New favorite dinner alert! This sticky apricot chicken is about to become a weeknight staple.
I can’t even fully explain how much I love this dish. It’s easily the best chicken recipe I’ve made in a long time.
I’m always tinkering to keep chicken dinners interesting, because as soon as we fall into a rut I’m over it. This recipe breaks that rut: it tastes fancy and takes hardly any time.
The combo of seared chicken and a jammy apricot glaze is simple but spectacular. You could likely swap in other jam flavors if you like—apricot is perfect here, but many fruit preserves will work in a pinch.
You get it.
This dinner comes together quickly, especially considering how impressive it tastes. The chicken ends up tender and juicy, and the sauce is savory, sweet and sticky—everything you want in one pan.
I like to serve this with roasted broccoli, but steaming or microwaving frozen florets works too. Use whatever vegetables you have on hand—snap peas, green beans or any slightly sad produce from the fridge will be delicious with the sauce.
Use that!
And then!
I love to serve this over brown jasmine rice—the fragrant grains soak up the sauce and make every bite irresistible. Full disclosure: I’ve stood over the skillet with a spoon and the pot of rice more than once.
The apricot glaze is the star: apricot preserves mixed with soy sauce, a touch of brown sugar and garlic. When warmed in the pan it becomes glossy, sticky and slightly caramelized.
The chicken is dredged in a light coating of flour and pan-seared until golden and toasty, then the sauce gets poured over and simmered until it clings to each piece. The result is glossy, flavorful and irresistible.
The kids loved it—Eddie declared it some of the best chicken ever—and now I want to make it every week.
Sticky Apricot Chicken and Broccoli
Sticky Apricot Chicken and Broccoli
2 generously
Ingredients
- 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
- Olive oil for drizzling or spraying
- Salt and freshly cracked black pepper
- 1 pound chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 3 tablespoons olive or canola oil
- 3/4 cup apricot jam or preserves
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 2 tablespoons chopped chives, for garnish
- Brown jasmine rice, for serving
Instructions
- Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt and pepper on a baking sheet. Roast 15 to 20 minutes, until slightly charred.
- While the broccoli cooks, season the chicken with salt, pepper and garlic powder. Sprinkle with the flour and toss until coated.
- Heat a large skillet over medium heat and add the oil. Add the chicken in a single layer and brown, about 5 to 6 minutes per side, until golden and cooked through.
- Whisk together the apricot jam, minced garlic, soy sauce and brown sugar. Pour the sauce over the browned chicken and stir to coat. Simmer 2 to 3 minutes until the sauce thickens and becomes glossy. Sprinkle with chives. Toss the roasted broccoli with the sauce if desired, or serve it on the side. Serve over brown jasmine rice.
Just look at that sticky sauce!