Sun Dried Tomato and Apricot Chicken
Delight your taste buds with the vibrant flavors of Sun Dried Tomato and Apricot Chicken—a savory-sweet dish that combines tender, golden-seared chicken breasts with the irresistible richness of sun-dried tomatoes and the subtle sweetness of chopped dried apricots. This one-pan recipe features a velvety cream sauce infused with garlic, fresh thyme, and a splash of chicken broth, creating a perfectly balanced meal that’s both comforting and sophisticated. Ready in just 45 minutes, this dish is ideal for busy weeknights or special dinners alike. Serve it over fluffy rice, creamy mashed potatoes, or with a side of crusty bread to soak up every drop of the flavor-packed sauce. Perfect for fans of easy yet elegant poultry recipes, this Sun Dried Tomato and Apricot Chicken is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup dried apricots (chopped)
- 3 cloves garlic cloves (minced)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (chopped, plus extra for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and sear for about 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chopped sun-dried tomatoes and apricots to the skillet and stir for 2 minutes to combine the flavors.
Pour in the chicken broth and bring the mixture to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for added flavor.
Stir in the heavy cream and chopped thyme. Simmer for 2-3 minutes until the sauce begins to thicken slightly.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low and cover the skillet. Cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the Sun Dried Tomato and Apricot Chicken hot, garnished with fresh thyme. Pair with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 140.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5229 mg | 111% | |
*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.
