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!"


50 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

  • Ready In

  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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  1. 11 Ratings


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 ...

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 a...

This has been my first complete cooking failure, not of my own doing, but rather from this recipe.

This is more of a guideline than a strict recipe, but if you are flexible it is delicious. I followed the advice of another reviewer and used some sherry to deglaze the pan. I also added about ...

This. Was. Wonderful. Everyone in the family (including a teenage boy) gave it an enthusiastic thumbs up. I couldn't find herbes de provence at my grocery store, so used this substitution reci...

Excellent! As some others did, I sauteed half an onion in the pan then deglazed with a little white wine before adding the apricot and preserves. When I put the baked chicken back in the pan I...

I used more hdp, garlic, and apricots. I loved the smell and I chopped extra apricots for a raw garnish when plating. I didn't have preserves, so I used orange-tangerine juice, but the preserves...