Delicious Cumin-Spiced Chicken with Apricots Recipe Is One-Pan Easy
This enticing dish cooks up full of flavor
When it comes to weeknight meals, I like to keep things simple without skimping on flavor. That’s why this Cumin-Spiced Chicken with Apricots recipe is perfect! It’s ready in less than 30 minutes. Plus, it cooks up in one skillet, so clean up is a breeze. And best of all, it is absolutely delicious.
I often opt for boneless, skinless chicken breasts for a quick-prep meal. They’re so versatile and can take on other flavors beautifully — like our silky-smooth pan sauce. Fruit and chicken pair perfectly together. The sweetness complements the mild white meat. For our recipe, we saute dried apricots. Then we brown chicken in the same pan. As it cooks, it forms a sweet-and-savory glaze. Orange juice and zest add a zingy pop! The chicken turns out so moist and juicy. Cook along with our video to see how easy this dish is to make. Then leave us a comment.
Yields
Total Time
Cook Time
Ingredients
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/8 tsp. crushed red pepper flakes, or more to taste
- 1 lb. boneless, skinless chicken breast halves, cut into 1 3/4"x3/4" pieces
- 1 large orange
- 1/3 c. low-sodium chicken broth
- 1 tsp. cornstarch
- 3 tsp. olive oil
- 1/2 c. dried apricots, halved crosswise
- 1 clove garlic, minced
- 3 scallions, sliced
- 2 c. cooked rice
Instructions
PrintCombine cumin, cinnamon, salt, and pepper flakes; sprinkle over chicken. Grate 1/2 tsp. zest and squeeze 1/3 cup juice from orange into bowl; whisk in broth and cornstarch.
In 12" nonstick skillet, heat 1 tsp. oil over medium-high heat; add apricots. Cook, stirring occasionally, until browned in spots, 2–3 min.; transfer to plate. In same skillet, heat remaining 2 tsp. oil over high heat; add chicken. Cook, stirring, until browned and no longer pink, 5–6 min. Reduce heat to medium-low. Add garlic; cook, stirring, 30 sec. Add apricots and orange juice mixture; cook, stirring, until thickened slightly, 1–2 min. Stir in scallions. Serve with rice.
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