Apricot Balsamic Chicken

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Apricot Balsamic Chicken is a delicious and simple chicken recipe.

apricot balsamic chicken

This recipe has been around for a while. I’ve been making this Apricot Balsamic Chicken for my family since 2007! I’ve never had any good photos of this chicken, so today I’m re-surfacing the recipe with new photos for you to enjoy. This is a must-make chicken recipe. Be sure to read the reviews under the recipe at the end of this post. Everyone seems to enjoy it.  It’s easy to make and it has just a few ingredients.

ingredients needed for apricot balsamic chicken

Ingredients needed for Apricot Balsamic Chicken:

  • chicken
  • oil, salt and pepper
  • onion and fresh thyme (can sub dried)
  • apricot jam
  • balsamic vinegar

making apricot balsamic chicken

How to make Apricot Balsamic Chicken:

This is a lighter chicken recipe, so you’re not going to be frying it in a heavy amount of oil or anything like that. You’ll sauté red onion in a small amount of oil before adding chicken to the pan. The chicken is sprinkled with salt and fresh thyme, and it’s sautéed in the pan until done. You’ll keep the heat at medium to medium-high to avoid burning the onions. Once the chicken is cooked through, you’ll remove it to a plate while you make the sauce.

making sauce for apricot balsamic chicken

For the sauce, you’ll heat apricot jam, balsamic vinegar, salt and pepper in the skillet.

cooking apricot balsamic chicken

Then you’ll add the chicken back to the pan and warm it up with the sauce. If you have picky eaters in your house, you can always serve the sauce on the side and let people drizzle on their own sauce, as desired. The sauce is really, really good… but picky eaters might wrinkle their noses!

apricot balsamic chicken

Ingredient Substitutions:

If you don’t have a red onion, it’s okay to use a yellow onion. If you don’t have fresh thyme, you can substitute 1/2 teaspoon of dried thyme. And if you would prefer to change the flavor of the sauce, try using raspberry jam instead of apricot jam.

eating apricot balsamic chicken

Serve this Apricot Balsamic Chicken with rice and your favorite vegetable. Enjoy!

Here are a few more recipes using balsamic vinegar that you might like to try:

apricot balsamic chicken
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4 from 1 vote

Apricot- Balsamic Chicken

Easy, popular chicken recipe!
2 4 2
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 199kcal
Course Main Course
Cuisine American
Keyword apricot, balsamic, chicken


  • 1 teaspoon vegetable or canola oil
  • 1/2 medium red onion, finely chopped
  • teaspoons minced fresh thyme
  • 1/2 teaspoon salt, divided
  • 16 ounces skinless, boneless chicken breasts (4 cutlets)
  • 1/3 cup all fruit or reduced-sugar apricot jam
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper


  • In a large nonstick skillet, heat the oil over medium heat until hot. Add the onion; sauté 5 minutes.
  • Sprinkle thyme and 1/4 teaspoon salt over the chicken. Add the chicken to the pan; sauté 6 minutes on each side or (less) until done. Remove the chicken from pan; keep warm.
  • Reduce the heat to medium. Add 1/4 teaspoon salt, jam, vinegar, and pepper to pan, stirring constantly until the jam melts. Spoon the sauce over the chicken and serve immediately.


  • 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. Alternately, you can buy the thin-cut thicken cutlets and use those instead.
  • 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.


Serving: 1serving | Calories: 199kcal | Carbohydrates: 16g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 433mg | Potassium: 464mg | Fiber: 1g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg | Blue WW Smartpoints: 2 | Green WW Smartpoints: 4 | Purple WW Smartpoints: 2

Apricot Balsamic Chicken


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  • Anne Aulbert wrote:

    The problem of burnt onions is easily resolved by pushing the onions over to the edge of the skillet while you cook the chicken. This is a practice I use regularly to keep from overcooking (burning) the onions.

  • Bruce H wrote:

    Could I sub red wine vinegar for the balsamic?

    • Lori Lange wrote:

      I’m not sure– would give it a very different flavor profile. You can always experiment and see!

  • Shelly wrote:

    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.

  • Alison D. wrote:

    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!

  • Judith wrote:

    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

    • Lori Lange wrote:

      sounds wonderful!!!

  • Janine wrote:

    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!

  • Maureen wrote:

    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

  • Denise wrote:

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

  • Tricia wrote:

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

  • KD wrote:

    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!

  • Mini wrote:

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

    • Lori Lange wrote:

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

  • Verleen Sparks wrote:

    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.

  • JP wrote:

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

  • Tracey Monette wrote:

    Made this tonight – family loved it!

  • Cynthia O’Mara wrote:

    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!

  • Amanda wrote:

    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!!

  • Becky wrote:

    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.

  • LPC wrote:

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