Succulent bites of seasoned chicken, seared until golden and coated in a glossy, sweet-tangy sauce—this apricot chicken comes alive with savory onion, sticky apricot preserves, and zesty Catalina dressing.
Toss in crisp broccoli, a warm bed of rice, and that first forkful hits with a little zing, a little comfort, and a big cozy kitchen hug. Think weeknight ease meets retro dinner magic.
This one’s got all the makings of a permanent weeknight rotation regular. The kind of dish that makes the house smell like someone’s cooking with intent (even if you just threw it together in 25 minutes flat, while answering emails and hunting down a rogue sock). The sauce gets sticky and lush, like a happy collision between sweet-and-sour and Sunday roast vibes. And lemme just say: that caramelized edge on the chicken after it simmers? Yup, you’re gonna want a bite before it even hits the plate.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Apricot Chicken
This meal doesn’t have to shout to get your attention. It’s the kind of quietly brilliant dinner that surprises you with flavor and doesn’t ask much in return.
- Ridiculously simple to make: You just sizzle, whisk, and stir—no secret techniques, and absolutely no need to preheat the oven.
- The sauce is a sleeper hit: It’s sweet, savory, sticky, bright, and comforting, all on the same fork (wild, I know).
- Balanced without trying too hard: Broccoli brings that welcome crunch and green, rice cozies up to soak the sauce—everyone’s doing their job.
- Adaptable for picky palates: Not too spicy, not too weird, but just interesting enough to make folks ask what’s in it.
- Preps ahead like a dream: Make the sauce in advance and toss in chicken when you’re ready to ride.
- Better leftovers, somehow: I don’t know how or why, but it gets even tastier after a nap in the fridge.
Ingredient Notes
You really don’t need anything fancy here. Most of these are pantry or fridge staples with a little 70s charm (looking at you, Catalina).
- Olive oil: Used twice—once to blister the broccoli and once to sear the chicken. Stick with something neutral or savory for balance.
- Broccoli: I like using fresh crowns and chopping them into florets, but frozen works too (just thaw and pat them dry first).
- Garlic powder, onion powder, salt: These simple seasonings are low-effort flavor boosters, especially on that broccoli where they really cling and shine.
- Chicken breast: Chop it into bite-sized pieces so it cooks faster and grabs onto that sweet-savory glaze with every edge.
- Apricot preserves: The sticky-sweet backbone of the sauce. Go for one without added high-fructose syrup; you want fruit-led flavor.
- Catalina salad dressing: Zippy, tangy, and just the right pop of acid. Definitely part of the “retro magic” I mentioned.
- Dry onion soup mix: Adds salty-sweet umami with zero measuring fuss. It’s old school in the best way.
- Dijon mustard: Optional but recommended. It cuts the sweetness and gives the sauce a touch of grown-up attitude.
- Salt and pepper: Add these at the end once everything’s cooked through—taste first, then adjust.
- Cooked rice and chopped scallions: White, brown, jasmine—whatever rice you love will soak up the saucy goodness. Scallions give a fresh smack right on top.
How To Make This Apricot Chicken
This all comes together in one pan. A little sautéing, a bit of simmering—and boom, dinner’s ready. Let’s break it down.
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Sauté the broccoli: Heat 2 tablespoons of olive oil in a big skillet over medium-high heat. Once it’s hot, toss in the broccoli and let it get some color (2 to 3 minutes). Stir now and then, but give it time to char just a bit—it’s worth it.
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Season and steam slightly: Sprinkle in the garlic powder, onion powder, and salt, then add 2 to 3 tablespoons of water. The water helps steam the florets, making them fork-tender without overcooking. Give it another 3 to 4 minutes on medium heat. Remove and keep warm under foil (or a plate cover if you’re fancy like that).
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Sear the chicken: Pour your remaining 2 tablespoons olive oil into the same pan. Add the cubed chicken and cook it until nicely browned on all sides. No need to crowd the pan—do this in two rounds if needed. Queue the sizzling aromatherapy.
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Mix and simmer the sauce: Stir in the apricot preserves, Catalina dressing, dry onion soup mix, and Dijon (if using). Give that a good mix so everything loves each other in the pan. Simmer gently for 3 to 4 minutes. The sauce will thicken, cling to the chicken, and smell like dinner is officially happening.
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Taste and season: Once the chicken’s cooked through and the sauce is lush, take a taste. Add salt and pepper to your heart’s content.
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Serve and admire: Layer over warm rice, top with your broccoli, and sprinkle chopped scallions. Step back. Admire. (Optional: take a bite before plating. I usually do.)
Storage Options
Leftovers? Honestly, get excited. This apricot chicken somehow gets saucier and more satisfying the next day.
Cool the leftovers completely before storing. In the fridge, the chicken and sauce will keep nicely for 3 to 4 days in an airtight container. For the broccoli, store it separately if you want it to stay a little firmer (it softens quite a bit in sauce land).
