Apricot Balsamic Rosemary Chicken

I’ve been accidentally keeping this recipe a secret the last couple months.  I know, I’m sorry…that’s not what friends do. 

It wasn’t not on purpose.  It’s just that life’s been so crazy, and this chicken has been one of the things getting me through.  As the weather has gotten too cold for my normal nightly grilling, I had to try and find something else super easy but still healthy to have regularly.  And once I tried this once, I was totally hooked.

Apricot Balsamic Chicken with Rosemary | A super easy and delicious weeknight dinner recipe that feels fancy. Ready in under 30 minutes, this is perfect cooking for one person or a whole family. | finding time for cooking blog

This apricot balsamic chicken recipe comes courtesy of Joy the Baker (link at the end of this post), and it’s so simple but feels kind of fancy.  The original recipe calls for chicken thighs, and it probably is best because thighs stay more moist and bring more flavor.

But I use chicken breasts sometimes, just because I struggle with the texture of thigh meat and don’t typically have it on hand.  Chicken breasts work just fine, and my biggest tip is to make sure they’re sliced or pounded thin and even, so they cook quickly without drying out (also, try brining them first).  I also swapped out the thyme the original recipe calls for and added rosemary instead, which I think gives it a punchier flavor.

This is the kind of recipe you can actually whip up on a weeknight after a frantic day of work in less than 30 minutes, then sit down with a glass of wine and take a deep breath.

You know you know what I’m talking about.

Apricot Balsamic Rosemary Chicken | finding time for cooking blog

In a large saute pan, heat the olive oil over medium heat.  Season both sides of the chicken liberally with the salt and black pepper.

You can go ahead and whisk together the jam, vinegar and stock and just set it aside.

Once the oil is hot, add the chicken and brown on the first side undisturbed for 5 minutes.

Apricot Balsamic Rosemary Chicken | finding time for cooking blog

Flip the chicken and sprinkle with the fresh rosemary.  Cook until the chicken is tender and cooked through, about another 5 minutes more.  You can use a meat thermometer to make sure it’s done, chicken should be 165 F inside.

Apricot Balsamic Rosemary Chicken | finding time for cooking blog

Pour the sauce over the chicken and cook uncovered for 4 to 5 minutes, or until the sauce has thickened and becomes a thin glaze.

It’s important to make sure your heat isn’t too high or you’ll scorch the glaze before it thickens (feel free to turn it down to medium-low).

This easy Apricot Balsamic Rosemary Chicken makes an awesome, fast weeknight dinner | finding time for cooking blog

This easy Apricot Balsamic Rosemary Chicken makes an awesome, fast weeknight dinner | finding time for cooking blog

Serve as is, or over rice, cous cous, or whatever floats your boat.  Personally I didn’t think there was enough sauce to really warrant something like rice, so I like it just by itself with vegetables.

This easy Apricot Balsamic Rosemary Chicken makes an awesome, fast weeknight dinner | finding time for cooking blog

This easy Apricot Balsamic Rosemary Chicken makes an awesome, fast weeknight dinner | finding time for cooking blog

This has become such a go-to weeknight recipe, and it makes awesome leftovers!

You might love these other delicious chicken recipes:

Apricot Balsamic Chicken

  • 2 tablespoons of extra-virgin olive oil
  • 1 pound of boneless, skinless chicken thighs (or breasts)
  • Fresh-ground salt and pepper
  • 1 tablespoon of chopped fresh rosemary
  • 1/3 cup of apricot jam
  • 1/4 cup of balsamic vinegar
  • 1/2 cup of chicken stock
  1. In a large saute pan, heat the olive oil over medium heat.  Season both sides of the chicken liberally with the salt and black pepper.
  2. In a small bowl, whisk together the jam, vinegar and stock, and set aside.
  3. Once the oil is hot, add the chicken and brown on the first side undisturbed for 5 minutes.  Flip the chicken and sprinkle the top with the fresh rosemary.  Cook until the chicken is tender and cooked through, about another 5 minutes more.  You can use a meat thermometer to make sure it’s done, chicken should be 165 F inside.
  4. Then turn the heat down slightly and pour in the sauce over the chicken (and around).  Cook uncovered for 4 to 5 minutes, or until the sauce has thickened and becomes a thin glaze.  Make sure your heat isn’t too high or you’ll scorch the glaze before it thickens.
  5. Serve as is, or over rice, cous cous, or whatever floats your boat.

Original recipe from Joy the Baker

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Apricot Balsamic Chicken with Rosemary | A super easy and delicious weeknight dinner recipe that feels fancy. Ready in under 30 minutes, this is perfect cooking for one person or a whole family. #dinner #recipe #entree #maindish #chickenrecipes #apricot #balsamic #weeknightdinner #30minutemeal

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