Blackened Chicken with Apricot Citrus Sauce

This recipe is almost embarasingly easy, but I was recipe testing last week (I love my job) and the theme for my next couple cooking classes is Quick and Easy Dinner Solutions, so this fit pretty well. I decided to serve it with rice, but you can use just about any starch you’d like. 

I found the original recipe on Greatist, but made a few tweaks, mainly with the sauce. Apricots are my favorite stone fruit and even though the season for them is really short I likely to add them in whenever I think it might work or improve something – so in other words almost always. Or at least will always order apricot anything from a menu. 

Blackened Chicken with Apricot Citrus Sauce

Serves 4



  • 2 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp cayenne
  • 1 1/2 tsp ancho chili powder
  • 1/2 tsp thyme
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp nutmeg

The rest:

  • 4 thin skinless chicken breasts
  • 1/4 cup apricot jam
  • 2 T orange marmalade
  • 2 T to 1/4 cup water


  1. Combine all of the seasoning ingredients. 
  2. Coat chicken liberally with blackening seasoning. Turn pan to high heat (I used a cast iron pan) and sear chicken for about 1 minute on each side. Turn down heat and cook chicken untl no longer pink inside, over 160F. 
  3. In a small bowl mix jam, marmalade, and water to make the sauce. 
  4. Pour a few tablespoons of sauce over each chicken breast when ready to serve. 
  5. Time to eat!

Just like I said, insanely easy and won’t take any longer than 30 minutes to make. I also subbed ancho for the original paprika to add and extra kick, but you can change to paprika for a little less spice. 😉

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