Apricot Chicken with Olives Recipe

If you’re looking to dazzle your family or guests with a dish that’s simple to prepare but positively bursting with bright, unexpected flavors, Apricot Chicken with Olives is here to make dinner absolutely unforgettable. Sweet, tangy apricots come together with briny green olives and juicy chicken for an irresistible harmony of flavors that feels sophisticated yet incredibly comforting. Whether it’s a weeknight in or a special meal to impress, Apricot Chicken with Olives brings a delightful pop of color and flavor to your table, easily earning its place in your regular recipe rotation.

Ingredients You’ll Need

One of the best things about Apricot Chicken with Olives is how it transforms a humble set of ingredients into something show-stopping. Each component plays an important part, from adding zest and sweetness to ensuring a perfect, juicy bite every time.

  • Chicken thighs: Opt for bone-in, skin-on thighs for the juiciest, most flavorful results—they soak up all those amazing pan juices.
  • Dried apricots: Plump and tangy, these lend natural sweetness and melting texture as they cook down with the chicken.
  • Green olives: Castelvetrano or other mild, briny olives add a salty, savory pop that balances the sweetness of the fruit beautifully.
  • Yellow onion: Slowly caramelizes in the pan, adding a gentle sweetness and rich, golden base note to the sauce.
  • Garlic cloves: Just a couple smashed or minced cloves infuse the dish with alluring aroma and depth.
  • Chicken broth: A splash brings everything together and prevents the chicken from drying out in the oven.
  • Olive oil: For searing the chicken and sautéing the aromatics—choose a good quality oil for the best flavor.
  • Paprika: Adds gentle warmth and a subtle, earthy background to the overall flavor.
  • Salt and pepper: Essential for boosting and balancing all the other flavors.
  • Fresh parsley: Sprinkled on at the end, this herb brightens everything up and adds a fresh pop of color.

How to Make Apricot Chicken with Olives

Step 1: Sear the Chicken

Pat your chicken thighs dry with paper towels and season thoroughly with salt, pepper, and paprika. Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken skin-side down, pressing lightly so the skin gets golden and crisp—this step locks in those delicious juices and builds a rich foundation for the sauce. Once nicely browned, remove the chicken from the skillet and set aside.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add sliced onions and a bit more olive oil if the pan looks dry. Stir frequently and cook until the onion softens and caramelizes, which deepens both the flavor and the color of your sauce. Add minced garlic and stir for another minute until fragrant—don’t let it burn, just let the aroma bloom.

Step 3: Build the Sauce

Add your dried apricots and green olives to the skillet, tossing gently to mingle with the onions and garlic. Pour in the chicken broth, scraping up any lovely browned bits from the bottom of the pan—these will enrich your sauce with incredible depth. Let everything come to a gentle simmer, so the apricots plump up and the olives soften slightly.

Step 4: Nestle and Roast

Return your chicken thighs to the skillet, nestling them into the sauce skin-side up. Spoon a little of the sauce over the top. Transfer the entire pan to a preheated oven and roast until the chicken is fully cooked and falling-off-the-bone tender. The sauce will become glossy and concentrated, perfectly coating the chicken.

Step 5: Garnish and Serve

Remove the pan from the oven and let it rest for a few minutes. Sprinkle with plenty of chopped fresh parsley and maybe a twist of cracked pepper. Serve hot, making sure each plate gets a good spoonful of that luscious apricot olive sauce.

How to Serve Apricot Chicken with Olives

Apricot Chicken with Olives Recipe - Recipe Image

Garnishes

A handful of freshly chopped parsley brings beautiful color and a clean, herby freshness to your Apricot Chicken with Olives. For an extra flourish, try a little grated lemon zest or a sprinkle of toasted pinenuts just before serving—it’s the kind of touch that surprises and delights at the table.

Side Dishes

This dish shines brightest with sides that soak up its sweet-savory sauce. Fluffy couscous, a bed of buttery mashed potatoes, or just-warmed crusty bread all pair beautifully with Apricot Chicken with Olives. Roasted carrots or a simple green salad also balance out the meal nicely and add color to your plate.

