Apricot Chicken with Olives is a flavorful one-pot dish that perfectly balances sweet and savory elements. Juicy chicken simmers with plump dried apricots and briny green olives in a warmly spiced broth, creating a Mediterranean-style meal that’s deeply satisfying and full of bright, contrasting flavors. It’s ideal for both casual dinners and elegant entertaining.
Why You’ll Love This Recipe
- Combines sweet apricots with salty olives for a unique flavor pairing
- Uses one pot for easy cleanup
- Perfect for meal prep or entertaining
- Flexible—works with different cuts of chicken and types of olives
- Naturally gluten-free and easily adaptable
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs (bone-in, skin-on recommended)
- Olive oil
- Onion, thinly sliced
- Garlic, minced
- Ground coriander
- Smoked paprika
- Chicken broth
- Dry white wine (optional)
- Lemon zest or preserved lemon
- Green olives (such as Castelvetrano)
- Dried apricots, halved
- Butter (optional, to finish the sauce)
- Salt and black pepper
Directions
- Sear the chicken: Season chicken with salt and pepper. In a large pan, heat olive oil and brown chicken on both sides. Remove and set aside.
- Sauté aromatics: In the same pan, sauté onions until soft. Add garlic, coriander, and paprika; cook briefly until fragrant.
- Deglaze: Pour in white wine (if using) and scrape up any brown bits. Let it reduce slightly.
- Simmer: Add chicken broth and lemon zest. Return chicken to the pan and bring to a simmer.
- Add fruit and olives: Halfway through cooking, add apricots and olives. Cover and simmer gently until the chicken is cooked through and the apricots are tender.
- Finish: Stir in a bit of butter for a silky sauce (optional). Adjust seasoning to taste.
- Serve: Plate chicken with apricots and olives, spoon over the sauce. Best served with couscous, rice, or crusty bread.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Total Time: 45–50 minutes
Variations
- Add spice: Include chili flakes or harissa for heat
- Moroccan-style: Add saffron, cinnamon, or preserved lemon
- Sheet-pan version: Roast all ingredients together for a more hands-off approach
- Protein swap: Try pork chops or lamb instead of chicken
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 4 days
- Freeze: Freeze for up to 2 months; thaw overnight before reheating
- Reheat: Warm gently in a covered pan over low heat or in a 350°F oven
FAQs
What kind of olives should I use?
Castelvetrano olives are ideal for their mild flavor, but any pitted green olive works.
Can I use boneless chicken?
Yes, though bone-in thighs add more flavor. Adjust cooking time accordingly.
Is the dish spicy?
No, it’s mild. Add chili flakes if you prefer some heat.
Can I use fresh apricots?
Yes, but reduce the liquid slightly as fresh fruit releases more juice.
What can I serve it with?
Couscous, rice, polenta, or warm bread pair well.
Can I skip the butter?
Yes, it just adds richness to the sauce but isn’t necessary.
Is this recipe gluten-free?
Yes, naturally—just choose a gluten-free side.
Can I prepare it ahead?
Absolutely—flavors deepen with time, making it even better the next day.
Can I double the recipe?
Yes, just use a larger pot and increase ingredients proportionally.
What wine goes well with this?
A dry white wine like Sauvignon Blanc or a fruity Rosé complements it nicely.
Conclusion
Apricot Chicken with Olives brings bold, balanced flavors to your table with ease. The sweetness of apricots, the saltiness of olives, and the aromatic spices create a dish that’s both comforting and exotic. Whether for a cozy dinner or a special gathering, this recipe is a delicious and memorable choice.
PrintApricot Chicken with Olives
Tender chicken thighs baked with sweet dried apricots and briny olives in a fragrant, herb-infused sauce—an easy Mediterranean-style dish with a balance of sweet and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup dried apricots, halved
- 3/4 cup green or Kalamata olives, pitted
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken skin-side down until browned, about 5 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate.
- Add onions to the skillet and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Stir in apricots, olives, broth, lemon juice, and thyme. Bring to a simmer.
- Return chicken to the pan, nestling it into the mixture.
- Transfer skillet to oven and bake for 25–30 minutes, or until chicken reaches 165°F (74°C).
- Remove from oven, rest 5 minutes, then garnish with parsley before serving.
Notes
- Marinating chicken in lemon juice and olive oil boosts flavor.
- Use a combination of green and black olives for complexity.
- Add a pinch of red pepper flakes for a bit of heat.
- Pairs well with couscous, rice, or roasted vegetables.
- Leftovers improve with time and reheat well.
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 360 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg