10 Dried Apricot Recipes You’ll Love

Oh, dried apricots are such an underrated gem in the pantry! They bring a sweet-tart pop to everything from savory dinners to cozy desserts. Ready to discover 10 ways to love them? Let’s dive in!

Savory Dried Apricot Stuffed Chicken

You know how sometimes you want a dinner that feels fancy but doesn't require hours in the kitchen? This savory dried apricot stuffed chicken is exactly that—simple, juicy, and packed with sweet and herby flavors.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken and Stuffing

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1/2 cup finely chopped dried apricots
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh thyme
• 1/4 cup finely chopped fresh rosemary
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. In a small bowl, combine the chopped dried apricots, parsley, thyme, rosemary, minced garlic, 1 tablespoon of olive oil, salt, and pepper; stir until well mixed.
3. Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thick side of each breast, making sure not to cut all the way through. Tip: Go slowly to avoid piercing through the other side.
4. Divide the apricot-herb mixture evenly among the pockets, stuffing each one gently. Tip: Don't overstuff or the filling may leak during cooking.
5. Secure the openings with toothpicks or kitchen twine to keep the filling inside.
6. Season the outside of each chicken breast with a little extra salt and pepper.
7. Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet (cast iron works great) over medium-high heat until shimmering. Tip: A hot pan gives you a beautiful golden sear.
8. Place the chicken breasts in the skillet and sear for 2-3 minutes per side, until nicely browned.
9. Pour the chicken broth around the chicken, not directly over the tops, to keep the pan moist.
10. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the thickest part reaches 165°F.
11. Remove from the oven and let the chicken rest for 5 minutes before slicing and serving. This helps the juices redistribute.

Don't be surprised if this becomes your go-to dinner for impressing guests or just treating yourself. The apricots stay tender and sweet, while the herbs give a fresh, savory kick. Serve it with a simple side salad or roasted vegetables for a complete meal.

Dried Apricot and Walnut Salad

Just when you think salads can't get any better, this one comes along with sweet dried apricots and crunchy walnuts. It's a breeze to throw together and perfect for a quick weeknight side or a light lunch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 4 cups fresh mixed greens
• 1/2 cup soft dried apricots, sliced into thin strips
• 1/3 cup toasted walnuts, roughly chopped
• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 1 tablespoon local honey
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking often, until fragrant and lightly browned. Remove from heat and let cool completely for maximum crunch.
2. In a large salad bowl, combine the fresh mixed greens and sliced dried apricots. Tip: slice the apricots thinly so they distribute evenly in every bite.
3. Add the cooled toasted walnuts to the bowl.
4. In a small bowl or jar, whisk together the rich extra virgin olive oil, aged balsamic vinegar, and local honey until emulsified. Tip: use a fork or small whisk to create a creamy dressing.
5. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
6. Season with flaky sea salt and freshly cracked black pepper to your liking. Serve immediately to keep the greens crisp.

Overall, the combination of chewy apricots, crunchy walnuts, and tangy-sweet dressing is simply irresistible. This salad pairs beautifully with grilled chicken or can be a satisfying vegetarian main when topped with crumbled goat cheese. Enjoy the burst of textures in every forkful!

Apricot Glazed Pork Chops

Kick off your summer grilling with these Apricot Glazed Pork Chops—they're sweet, tangy, and super easy to throw together. The glaze caramelizes on the grill, giving each chop a beautiful, sticky finish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick), patted dry
• 1/2 cup apricot preserves, preferably with chunky fruit pieces
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon smooth Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon rich extra virgin olive oil

Instructions

1. In a small bowl, whisk together apricot preserves, soy sauce, Dijon mustard, minced garlic, and black pepper until smooth.
2. Brush both sides of the pork chops with olive oil, then season lightly with salt and pepper.
3. Preheat your grill to medium-high heat (about 400°F). Tip: For even cooking, let the grill come to temperature for 10 minutes.
4. Grill the chops for 4 minutes on the first side, without moving them, to get nice grill marks.
5. Flip the pork chops and brush the top side generously with the apricot glaze.
6. Continue grilling for 4 minutes, then flip again and brush the other side with glaze.
7. Grill for an additional 2-4 minutes, until the internal temperature reaches 145°F. Tip: Use an instant-read thermometer for accuracy—it's the best way to avoid dry pork.
8. Remove from grill and let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute, keeping the meat tender.