Creative Ways to Present

For a stunning dinner-party showstopper, serve Apricot Chicken with Olives family-style in your prettiest cast iron skillet or a shallow serving platter, scattered with bright parsley, lemon wedges, and reserved olives. For a weeknight twist, shred leftover chicken and sauce it over a bowl of warm quinoa or spoon it into flatbreads with a dollop of Greek yogurt for a delicious, Mediterranean-inspired wrap.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. Apricot Chicken with Olives keeps beautifully for up to three days, and the flavors actually deepen as they mingle, making tomorrow’s lunch or dinner even more irresistible.

Freezing

This dish freezes like a dream. Let it cool completely, then transfer to a sealed freezer-safe container. Apricot Chicken with Olives keeps well in the freezer for up to three months. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

For the juiciest results, reheat the chicken gently in a covered skillet over low heat, adding a splash of chicken broth if the sauce has thickened up too much. Microwave reheating works in a pinch, but take care not to overcook—just heat through until steaming.

FAQs

Can I use boneless, skinless chicken breasts or thighs instead?

Yes, boneless pieces will work if you prefer, though you’ll lose some of the rich flavor and succulence that bone-in, skin-on thighs provide in Apricot Chicken with Olives. Just shorten the cooking time slightly so the chicken doesn’t dry out.

Are there substitutes for dried apricots?

Golden raisins, prunes, or chopped dried figs offer a similar sweetness and texture if you’re out of apricots. Just keep the amount the same and you’ll still get that wonderful fruitiness in your Apricot Chicken with Olives.

What kind of olives work best?

Castelvetrano olives are my favorite for their mild, buttery taste—but any good-quality green olive works. Avoid overly salty or pitted olives, which can overpower the delicate balance of flavors in Apricot Chicken with Olives.

Can I make this completely ahead for a party?

Absolutely! Apricot Chicken with Olives can be made a day in advance and gently reheated before serving. The flavors actually marry and intensify overnight, making this an ideal stress-free party main.

How spicy is this dish?

Apricot Chicken with Olives is more sweet and savory than spicy. If you love heat, add a pinch of red pepper flakes when sautéing the onions, or top with a dash of chili oil for extra zing.

Final Thoughts

There’s something magical about the way sweet fruit and briny olives transform simple chicken into a meal worth savoring. If you’re searching for a new favorite that brings both comfort and excitement to your table, don’t hesitate to try Apricot Chicken with Olives. With just a handful of accessible ingredients and a few easy steps, you’ll have a dish that wins hearts every time—enjoy every bite!

Print

Apricot Chicken with Olives Recipe

Apricot Chicken with Olives Recipe

4.7 from 7 reviews

This Apricot Chicken with Olives recipe is a savory-sweet dish that combines tender chicken, tangy olives, and sweet apricots in a flavorful sauce. It’s a perfect balance of flavors that will impress your family and guests.

  • Author: slsrecipes
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

Units Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For the Sauce:

  • 1 cup dried apricots, chopped
  • 1 cup green olives, pitted and sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 cup white wine
  • 2 tablespoons honey
  • 1 teaspoon dried thyme

Instructions

  1. Prep the Chicken: Season chicken breasts with salt and pepper.
  2. Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear chicken breasts until golden brown, about 4 minutes per side. Remove and set aside.
  3. Make the Sauce: In the same skillet, sauté onions and garlic until softened. Add apricots, olives, chicken broth, white wine, honey, and thyme. Bring to a simmer.
  4. Cook the Chicken: Return chicken to the skillet. Cover and simmer for 15-20 minutes, or until chicken is cooked through.
  5. Serve: Spoon sauce over chicken and serve hot.

Notes

  • You can use either green or black olives based on your preference.
  • Adjust the sweetness by adding more or less honey to suit your taste.
  • This dish pairs well with couscous or rice.

Nutrition

  • Serving Size: 1 chicken breast with sauce
  • Calories: 380
  • Sugar: 24g
  • Sodium: 820mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 80mg

Did you like this recipe?