Pan-Seared Apricot Chicken

A Sweet and Savory Combination

This simple skillet chicken breast dinner maximizes flavor by using dried apricots, chicken broth and fresh aromatics like thyme, garlic and onion. It's table-ready in under an hour and makes a delicious weeknight meal.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Recipe Ingredients

6 ounces chicken breasts
1 teaspoon salt
½ teaspoons black pepper
1 tablespoon olive oil, divided
1 ½ cups yellow onion, diced
1 teaspoon fresh garlic, minced
1 ½ teaspoons fresh thyme
½ teaspoons curry (optional)
1 bay leaf
1 ¾ cups chicken broth
½ cups dried apricots
2 tablespoons lemon juice

Dry the chicken with paper towels and season with salt and pepper.
Heat ½ tablespoon olive oil in a stainless-steel skillet. Add the chicken, skin-side facing down and sear over medium-high heat for 2 to 3 minutes.
Flip chicken and sear the other side. Remove from pan and set aside.
Add the remaining olive oil, onion garlic, thyme, bay leaf and curry (if using) to the skillet and sauté over medium-high heat until onions are tender and translucent.
Add chicken broth, dried apricots, preserves and lemon juice and bring to a rapid simmer.
Cover and continue to cook until the sauce thickens.
Once the sauce has thickened, add chicken back into the pan. Cover and cook for an additional 15 to 20 minutes until tender.
Spoon apricot sauce over chicken before serving.