Serve these glazed chops with a side of grilled asparagus or a fresh summer salad for a complete meal. The sweet apricot glaze pairs beautifully with the smoky char from the grill.

Dried Apricot Oatmeal Cookies

Wondering what to do with that bag of dried apricots? These chewy oatmeal cookies are packed with sweet, tangy apricot bits and have the perfect soft-baked texture.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup chopped dried apricots

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy, about 2 minutes. (Tip: Use room temperature butter for even creaming.)
4. Beat in egg and vanilla until combined.
5. Gradually add dry ingredients, mixing on low just until incorporated. (Tip: Don't overmix or cookies will be tough.)
6. Stir in oats and chopped dried apricots until evenly distributed.
7. Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. (Tip: Chill dough for 10 minutes if too sticky.)
8. Bake for 10-12 minutes until edges are golden set and centers look slightly underdone. (Tip: For chewier cookies, bake just until edges are set.)
9. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

And there you have it—soft, chewy cookies with bursts of apricot sweetness in every bite. They're perfect for lunchboxes or a cozy afternoon snack with a cup of tea.

Spicy Apricot Chutney

Oh, let me tell you about this spicy apricot chutney that'll jazz up any meal. Perfect for summer barbecues or cozy winter dinners, it's tangy, sweet, and has just the right kick.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup plump dried apricots
• 1/2 cup finely diced yellow onion
• 2 tablespoons freshly grated ginger
• 2 cloves garlic, minced
• 1/4 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon whole yellow mustard seeds
• 1/2 teaspoon fine sea salt
• 1 tablespoon extra virgin olive oil

Instructions

1. Finely chop the dried apricots into small pieces—kitchen scissors make this quick and sticky-free.
2. Place a medium saucepan over medium heat and add the olive oil.
3. Add the mustard seeds and cook until they start to pop, about 30 seconds. Tip: Cover the pan to prevent splatters.
4. Stir in the diced onion and cook until translucent, 4–5 minutes.
5. Add the grated ginger and minced garlic, stirring constantly for 1 minute until fragrant.
6. Pour in the chopped apricots, sugar, apple cider vinegar, water, red pepper flakes, and salt. Stir to combine.
7. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the chutney thickens and the apricots are tender. Tip: It's ready when a spoon dragged through leaves a trail.
8. Remove from heat and let cool slightly. Taste and adjust salt or spice if desired (but avoid vague 'to taste'—use a pinch of each).
9. Transfer to a clean jar and let cool completely before refrigerating. The flavors meld overnight.

Drizzle this chutney over grilled chicken, spoon it onto a cheese board with sharp cheddar, or use as a glaze for roasted veggies. The sweet-tart apricots and subtle heat make every bite pop.

Apricot and Almond Couscous

Zipping up a simple side dish has never been easier. This fluffy couscous gets a sweet and nutty upgrade with dried apricots and toasted almonds, making it perfect for busy weeknights or lazy Sunday dinners.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 tablespoon unsalted butter
• 1 cup pearl couscous (or regular couscous)
• 1 ¼ cups low-sodium chicken or vegetable broth
• ½ cup finely chopped dried apricots
• ¼ cup slivered almonds
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter until foamy.
2. Add the pearl couscous and cook, stirring frequently, until lightly toasted and fragrant, about 2-3 minutes. (Tip: Toasting the couscous adds a nutty depth and prevents mushiness.)
3. Pour in the low-sodium broth and add the finely chopped dried apricots, ground cinnamon, and salt. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the couscous is tender and the liquid is absorbed. (Tip: For pearl couscous, check a minute early to avoid overcooking.)
5. While the couscous cooks, toast the slivered almonds in a small dry skillet over medium heat, shaking occasionally, until golden and fragrant, about 3-4 minutes. Immediately transfer to a plate to cool.
6. Once the couscous is done, remove from heat and let it sit covered for 5 minutes. Then fluff with a fork.
7. Gently fold in the toasted almonds and season with freshly ground black pepper to taste. Sprinkle with chopped fresh parsley if using.

