Why You’ll Love This Recipe
Sweet & Savory Harmony: The apricots add natural sweetness that complements the salty olives and herbs.
Juicy & Tender Chicken: Skin-on, bone-in thighs stay moist and flavorful.
Simple One-Pan Meal: Cook everything in one skillet, making cleanup easy.
Versatile: Perfect served with rice, couscous, or crusty bread to soak up the sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 chicken thighs, skin-on and bone-in
- 1 cup dried apricots, chopped
- ½ cup green olives, pitted and halved
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon honey (optional, for extra sweetness)
- Fresh parsley, chopped, for garnish
Directions
- Preheat Oven: Set the oven to 375°F (190°C).
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Season chicken thighs with salt and pepper. Place skin-side down and sear for 5–7 minutes until browned. Flip and cook for another 5 minutes. Remove chicken and set aside.
- Sauté Aromatics: Add diced onion to the skillet and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 more minute.
- Add Fruits and Herbs: Stir in apricots, olives, thyme, and rosemary until combined.
- Deglaze: Pour in chicken broth and honey (if using), scraping up browned bits from the pan bottom.
- Return Chicken: Nestle the chicken thighs skin-side up into the skillet over the fruit mixture.
- Bake: Transfer skillet to the oven and bake for 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Garnish & Serve: Remove from oven, let rest briefly, and garnish with fresh parsley. Serve warm.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 45 minutes
Variations
- Substitute apricots with dried figs or dates.
- Add a splash of white wine during deglazing for added depth.
- Use fresh herbs if available for a brighter flavor.
- Add chopped almonds or pistachios for crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven until warmed through.
FAQs
Can I use boneless chicken thighs?
Yes, but adjust cooking time to about 20–25 minutes.
Can I make this dish dairy-free?
This recipe is naturally dairy-free.
What can I serve with this?
Rice, couscous, quinoa, or crusty bread are excellent choices.
Can I use fresh apricots?
Yes, but dried apricots provide more concentrated sweetness.
Is the honey necessary?
Honey adds a touch of sweetness but can be omitted.
Can I prepare this ahead of time?
Yes, prepare up to step 6, refrigerate, then bake before serving.
How spicy is this dish?
Mild, but you can add chili flakes if desired.
Can I use other olives?
Kalamata or black olives work well too.
How do I know when chicken is done?
Use a meat thermometer; it should read 165°F (74°C).
Can I double the recipe?
Yes, just use a larger skillet or multiple pans.
Conclusion
Apricot Chicken with Olives is a beautifully balanced dish that brings together sweet, savory, and herbaceous flavors in a simple yet elegant way. Perfect for a weeknight meal or entertaining guests, this recipe is sure to become a favorite in your cooking repertoire. Enjoy the tender chicken and luscious sauce with your choice of sides!
Apricot Chicken with Olives: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Searing and Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
Apricot Chicken with Olives is a flavorful dish featuring tender chicken thighs cooked with sweet dried apricots and briny olives, creating a perfect balance of savory, sweet, and tangy flavors in a simple one-pan meal.
Ingredients
4 chicken thighs, skin-on and bone-in
1 cup dried apricots, chopped
½ cup green olives, pitted and halved
1 medium onion, diced
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 cup chicken broth
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon honey (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Season chicken thighs with salt and pepper. Sear skin-side down for 5–7 minutes until browned. Flip and cook another 5 minutes. Remove chicken and set aside.
- Add diced onion to skillet and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 more minute.
- Stir in apricots, olives, thyme, and rosemary until combined.
- Pour in chicken broth and honey (if using), scraping up browned bits from pan.
- Return chicken thighs skin-side up to the skillet, nestling over fruit mixture.
- Transfer skillet to oven and bake for 25–30 minutes, until internal temperature reaches 165°F (74°C).
- Remove from oven, let rest briefly, and garnish with fresh parsley. Serve warm.
Notes
Substitute apricots with dried figs or dates.
Use fresh herbs for brighter flavor.
Add chopped almonds or pistachios for crunch.
Store leftovers in airtight container in fridge up to 3 days.
Reheat gently on stove or in oven.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
