One-Pan Cranberry Apricot Chicken

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

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. I slice the chicken breasts horizontally into thinner cutlets which helps them cook quickly and evenly and gives you more surface area for that golden sear.
• Cranberry Juice: this recipe gets a lot of flavor from the juices. Be sure to use a 100% cranberry juice rather than cranberry juice cocktail, which usually has added sugar. It gives the couscous tart cranberry flavor and helps balance the sweetness from the dried fruit and orange juice.
• Orange Juice + Zest: Orange is what ties the cranberry and apricot flavors together without making the dish overly sweet. I highly recommend using fresh orange juice since you’ll need the zest anyway! (But store-bought orange juice works in a pinch.)
• White Wine: a dry white wine works best (think Chardonnay or Sauvignon Blanc). The wine deglazes all of those flavorful browned bits from searing the chicken and adds acidity and depth to the sauce. Choose a dry wine that you enjoy drinking! 😉
• Pearl Couscous: Be sure to grab pearl (Israeli) couscous, not regular couscous. The larger pearls hold up beautifully in this one-pan cooking method and soak up all of that flavorful broth while becoming wonderfully creamy.
• 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.
• Fresh Thyme & Rosemary: These fresh herbs are important because they keep the fruit-forward flavors firmly in savory dinner territory. Rosemary is especially potent, so you only need a little!
• Dijon Mustard: Adds tang and savory depth that balances the sweet-tart fruit flavors without making the finished dish taste mustardy.
• Other ingredients needed: chicken broth, shallot, garlic powder, salt, pepper, olive oil, sliced almonds (optional for topping), lemon juice

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Serving suggestions: Serve with roasted broccoli, asparagus, sweet potatoes, side salad, etc.
• Cut the chicken into thinner cutlets: I recommend slicing the large chicken breasts horizontally. This will help them cook more evenly.
• Don’t cook the chicken through during the initial sear: You’re just building color and flavor here. The chicken will finish cooking when it’s nestled back into the couscous, so don’t cook it all the way at this point!
• Don’t skip deglazing the pan! You know how there are browned bits left behind after you searing chicken? Those add SO much flavor – so don’t get rid of them! Use the white wine to deglaze the pan so they become part of the sauce.
• Cook to temperature, not just time: Chicken breasts vary quite a bit in thickness. Remove the chicken once the thickest portion reaches 165°F so it stays juicy. (A meat thermometer will be your best friend here!)
• Let the couscous finish uncovered if needed: If the chicken is cooked but there’s still more liquid in the skillet than you’d like, remove the chicken and simmer the couscous uncovered for a minute or two. It will continue to thicken as it sits, too.
• Taste before adding more salt: Between the chicken broth, Dijon, and seasoning on the chicken, you may find you don’t need much additional salt at the end.
• Don’t skip that final squeeze of lemon: A little fresh acidity at the end spruces everything up and balances the sweet cranberry, apricot, and orange flavors – I highly recommend it 😊

Substitutions / Variations

• Chicken thighs: Use chicken thighs in place of chicken breasts, if preferred. You’ll likely need at least 2 pounds of chicken thighs. Thighs cook at a different rate than breasts, so cook them until they reach desired temperature, rather than focusing on cook time. (I’d recommend 175°F – 185°F for this recipe.)
• No wine? Replace the white wine with additional chicken broth. I’d add an extra squeeze of lemon at the end to make up for some of the acidity you lose from the wine.
• Apricot preserves: You can use apricot preserves or jam instead of dried apricots for a slightly sweeter, saucier version. I’d recommend starting with about 2–3 Tbsp. and adjust to taste.
• Different dried fruit: Golden raisins or dried cherries would be delicious in place of the dried cranberries or apricots.
• Change up the nuts: Toasted pecans, walnuts, or pistachios can replace the sliced almonds. Or of course, leave it without nuts to keep it nut-allergy friendly.
• Herbs: If you don’t have both thyme and rosemary, you can use just one. Go lighter with rosemary since its flavor is much stronger.

Storage

• Storage: Store in an airtight container for up to 4 days. You can store the chicken and couscous together or separately.
• Reheating: The couscous will continue absorbing liquid as it sits, so leftovers will be thicker than when freshly made. Add a splash of chicken broth or water before reheating. Warm gently on the stovetop or microwave until heated through.
• Meal prep: This is a great recipe to portion into individual containers with sliced chicken over the couscous. I’d keep the toppings separate and add those after reheating so they stay fresh and crunchy.

