Sticky Apricot Chicken and Broccoli.
New favorite dinner alert! This apricot chicken is about to take things over the top.
I’m not sure I can even explain how much I LOVE THIS DISH.
Holy cow. It is the best chicken recipe I have made in quite a while.
And you know! I’m always working on non-boring chicken recipes for dinner. The minute we fall into a dinner rut, especially when it involves chicken, I am over it. Instantly.
But that will not happen here. Because this meal is divine. And I’m certain that you could use almost any flavor of jam and it will work. I mean, sure, I don’t know if I’d suggest strawberry, but it will still work.
You get it.
This meal comes together quickly too, especially for how wonderful it tastes. Yes you have to make the chicken and the sauce. But it tastes much fancier, like you threw a lot more time into it. The chicken is tender and juicy, the sauce is savory and sweet. Basically all the things I love in one dish.
So! I like to serve this with roasted broccoli. But you can do whatever you want to the broccoli! Steam it. Use a frozen steamer bag and make it in the microwave so you can just add it to the chicken. Whatever makes it easier for you. Heck, even use other veggies like snap peas or green beans or what you have on hand. What’s about to die in the fridge?
Use that!
And then!
And then serve it with some brown jasmine rice. I could profess my love for jasmine rice over and over again. It’s just the best. Fragrant. Wonderful. Soaks up some of the sauce and if we’re being real, a few spoonfuls of sauce and rice are the best bites you will take. I might have stood over the skillet with the pot of rice and the extra sauce.
Oops.
The apricot sauce is what makes this for me. It’s made with apricot jam, soy sauce, a touch of brown sugar and garlic. When added to the pan, the sauce gets even stickier, bubbly and just.so.good.
The chicken is already in its best state: golden and toasty brown from that coating of flour. Then you go and add the sauce on top and let it simmer…oh my word. It’s LOVELY.
The kids loved it. Eddie declared it some of the best chicken ever! I now want to make it every single day. Typical.
Sticky Apricot Chicken and Broccoli
Sticky Apricot Chicken and Broccoli
Ingredients
- 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
- olive oil for drizzling/spraying
- salt and freshly cracked black pepper
- 1 pound chicken breasts, cut into 1-inch pieces
- ½ teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 3 tablespoons olive or canola oil
- ¾ cup apricot jam/preserves
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 ½ tablespoons brown sugar
- 2 tablespoons chopped chives, for garnish
- brown jasmine rice, for serving
Instructions
- Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until slightly charred.
- While the broccoli cooks, prep the chicken. Toss the chicken with salt, pepper and garlic powder. Sprinkle the flour all over the chicken and toss well until it’s coated.
- Heat a large skillet over medium heat and add the oil. Add the chicken in a single layer. Cook until browned on each side, about 5 to 6 minutes per side.
- Whisk together the jam, minced garlic, soy sauce and brown sugar until combined. Once the chicken is brown, pour the sauce in. Stir to coat all the chicken. Simmer for 2 to 3 minutes, so the sauce thickens more. Sprinkle with chives. You can toss the broccoli in with the sauce or serve it on the side. I love to serve this with brown jasmine rice!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Just look at that sticky sauce!
96 Comments on “Sticky Apricot Chicken and Broccoli.”
Pingback: Sticky Apricot Chicken and Broccoli. – yumism.site
Pingback: Sticky Apricot Chicken and Broccoli. – specialslice.site
Wow, I made a very similar meal last night. I was trying to make orange chicken but I didn’t have the orange so I used apricot jam instead. It was delicious! Can’t wait to try out this version.
Pingback: Sticky Apricot Chicken and Broccoli. | What's Cooking
I never make the effort to comment, but this was SO good! My children all gobbled it up and my husband asked if I got takeout. Definitely going in our regular rotation.
Pingback: Sticky Apricot Chicken and Broccoli. – News Headline Break
Made this recipe tonight and really enjoyed it! It was a little sweet so I may hold back on the brown sugar next time. Added extra garlic to the sauce, too. Went well with the jasmine rice I had on hand and also the roasted broccoli that has become a family favorite. Thank you so much for your recipe!
I made this last night with brussels sprouts rather than broccoli. It was a huge hit. We’ll make it again. Thanks for the recipe!
I just wish the recipe had nutritional facts included.
This was sooo good! After one bite hubby said: I love it, you will have to do it again! :-)
Sooooooo good! I never leave comments but this was amazing and easy. Definitely worth making.
I have half a jar of apricot preserves sitting in my fridge so I’m totally going to make this recipe this week!!
Another great meal! Made with jasmine rice. We both loved it,
I made this with baked tofu and it turned out pretty good! I love the broccoli, and I left out the sugar and thought this was plenty sweet. Because I baked the tofu separately, I skipped the step of cooking down the sauce, so it was a bit runnier than I’d like. Good to know for next time!
Made this tonight for dinner – it was a winner!
This was our Sunday dinner and it got rave reviews! We couldn’t believe how easy and good!
Could I do this with chicken thighs?
yep!! i’ve done it with thighs a few times!
Nice! I’m going to double this recipe ! Definitely want some leftovers : )
Sooooo goooood!!!! And easy, will definitely be in repeat for this busy mom!
Great recipe. Everyone loved it. I liked that the recipe included timing for the broccoli. I followed it to the letter and everything came out perfectly. KEEPER!
