Apricot Glazed Chicken

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  • 4 (6 ounce each) boneless, skinless chicken breast, or chicken cutlets
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 3 tablespoons all-purpose flour
  • 1 cup apricot preserves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried minced onion
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup low sodium chicken broth
  • 2 teaspoons cornstarch


  1. Place chicken breasts on wax paper. Top with another sheet of wax paper, and using a mallet flatten chicken to about 1/4 inch thick.
  2. Season chicken with salt and pepper.
  3. Add flour to a shallow bowl and lightly dredge chicken.
  4. In a medium bowl mix apricot preserves, balsamic vinegar, dried minced onion and red pepper flakes and set aside.
  5. In a large skillet heat butter and oil until butter is melted over medium-high heat.
  6. Add chicken and cook about 5 minutes per side.
  7. Remove chicken and set aside.
  8. Add chicken broth to skillet to deglaze pan.
  9. Stir in apricot preserves mixture.
  10. Add chicken back to skillet and turn to coat. Cook for another 5 minutes.
  11. Remove chicken to a platter. Stir in cornstarch to thicken sauce. Pour sauce over chicken and serve.