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Apricot Chicken

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5 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
Category Dinner
Cuisine American
Author Lauren Grant

Description

This easy apricot chicken recipe is perfect for busy weeknights! Ready in 30 minutes, it's a delicious dinner that will satisfy the whole family.  

Ingredients

  • 1 pound broccoli, cut into florets
  • 2 tablespoons olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon red pepper flakes, divided
  • ¼ cup apricot preserves
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh thyme, chopped
  • 1 ¼ pound chicken tenders (8 tenders), tendon removed
  • ¼ cup diced dried apricots
  • 2 tablespoons sliced almonds, toasted
  • Lemon wedges for serving

Instructions

  • Heat oven to 425°F (218ºC) with rack set in middle position.
  • In a large bowl, toss together broccoli, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon red pepper flakes; transfer broccoli to a baking sheet.
    broccoli florets in a large glass bowl tossed with olive oil, salt and pepper
  • In now empty bowl whisk together preserves, remaining tablespoon oil, garlic, Dijon, thyme, remaining 1 teaspoon salt and remaining ¼ teaspoon red pepper flakes for the glaze.
    apricot jam, olive oil, Dijon, herbs, and garlic in a large glass bowl with a whisk
  • Nestle chicken among broccoli on sheet; brush chicken with half of the glaze.
    glaze being brushed on chicken tenders nestled on a baking sheet with broccoli
  • Roast broccoli and chicken for 10 minutes then brush chicken with remaining glaze and stir broccoli. Continue to roast until an instant-read thermometer, inserted in the thickest part of the chicken tender, registers 165°F (73ºC), about 10 minutes more.
  • Sprinkle apricots and almonds over the chicken and broccoli and serve with lemon wedges.

Notes

Remove the white tendon running through the chicken tender before cooking.
Make the Apricot Sauce up to 3 days ahead of time. Store in an airtight container in the refrigerator until ready to use.

Nutrition

Calories: 332kcalCarbohydrates: 22gProtein: 34gFat: 13gSaturated Fat: 1gCholesterol: 91mgSodium: 1018mgFiber: 4gSugar: 11g
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