Apricot Balsamic Chicken

A delicious and simple chicken recipe: Apricot Balsamic Chicken

Apricot Balsamic Chicken recipe from RecipeGirl.com

Apricot Balsamic Chicken

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!
Yield: 4 servings

Prep Time:10 minutes

Cook Time:25 minutes

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped red onion
  • 1 1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt, divided
  • 1 pound chicken breasts, skinless & boneless
  • 1/3 cup all-fruit or reduced-sugar apricot jam
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon black pepper, freshly ground
  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, jam, vinegar, and pepper to pan, stirring constantly until the jam melts. Spoon sauce over 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.
  • 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: 344, Fat: 4g, Saturated Fat: .88g, Sugar: 17g, Fiber: .63g, Protein: 55g, Cholesterol: 137mg, Carbohydrates: 19.5g
  • Weight Watchers POINTS:  Freestyle SmartPoints: 3 per serving if you use all fruit jam and 2 per serving if you use reduced sugar apricot jam, SmartPoints: 5, Points Plus: 8 Old Points Program: 7.5
SOURCE: RecipeGirl.com
You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Elana Gomberg wrote:

    Can this recipe be made by only baking the chicken breasts in the over, not in the skillet? Do you think the sauce would still adhere to the chicken breasts? Thanks

    • Lori Lange wrote:

      You can certainly try!

  • Wendy wrote:

    Sounds great. Can’t wait to try it Monday.

  • 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.