Just made this for dinner after a long day’s work. It was super easy and flavorful. Thanks for saving a Tuesday.
It was a bit too sweet for me but I’ll skip the sugar next time and it should be golden. Love the little crispy ‘batter bits!
This recipe is a winner! Omit the brown sugar. Matches perfectly with the roasted broccoli and brown rice as pictured.
This is delicious! The cooking method for the chicken breast makes the pieces so tender and juicy! I only used 1 T. of brown sugar, and I added a second clove of minced garlic, 1 t. of fresh grated ginger, 1 T. of Shaoxing cooking wine, and I used both dark and light soy sauce, a generous squirt of sriracha, and I used chicken stock to thin it out because I wanted more of a stir fry sauce to cover the broccoli and pour over the rice. Will defiantly make this again – it was very yummy!
This was FANTASTIC! Definitely a new favourite. My husband loved it too. Can’t wait to make it again!
We made this tonight and it was SO tasty! I think it’s my new favorite recipe! We used 3 cloves of garlic, red pepper flakes + only 1tsp of sugar. It felt like a special dinner but was really easy and came together quickly. Thank you for sharing this!
OMG delicious! Made this tonight for dinner and we loved it! Definitely on the monthly menu rotation!!
We made this tonight and it came together really quick, it was so good it will be going into our regular rotation. We didn’t have the broccoli because my boyfriend is so picky. We didn’t add the brown sugar as some suggested it was a little on the sweet side and felt that the apricot preserves were sweet enough on their own. I already see a couple variations of this in our future- perhaps with some red pepper flakes or chili paste for a little heat or maybe an orange marmalade instead of the apricot. Thanks!
Just so you know – I made this one night (delicious! didn’t have quite enough apricot jam so filled in the rest with orange marmalade, it totally worked) and then told two of my coworkers about it. They’ve had it on repeat ever since! One was just telling me today how it’s one of the few meals her husband and kids will eat without somebody picking bits out or complaining, haha.
This turned out great! Love that I used up that random jar of apricot preserves in the fridge too.
This was really good! Only thing was the brown sugar made it to sweet for my liking. I will omit next time I make it though!
Very tasty! I added some red pepper flakes for a heat. I’d leave out the brown sugar next time however, yummy recipe!
I made this last night and it came out perfect. Everyone loved it and I’ll definitely make this again. Next time though I’d add some red pepper flakes for a bit of heat and some contrast. I might even try it one day using cubed Pork Tenderloin, which I always have on hand. Thanks for the recipe! :)
so delicious and easy to make!! this will be on our regular dinner rotation for sure
This was absolutely wonderful. It is going into my favorite cookbook. Thank you!
We have a family member that can’t have soy sauce. Suggestions for substitute? Thank you!
If it’s because of the gluten, you can use coconut aminos.
Actually it’s because of the soy itself. So I’m guessing coconut aminos are soy free?
Yes, it’s soy free too. Some people say it tastes sweeter so I’m not sure if it would make this dish too sweet. Maybe add less sugar. :)
This was AMAZING! I added some green pepper to the skillet and skipped the broccoli (didn’t have any!). Not too sweet, but with a good tang to it. It was a good generous 2 servings.
It was delicious. I added more flour to the chicken and I made double the sauce, left out the brown sugar and added red pepper and will probably add carrots next time as well. Mixed it all together. Tasted as good as any take out I’ve ever had.
Can i make this with chicken breasts for Rosh Hashanah? It sounds better than my typical apricot -glazed chicken
I just made this tonight fore erev Yom Kippur . I used low sodium soy sauce and didn’t add any other salt. Definitely better than my usual apricot-glazed chicken. :)
Can you substitute frozen broccoli? If this has already been asked, I apologize. I could’ve overlooked it. Thank you!
Made this tonight…. It was so good! And easy! Thanks for sharing!
This is so absurdly good. Has become a go-to dinner that is on the table in less than 30 minutes (and most of that is the roasting broccoli and rice cooker time!). I add the salt, pepper, garlic powder and flour to a ziploc and then add the chicken, and shake to coat. While I like it as is, we’ve added red pepper flakes too on occasion and the sweet/ spicy is also delicious.
Pingback: Weekly meals Dec. 7 – Dec. 11 – Three Plates Full
Pingback: A December Dinner Menu - Everyday Reading
We made this for dinner and it was so good – thank you!
This was amazing!
A winner winner chicken dinner. My whole family loves this and my boys are 3 and 1.5 and gobble this up. My husband says “no changes” this is a keeper. This is my fourth time making it. I don’t deviate from the sauce or the chicken prep. Well, one time i did use orange preserves and it wasn’t as yummy, but still pretty decent. I’ve served it with rice or Israeli couscous and steamed or roasted the broccoli. Quick, easy and only a few ingredients. Thank you!
Pingback: Plans de repas: 224 de mes idées de dîner préférées – freek News
Fantastic chicken recipe! Made in under 30 minutes and such great flavor. Added peppers with the broccoli, giving even more color and crunch to the dish. This will be on our regular rotation of weeknight meals. Thank you for such a great recipe!
This recipe has been added to our monthly rotation of meals. My kids love it! Making it again tonight! Fabulous recipe!
Delicious! I did add some crushed red pepper and cut sugar in half after reading reviews but this is so good and easy to modify to your families taste. Thanks for sharing this great recipe 💖
this was delicous.
used less brown sugar as other comments.
was perfectly balanced.