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Skillet apricot chicken with summer squash for an easy seasonal meal

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Use summer's bounty for this easy one-skillet apricot chicken and veggies dinner

Summer is full of so many delicious flavors, like sweet yellow squash, zucchini and fruits. In this recipe, I used the sweet flavor of apricot preserves to transform bland, boring chicken breast into something juicy and delicious.

This easy one-pot meal comes together in no time, and the glaze on this chicken really makes the meal. Serve this skillet chicken alongside summer squash and brown rice as I have done, or use whatever summer vegetables you have on hand.

Use summer's bounty for this easy one-skillet apricot chicken and veggies dinner

One-pot apricot chicken with summer vegetables recipe

This easy, light and delicious one-pot chicken dinner comes together effortlessly and is flavored with the sweet flavor of apricot preserves.

Serves 4

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes


For the chicken

  • 1/2 cup fruit-only apricot preserves
  • 1/4 cup low-sodium soy sauce
  • 1-1/2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 1 teaspoon sesame or canola oil
  • 4 boneless, skinless chicken breasts

For the vegetables

  • 1 zucchini, halved and sliced
  • 1 yellow summer squash, halved and sliced
  • Cooked brown rice, for serving (optional)


  1. In a small bowl, combine the apricot preserves, soy sauce, vinegar, garlic powder and crushed red pepper flakes, and season with salt and pepper. Divide the mixture into 2 bowls — 1 for glazing and 1 to drizzle over the finished dish.
  2. Heat a skillet over medium heat, and add the oil and the chicken breast to the pan.
  3. Glaze the top of each piece of chicken with the apricot mixture, and cook the chicken for 4 to 5 minutes.
  4. Flip each piece of chicken over, glaze again, and then cook for another 4 to 5 minutes.
  5. Once the chicken is done, remove it from the pan, and set it aside.
  6. To the same pan, add the zucchini and squash, and cook for 8 to 10 minutes or until tender.
  7. Once the vegetables are cooked as desired, return the chicken to the pan.
  8. Drizzle with the remaining apricot sauce, and serve warm over rice, if desired.

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