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4.77 from 13 reviews

One Pan Cranberry Apricot Chicken

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4 servings

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This One Pan Cranberry Apricot Chicken is made with dried apricots, dried cranberries, orange juice, and white wine and is all made in one pan. It's an easy weeknight dinner and one of my family's favorite chicken recipes!

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Ingredients

Chicken

• ▢ 2 large boneless skinless chicken breasts
• ▢ 1 tsp. kosher salt
• ▢ 1/2 tsp. black pepper
• ▢ 1/2 tsp. garlic powder
• ▢ 1 Tbsp. olive oil

Cranberry Apricot Couscous

• ▢ 1 Tbsp. unsalted butter
• ▢ 1 small shallot (finely diced)
• ▢ 3 cloves garlic (minced)
• ▢ 1/2 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
• ▢ 1 ½ cups pearl couscous
• ▢ 1 ½ cups low-sodium chicken broth (plus more as needed)
• ▢ 1/2 cup fresh orange juice
• ▢ 1/3 cup 100% cranberry juice
• ▢ 1/3 cup dried apricots (thinly sliced (you can also use apricot jam or preserves))
• ▢ 1/4 cup dried cranberries
• ▢ 2 tsp. orange zest
• ▢ 1 Tbsp. Dijon mustard
• ▢ 1 tsp. fresh thyme leaves
• ▢ 1/2 tsp. fresh rosemary (finely chopped)
• ▢ squeeze of fresh lemon juice

Topping ideas:

• ▢ chopped fresh parsley
• ▢ fresh orange zest
• ▢ toasted sliced almonds or chopped pecans

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Instructions 

• Prep the chicken: Pat the chicken breasts dry with paper towels. Slice them horizontally into thinner cutlets or pound to an even thickness. Season both sides with salt, pepper, and garlic powder.
  2 large boneless skinless chicken breasts, 1 tsp. kosher salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
  
• Sear the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side, or until golden brown. Start Timer The chicken does not need to be cooked through at this point. Transfer to a plate and set aside.
  1 Tbsp. olive oil
  
• Sauté the aromatics: Reduce the heat to medium and add 1 Tbsp. butter. Once melted, add the shallot and cook for 2-3 minutes, until softened. Add the garlic and cook for another 30 seconds, stirring constantly.
  1 Tbsp. unsalted butter, 1 small shallot, 3 cloves garlic
  
• Deglaze: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for ~1-2 minutes.
  1/2 cup dry white wine
  
• Add the couscous: Stir in the pearl couscous, chicken broth, orange juice, cranberry juice, dried apricots, dried cranberries, orange zest, Dijon, thyme, and rosemary. Stir to combine and bring to a gentle simmer.
  1 ½ cups pearl couscous, 1 ½ cups low-sodium chicken broth, 1/2 cup fresh orange juice, 1/3 cup 100% cranberry juice, 1/3 cup dried apricots, 1/4 cup dried cranberries, 2 tsp. orange zest, 1 Tbsp. Dijon mustard, 1 tsp. fresh thyme leaves, 1/2 tsp. fresh rosemary
  
• Cook the chicken and couscous: Nestle the chicken and any accumulated juices back into the skillet. Cover, reduce the heat to medium-low, and cook for about 10-15 minutes, or until the couscous is tender and the thickest part of the chicken reaches 165°F. Start Timer Stir the couscous around the chicken once or twice during cooking to prevent it from sticking to the bottom of the pan. Note: If the couscous absorbs the liquid before it's fully cooked, add a splash more chicken broth as needed.
  
• Finish: Once the chicken is cooked, transfer it to a clean plate to slice. If there is excess liquid in the skillet, simmer the couscous uncovered for 1-2 minutes, stirring occasionally, until creamy and glossy. Taste and adjust any seasonings as desired, add a squeeze of lemon on top, and add favorite garnishes.
  squeeze of fresh lemon juice, chopped fresh parsley, fresh orange zest, toasted sliced almonds or chopped pecans
  

Notes

• Store in an airtight container for up to 4 days.
• This is a great recipe to make for meal prep at the beginning of the week then store in individual portions!

Nutrition Information

Serving: 1serving, Calories: 592kcal (30%), Carbohydrates: 74g (25%), Protein: 42g (84%), Fat: 12g (18%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 99mg (33%), Sodium: 722mg (31%), Potassium: 1005mg (29%), Fiber: 6g (25%), Sugar: 17g (19%), Vitamin A: 690IU (14%), Vitamin C: 26mg (32%), Calcium: 65mg (7%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally posted in November 2021. The recipe ingredients and instructions were updated in September 2026 to make the dish a one-pan meal with more flavor and an overall better cooking method.

📸 Photography by Lorena Masso