Easy Apricot Chicken Recipe

This Easy Apricot Chicken Recipe is a weeknight superhero: sticky-sweet, gently spicy, and brightened with a splash of balsamic. It’s the kind of dish you can toss together with pantry staples and a few simple steps, then serve over rice or a bed of greens for a meal that feels special without the fuss. The tender chicken bites are crisped in a light flour and cornstarch coating, then tossed in a glossy apricot glaze that carries sweet preserves, tangy vinegar, savory soy, and just enough heat. Make extra sauce—you’ll want it drizzled over everything.

Why you’ll love this Easy Apricot Chicken Recipe

• Quick to prep: cutting the chicken into 1-inch pieces speeds up cooking and helps the sauce cling.
• Pantry-friendly: the glaze comes together with jam, everyday condiments, and a single teaspoon of cornstarch.
• Balanced flavor: sweet apricot harmonizes with savory soy and bright balsamic, while hot sauce and Asian sweet chili add depth.
• Textural contrast: a lightly crisp exterior gives way to succulent chicken inside.

Ingredients

Use the following exactly as listed:

• 1 ½ lbs. chicken breasts, cut into 1″ pieces
• 2 eggs
• 1/2 cup flour
• 1/4 cup cornstarch
• 1 tsp each salt, garlic powder, onion powder
• 1/2 tsp each ginger powder, paprika, pepper
• 3 tablespoons olive, canola or vegetable oil, plus more as needed
• 2/3 cup apricot preserves/jam
• 3 tablespoons Asian sweet chili sauce
• 1-2 tablespoons hot sauce (I used Frank’s Original Hot Sauce); more or less to taste
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon cornstarch

Notes on ingredients

Choose a neutral oil—canola, vegetable, or olive—depending on what you have and your flavor preference. Reduced sodium soy sauce keeps the glaze from becoming too salty while still adding that savory backbone. Pick a smooth apricot preserves so the sauce has a glossy finish; if your jam is chunky, warm it and whisk until smooth before adding.

Equipment

• Large mixing bowl
• Whisk or fork
• Large skillet or nonstick frying pan
• Small bowl for sauce slurry
• Spatula or tongs
• Plate lined with paper towel (optional)

Step-by-step Instructions

The directions below are rewritten for clarity and flow while keeping the original order and ingredient amounts. Follow each step to get the best texture and flavor from this Easy Apricot Chicken Recipe.

1. Prep the chicken: Trim any excess fat from 1 ½ lbs. chicken breasts and cut them into 1-inch pieces. Place the pieces in a large mixing bowl.
2. Make the wet batter: In a small bowl or measuring cup, beat 2 eggs until smooth. Pour the beaten eggs over the chicken pieces and stir gently so each piece gets a light coating of egg.
3. Combine dry coating: In a separate bowl, whisk together 1/2 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ginger powder, 1/2 tsp paprika, and 1/2 tsp pepper. Make sure the spices are evenly distributed.
4. Coat the chicken: Working in batches if needed, add the egg-coated chicken to the flour-cornstarch-spice mixture. Toss or stir until each piece is lightly and evenly coated. Shake off any excess coating before placing the chicken in the pan.
5. Heat the pan and oil: Warm a large skillet over medium-high heat and add 3 tablespoons olive, canola, or vegetable oil. If the pan seems dry, add a touch more oil so the bottom is well-coated.
6. Cook the chicken: Add the coated chicken pieces to the hot skillet in a single layer, leaving a bit of space between pieces so they crisp rather than steam. Cook until the undersides are golden brown, about 3-4 minutes, then flip and cook the other sides until cooked through and browned, another 2-4 minutes. Work in batches so you don’t crowd the pan; add more oil between batches if needed. Transfer cooked pieces to a plate lined with paper towel or a clean plate.
7. Prepare the glaze: In a medium bowl, combine 2/3 cup apricot preserves/jam, 3 tablespoons Asian sweet chili sauce, 1-2 tablespoons hot sauce (adjust to your heat preference), 2 tablespoons balsamic vinegar, and 2 tablespoons reduced sodium soy sauce. Stir until the preserves are fully incorporated and the mixture is smooth.
8. Make the cornstarch slurry: In a small bowl, dissolve 1 teaspoon cornstarch in 1-2 tablespoons of cold water (use just enough to make a smooth slurry). This will thicken the glaze without lumps.
9. Combine sauce and slurry over heat: Return the skillet to medium heat (wipe out excess oil if there’s too much). Pour the apricot glaze mixture into the skillet and warm it, stirring frequently. Once the glaze starts to bubble gently, stir in the cornstarch slurry. Continue to heat and stir for 1-2 minutes until the sauce thickens into a glossy consistency.
10. Toss chicken in the sauce: Add the cooked chicken pieces back to the skillet and toss thoroughly so each piece is coated in the warm apricot glaze. Cook for another 1-2 minutes, just until the chicken is heated through and the sauce clings to the coating.
11. Serve: Transfer the sauced chicken to a serving platter. Spoon any remaining glaze from the pan over the top. Serve hot over steamed rice, cauliflower rice, or alongside a simple green salad.

Tips for success

• If your jam is very thick, warm it briefly in the microwave or in a small saucepan and whisk before combining with the other glaze ingredients.
• Don’t overcrowd the skillet when frying the chicken; crowded pieces release steam and won’t crisp up properly.
• Adjust the hot sauce amount carefully: start with 1 tablespoon if you prefer mild heat and add up to 2 tablespoons if you like it spicier.
• Leftovers reheat well in a skillet over low heat or briefly in the microwave; stir in a splash of water if the sauce becomes too thick.

Serving ideas

This Easy Apricot Chicken Recipe pairs beautifully with simple sides that soak up the sauce. Try it with jasmine or basmati rice, quinoa, or a quick coconut-lime rice for a flavor twist. For a lower-carb plate, serve over cauliflower rice and add a side of steamed broccoli or sautéed green beans. Garnish with sliced green onions, toasted sesame seeds, or chopped cilantro for a fresh finish.

Make-ahead and storage

• Make the glaze up to two days ahead and store it in an airtight container in the refrigerator. Rewarm before tossing with freshly cooked chicken.
• Leftover chicken keeps well in an airtight container in the fridge for 3-4 days.
• Freeze cooked and sauced chicken in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Quick nutrition snapshot

Portion sizes and exact nutrition will vary with the specific ingredients and oils you use, but this recipe yields a well-balanced plate of protein with a moderate amount of sugar from the preserves and Asian sweet chili sauce. Using reduced sodium soy sauce minimizes added salt, and serving with whole grains or vegetables boosts fiber and micronutrients.

Frequently asked questions

Can I use chicken thighs instead of breasts? Yes. Boneless, skinless chicken thighs cut into 1-inch pieces will work and add a bit more juiciness. Keep the same coating and sauce amounts.

Can I make this gluten-free? To make a gluten-free version, use a gluten-free all-purpose flour in place of the 1/2 cup flour and swap tamari or a gluten-free soy sauce alternative for the reduced sodium soy sauce.

Is there a vegetarian version? Substitute firm tofu pressed and cut into 1-inch cubes, or large cauliflower florets, and follow the same coating and cooking steps. Adjust cooking time until the pieces are golden and heated through.

Final thoughts

This Easy Apricot Chicken Recipe hits all the marks: quick prep, bold but approachable flavors, and that irresistible sticky-sweet finish. It’s a reliable crowd-pleaser for weeknights, potlucks, or when you want a comforting dinner without lengthy ingredient lists. Keep the basic formula in your back pocket—swap preserves and sauces to create endless variations—and enjoy how simple ingredients transform into a glossy, crave-worthy meal.