Apricot- Balsamic Chicken

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Apricot- Balsamic Chicken

Yield: 4 servings

Prep Time: 10 min

Cook Time: 25 min

You may very well have all ingredients on hand already to make this chicken recipe. The first time I made this, my husband actually said it was the best chicken I'd ever made!

Ingredients:

1 teaspooon vegetable oil
1/2 cup red onion, chopped
1 1/2 teaspoons fresh thyme, minced
1/2 teaspoon salt, divided
1 pound chicken breasts, skinless & boneless
1/3 cup apricot jam
2 Tablespoons balsamic vinegar
1/4 teaspoon black pepper, freshly ground

Directions:

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.

2. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

Tips:

*I always pound out my chicken breasts a little bit to thin them out and even out their thickness. They cook up quicker and more evenly that way.
*I love the sauce for this chicken, but the flavor might be overwhelming for kids. Serve a dish of the sauce on the side for the little ones- then they can dunk their chicken into the sauce if they wish.

Nutritional Information per serving:
Serving size: 4 ounces chicken breast w/ 1 1/2 Tablespoons sauce
Calories per serving: 344
Fat per serving: 4g
Saturated Fat per serving: .88g
Sugar per serving: 17g
Fiber per serving: .63g
Protein per serving: 55g
Cholesterol per serving: 137mg
Carbohydrates per serving: 19.5g

WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 7.5

Source: RecipeGirl.com

Leave a Comment




26 Responses to “Apricot- Balsamic Chicken”

  1. 1

    LPC — November 15, 2009 @ 12:47 PM

    This was really good! It was simple to make, too. Thanks for sharing it.

  2. 2

    Becky — November 19, 2009 @ 1:40 PM

    I have made this several times and my kids love it. I like the fact that it is simple and doesn’t require a lot of time or ingredients.

  3. 3

    Amanda — July 8, 2011 @ 8:22 AM

    This was really delicious…I was looking for something quick and easy for dinner as I had not planned anything. This fit the bill. Really yummy…almost tasted like a sweet Asian dish. Thanks!!

  4. 4

    Meagan — December 19, 2011 @ 12:03 PM

    I made this and it was delicious – but the onions ended up burning! How can I prevent that?

  5. 5

    Lori Lange — December 20, 2011 @ 9:18 PM

    The heat was probably a little high. All stove burners are different, so yours perhaps cooks at a little higher heat.

  6. 6

    Shannah @ Just Us Four — January 12, 2012 @ 9:28 AM

    These look so delicious! I shared the recipe with my readers in my What to Cook Wednesday feature. I hope you will stop by and check it out!

  7. 7

    Cynthia O'Mara — February 27, 2012 @ 8:06 AM

    I made this last night and got rave reviews! It is just packed with flavor. I added some steamed cabbage and marscapone mashed potatoes. Perfect combination. Thanks for this one Lori!

  8. 8

    Shannon C — May 1, 2012 @ 1:42 PM

    I made this a couple of weeks ago and got rave reviews from family..including my two boys aged 3 and 1. Could you possibly cook this all in the oven together for simplicity sake?

  9. 9

    Lori Lange — May 1, 2012 @ 9:55 PM

    not sure!

  10. 10

    Tracey Monette — June 18, 2012 @ 6:50 PM

    Made this tonight – family loved it!

  11. 11

    JP — August 20, 2012 @ 4:40 PM

    Found this on Pinterest and made it tonight!!! Yummy! Can’t wait to make it again!

  12. 12

    Verleen Sparks — September 10, 2012 @ 5:57 PM

    Made this for dinner tonight – delicious! Onions burnt a bit so medium high might need to be adjusted for my stove. Served it with roasted cauliflower, butternut squash and asparagus. Great dinner! Thanks for the recipe.

  13. 13

    Mini — October 25, 2012 @ 10:28 AM

    LOVED the meal! :) how do you think the glaze would be for wings? I was considering trying it for a cookout this weekend…

  14. 14

    Lori Lange — October 25, 2012 @ 11:05 AM

    sounds like a wonderful idea to me! Let me know if you try it!

  15. 15

    KD — October 29, 2012 @ 9:12 PM

    Made this for dinner tonight – it is going in the rotation for sure! The fam gobbled it up and they were fighting over the leftovers for lunch tomorrow!

  16. 16

    Tricia — January 17, 2013 @ 10:03 AM

    I made this chicken last night and it was so easy and tasted excellent. This goes into the rotation.

  17. 17

    Valerie — February 8, 2013 @ 6:05 PM

    I made this tonight……didn’t turn out well at all….my sauce was carmalized…..did I do something wrong? And by the time my chicken was done the onions were burnt!! HELP!!
    Thanks!!

  18. 18

    Lori Lange — February 9, 2013 @ 6:56 AM

    I’m guessing that medium-high may have been too hot for your stove.

  19. 19

    Valerie — February 17, 2013 @ 8:56 AM

    Lori your right…I redid the sauce at a lower heat and it turned out awesome!!
    Thanks!!

  20. 20

    Denise — March 12, 2013 @ 12:20 PM

    I always make this with seedless raspbery preserves (it’s Bob Evans’ recipe). I will try it tonight with apricot, thanks!

  21. 21

    Maureen — January 5, 2014 @ 1:28 PM

    Made this recipe the other night and it was delicious. Easy to make, both my husband and I agree that this recipe is a keeper

  22. 22

    Janine — March 18, 2014 @ 8:41 AM

    I made this recipe for my daughter’s birthday dinner last night, and no one in our family was disappointed! Looks like I found a new family favorite!

  23. 23

    Judith — April 15, 2014 @ 6:13 AM

    Made this last night it was excellent. Doubled the recipe (I have boys) used sugar free apricot jam. Served with quinoa (made this one with almonds, dried cherries and craisins, thyme, leeks and topped with feta) ,pineapple and a green salad…was looking to make a light spring meal. This is a keeper easy and not messy

  24. 24

    Lori Lange — April 16, 2014 @ 9:26 AM

    sounds wonderful!!!

  25. 25

    Alison D. — April 23, 2014 @ 5:08 PM

    I made this tonight on a whim (thank you, Pinterest), and it was delicious! My husband and toddler both gobbled it up. Thank you for the recipe. Like others here, I had problems with burning the onions even though I used a lower heat. Next time I’ll just remove them before cooking the chicken and then add them back in for the sauce. I also couldn’t help thinking that a tablespoon of butter or ghee melted in the sauce would be awesome!

  26. 26

    Shelly — August 30, 2014 @ 5:13 PM

    I made this for dinner tight and it turned out great! With the little bit of oil being used for the onions I was afraid they’d burn while the chicken was cooking, so I took them out and added them back in with the sauce. I’ll bet a little garlic would work well with this too. This sauce would be great on pork tenderloin medallions.