There's something deeply satisfying about a dish that balances sweet and savoury in every mouthful. This apricot chicken and broccoli recipe does exactly that, golden, lightly battered chicken pieces coated in a sticky glaze of apricot jam and vomFASS Apricot Balsamic Star, served alongside charred roasted broccoli and fluffy rice. It's the sort of meal that looks and tastes like you've spent hours in the kitchen, when in truth, the whole thing comes together in about 35 minutes.
We developed this recipe at the vomFASS Stamford store during one of our tasting evenings, and it quickly became a staff favourite. The key is our Apricot Balsamic Star, a fruit vinegar condiment that adds a bright, tangy sweetness you simply cannot replicate with jam alone. Once you've tasted the difference a proper fruit balsamic makes, you'll find yourself reaching for it in all sorts of dishes.
Why This Apricot Chicken Recipe Works So Well
Most sticky chicken recipes rely on honey or maple syrup for sweetness, paired with soy sauce for depth. They're fine, but one-dimensional. This recipe layers flavour differently. The apricot jam provides body and natural fruit sweetness, while the Apricot Balsamic Star introduces acidity and complexity, think of it as the bridge between a glaze and a gastrique. Add garlic, soy sauce, and a touch of brown sugar, and you've got a sauce that caramelises beautifully without burning.
The broccoli, meanwhile, isn't an afterthought. Roasting it at 200°C until the edges char brings out a nutty, almost smoky character that cuts through the sweetness of the chicken. Toss the florets in a good extra virgin olive oil before roasting, the quality of the oil genuinely matters here, as it becomes part of the flavour rather than just a cooking medium.
Ingredients
For the Roasted Broccoli
- 1 to 2 heads of broccoli, cut into bite-sized florets (about 3 to 4 cups)
- 2 tablespoons vomFASS extra virgin olive oil
- Sea salt and freshly ground black pepper
For the Apricot Chicken
- 400-500g boneless, skinless chicken breasts, cut into roughly 2cm pieces
- 3 tablespoons plain flour
- ½ teaspoon garlic powder
- Salt and pepper
- 3 tablespoons vomFASS extra virgin olive oil (for frying)
For the Apricot Glaze
- ¾ cup (approximately 225g) good-quality apricot jam
- 2 tablespoons vomFASS Apricot Balsamic Star
- 1 clove garlic, finely minced
- 2 tablespoons soy sauce
- 1½ tablespoons brown sugar
To Serve
- Steamed rice (brown rice or jasmine both work beautifully)
- 2 tablespoons chopped fresh chives, for garnish
Step-by-Step Instructions
Step 1: Roast the Broccoli
Preheat your oven to 200°C (fan) / 220°C (conventional) / Gas Mark 7. Spread the broccoli florets on a large baking tray in a single layer, crowding the tray leads to steaming rather than roasting. Drizzle generously with extra virgin olive oil, then season with salt and pepper. Toss to coat evenly. Roast for 15 to 20 minutes until the edges are lightly charred and the stems are tender but still have a bit of bite.
Step 2: Cook the Rice
While the broccoli roasts, get your rice on. Follow your preferred method, absorption, boiling, or a rice cooker all work. Jasmine rice gives a fragrant, slightly sticky result that pairs wonderfully with the sauce. Brown rice adds a nuttier flavour and extra fibre if you prefer something more wholesome.
Step 3: Prepare and Fry the Chicken
In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Toss the chicken pieces through the mixture until evenly coated. This light dusting creates a golden exterior that helps the glaze cling to each piece. Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook for 5 to 6 minutes, turning occasionally, until golden brown on all sides and cooked through.
Step 4: Make the Apricot Glaze
While the chicken fries, whisk together the apricot jam, Apricot Balsamic Star, minced garlic, soy sauce, and brown sugar in a small bowl. The mixture should be smooth and pourable. If your jam is particularly thick or chunky, warm it gently in a small saucepan first to loosen it up before combining with the other ingredients.
Step 5: Glaze the Chicken
Once the chicken is golden, pour the apricot glaze over the top. Stir well to coat every piece, then reduce the heat to medium-low and simmer for 2 to 3 minutes. The sauce will thicken and become glossy as it reduces. You want it to coat the back of a spoon, sticky, shiny, and deeply flavoured. Be careful not to let it cook too long or the sugars will scorch.
Step 6: Plate and Serve
Spoon the cooked rice into bowls, top with the glazed chicken, and arrange the roasted broccoli alongside. Scatter over the chopped chives for a fresh, oniony finish. You can either toss the broccoli into the glaze (which adds extra flavour) or serve it on the side for a contrast of textures.
Tips for the Best Results
- Don't skip the flour coating. It creates a thin barrier that helps the chicken develop a golden crust, and more importantly, it gives the sticky glaze something to adhere to. Without it, the sauce slides right off.
- Use real apricot jam, not jelly. You want the thicker, chunkier texture that jam provides. It melts into a richer, more rustic sauce. Cheap, overly sweet spreads will make the glaze taste artificial.
- The balsamic makes it. Swapping the Apricot Balsamic Star for plain vinegar would lose the entire fruity complexity. This is the ingredient that elevates a simple sticky chicken into something genuinely special.
- Roast broccoli on a hot, uncrowded tray. High heat plus space equals charring. That charring equals flavour. If the florets are piled on top of each other, they'll steam instead of caramelising.
