Apricot Cranberry Chicken Recipe

5 4 3
Apricot Cranberry Chicken Recipe
Apricot Cranberry Chicken Recipe photo by Taste of Home
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Apricot Cranberry Chicken Recipe

Read Reviews
5 4 3
Publisher Photo
Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. —Brooke Ruzek, Elk River, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total: 30 min.

Ingredients

  • 1-1/2 pounds chicken tenderloins, divided
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 3/4 cup chicken broth
  • 1/2 cup dried cranberries
  • 1/2 cup apricot preserves
  • 2 tablespoons cider vinegar

Directions

Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken.
Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway. Yield: 4 servings.
Originally published as Apricot Cranberry Chicken in Simple & Delicious October/November 2015

Nutritional Facts

3 ounces cooked chicken with 1/4 cup sauce: 376 calories, 8g fat (1g saturated fat), 101mg cholesterol, 421mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 39g protein.

  • 1-1/2 pounds chicken tenderloins, divided
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 3/4 cup chicken broth
  • 1/2 cup dried cranberries
  • 1/2 cup apricot preserves
  • 2 tablespoons cider vinegar
  1. Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken.
  2. Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway. Yield: 4 servings.
Originally published as Apricot Cranberry Chicken in Simple & Delicious October/November 2015

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Reviews forApricot Cranberry Chicken

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karen51003 User ID: 6341003 274855
Reviewed Oct. 4, 2017

"I don't have a review, but question. What do you serve with something that sounds so sweet?"

MY REVIEW
sam51180 User ID: 3555423 265259
Reviewed Apr. 28, 2017

"My husband loves this recipe and has asked that we have it more often. I also only use 2 chicken breasts to make it a meal for 2."

MY REVIEW
browns19fan User ID: 919833 234171
Reviewed Oct. 7, 2015

"Both DH and I gave this dish an emphatic thumbs-up! I cut it in half for the two of us and used sweet orange marmalade because I was out of apricot preserves. Definitely a keeper."

MY REVIEW
aoneill1031 User ID: 8104916 232227
Reviewed Sep. 2, 2015

"I always try and make a recipe just as it is the first round because a tiny change can make big differences. My family loved this recipe and it was very easy. I added a bit more salt and pepper to the final dish because it was very sweet. It was probably because of my brand of apricot preserves. It was still delicious though and reminded me of the fall weather approaching."

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