Venetian Apricot Chicken
Transport your taste buds to the romantic canals of Venice with this irresistible Venetian Apricot Chicken recipe! Perfectly pan-seared chicken breasts are nestled in a glossy, sweet-and-tangy sauce made from luscious apricot preserves, dried apricots, balsamic vinegar, and a hint of fresh orange zest. A sprinkle of fragrant thyme and parsley adds herbal brightness, while the sauce is enriched with savory goodness from chicken broth. This quick and easy dish, ready in just 40 minutes, balances gourmet flavors with weeknight simplicity, making it ideal for both elegant dinner parties and comforting family meals. Pair it with fluffy rice or roasted vegetables for a meal that feels like a trip to Italy, all from the comfort of your kitchen! Keywords: Venetian Apricot Chicken, apricot sauce, chicken dinner recipe, easy weeknight meals, Italian-inspired recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup chicken broth
- 1 cup apricot preserves
- 2 tablespoons balsamic vinegar
- 1 whole zest of an orange
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 cup dried apricots, sliced
Instructions
Begin by lightly pounding the chicken breasts between two pieces of plastic wrap until they are an even thickness of about 1/2 inch.
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken in the all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add 2 chicken breasts to the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining chicken, adding additional olive oil if needed. Remove the chicken and set aside on a plate.
Reduce the heat to medium, then add the chicken broth to the skillet, using a wooden spoon to scrape up the browned bits on the bottom of the pan.
Stir in the apricot preserves, balsamic vinegar, orange zest, fresh thyme, and sliced dried apricots. Simmer the sauce for 4-5 minutes, allowing it to thicken slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to warm through in the sauce for about 3 minutes.
Transfer the chicken to a serving platter, then pour the sauce over the top.
Garnish with freshly chopped parsley for a burst of color and serve immediately with your choice of sides—such as steamed vegetables or rice.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 61.7 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 939 mg | 20% | |
*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.
