Cranberry Apricot Chicken

This apricot chicken made with dried cranberries was an all time favorite of mine growing up! The excitement I have about this chicken recipe is a little over the top but you’ll see why once you try it!

My mom shared with me that this was a recipe my dad fell in love with one year when she made it for him on Valentines Day. Ever since then, we’ve been making it for weeknight dinners!

We are big fans of easy chicken recipes, like this pesto stuffed chicken, healthy orange chicken, and these baked sesame chicken strips.

But I’ve never made anything like this recipe with dried fruit! I love it because it requires such few ingredients but it delivers big on flavor.

It’s a delicious back pocket dinner recipe for busy nights and takes 15 minutes or less to gather ingredients and get on the stove.

Most cranberry chicken or apricot chicken recipes use apricot jam/apricot preserves or dry onion soup mix to make a sauce but this recipe uses just a few simple ingredients to make a tasty sauce!

Ingredient Notes

Most cranberry chicken or apricot chicken recipes use apricot jam/apricot preserves or dry onion soup mix to make a sauce but this recipe uses just a few simple ingredients to make a tasty sauce!

• Chicken: I’ve only ever made this recipe with boneless, skinless chicken breasts but chicken thighs will work just as well for this recipe too.
• Cranberry Juice: this recipe gets a lot of flavor from the juices. Be sure to use a 100% cranberry juice.
• Orange Juice: freshly squeezed for best flavor, but a store bought juice is just fine in a pinch!
• White wine: a dry white wine works best.
• Chicken broth: more liquid to make the sauce.
• Dried apricots and dried cranberries: I love how the fruit cooks and softens as the chicken is cooking. It’s perfect for spooning over the chicken.
• Orange zest: adds the perfect orange touch!
• Cornstarch: needed to thicken the sauce.

Step by Step Directions

1. Pour chicken broth, juices, white wine, and zest into a large frying pan. Stir to gently combine.
2. Add chicken to pan. Bring to a boil.
3. Reduce heat to low, cover with a lid and cook for ~20 minutes or until chicken reaches an internal temperature of 165°F.
4. Remove chicken to a plate and set aside.
5. Bring sauce to a boil. Whisk in cornstarch slurry to thicken sauce. Allow to simmer so sauce can thicken, about 3-5 minutes.
6. Spoon sauce over chicken. Serve with rice, couscous and your favorite vegetables.

Tips and Variations

• The cornstarch is key to thickening the sauce. I’ve found 1 Tbsp. cornstarch + 1 Tbsp. water is enough to thicken the sauce to our liking, but feel free to add a little more to get the sauce to the consistency you prefer.
• Use chicken thighs in place of chicken breasts, if preferred. You’ll likely need at least 2 lbs. chicken thighs.
• Serve with roasted broccoli, asparagus, sweet potatoes, couscous, rice pilaf, orzo pasta, dinner salad, etc.
• Seasonings: add salt and pepper as desired and red pepper chili flakes for a spicy finish!
• Store in an airtight container for up to 4 days. It’s delicious to have for leftovers!

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Cranberry Apricot Chicken

This dish is quick and easy, yet looks elegant so it will impress your guests or loved ones!

4.88 from 8 reviews

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Prep Time: 15 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 214kcal

Author: Tawnie Graham of Kroll’s Korner

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Ingredients

• ▢ 3-4 large boneless, skinless chicken breasts
• ▢ 1 1/2 cups chicken broth
• ▢ 1/2 cup fresh orange juice
• ▢ 1/2 cup cranberry juice
• ▢ 1/4 cup dry white wine, such as a chardonnay
• ▢ 1/2 cup slivered dried apricots
• ▢ 1/3 cup dried cranberries
• ▢ 2 tsp. orange zest
• ▢ 1 Tbsp. cornstarch mixed with 1 Tbsp. water
• ▢ Garnish: green onions and slivered orange peel, optional

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Instructions

• In a large frying pan, combine broth, orange juice, cranberry juice, white wine, apricots, cranberries and zest. Whisk gently to combine.
• Add the chicken to this mixture and bring to a boil. Cover with a lid, reduce heat to simmer until the thickest part (the middle usually) of the chicken is no longer pink. (15-20 minutes).
• Transfer chicken to a plate and cover to keep warm.
• Bring the liquid in the pan back to a boil, uncovered. Next stir in the cornstarch and water mixture and whisk until thickened. (Season to taste with salt and pepper if desired).
• Spoon sauce over the chicken. Garnish with green onions and slivered orange peel if desired. Serve with couscous, pilaf, pasta, etc. and your favorite veggies.

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Notes

• I like to serve this chicken with couscous or rice and a veggie – like asparagus or broccoli!

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Nutrition

Serving: 1serving (chicken only) | Calories: 214kcal | Carbohydrates: 27g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 425mg | Potassium: 679mg | Fiber: 2g | Sugar: 22g | Vitamin A: 699IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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