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Why I Love This Apricot Chicken Recipe
I’m always a fan of using an ingredient in a new way. Sometimes, we get stuck thinking that what has always been will always be. Apricots already take a backseat to peaches and are usually relegated to something like apricot butter, pies, or maybe a chutney. All of those uses are a wonderful way to use in-season fruit, but what if you want something on the savory side?
This one-skillet dish breaks the boundaries and opens up the door to the use of apricots as part of a savory dish. The sweet but slightly sour flavor of apricot is the perfect vehicle to elevate chicken. Once cooked, it adds an almost marmalade-like consistency but with a greater depth of flavor.
You’re going to love this recipe, especially if you love to make one-dish meals!
Why Use Apricots in a Savory Dish?
A lot of times, we look to balance out meals with something sweet. Dressings have sugar, honey, or maple syrup. Meats use rubs with brown sugar. And why is that? Sweetness creates an equilibrium in a dish.
Apricots are a step above plain sugar. They have obvious sweetness but also the perfect amount of sourness. As they bake in the oven, they become soft and almost spreadable, which is just the right texture when mixed with the orzo. The apricot flavor is perfect with rosemary and sage and enhances their herbal notes.
What is Orzo?
One-skillet dishes sound amazing but can be difficult to develop. The idea of everything cooking at the same temperature and time sounds amazing, right? But, in reality, it’s an uphill battle. Finding an ingredient that can cook alongside the chicken without becoming mushy or underbaked takes some practice. With that in mind, say hello to ozro!
Orzo is actually a pasta that looks like a large grain of rice or barley. The small, uniform shape lends to a quick cooking time on the stovetop but can also be used for a slower bake in the oven. The best part is that as the chicken bakes on top, the orzo underneath soaks up the drippings and pulls in all the flavor. It’s a win-win all around!
More Chicken Recipes
- Grilled chicken berry salad
- Sheet pan roasted chicken with smashed potatoes
- Pesto chicken meatballs with creamy orzo
- Chicken fajita salad
- Southwestern barbecue chicken
- Chicken piccata with creamy orzo
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
One Skillet Apricot Chicken with Orzo
Ingredients
- 4 skin-on, bone-in chicken thighs
- 2 teaspoons kosher salt separated
- 1 ½ teaspoons freshly ground black pepper separated
- 1 cup sliced leek
- ½ pound apricots
- ¼ cup chopped fresh sage
- 2 tablespoons fresh rosemary
- 1 cup orzo
- 2 tablespoons fresh orange juice
- 2 cups chicken stock
Instructions
- Preheat oven to 375°F.
- In a 10- or 12-inch cast-iron (or oven-ready) skillet, heat 1 tablespoon of olive oil over medium heat. Sprinkle the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides. Once the oil is hot, add the chicken, skin side down. Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes. Remove from the skillet and set aside.4 skin-on, bone-in chicken thighs, 2 teaspoons kosher salt, 1 ½ teaspoons freshly ground black pepper
- In the same skillet, add prepared leeks. Sauté until soft and just beginning to turn golden, 5-7 minutes.1 cup sliced leek
- Remove the skillet from the heat and add orzo, apricots, rosemary, and sage. Stir to combine and add the orange juice and chicken stock. Nestle the chicken thighs skin side up. Add 1 teaspoon of salt and ½ teaspoon of black pepper.2 teaspoons kosher salt, ½ pound apricots, ¼ cup chopped fresh sage, 2 tablespoons fresh rosemary, 1 cup orzo, 2 tablespoons fresh orange juice, 2 cups chicken stock, 1 ½ teaspoons freshly ground black pepper
- Bake in the preheated 375°F oven until the orzo is tender and the chicken thighs reach 160°F, 30-40 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made this today and it was delicious!
I didn’t have orzo but used a small pasta.
Added garlic to the leeks. Will make many times! Yummy
Awesome recipe—just as easy (and tasty) as ‘promised’ in your video!😋
Next time I might try dried apricots—do you think that could work??
Can you use dried apricots
I did make it and it was great no left overs and easy to do and I like easy
Love this recipe! I’ve made it a few times. Easy & delicious. I’d like to try it again for dinner guests who prefer breasts. Would bone in breasts work?
This meal looks so delicious! Could one also use peaches instead of apricots with this recipe? I so appreciate your delicious and detailed videos!
Could I use canned apricots?
My 15 year old son is going to love this for dinner tonight. Pasta is his favorite and he loves chicken thighs. I think this will be a hit. Thank you.