Only a few minutes of prep work and the oven does the rest!
Easy Apricot Chicken In A Pan
First, note that we use chicken thighs, instead of the more popular (and more expensive) breasts.
Recipe Summary Easy Apricot Chicken In A Pan
Got a cutting board, knife, spoon, a saute pan, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!Ingredients | Casserole Recipes With Chicken And Rice
2 cups uncooked white rice
3 ½ cups water
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
2 cups chicken stock
12 dried apricots, chopped
1 (8 ounce) jar apricot preserves
1 tablespoon cornstarch
2 tablespoons water
Directions
Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.
Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.
Info | Casserole Recipes With Chicken And Rice
prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
TAG : Easy Apricot Chicken In A Pan
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Healthy,
