Pan-Seared Chicken with Spiced Apricot and Almond Sauce

By · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served with a fragrant apricot and almond sauce, blending sweet and nutty flavors. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  2. Step 2: Lower heat to medium. Add 1/2 cup chopped dried apricots, 1/4 cup almond butter, and 3/4 cup chicken broth to the skillet. Stir constantly and cook for 4-5 minutes until apricots soften and the sauce thickens slightly.
  3. Step 3: Stir in 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1 tbsp lemon juice, cooking for another 2 minutes until fragrant and sauce coats the back of a spoon.
  4. Step 4: Return chicken breasts to the pan, spooning sauce over them to rewarm for 2 minutes.
  5. Step 5: Plate the chicken, drizzle with the apricot-almond sauce, sprinkle 2 tbsp toasted slivered almonds and 2 tbsp chopped fresh parsley over the top before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Spiced Apricot and Almond Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Spiced Apricot and Almond Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Spiced Apricot and Almond Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Spiced Apricot and Almond Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Spiced Apricot and Almond Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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