Apricot Chicken
Succulent bites of chicken breast, pan-seared and glazed in a sticky-sweet apricot sauce with a zip from Catalina dressing and savory onion. Toss with crisp broccoli and serve over warm rice for a weeknight dinner that’s wildly simple, retro in spirit, and sure to become a new favorite.
4
servings
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!
Notes
This dish is endlessly customizable: swap in chicken thighs, sub peach or mango preserves for apricot, or use French or Russian dressing if Catalina isn’t handy. To store, refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months (store broccoli separately for best texture). Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.
Nutrition
Calories: 435kcal | Carbohydrates: 55g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 971mg | Potassium: 840mg | Fiber: 3g | Sugar: 19g | Vitamin A: 545IU | Vitamin C: 63mg | Calcium: 53mg | Iron: 2.3mg