And yep—you absolutely can freeze it. Let the chicken and sauce mixture cool, then portion it into freezer-safe bags or a rigid lidded container. It’ll last a snug 2 to 3 months. Thaw overnight in the fridge or give it a warm bath on the stove over low heat.
When reheating, toss in a splash of water or chicken broth to loosen the sauce back up. You can microwave, sure, but stovetop wins for that freshly-made texture and caramel-y goodness coming back to life.
Variations and Substitutions
This dish is endlessly tweakable. Honestly, half the fun is realizing how many ways you can spin that sweet-savory sauce wheel.
- Chicken thighs: Use boneless, skinless chicken thighs if you prefer richer, juicier meat. They can stand up to the simmering like champs.
- Peach or mango preserves: No apricot jam on hand? Swap in peach or even mango for a similar sunny sweetness with a subtle twist.
- No Catalina? No problem: Ranch-style French dressing or even Russian dressing work well. Just aim for something sweet and vinegary.
- Add heat: Stir in chili flakes, sriracha, or hot honey if you want a spicy kick to balance the sweet.
- More veg please: Toss in sliced bell peppers or snap peas in the pan with the broccoli. It bulks up the veggies and adds color.
What to Serve with Apricot Chicken
So you’ve made your glossy, golden chicken. Now what to put around it? Here’s where things get fun and tasty.
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Fluffy white rice: It’s the fastest, most classic pairing. The sauce soaks in like a sponge and gives plain rice a whole new personality. You could even go a little wild with jasmine or sticky rice if you’re feeling extra.
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Garlic butter noodles: If you’re skipping rice for any reason, a heap of short pasta tossed in garlic and olive oil totally works. Bonus: that sauce gets into every nook.
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Crispy roasted potatoes: For a cozier combo, crispy smashed potatoes or wedges add a savory base that loves the sauce just as much as rice does.
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Simple side salad: Thinly sliced cucumbers with vinegar and sesame oil bring brightness and crunch. Or just toss some greens with lemon juice and olive oil and call it a day.
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A sweet ending: Something nutty, caramelly, or buttery fits the mood. These pecan pie bark treats would be glorious alongside a cup of tea after dinner.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and more forgiving than breasts, so they work beautifully in this recipe. Just make sure they’re boneless and skinless, and cook them all the way through. They’ll soak up the sauce just as well, and maybe even better thanks to their extra richness.
What if I don’t have apricot preserves?
No worries—peach or mango jam can step in and do the job. The main goal is something fruity and sweet with a bit of body. If you want to level it out a bit, just add an extra dash of mustard or a splash of vinegar to balance the flavor.
Can I make this in advance?
Oh yes, and it might even be better the next day. You can make the sauce ahead of time, refrigerate it for up to 3 days, then reheat with fresh-cooked chicken when you’re ready. Or make the whole dish and reheat it gently. It reheats really well without losing texture or flavor.
Is there a lower-sugar option for the sauce?
You can use a lower-sugar or no-sugar-added apricot preserve—just look for ones that still use real fruit. You could also go light on the Catalina and balance with extra Dijon and spices if you’re watching sweetness levels. It won’t be identical but still super tasty.
Apricot Chicken
Ingredients
For the Broccoli
- 2 tbsp (30 ml) olive oil
- 3 cups (300 g) broccoli florets fresh or thawed from frozen
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 1/4 tsp (1 g) salt
- 2-3 tbsp (35 ml) water for steaming broccoli
For the Chicken & Sauce
- 2 tbsp (30 ml) olive oil
- 1.5 lbs (680 g) chicken breast cut into bite-sized pieces
- 2/3 cup (210 g) apricot preserves
- 1/2 cup (120 ml) Catalina salad dressing
- 1 packet (28 g) dry onion soup mix about 1 oz (25-30g)
- 1 tbsp (15 ml) Dijon mustard optional, but recommended
- salt and black pepper to taste
For Serving
- 3 cups (500 g) cooked rice white, brown, or jasmine
- 2 scallions thinly sliced, for garnish
Equipment
- Large skillet
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped broccoli and sauté until it begins to char in spots, about 2–3 minutes.
- Sprinkle broccoli with garlic powder, onion powder, and salt. Add 2–3 tablespoons water to the pan, cover, and steam until fork-tender, about 3–4 minutes more. Transfer broccoli to a plate and cover to keep warm.
- Add remaining 2 tablespoons olive oil to the skillet. Add the diced chicken in a single layer (work in batches if needed) and cook until browned on all sides and cooked through.
- Reduce heat to medium. Stir in apricot preserves, Catalina dressing, dry onion soup mix, and Dijon mustard (if using). Mix well to fully coat chicken.
- Simmer mixture for 3–4 minutes until sauce thickens and clings to the chicken, stirring occasionally.
- Taste and adjust with salt and pepper as needed. Remove from heat.
- To serve, spoon chicken and sauce over a bed of warm rice. Pile on the sautéed broccoli and top with scallions. Enjoy while warm!
