Apricot Chicken

Recipe source: Elise Bauer / Simply Recipes. The historical TastyMaza posting byline is not a claim of original recipe authorship. The ingredient quantities are retained from the historical post. The functional instructions and editorial notes below were written for this update on 2 November 2026; they are not recovered historical prose. TastyMaza has not independently kitchen-tested this editorial version.

Fresh apricots provide both the sauce and the fruit pieces in this skillet preparation. Set aside the reserved fruit before blending the sauce portion. The historical fresh-apricot quantities below remain unchanged.

Historical ingredient list

  • 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
  • 1/4 cup sugar
  • 2 Tbsp cider vinegar
  • 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
  • Salt
  • 1 Tbsp unsalted butter (can sub olive oil)
  • 3 Tbsp olive oil
  • 1 chopped onion
  • 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
  • 1 Tbsp chopped fresh rosemary
  • 1 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
  • Black pepper

Preparation — current editorial instructions

  1. Combine apricots, sugar and vinegar. Brown seasoned chicken in batches using the butter and 1 tablespoon oil; set aside briefly while continuing.
  2. Cook onion in the remaining oil. Add stock, then purée about two-thirds of the apricot mixture and stir it into the pan.
  3. Add rosemary, cinnamon and hot sauce. Simmer the sauce for roughly 10–20 minutes.
  4. Return chicken and reserved apricots. Simmer until the thickest chicken pieces reach 74°C (165°F); the historical 5-minute finish may need extending. Serve hot.

Handling and ingredient notes

Finish cooking partially browned chicken immediately as part of this recipe; do not refrigerate it half-cooked for another day. Refrigerate finished leftovers promptly.

Allergen and dietary check: Milk if using butter; check stock and hot-sauce labels. The historical butter alternative is olive oil.

Historical optional variation: the old text suggested about a dozen dried pitted apricots plus ½ cup apricot jam in place of the fresh-fruit steps. This is preserved as a source variation, not a separately kitchen-tested TastyMaza recipe.

Use the FoodSafety.gov temperature chart, cold-storage chart and handling guidance for current safety checks.

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