Apricot and Almond Chicken with Cinnamon
A tender chicken dish with sweet apricots, toasted almonds, and warm cinnamon notes. This Iraqi-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion
- 3 cloves garlic
- 1/2 cup dried apricots
- 1/4 cup almonds
- 1 tsp cinnamon
- 1/2 cup chicken broth
- 1 tbsp honey
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Season 4 boneless chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and brown chicken for 4-5 minutes per side until golden.
- Step 2: Add 1 large chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until softened. Stir in 1/2 cup sliced dried apricots, 1/4 cup slivered almonds, and 1 tsp cinnamon, cooking for 1 minute.
- Step 3: Pour in 1/2 cup chicken broth and 1 tbsp honey, stirring to combine. Return chicken to the skillet, cover, and simmer for 20 minutes until chicken is cooked through and apricots are tender.
- Step 4: Discard any excess liquid, then serve with extra almonds and parsley.
