Apricot Chicken Breast Recipe

This Apricot Chicken recipe is a quick and easy weeknight dinner home run! It boasts everything you love in one bite with its juicy, tender, lightly breaded chicken and sensationally sticky, sweet, tangy and as spicy-as-you-like-it sauce. Basically, you’ll be licking your plate. But equally impressive is how simple this recipe is to make thanks to my quick and easy breading technique that leaves you with one pan to wash! This Apricot Chicken is also healthier, cooked in minimal oil in a nonstick skillet - winning! Serve this tasty chicken recipe with rice, low carb cauliflower rice or mashed potatoes and roasted broccoli for a dinner your whole family will beg you to make again and again!

📝 Ingredients

• 1 1/2 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

👨‍🍳 Instructions

1. 1BREAD CHICKEN. Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
2. 2COOK: Heat oil over medium-high heat in a NONSTICK skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
3. 3ADD SAUCE. Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
4. 4COMBINE. Add the chicken and toss to coat. Garnish with green onions if desired. Serve immediately.