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Sliced cranberry apricot chicken served over pearl couscous with dried cranberries, apricots, chopped almonds, and fresh parsley.
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One Pan Cranberry Apricot Chicken

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 592kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Chicken breasts being patted dry with a paper towel, then seasoned with salt, pepper, and spices.
  • 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
    Seasoned chicken breasts searing in a large skillet until golden brown on both sides.
  • 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
    Butter melting in the skillet before chopped shallots and garlic are sautéed in the browned chicken drippings.
  • 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
    White wine being poured into the skillet to deglaze the pan after sautéing the shallots and garlic.
  • 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
    Pearl couscous, dried cranberries, dried apricots, orange zest, Dijon mustard, fresh thyme, and other sauce ingredients added to the skillet.
  • 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.
    Seared chicken breasts returned to the skillet with the pearl couscous mixture, then cooked until the couscous is tender and the chicken is done.
  • 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
    Cranberry apricot chicken and pearl couscous served in a bowl with chopped almonds, fresh parsley, and sliced golden-brown chicken.

Video

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

Serving: 1serving | Calories: 592kcal | Carbohydrates: 74g | Protein: 42g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 722mg | Potassium: 1005mg | Fiber: 6g | Sugar: 17g | Vitamin A: 690IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 2mg