Apricot Basil Chicken
Apricot Basil Chicken
Apricot Basil Chicken is a Mediterranean recipe categorized as dinner, main course, with 15 min of prep, 18 min of cooking, and 33 min total. It yields 4 servings.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 |
Apricot Basil Chicken combines boneless skinless chicken breast, dried apricots, low-sodium chicken broth, and fresh basil using gentle simmering.
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-size pieces (450g)
- 2 tablespoons olive oil (30mL)
- 3/4 teaspoon kosher salt (4g)
- 1/2 teaspoon black pepper (1g)
- 1/2 teaspoon garlic powder (1g)
- 1/2 cup dried apricots, chopped (75g)
- 1/2 cup low-sodium chicken broth (120mL)
- 1 tablespoon honey (21g)
- 1 tablespoon lemon juice (15mL)
- 1/4 teaspoon red pepper flakes (0.5g)
- 1/4 cup fresh basil, chopped (10g)
Utensils
- Large skillet
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cup
- Spatula or wooden spoon
- Serving spoon
- Small bowl (optional for mixing sauce ingredients)
Step by Step Instructions
- Season the chicken with the kosher salt, black pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5 to 7 minutes, until browned and the thickest piece reaches 165°F (74°C), then transfer it to a plate.
- Add the dried apricots, chicken broth, honey, lemon juice, and red pepper flakes to the skillet.
- Simmer for 4 to 6 minutes, until the apricots plump and the sauce lightly coats a spoon.
- Return the chicken and its juices and toss for 1 minute to coat.
- Remove from the heat, fold in the fresh basil, and serve the Apricot Basil Chicken.
Variations & Serving Suggestions
- Replace dried apricots with 1 cup fresh apricot wedges and reduce broth to 1/4 cup.
- Replace chicken breast with equal-weight chicken thighs and cook to 165°F (74°C).
- Omit the red pepper flakes for a mild sauce.
Enjoy the delightful mix of sweetness and freshness!
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Apricot Basil Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Apricot Basil Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 15 minutes. Cook time: 18 minutes. Total time: 33 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
Can I use chicken thighs?
Replace the chicken breast with 1 pound boneless skinless chicken thighs cut into pieces and cook to 165°F (74°C).
Can I use fresh apricots?
Replace the 1/2 cup dried apricots with 1 cup pitted fresh apricot wedges and reduce the chicken broth to 1/4 cup because fresh fruit releases more liquid.
When should I add the basil?
Fold in the fresh basil only after removing the skillet from the heat. Prolonged simmering dulls its color and aroma.
What should I serve with it?
Couscous, rice, or warm flatbread will absorb the apricot sauce; a cucumber salad adds a crisp counterpoint.