When it comes to quick, tasty meals that bring smiles around the dinner table, Apricot Chicken stands out as a true winner. This dish combines tender chicken with the sweet and tangy flavor of apricots, making it both comforting and refreshing. Whether you’re cooking for busy weeknights or a casual weekend dinner, this recipe delivers a perfect balance of savory and fruity notes, pleasing even the pickiest eaters.
Why You’ll Love This Apricot Chicken Recipe
There are many reasons to add Apricot Chicken to your cooking rotation. First, the harmony of flavors is outstanding. The natural sweetness from the apricot nectar and halves pairs beautifully with the mild savoriness of chicken tenderloins. This contrast creates a dish that’s both rich and light at the same time.
Second, it’s fast to put together. In less than an hour, you have a meal ready that can feed the whole family. If you’re juggling work, school, or just everyday life, having a reliable recipe that doesn’t require hours of prep is invaluable.
Lastly, it’s very adaptable. You can swap chicken cuts or adjust cooking methods to fit your preferences. This recipe is forgiving and welcomes your tweaks, so you can make it your own.
Ingredients for Apricot Chicken
To make this tasty dish, you’ll need a few simple ingredients that you might already have in your pantry or fridge. Here’s what you’ll use:
- 550 to 600 grams of chicken tenderloins
- Half a cup (60 grams) of plain flour
- Salt and pepper, to taste
- 1 tablespoon of vegetable oil
- 410 grams of canned apricot halves
- 500 milliliters (2 cups) of apricot nectar
- 1 tablespoon of soy sauce
- 40 grams of French onion soup mix
- 1 tablespoon of cornflour
These ingredients come together to create a rich sauce that coats the chicken, adding layers of flavor and moisture.
How to Make Apricot Chicken
Starting this dish is easy. Begin by heating your oven to 200 degrees Celsius (about 390 degrees Fahrenheit if you have a fan-forced oven). This ensures that when the chicken is ready to bake, the heat is just right.
Next, mix your salt and pepper into the plain flour. This seasoned flour will add a light crust to the chicken, enhancing the texture once cooked. Coat each tenderloin evenly in the flour mixture.
Heat a tablespoon of vegetable oil in a frying pan over high heat. Once hot, place the coated tenderloins in the pan and cook them for 1 to 2 minutes on each side. You want a light browning, not fully cooked chicken at this point. This step adds extra flavor and seals in juices.
Transfer the browned chicken tenderloins into a baking dish. Drain your canned apricot halves and add them to the dish alongside the chicken.
Now, it’s time to prepare the sauce. In a separate bowl, whisk together the apricot nectar, soy sauce, cornflour, and French onion soup mix until smooth. Pour this mixture over the chicken and apricots, ensuring everything is well coated.
Place the baking dish in your preheated oven and bake uncovered for 35 minutes. During this time, the chicken will cook through, and the sauce will thicken to a luscious consistency.
Once done, take the dish out of the oven and let it rest briefly before serving.
How to Serve Apricot Chicken
Serving Apricot Chicken is straightforward and versatile. The natural sweetness of the apricot sauce pairs perfectly with plain steamed rice, which helps soak up all the flavorful juices. For a balanced meal, add a side of your favorite vegetables—think steamed broccoli, green beans, or roasted carrots.
If you prefer, couscous or quinoa can be great alternatives to rice, adding a slightly different texture to the dish. For a fresh touch, a simple green salad with a light vinaigrette works well alongside this meal.
Plate the chicken tenderloins and apricots carefully, drizzle some extra sauce over the top, and serve while warm. This dish looks inviting with its golden chicken and vibrant apricots nestled in glossy sauce.
Expert Tips for Perfect Apricot Chicken
To get the most from this recipe, consider a few helpful tips. First, when coating the chicken in flour, be sure to shake off any excess to prevent a gummy texture in the final dish. A light coating will crisp nicely during frying.
If you want to skip the frying step to save time, that’s fine, but add an extra 10 minutes to your baking time. This way, the chicken will still cook thoroughly and remain tender.
Feel free to experiment with different chicken cuts. Thighs or drumsticks work well here, but because they are thicker, you might need to extend cooking time by about 10 minutes.
For a thicker sauce, you can add a little more cornflour mixed with cold water towards the end of baking and return the dish to the oven for a few more minutes.
Keep an eye on the chicken as it bakes; if the sauce starts to bubble too much and risk burning, cover the dish loosely with foil.
How to Store Apricot Chicken
If you have leftovers, storing this dish properly will keep it tasting great. Transfer the cooled Apricot Chicken to an airtight container and keep it in the fridge for up to one day. When reheating, do so gently on the stove or in the microwave to avoid drying out the chicken.
For longer storage, you can freeze Apricot Chicken. Place it in a freezer-safe container and it will last for up to six weeks. Thaw it overnight in the fridge before reheating thoroughly.
Avoid storing this dish at room temperature for long periods to prevent food safety risks.
Variations of Apricot Chicken
One of the best things about this recipe is how easy it is to customize. If you want to give it a new twist, consider adding fresh herbs like rosemary or thyme to the sauce for a more aromatic flavor.
If you prefer a less sweet sauce, reduce the apricot nectar slightly and add a splash of lemon juice or vinegar for brightness.
You could also swap out the French onion soup mix for garlic powder and onion powder if you want a more homemade approach.
For a richer texture, adding a spoonful of Greek yogurt or cream to the sauce just before serving gives it a creamy finish.
Lastly, toss in some sliced almonds or toasted pine nuts on top before serving for a delightful crunch.
Frequently Asked Questions About Apricot Chicken
What makes Apricot Chicken special?
Apricot Chicken stands out because of its sweet and savory balance, combining juicy chicken with the natural sweetness of apricots and a flavorful sauce.
Can I use chicken thighs or drumsticks instead of tenderloins?
Yes, you can. Just keep in mind that thighs and drumsticks need extra cooking time—about 10 minutes more—to become fully tender.
Is it necessary to fry the chicken before baking?
Frying adds flavor and seals the chicken, but if you prefer, you can skip this step. Just increase the baking time by 10 minutes.
How do I store leftover Apricot Chicken?
Store leftovers in an airtight container in the fridge for up to one day or freeze for up to six weeks.
Can I make this recipe gluten-free?
To make it gluten-free, use a gluten-free flour substitute and ensure your soup mix does not contain gluten.
Apricot Chicken
Ingredients
- 550 to 600 grams chicken tenderloins
- 1/2 cup plain flour (60 grams)
- to taste salt and pepper
- 1 tablespoon vegetable oil
- 410 grams canned apricot halves
- 500 milliliters apricot nectar (2 cups)
- 1 tablespoon soy sauce
- 40 grams French onion soup mix
- 1 tablespoon cornflour
Instructions
- Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Mix salt and pepper into the plain flour. Coat each chicken tenderloin in the flour mixture.
- Heat vegetable oil in a frying pan over high heat. Cook the coated tenderloins for 1 to 2 minutes on each side until lightly browned.
- Transfer browned chicken to a baking dish and add drained apricot halves.
- In a separate bowl, whisk together apricot nectar, soy sauce, cornflour, and French onion soup mix until smooth. Pour over the chicken and apricots.
- Bake uncovered for 35 minutes until chicken is cooked through and sauce thickens.
- Let it rest briefly before serving.
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