Sriracha Apricot Glazed Chicken Cutlets

sriracha and apricot
Best friends.

Sriracha is, hands down, one of the best things made by human hands. Last night I was struck with a brilliant idea:  pair Sriracha with apricot preserves! What!? YES!

Perhaps some universal consciousness had an intense collective craving for the perfect blend of spice and sweet and that energy  popped this Sriracha covered inspiration into my brain.

Whatever it’s subconscious origin this glaze was probably the best thing I’ve cooked in a long time.

Sriracha and apricot glaze.
Sriracha and apricot glaze.

Unfortunately (or fortunately), I will likely be the only person in this house to taste this delectably unexpected concoction. Obviously, I am rather biased in favor of this delicious sauce and it’s combination with apricot goodness and since my 3-year-old tends stick to foods that are breaded I’ll have to rely on you all to try this recipe for yourselves and let me know what you think!

I paired my Sriracha Apricot Glazed Chicken with rice and creamed corn. I thought the sweet creamy corn balanced out the warmth of the glaze very nicely.


Sriracha Apricot Glazed Chicken Cutlets

  • 1 tbs Sriracha sauce
  • 2 tbs apricot preserves
  • 1 tsp honey
  • ¼ tsp paprika
  • 2 chicken cutlets (or thin cut chicken breasts)
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • ½ tbs olive oil
  • ½ tbs butter
  1. Heat medium saute pan over medium heat.
  2. Season cutlets on both sides with salt and pepper. Combine Sriracha, apricot preserves, honey and paprika in a small bowl. Coat one side of each cutlet with half of the Sriracha mixture.
  3. Add oil and butter to the hot pan and allow to heat for about a minute. Carefully lay chicken in pan sriracha coated side down. Cook first side about 5 minutes.
  4. Coat second side of each cutlet with remaining sriracha mixture. Allow to cook a minute more then carefully turn the cutlets over to cook the second side.
  5. Cook the second side for about 5 minutes. By this time the sriracha mixture will become a glaze. Cook the second side for 2 more minutes basting with the glaze in the pan occasionally.
  6. To serve pour any glaze that remains in the pan over the chicken.

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