This sweet and savory Speedy Sticky Apricot Chicken is an easy all-in-one weeknight dinner that’s a hit with the whole family!
Why We Love This Speedy Sticky Apricot Chicken Recipe:
This Speedy Sticky Apricot Chicken is one of those weeknight dinners that feels like a treat but comes together in minutes! Tender chicken is coated in a sweet-and-savory apricot glaze and paired with roasted broccoli and warm brown rice—it’s a meal that hits every note: protein, fiber, color, and delicious flavor. Even picky eaters tend to go back for seconds!
Whether you’re looking for something new to rotate into your weekly meal plan or you need a quick and satisfying dinner that doesn’t rely on takeout, this one’s a winner.
Tips, Substitutions & Variations:
Time-saver: Use precooked brown rice or frozen rice packets to speed things up on busy nights.
No apricot preserves? Try peach or orange marmalade! Even honey mixed with a splash of lemon juice can work in a pinch.
Make it gluten-free: Use gluten-free flour and tamari instead of soy sauce.
Want it extra saucy? Double the sauce recipe for extra drizzle over rice and broccoli.
Add more veggies: Stir in bell peppers, snap peas, or zucchini for a more colorful skillet.
Protein swaps: This works beautifully with tofu or shrimp if you’re looking for alternatives to chicken.
More Quick and Delicious Weeknight Dinners:
- Smashed Chicken Gyro Tacos
- Easy Weeknight Gnocchi
- Easy Weeknight Stir Fry Chicken
- Easy Weeknight Mexican Skillet Enchiladas
- Homemade Ramen
- Teriyaki Chicken Bowl
Speedy Sticky Apricot Chicken
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast cubed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1/2 cup apricot preserves
- 1 garlic clove minced
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 cup brown rice
- 2 green onions sliced
Roasted Broccoli
- 2 cups broccoli florets
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Prepare rice according to package instructions.
- Preheat oven to 425 degrees. Toss broccoli with olive oil, salt and pepper and roasted on a baking sheet for 15-20 minutes.
- Combine flour, salt, pepper and garlic powder in a bowl or zip lock bag. Mix well.
- Add the cubed chicken to the bag with the flour mixture. Seal the bag, then shake vigorously until the cubes are well coated.
- Heat oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side until browned.
- In a small bowl whisk together the apricot preserves, garlic, soy sauce and brown sugar. Pour over the chicken in the skillet and simmer for 1-2 minutes or until thickened.
- Sprinkle the green onions over the chicken and serve on rice with a side of roasted broccoli.