- Rest the chicken briefly. After glazing, let the chicken sit in the pan off the heat for a minute or two. The sauce will continue to thicken as it cools slightly, becoming even stickier.
Variations and Substitutions
Different Proteins
This glaze works brilliantly on other proteins. Try it on chicken thighs (bone-in, skin-on for maximum flavour, increase the cooking time to 25-30 minutes in the oven at 200°C). It's also excellent brushed onto salmon fillets during the last 5 minutes of baking, or tossed with pan-fried prawns. For a vegetarian version, firm tofu or halloumi cubes crisp up nicely in the flour coating and take the glaze wonderfully.
Adding Heat
If you enjoy a bit of warmth, stir half a teaspoon of chilli flakes into the glaze, or try our Fig Chilli Chicken Wings recipe for a spicier take on fruit-glazed poultry. A pinch of ground ginger also works beautifully with the apricot.
Using Other vomFASS Products
The beauty of this recipe is how easily you can vary it with different vomFASS products. Swap the apricot jam for our Apricot and Amaretto Spread for a subtly nutty, almond-tinged version. Add a splash of Apricot Liqueur from South Tyrol to the glaze for a more grown-up, boozy depth, just a tablespoon, flambéed briefly to cook off the alcohol, transforms the sauce entirely. For a different fruit profile altogether, try mango balsamic star or fig balsamic in place of the apricot version.
Extra Vegetables
This dish welcomes extra veg on the roasting tray. Sugar snap peas, fine green beans, or sliced courgettes all roast well alongside the broccoli. Red pepper strips add colour and sweetness that complements the apricot glaze.
What to Serve With Apricot Chicken
Rice is the natural partner here. It soaks up every drop of that sticky sauce. But this dish is versatile enough to go with egg noodles, couscous, or even a pile of buttery mashed potatoes. For a lighter meal, serve it over a bed of mixed salad leaves dressed with a simple lemon and olive oil vinaigrette.
If you're planning a full spread, start with something fresh. Our Grilled Bruschetta Chicken makes a lighter starter that contrasts nicely, or go completely different with a Sesame Beef Rice Bowl for an Asian-inspired feast where everyone builds their own bowl.
A crisp white wine or a light lager pairs brilliantly with the sweet-savoury flavours. If you're after a non-alcoholic option, sparkling water with a squeeze of lime keeps things refreshing.
Storing and Reheating Leftovers
The glazed chicken keeps well in an airtight container in the fridge for up to 3 days. The broccoli is best eaten fresh (it goes a bit soft on reheating), but the chicken reheats beautifully. Warm it gently in a frying pan over medium-low heat with a splash of water to loosen the sauce, or microwave in 30-second bursts. The sauce may thicken further in the fridge. That's completely normal and it will loosen again as it warms.
This dish doesn't freeze particularly well due to the glaze becoming grainy upon thawing. If you'd like to meal prep, prepare the flour-coated chicken and the glaze separately, then store them in the fridge. Assemble and cook fresh when you're ready, the actual cooking takes less than 15 minutes.
Why Quality Ingredients Matter
You might wonder whether speciality products like fruit balsamic vinegars and single-origin olive oils really make a difference in a weeknight dinner. The honest answer: yes, enormously. Mass-produced balsamic vinegars are typically made from wine vinegar with added caramel colouring and flavouring. Our Apricot Balsamic Star is crafted from real fruit must, aged properly, and balanced with natural sweetness. The depth of flavour is incomparable.
The same principle applies to the olive oil. A good extra virgin olive oil from our EVOO collection brings grassy, peppery notes to the roasted broccoli that a neutral vegetable oil simply cannot. When a recipe has relatively few ingredients, each one carries more weight. This is one of those recipes where upgrading your pantry staples pays off dramatically.
If you enjoy experimenting with bold flavour combinations, browse our spice blends, grinders, and rubs - a sprinkle of our Café de Paris or Aioli blend over the finished dish adds yet another dimension.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are more forgiving and stay juicier. If using boneless thighs, the cooking time is roughly the same. For bone-in thighs, bake them at 200°C for 25-30 minutes, then spoon the glaze over during the last 10 minutes.
What can I use if I don't have apricot jam?
Peach jam or mango chutney both work as substitutes, though the flavour profile will shift. Marmalade is another option for a slightly more bitter, citrusy result. Whatever you choose, the Apricot Balsamic Star still ties everything together.
Is this recipe suitable for children?
Very much so. The sweet, sticky glaze is a hit with children who might otherwise be fussy about chicken. You can reduce the soy sauce to 1 tablespoon if you're concerned about sodium, and the roasted broccoli with its slightly caramelised edges tends to be more appealing to little ones than steamed.
How do I prevent the glaze from burning?
Keep the heat at medium-low once you've added the sauce. The sugars in the jam and brown sugar can scorch quickly over high heat. Stir constantly for the 2-3 minutes of simmering and remove from the heat as soon as the sauce coats the chicken evenly.
Can I make this gluten-free?
Yes. Replace the plain flour with cornflour (cornstarch) for the coating. It creates an even crispier texture, actually. Use tamari instead of soy sauce to keep everything gluten-free. The rest of the recipe is naturally gluten-free.
What type of rice works best?
Jasmine rice is our top pick, its slight stickiness catches the sauce beautifully. Basmati works for a fluffier, more separate grain. Brown rice adds a nuttier flavour and more fibre. For something different entirely, try cauliflower rice for a lower-carb option.
