Lemon Apricot Chicken
Elevate your weeknight dinner routine with this vibrant and flavorful Lemon Apricot Chicken! Juicy, golden-browned chicken breasts are simmered in a luscious sauce made with sweet apricot preserves, fresh lemon juice, and aromatic thyme, creating the perfect balance of savory and tangy flavors. A touch of garlic, onion, and chopped dried apricots adds layers of depth, while a cornstarch slurry ensures a silky, glossy finish to the sauce. This quick and easy recipe comes together in just 45 minutes, making it ideal for busy evenings without sacrificing gourmet flair. Serve it over fluffy rice or creamy mashed potatoes and garnish with fresh parsley for a restaurant-quality meal that's sure to impress. Perfect for family dinners or entertaining guests, this Lemon Apricot Chicken is a delicious harmony of sweet and savory that will leave everyone craving seconds.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 0.5 cup apricot preserves
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon thyme leaves
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.25 cup dried apricots, chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, melt the butter. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the apricot preserves, lemon juice, lemon zest, and thyme leaves. Bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with water until smooth. Slowly whisk the slurry into the skillet to thicken the sauce.
Add the chopped dried apricots to the sauce and return the chicken breasts to the skillet. Spoon some sauce over the chicken.
Cover the skillet and let the chicken cook on low heat for 10-12 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken breasts and let them rest for a couple of minutes before serving. If desired, garnish with chopped fresh parsley.
Serve the Lemon Apricot Chicken with rice, mashed potatoes, or steamed vegetables, and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 29.6 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
