Apricot Chicken with Olives

Apricot Chicken Thighs are sweet and savory and made in one-pan. This is a delicious comfort food dish that’s excellent for a busy weeknight and interesting and lovely enough for entertaining on the weekend.

Very reminiscent of Chicken Marbella, this apricot chicken skillet dinner is sweet, savory, hearty and so pretty!

The sweetness from the apricots is such a delicious contrasting flavor in the sauce with the briny olives. Add to that, caramelized onions, garlic, herbs, a generous splash of vermouth and succulent chicken, and watch out!

The Ingredients

(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

• olive oil. I like this one.
• boneless, skinless chicken thighs - Fresh raw chicken should be a light pink color with little to no odor, soft and moist.
• shallots - Shallots are slightly more mild and delicate than red onions. Try to choose those that are firm, heavy for their size and without bruises.
• garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old. (Raw garlic cloves should be firm without any dark spots.)
• Kalamata Olives - Pitted.
• Manzanilla olives - Pitted.
• dried apricots - When you choose dried apricots for this recipe, they should be plump and soft. These are my favorites.
• vermouth - Vermouth is fortified wine that includes botanicals, sugar, and spirits. It's the use of botanicals (herbs, spices, and bitter roots) that gives Vermouth a unique flavor.
• dried oregano
• honey
• fresh basil - Look for perky bunches and avoid any brown, bruised or yellow leaves. The smaller the leaves, the more tender they'll be.
• salt - I cook with Kosher salt. I prefer it for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
• pepper - Preferably freshly ground.

(See recipe card below for quantities.)

How to Make it

This easy apricot chicken recipe is relatively quick to whip up . . .

- Sear the chicken in a very hot skillet with olive oil. Brown both sides and then remove it from the pan. Set aside.

- Then over medium heat, in the same skillet, sauté shallots, garlic, olives and apricots.

- Deglaze the pan with vermouth and when it has almost completely reduced, add the oregano. Season to taste with salt and pepper.

- Return the chicken to the pan and spoon some of the olive-apricot mixture on top. Reduce the heat to low, drizzle with olive oil and honey, and cover. Cook just until the chicken is cooked through.

(More detailed instructions are in the recipe card below.)

Substitutions and Additions

• I suggest a combination of Kalamata and Manzanilla, but you can use your favorite olive varieties.
• Red onions can substitute the shallots, though they're a bit stronger in flavor.
• The recipe calls for vermouth, but chicken with apricots is also fantastic with dry sherry. Or if you don't want to add either, substitute with more of the vegetable stock.
• You can substitute fresh oregano for the dry if you'd like. Use about a third the amount.
• You can use chicken breasts instead of the thighs if you prefer. You can use bone-in, though the cooking time will be longer. I prefer skinless in this recipe to prevent the sauce from being too greasy.
• If you want to add a little heat to this dish, sprinkle red chili flakes on top.

Recipe Tips

• Make sure pan is very hot before you add the chicken to sear it. (You should hear a sizzling sound!) Otherwise, it won’t brown as quickly or easily. In this first step of searing it, we’re not cooking it through (that happens later).

Serving Suggestions

• I serve this Apricot Chicken recipe with a side salad and warm bread. The meal is a hit with my whole family. Italian Herb Bread and Little Gem Salad with Avocados are both delicious with it.
• It's also great to serve a rice dish with it. Spoon some of the apricot sauce over it.

Other Skillet Chicken Dinner Recipes

• Skillet Sweet Potato Chicken
• Skillet Braised Chicken with Lemon-Cognac Sauce

Making it Ahead

• Ideally, Apricot Chicken should be served right after it's finished cooking. That's when the chicken will be at it juiciest. However, it's still excellent the next day. Let it come to room temperature and refrigerate in an airtight container, then to reheat it, set it out at room temperature for about 30 minutes, place it in a casserole dish in a 375°F oven just until it's hot, about 15 minutes.
• Leftovers can be kept in an airtight container in the refrigerator for up to 5 days.
• It can be kept in the freezer for up to 2 months in an airtight container of freezer bag with a bit of room for expansion.

More Must-try Chicken Recipes

• Chicken Roulade with Prosciutto and Basil
• Roasted Chicken with Apple and Bacon
• Caprese Chicken with Spinach
• Shredded Dutch Oven Chicken

I hope you love this apricot chicken as much as I do!

Enjoy!

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.