Chicken Breasts With Apricot-Onion Pan Sauce Recipe

Name: Chicken Breasts With Apricot-Onion Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces dried apricots; 2 -3 tablespoons apricot brandy (added to the water); 4 (9 ounce) skin-on boneless chicken breasts; salt; fresh ground pepper; 1 pinch of curshed red pepper flakes (optional); 1 tablespoon olive oil; 1 large onion, diced; 1 garlic clove, thinly sliced; 2 fresh thyme sprigs; 1 bay leaf; 1/2 cup dry white wine; 1 1/2 cups chicken stock; 2 tablespoons apricot preserves; 1 tablespoon unsalted butter

Servings: persons

3 1/2 ounces dried apricots
2 -3 tablespoons apricot brandy (added to the water)
4 (9 ounce) skin-on boneless chicken breasts
salt
fresh ground pepper
1 pinch of curshed red pepper flakes (optional)
1 tablespoon olive oil
1 large onion, diced
1 garlic clove, thinly sliced
2 fresh thyme sprigs
1 bay leaf
1/2 cup dry white wine
1 1/2 cups chicken stock
2 tablespoons apricot preserves
1 tablespoon unsalted butter

1
Preheat the oven to 350u00b0F
2
In a bowl, cover the apricots with hot water & 3 Tablespoons of apricot brandy and let stand until soft, about 15 minutes; drain.
3
Meanwhile, dry the chicken with paper towels and season with salt and pepper.
4
In a stainless steel skillet, heat the oil & crushed red pepper flakes, if using.
5
Add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes.
6
Flip and cook about 3 minutes longer.
7
Transfer the chicken to a baking sheet and roast for about 14 minutes.
8
Add the onion, garlic, thyme and bay leaf to the skillet.
9
Season with salt and cook over moderate heat until the onion is tender.
10
Add the wine and boil until reduced by half, scraping up the browned bits in the skillet.
11
Add the chicken stock, apricots and apricot preserves and bring to a boil.
12
Cook over high heat until the sauce thickens.
13
Off the heat, swirl in the butter until melted.
14
Discard the thyme sprigs and bay leaf.
15
Season the sauce with salt, & pepper.
16
Transfer the chicken to plates, spoon the sauce on top and serve.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 ounces dried apricots, 2 -3 tablespoons apricot brandy (added to the water), 4 (9 ounce) skin-on boneless chicken breasts, salt, and more.

Yes, Chicken Breasts With Apricot-Onion Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Apricot-Onion Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions