Easy Apricot Chicken in a Pan recipe

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Ingredients

2 cups uncooked white rice
3 ½ cups water
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
2 cups chicken stock
12 dried apricots, chopped
1 (8 ounce) jar apricot preserves
1 tablespoon cornstarch
2 tablespoons water

Nutrition Info

442.8 calories
carbohydrate: 69.4 g
cholesterol: 58.7 mg
fat: 6.4 g
fiber: 2.1 g
protein: 26.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 237.5 mg
sugar: 21.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover, simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

  2. While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.

  3. Bring the mixture to a boil, reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.

Recipe Yield

8 servings

Recipe Note

Got a cutting board, knife, spoon, a saute pan, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!

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