Chicken recipe, just so you can see how easy it is to prepare.

You’re probably seeing the video right now, on the right of your screen. If not, here’s the link to our apricot chicken recipe on YouTube.

Apricot Chicken

Serves 4 to 6
Prep time: 3 minutes
Total time: 15 minutes

Ingredients

2 Large boneless chicken breasts, sliced in half lengthwise
1/2 cup apple cider vinegar (or whatever vinegar you have on-hand)
1/2 cup water
1/2 cup apricot preserves
1/4 cup flour
1/4 cup soy sauce
1 tablespoon minced garlic
2 teaspoons vegetable oil
2 pinches salt
2 pinches pepper

Instructions

Place a large sauté pan or iron skillet on medium heat, and add in oil.
Slice your chicken breasts in half. Lightly sprinkle both sides of each half with flour, and rub in.
Place chicken halves carefully in the hot skillet, and lightly brown on both sides. Remove from pan and set aside.
Turn stove down to medium-low heat and put in the garlic. Stir well for 30 seconds.
Carefully pour in the vinegar and soy sauce. Stand back! The vinegar will create some fumes, so keep your eyes out of the mist.
Add in water, and stir, stir, stir, for 1 minute.
Add in the apricot preserves and stir until it’s completely melted into the pan sauce.
Return the chicken to the pan, top with salt and pepper, and cover. Let cook on medium low heat for 7 minutes.
After 7 minutes, take of cover and turn over the chicken. Let cook for another 4 to 5 minutes, uncovered.
Once done, place on a cute plate or platter and serve!

*This recipe also works well with boneless chicken thighs. Use 6 pieces of chicken, and there is no need to slice them in half.
*No apricot preserves? Try it with orange marmalade, strawberry preserves or even grape jelly.