Crispy Apricot Dijon Chicken Recipe: A 20-Minute Chicken Dinner by Donna John
My freezer is always full of individually frozen boneless chicken breasts. Finding new, quick and tasty ways to cook them is always on my radar. This easy crispy apricot Dijon chicken breast recipe cooks in one pan, has minimal ingredients and is loaded with flavor.
To make this easy one-pan 20-minute chicken dinner you will need boneless, skinless chicken breasts, flour, olive oil, shallots, chicken stock concentrate, Dijon mustard and apricot jam or preserves. The chicken is seasoned with salt and black pepper, dredged in flour then pan-fried until cooked through and crispy. After removing the chicken to a plate, the sauce is made in minutes in the same pan.
Serve this sweet, tangy chicken for dinner with your favorite side dishes.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 2 chicken breasts, pounded to flatten
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 shallot, chopped
- 1 teaspoon chicken stock concentrate
- 1 tablespoon Dijon mustard
- 2 tablespoons apricot jam
- 1/4 cup water
Helpful Products
- Tongs
- Mixing Spoon
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Wooden Spoon
Recipe Notes
- Instead of slicing the chicken breast, put it back into the pan whole with the sauce and turn to coat.
- You could use boneless chicken thighs instead of chicken breast.
- I used Better Than Bouillon but there are many chicken stock concentrates on the market, so use your favorite.
- I like to buy family packs of boneless chicken breasts and freeze them individually in small freezer bags.
- You could used chopped red, white or green onion instead of shallots.
- This chicken recipe can easily be doubled to feed four.
Here's how to make it:
- Put the flour onto a plate. Season the chicken with salt and pepper. Heat the olive oil in a skillet. Dredge the chicken into the flour and then cook in the hot oil until golden, crispy and cooked through, about 4 minutes per side, depending on thickness. Remove to a plate.
- Add the shallot to the pan and cook until soft, about 2 minutes. Add the chicken stock concentrate, mustard, apricot jam and water. Bring to a simmer and cook for about 1 to 2 minutes. Season with salt and pepper.
- Slice the chicken or serve whole drizzled with the sauce.
Nutrition Facts Per Serving
Calories: 573
Total Fat: 18.7g
Saturated Fat: 2g
Cholesterol: 195mg
Sodium: 286mg
Total Carbohydrate: 20.8g
Dietary Fiber: 0.4g
Total Sugars: 7g
Protein: 79.7g
Vitamin D: 0mcg
Calcium: 4mg
Iron: 3mg
Potassium: 33mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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