Apricot Chicken Provencal

Apricot Chicken Provencal

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"Delicious French-inspired chicken dish that features herbes de Provence and an apricot sauce. My ingredient amounts are estimated, particularly with the herbes de Provence. I made up this dish on the fly, and I generally cook based on smell and taste rather than strict measurements. It is important to note that using too much herbs de Provence may make the dish smell or taste too much like fancy soap, due to the lavender in herbs de Provence. Use your best judgment based on your personal tastes. Enjoy!"

Ingredients 50 m {{adjustedServings}} servings 487 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
  2. Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
  3. Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
  4. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
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Reviews 7

  1. 10 Ratings

Avon- status quo PRO

This was the saving grace to our meal tonight and really, really good. Instead of legs, I used bone-in breasts as that is what I had. I also didn't have apricot jam, so I subbed peach for it. I did however have the fresh apricots. The one major thing I did that wasn't specified in the recipe was, after browning the chicken, there wasn't really any kind of liquid in the pan to deglaze with so, I added about 1/3 C of white wine to deglaze the pan and then added the preserves and apricots. Cooked on a very low heat so that the fruit would stay in tact and not burn or break down. Ended up using about 3 T. of the Herbe's de Provence rather than the 4 as stated in the recipe. I will make this again.

Kara Ceschini

I used 1 packet of stevia instead of the preserve. Very good!!!


This recipe was great! Of course I made a couple modifications, but nothing crazy. I used an extra clove of garlic when sauteing the chicken (I also used bone in half chicken breasts). Then after I removed the chicken, I scraped most of the browned garlic out of the pan thne I added cubed red potatoes another clove a garlic, a little more oil and herbs, salt, pepper. After they browned a bit I added them to the chicken pan and put them in the over. For the glaze, I decided I wanted onions in it to give it a little more savory, so I caramelized thinly sliced sweet vidalia onions in the same chicken pan before adding the other ingredients. Also, I didn't have enough apricot preserves (only 1/3 cup) so I added 1/3 cup of orange juice, along with the preserves and apricots. It was WONDERFUL. The chicken was still juicy when it came out of the oven in about 30 mins (they were big halves) and the glaze was perfection!! I can't wait to make this again!!!