Easy Apricot Chicken Recipe
There’s something wonderfully comforting about a dinner that looks special but takes almost no effort to pull together. This Easy Apricot Chicken Recipe delivers sweet, tangy, and savory flavors in a glossy sauce that clings to bite-sized pieces of tender chicken. It’s the perfect weeknight dinner when you want something that feels a little elevated without hours in the kitchen. The recipe is simple, pantry-friendly, and comes together in a single skillet — perfect for feeding a family or prepping for leftovers.
Why you’ll love this Easy Apricot Chicken Recipe
- Fast: Prep and cook time are short, so you can have dinner on the table in about 30 minutes.
- Flavor-packed: The apricot preserves bring sweetness, balsamic and soy sauce add depth, and a hint of hot sauce balances the dish with brightness.
- Texturally pleasing: The chicken gets a lightly crisp exterior from the flour-cornstarch dredge, while the sauce is glossy and clingy.
- Pantry-friendly: Most ingredients are common staples — preserves, soy sauce, pantry spices — so it’s easy to make at a moment’s notice.
Ingredients
Use the exact quantities listed for best results.
- 1 ½ lbs. chicken breasts cut into 1″ pieces
- 2 eggs
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 tsp each salt, garlic powder, onion powder
- ½ tsp each ginger powder, paprika, pepper
- 3 tablespoons olive, canola or vegetable oil, plus more as needed
- 2/3 cup apricot preserves/jam
- 3 tablespoons Asian sweet chili sauce
- 1–2 tablespoons hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon cornstarch
Equipment you’ll need
- Large bowl for dredging
- Small bowl for eggs
- Large skillet or nonstick pan
- Measuring cups and spoons
- Tongs or spatula
- Whisk
Prep ahead notes
You can cut the chicken into 1″ pieces and store in the refrigerator for up to a day before cooking. Mix the sauce ingredients in advance and keep chilled until ready to finish the dish. If you’re making this for a crowd, double the sauce and cook the chicken in batches to keep a nice crisp exterior.
Step-by-step instructions
Follow these clear, ordered steps to make the Easy Apricot Chicken Recipe. I have rewritten the directions into concise, actionable steps so you can cook with confidence while keeping the original ingredient amounts and sequence intact.
- Prepare the chicken: Pat 1 ½ lbs. chicken breasts dry with paper towels, then cut into 1″ pieces. Set aside on a plate while you get the dredging station ready.
- Set up the dredging station: In a shallow bowl, whisk 2 eggs until smooth. In a separate large bowl, combine 1/2 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ginger powder, ½ tsp paprika, and ½ tsp pepper. Stir the dry mix so the spices are evenly distributed.
- Coat the chicken: Working in batches to avoid crowding, dip each piece of chicken first into the whisked eggs, then immediately into the flour-cornstarch mixture. Press gently so the flour mixture adheres and set the coated pieces aside on a plate. If the coating gets too wet between batches, use a fresh layer of the dry mix or stir it to redistribute.
- Heat the oil: Place a large skillet over medium-high heat and add 3 tablespoons olive, canola, or vegetable oil. Allow the oil to heat until it shimmers but does not smoke. If your skillet seems small, you may need to add a little more oil so the chicken pieces can brown evenly.
- Cook the chicken: Add the coated chicken pieces in a single layer in the hot skillet, leaving a little space between pieces. Do not overcrowd — cook in batches if needed. Sear the chicken for about 3–4 minutes per side, flipping once, until each piece is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer cooked pieces to a clean plate and keep warm while you make the sauce. Add more oil to the skillet between batches if necessary.
- Make the apricot glaze: In a small bowl or measuring cup, whisk together 2/3 cup apricot preserves/jam, 3 tablespoons Asian sweet chili sauce, 1–2 tablespoons hot sauce (adjust to your heat preference), 2 tablespoons balsamic vinegar, and 2 tablespoons reduced sodium soy sauce. Stir until the preserves are fully incorporated and the sauce is smooth.
- Thicken the sauce: In a tiny bowl, dissolve 1 teaspoon cornstarch in one tablespoon of cool water, stirring until smooth with no lumps. Add this slurry to the apricot mixture and whisk briefly to combine.
- Combine chicken and sauce: Pour the apricot glaze into the skillet over medium heat and bring it to a gentle simmer, stirring so the sauce loosens from the pan bottom. Let the sauce cook for 1–2 minutes until it slightly thickens and becomes glossy. Return the cooked chicken pieces to the skillet and toss to coat evenly, cooking for another 1–2 minutes so the sauce clings to the chicken and the flavors meld.
