This Apricot Cranberry Chicken recipe is made easy in one skillet, and it calls for using just 7 main ingredients.
I originally found this recipe from Taste of Home. And I thought it would be the perfect, easy, dinner recipe to share with RecipeGirl readers! My Cranberry Chicken recipe has been super popular for so many years, and this one is pretty similar but with a little bit different flavors.
- chicken breast tenderloins
- olive oil
- chicken broth
- dried cranberries
- apricot jam
- cider vinegar
- cooked rice, for serving (optional)
How to make Apricot Cranberry Chicken:
The complete, printable recipe is at the end of this post.
- You can also use whole chicken breasts for this recipe (or chicken cut into chunks).
- Use shallots in place of onion, if you’d like.
- Dried cherries or golden raisins can be used in place of dried cranberries.
- Apricot jam is the flavor of jam that I think works best in this recipe. Use regular or sugar-free (or all-fruit).
This is very much a family-friendly recipe. Serve apricot cranberry chicken over hot cooked rice, quinoa, couscous or mashed potatoes. Just don’t forget to spoon some of that delicious sauce on top too. Enjoy!
Favorite Chicken Recipes:
- Chicken Fricassee
- French Onion Sheet Pan Chicken
- Peruvian Chicken
- Crockpot Pineapple Chicken
- Creamy Pesto Chicken
Apricot Cranberry Chicken
- 1½ pounds chicken breast tenderloins divided
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- ¾ cup chicken broth
- ½ cup dried cranberries
- ½ cup apricot jam
- 2 tablespoons cider vinegar
- steamed rice for serving (optional)
- Sprinkle the chicken tenderloins with salt. In a large skillet, heat 1 tablespoon of oil over medium-high heat and brown half of the chicken on both sides. Remove from the pan; repeat with the remaining oil and chicken.
- Add onion to the same pan; cook and stir over medium heat for 2 to 3 minutes or until tender. Stir in the broth, cranberries, jam and vinegar; return to a boil. Reduce the heat and simmer, uncovered, for 2 to 3 minutes or until slightly reduced. Return the chicken to the pan; cook, uncovered for 4 to 6 minutes longer or until the chicken is no longer pink, turning the chicken halfway through.
- Serve over rice with sauce spooned over too.