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Apricot Chicken Recipe
I whipped up a delicious apricot chicken for dinner last night, and it was an absolute hit! The sauce combines apricot preserves, Catalina dressing, onion soup mix, and Dijon, creating a sticky, glossy finish. The sweet and tangy flavors are incredible, perfectly complementing the tender chicken and charred broccoli.
Ingredients Boneless, skinless chicken breasts: While I favor chicken breasts for this dish, chicken thighs are also a great option.
Apricot Preserves: The fruity sweetness pairs perfectly with the savory chicken.
Catalina Salad Dressing: Adds a zesty, slightly sweet kick to the sauce.
Dry Onion Soup Mix: The surprising ingredient that infuses the dish with savory, umami depth.Dijon Mustard (optional): Introduces a subtle sharpness that balances the sweetness of the preserves.Salt and Pepper: Enhance the overall flavors—be sure to taste before serving and adjust to your preference.
Broccoli & Cooked Rice (for serving): These add a fresh touch to the dish. I’ve included a broccoli recipe, but feel free to use your favorite rice.
How to Make Apricot Chicken
Feeling too tired to cook? Great news
—this chicken dinner is almost effortless!
Here’s how to make it:
Cook: Chop the broccoli into florets and sauté in olive oil for 2-3 minutes. Season with garlic powder, onion powder, and salt, cooking until fork-tender. Set aside.
Brown: Cook the chicken until it’s browned on all sides.
Simmer: Stir in the apricot preserves, salad dressing, onion soup mix, and mustard. Simmer until the sauce thickens.
Serve: Season with salt and pepper. Serve with rice and broccoli, garnished with scallions.
Ingredients
- 4 tablespoons olive oil, divided
- 2-3 heads broccoli
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup apricot preserves
- 1 cup Catalina salad dressing
- 1 packet (1 ounce) dry onion soup mix
- 2 tablespoons Dijon mustard, optional
- Salt and pepper, to taste
- Cooked rice and chopped scallions, for serving
Instructions
Warm two tablespoons of olive oil in a large skillet over medium-high heat. Chop the broccoli into florets and add them to the skillet. Cook for two to three minutes, stirring occasionally, until lightly browned.
Add garlic powder, onion powder, and salt, along with two to three tablespoons of water. Reduce the heat to medium and cook for three to four minutes, or until the broccoli is fork-tender. Remove from the pan and set aside, covering loosely with foil to keep warm.
In the same skillet, add the remaining olive oil followed by the cubed chicken. Cook while stirring occasionally until the chicken is browned on all sides.
Stir in the apricot preserves, Catalina dressing, onion soup mix, and mustard. Mix well and bring to a low simmer. Cook for three to four minutes, or until the sauce thickens and the chicken is cooked through.
Season with salt and pepper to taste, then remove from the heat. Serve the chicken with cooked rice and broccoli, garnished with chopped scallions. Enjoy!Ingredients
- 4 tablespoons olive oil, divided
- 2-3 heads broccoli
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup apricot preserves
- 1 cup Catalina salad dressing
- 1 packet (1 ounce) dry onion soup mix
- 2 tablespoons Dijon mustard, optional
- Salt and pepper, to taste
- Cooked rice and chopped scallions, for serving
Instructions
Warm two tablespoons of olive oil in a large skillet over medium-high heat. Chop the broccoli into florets and add them to the skillet. Cook for two to three minutes, stirring occasionally, until lightly browned.
Add garlic powder, onion powder, and salt, along with two to three tablespoons of water. Reduce the heat to medium and cook for three to four minutes, or until the broccoli is fork-tender. Remove from the pan and set aside, covering loosely with foil to keep warm.
In the same skillet, add the remaining olive oil followed by the cubed chicken. Cook while stirring occasionally until the chicken is browned on all sides.
Stir in the apricot preserves, Catalina dressing, onion soup mix, and mustard. Mix well and bring to a low simmer. Cook for three to four minutes, or until the sauce thickens and the chicken is cooked through.
Season with salt and pepper to taste, then remove from the heat. Serve the chicken with cooked rice and broccoli, garnished with chopped scallions. Enjoy!
Boneless, skinless chicken breasts: While I favor chicken breasts for this dish, chicken thighs are also a great option.
Apricot Preserves: The fruity sweetness pairs perfectly with the savory chicken.
Catalina Salad Dressing: Adds a zesty, slightly sweet kick to the sauce.Dry Onion Soup Mix: The surprising ingredient that infuses the dish with savory, umami depth.
Broccoli & Cooked Rice (for serving): These add a fresh touch to the dish. I’ve included a broccoli recipe, but feel free to use your favorite rice.
How to Make Apricot Chicken
Feeling too tired to cook? Great news
—this chicken dinner is almost effortless!
Here’s how to make it:
Cook: Chop the broccoli into florets and sauté in olive oil for 2-3 minutes. Season with garlic powder, onion powder, and salt, cooking until fork-tender. Set aside.
Brown: Cook the chicken until it’s browned on all sides.
Simmer: Stir in the apricot preserves, salad dressing, onion soup mix, and mustard. Simmer until the sauce thickens.
Serve: Season with salt and pepper. Serve with rice and broccoli, garnished with scallions.
Ingredients
- 4 tablespoons olive oil, divided
- 2-3 heads broccoli
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup apricot preserves
- 1 cup Catalina salad dressing
- 1 packet (1 ounce) dry onion soup mix
- 2 tablespoons Dijon mustard, optional
- Salt and pepper, to taste
- Cooked rice and chopped scallions, for serving
Instructions
Warm two tablespoons of olive oil in a large skillet over medium-high heat. Chop the broccoli into florets and add them to the skillet. Cook for two to three minutes, stirring occasionally, until lightly browned.
Add garlic powder, onion powder, and salt, along with two to three tablespoons of water. Reduce the heat to medium and cook for three to four minutes, or until the broccoli is fork-tender. Remove from the pan and set aside, covering loosely with foil to keep warm.
In the same skillet, add the remaining olive oil followed by the cubed chicken. Cook while stirring occasionally until the chicken is browned on all sides.
Stir in the apricot preserves, Catalina dressing, onion soup mix, and mustard. Mix well and bring to a low simmer. Cook for three to four minutes, or until the sauce thickens and the chicken is cooked through.
Season with salt and pepper to taste, then remove from the heat. Serve the chicken with cooked rice and broccoli, garnished with chopped scallions. Enjoy!Ingredients
- 4 tablespoons olive oil, divided
- 2-3 heads broccoli
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup apricot preserves
- 1 cup Catalina salad dressing
- 1 packet (1 ounce) dry onion soup mix
- 2 tablespoons Dijon mustard, optional
- Salt and pepper, to taste
- Cooked rice and chopped scallions, for serving
Instructions
Warm two tablespoons of olive oil in a large skillet over medium-high heat. Chop the broccoli into florets and add them to the skillet. Cook for two to three minutes, stirring occasionally, until lightly browned.
Add garlic powder, onion powder, and salt, along with two to three tablespoons of water. Reduce the heat to medium and cook for three to four minutes, or until the broccoli is fork-tender. Remove from the pan and set aside, covering loosely with foil to keep warm.
In the same skillet, add the remaining olive oil followed by the cubed chicken. Cook while stirring occasionally until the chicken is browned on all sides.
Stir in the apricot preserves, Catalina dressing, onion soup mix, and mustard. Mix well and bring to a low simmer. Cook for three to four minutes, or until the sauce thickens and the chicken is cooked through.
Season with salt and pepper to taste, then remove from the heat. Serve the chicken with cooked rice and broccoli, garnished with chopped scallions. Enjoy!