- Adjust and finish: Taste the sauce and adjust seasoning or heat if needed — add a touch more hot sauce for spice or a splash of soy sauce for additional depth. If the sauce becomes too thick, add a tablespoon of water at a time until you reach the desired consistency. Remove the skillet from heat.
- Serve: Transfer the sauced chicken to a serving dish. This Easy Apricot Chicken Recipe shines over steamed rice, with garlic noodles, or alongside a simple green salad or stir-fried vegetables. Garnish with sliced green onions, toasted sesame seeds, or fresh chopped cilantro if you like.
Troubleshooting tips
- If the coating falls off during cooking: Make sure the egg wash is well whisked and press the flour mixture onto the chicken so it adheres. Don’t overcrowd the pan — crowding causes steam and loosens coatings.
- If the sauce is too thin: Cook a minute longer over medium heat to reduce it, or dissolve an additional 1/2 teaspoon cornstarch in 1 teaspoon water and whisk in to thicken quickly.
- If the sauce is too sweet: Add a splash more soy sauce or 1/2 teaspoon extra balsamic vinegar to balance the sweetness.
- For extra crispness: After coating, let the chicken rest uncovered in the fridge for 10–15 minutes to dry slightly before frying.
Serving suggestions
- Serve over steamed jasmine or basmati rice to soak up the glossy apricot sauce.
- Pair with garlic fried rice or egg noodles tossed with a touch of sesame oil for a heartier meal.
- Round out the plate with quick sautéed greens, like bok choy or spinach, or a crunchy cucumber salad for contrast.
Storage and reheating
Store leftover Easy Apricot Chicken Recipe in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat so the sauce warms slowly and does not scorch. Add a splash of water if needed to loosen the sauce. Reheating in the microwave is fine; cover to prevent splatters and stir halfway through heating to distribute warmth.
Notes and variations
- Make it milder: Use only 1 tablespoon hot sauce or omit it entirely for a sweeter, kid-friendly version.
- Make it spicier: Add the full 2 tablespoons hot sauce and a pinch of red pepper flakes to the glaze.
- Nutty twist: Stir in 2 tablespoons of smooth peanut butter into the apricot sauce for a slightly creamy, nut-forward variation.
- Vegetarian swap: Replace chicken with 1½ lbs. extra-firm tofu pressed and cut into 1″ cubes; follow the same dredging and cooking instructions, frying tofu until crisp on all sides before tossing in the sauce.
Final thoughts
This Easy Apricot Chicken Recipe is a dependable weeknight star — fast, flavorful, and flexible. The glossy apricot glaze manages to be sweet, tangy, and a little spicy all at once, clinging to lightly crisped chicken pieces for a dish that’s as comforting as it is craveable. Whether you’re feeding kids, guests, or just craving something satisfying, this recipe fits the bill and is easy to adapt to what you have on hand. Enjoy!
Easy Apricot Chicken Recipe
Crispy breaded chicken tossed in a sweet-tangy apricot sauce for a quick and flavorful weeknight meal.
Ingredients
Equipment
Method
- In one large resealable bag, combine the chicken pieces and eggs; toss to coat evenly.
- In a second large resealable bag, mix the 1/2 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground ginger, 1/2 tsp paprika, and 1/2 tsp black pepper.
- Remove the chicken from the egg bag, dab off excess egg with paper towels, then add the chicken to the flour mixture. Seal and shake the bag, pressing the coating onto the chicken so pieces are well coated.
- Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Working in two batches, shake off excess breading and place chicken in a single layer. Cook about 4–6 minutes per batch, flipping once, until cooked through and golden. Transfer cooked chicken to a paper towel–lined plate and add more oil if needed for the second batch. Wipe out the skillet when done.
- Whisk 1 teaspoon cornstarch with the 2 tablespoons soy sauce until smooth. Add this slurry to the wiped skillet along with the apricot preserves, Asian sweet chili sauce, hot sauce, and balsamic vinegar.
- Bring the sauce to a simmer over medium heat and stir until it thickens, about 2 minutes.
- Add the cooked chicken to the skillet and toss to coat evenly with the sauce. Serve immediately and garnish with green onions if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, flash-freeze cooked chicken on a baking sheet, then transfer to a freezer bag; freeze sauce separately.
- Freeze chicken and sauce for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat gently in the microwave at 20 second intervals to avoid toughness.
- Leftovers reheat best in a skillet with a drizzle of oil.
