Fresh Apricot Chicken
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This Apricot Chicken recipe has all the beautiful flavors of summer in one dish! You’ll love the grilled chicken, sweet apricots, mozzarella cheese, basil, prosciutto and balsamic reduction. It sounds complicated, but it’s quick and easy to make!
Summer produce is simply unmatched, and I find myself craving it all year long. I grew up eating traditional Caprese Salad with tomatoes and basil picked fresh from my grandpa’s garden. We’d make bruschetta, salsa, and more! The bold Caprese flavors are extra special to me.
I’ve made a few changes to that classic recipe today, serving it over grilled chicken with seasonal stone fruit instead of tomatoes, but still using herbs from the backyard.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Let the chicken marinate for at least 30 minutes (or up to overnight) to enhance its juiciness and infuse it with flavor. A simple mix of olive oil, balsamic vinegar, salt and pepper works beautifully.
- Don’t skip the balsamic reduction. This drizzle ties everything together, balancing the dish with its tangy sweetness. If you don’t have balsamic reduction, simmer balsamic vinegar on low until it thickens.
- Use ripe, but firm, apricots. Choose apricots that are slightly firm to the touch. Overripe fruit can become too soft when sliced, while underripe ones may lack sweetness.
- Grill for the best texture. Grilling the chicken adds a smoky depth that pairs perfectly with the sweet apricots and creamy mozzarella. If using a grill pan or skillet, make sure it’s preheated for a nice sear.
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Ingredient Notes
When you start with wonderful ingredients, the only thing you need to do is let them shine! That’s why some of my favorite recipes have the shortest ingredients lists.
Variations and Substitutions
Add more fresh produce: If you know me, you know I love fresh summer produce. I wait all year for summer tomatoes, peaches and watermelon. That’s why it is so fun to switch things up! Feel free to add in some of any of these.
Experiment with different stone fruits: Apricots are delicious, but you can also use peaches and plums. Apriums and pluots work too — these are non-GMO hybrid fruits, created by cross pollinating plums and apricots. They have a firm, juicy flesh and an absolutely lovely mix of apricot and plum flavors.
No fresh apricots? I don’t recommend using dried apricots, as they are a tad too chewy. You can spoon apricot preserves over top of the chicken along with the other toppings for a lovely flavor.
Use other cuts of chicken: You can use boneless chicken breasts or bone-in chicken thighs. If you don’t have a grill, feel free to cook it in a skillet on the stove or bake it on a sheet pan in the oven.
How to Make Apricot Chicken
The steps to making this beautiful Stone Fruit Caprese Chicken platter are super simple!
- First, marinate and grill your chicken.
- While it’s cooking, dice the fruit and chiffonade* the basil.
- Once the chicken breasts are done cooking, arrange them on a large platter and top with the diced fruit, mozzarella pearls, a few slices of prosciutto, and fresh herbs.
- Just before serving, drizzle a little balsamic reduction on top and season lightly with salt and freshly cracked pepper.
- That’s it! I told you it was easy, didn’t I?
*The term chiffonade means to slice into very thin strips by stacking herb leaves, rolling them together, and then slicing.
Serving Suggestions
I recommend serving this fresh summer dinner with a nice light white wine or a bubbly seltzer.
This chicken has a lovely salsa-like topping with the apricots, balsamic and basil. However, you might want to have a green salad on the side for some extra summer freshness.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Grilled Apricot Chicken
Ingredients
Balsamic Chicken Breasts
- 6 chicken breasts about 1 ½ pounds
- 1 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 1/2 teaspoons Italian seasoning
Caprese Toppings
- 4 apricots ripe
- 1 small bunch fresh basil
- 4 ounces prosciutto
- 4 ounces fresh mozzarella cheese Either buy mozzarella pearls or slice into bite sized pieces
- 2 tablespoon balsamic reduction or use balsamic vinegar
- salt and pepper to taste
Instructions
Prepare the Chicken
- Preheat your grill to medium, about 375°F (190°C). Trim the chicken breasts and gently pound them to a uniform thickness.
- Whisk the oil and vinegar together and drizzle over the chicken breasts in a rimmed dish. Sprinkle with the Italian seasoning and cover. Marinate the chicken for at least 30 minutes.
- Brush the grill with a little oil and lay the chicken breasts with space between them on the grill. Cook for about 5 minutes, turn, and cook for another 5 minutes or until cooked through.
Do the Prep Work
- Meanwhile, wash and dice the apriums. Slice the basil. Get the prosciutto, balsamic reduction and mozzarella cheese out of the fridge.
Assemble & Serve
- Arrange the cooked chicken breasts on a large platter and top with the diced apriums, mozzarella pearls, slices of prosciutto and fresh basil. Drizzle the balsamic reduction and season lightly with salt and pepper. Serve immediately.
