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Olive Garden Venetian Apricot Chicken

Olive Garden Venetian Apricot Chicken
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This copycat Olive Garden Venetian Apricot Chicken features tender pan-seared chicken breasts bathed in a sweet-tart apricot sauce with hints of thyme and vinegar. The sauce is silky and glossy, perfectly complementing the savory chicken for a quick weeknight dinner that tastes like restaurant fare.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 6 oz each), pounded to an even 1/2-inch thickness
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup finely diced yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1/2 cup apricot preserves
  • 2 tablespoons apple cider vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 tablespoon unsalted butter
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and pound with a rolling pin or meat mallet to an even 1/2-inch thickness. This ensures uniform cooking and prevents the thinner ends from drying out before the center reaches 165°F / 74°C.
  2. Season both sides of the pounded chicken breasts evenly with the kosher salt and black pepper. Let rest at room temperature for 5 minutes while you prepare the other ingredients—this allows the salt to penetrate the meat.
  3. Heat the olive oil in a large 12-inch stainless steel or nonstick skillet over medium-high heat until the oil shimmers. Carefully lay the chicken breasts in the skillet in a single layer (work in two batches if needed) and sear without moving for 4–5 minutes, until the bottom is deep golden brown.
  4. Flip the chicken using tongs and cook the second side for 3–4 minutes, until the internal temperature reaches 160°F / 71°C (carryover cooking will bring it to 165°F / 74°C). Transfer the chicken to a plate and tent loosely with foil; do not clean the skillet.
  5. Reduce heat to medium and add the diced onion to the skillet. Cook, stirring frequently with a wooden spoon, for 3–4 minutes until the onion is soft and translucent. Scrape up any browned bits from the bottom of the pan—these add deep flavor to the sauce.
  6. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Immediately pour in the apricot preserves and apple cider vinegar, stirring to combine. Let the mixture bubble for 1 minute to thicken slightly and meld the flavors.
  7. Pour in the chicken broth and add the fresh thyme leaves. Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low. Cook for 2 minutes, stirring occasionally, until the sauce has reduced by about one-quarter and has a syrupy consistency.
  8. Stir the cornstarch slurry again to recombine, then drizzle it into the simmering sauce while whisking continuously. Cook for 30–60 seconds until the sauce thickens enough to coat the back of a spoon—do not skip this step or the sauce will be thin and watery.
  9. Remove the skillet from heat and swirl in the unsalted butter until fully melted and incorporated. This enriches the sauce, adding a velvety mouthfeel and balancing the acidity of the vinegar.
  10. Return the seared chicken breasts to the skillet, spooning the sauce over each piece. Cover the skillet and let rest off the heat for 2–3 minutes to allow the chicken to reabsorb some sauce and finish coming to temperature (165°F / 74°C). Serve immediately with rice or roasted vegetables.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze: Place cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat: In a covered skillet over medium-low heat with a splash of chicken broth or water, stirring occasionally, until warmed through (about 5–7 minutes). Alternatively, microwave on medium power in 30-second intervals, stirring between each, until hot.

Nutrition

Keywords: olive garden venetian apricot chicken, copycat olive garden recipe, apricot chicken, sweet and sour chicken, italian american chicken, pan seared chicken with apricot sauce, weeknight dinner, 30 minute meal, chicken breast recipe

Find it online: https://copycatkitchenco.com/olive-garden-venetian-apricot-chicken/