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Apricot Chicken with Balsamic Vinegar

Apricot Chicken with Balsamic Vinegar

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
luv2cooknbake!

luv2cooknbake!

This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
  2. Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
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Reviews

RACKLEY420
20

RACKLEY420

5/8/2008

This is a nice and simple recipe for a quick weekneight dinner. I used a little more balsamic vineger than the recipe called for though. It helped to balance out the sweetness. This is a great recipe, thanks!

COOKIN4MYFAMILY
16

COOKIN4MYFAMILY

2/16/2011

4.5 stars actually. This recipe was quick to prepare and turned out well. Instead of apricot preserves, I used apricot "simply fruit" which may have been a little less sweet...it had the right amount of sweetness in the end. I also used canned apricots instead of dried which were juicier and may have made a little more sauce than originally intended. I added just a little cornstarch to thicken the sauce and served it with orzo pilaf and broccoli. Make sure to serve this with rice or pasta to go along with all of the sauce.

CHARGORD
15

CHARGORD

6/6/2008

We thought this was very good and will do it again in the future. Next time I make it I'm going to add some fresh chopped garlic to the mix shortly after the onions start cooking to give it another layer of flavor. I will also use boneless, skinless thigh fillets instead of breast meat because we just like them better. I made a half recipe for two people and it was really good.

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