Fluffy and fragrant, each bite brings a pop of sweetness from the apricots and a satisfying crunch from the almonds. Serve it alongside roasted chicken or lamb, or enjoy it warm as a light lunch with a dollop of yogurt.

Dried Apricot Smoothie

Vibrant and creamy, this dried apricot smoothie is a delightful way to start your day. With just a few simple ingredients, you can whip up a satisfying and refreshing drink that's packed with natural sweetness.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 1/2 cup soft, dried apricots (about 10 pieces)
• 1 cup creamy plain yogurt
• 2 tablespoons golden, pure honey
• 3/4 cup cold whole milk
• 1/2 cup ice cubes (optional)

Instructions

1. Place the dried apricots in a small bowl and cover with warm water. Let soak for 5 minutes to soften them up. This step ensures a smoother texture.
2. Drain the apricots and transfer them to a blender.
3. Add the creamy plain yogurt, golden honey, and cold whole milk. Tip: Use cold milk for a refreshing chill without needing extra ice.
4. Blend on high for about 30 seconds until completely smooth. Scrape down the sides if needed.
5. If you prefer a thicker, frosty smoothie, add the ice cubes and blend again for 15 seconds until crushed and incorporated.
6. Pour into two glasses and serve immediately. For extra creaminess, you can replace milk with more yogurt.

Perfect for a quick breakfast or post-workout snack, this smoothie is both satisfying and nutritious. The natural sweetness of the apricots pairs beautifully with the tangy yogurt—try swirling in a little extra honey on top for a pretty finish.

Apricot Infused Quinoa Salad

Got a craving for something light yet satisfying? This apricot infused quinoa salad is your new go-to—nutty quinoa, sweet dried apricots, and creamy feta come together for a perfect summer side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup tri-color quinoa
• 2 cups water
• 1/2 teaspoon fine sea salt
• 1/3 cup chopped dried apricots (preferably Turkish)
• 1/4 cup crumbled feta cheese (full-fat)
• 1/4 cup toasted sliced almonds
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Rinse 1 cup tri-color quinoa under cold water using a fine-mesh strainer for 30 seconds to remove bitterness.
2. In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/2 teaspoon fine sea salt.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Remove from heat and let stand covered for 5 minutes; then fluff with a fork and transfer to a large bowl to cool completely (about 20 minutes).
5. While quinoa cools, stir together dressing: in a small bowl, whisk 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, and 1/4 teaspoon freshly ground black pepper.
6. Add 1/3 cup chopped dried apricots, 1/4 cup crumbled feta cheese, 1/4 cup toasted sliced almonds, and 1/4 cup chopped fresh mint leaves to the cooled quinoa.
7. Pour dressing over salad and toss gently to combine.
8. Taste and adjust seasoning if needed—add a pinch more salt or lemon juice if you like it tangier.
9. Serve immediately or chill for 30 minutes for a colder salad; fluff before serving.

Bits of sweet apricot and salty feta pop with every bite, while the almonds add a perfect crunch. It's great as a side with grilled chicken or all on its own for a light lunch.

Dried Apricot Energy Balls

Craving a quick pick-me-up? These no-bake energy balls combine sweet dried apricots with crunchy nuts for a portable snack that's perfect for busy days.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the energy balls

• 1 cup plump dried apricots (soft and chewy)
• 1 cup crunchy raw almonds (unsalted)
• 2 tablespoons liquid gold honey (local, raw)
• 1/2 teaspoon pure vanilla extract (rich aroma)
• Pinch of fine sea salt
• 1/4 cup unsweetened shredded coconut (for rolling)

Instructions

1. In a food processor, add the soft dried apricots and raw almonds. Pulse until finely chopped and the mixture starts to clump together. (Tip: If your apricots are hard, soak them in warm water for 10 minutes, then pat dry.)
2. Add the local raw honey, pure vanilla extract, and a pinch of fine sea salt. Process again until the mixture forms a sticky dough that holds together when pressed. (Tip: Scrape down the sides as needed for even mixing.)
3. Transfer the mixture to a bowl. With slightly damp hands (to prevent sticking), roll the mixture into 12 equal-sized balls, about 1 tablespoon each. (Tip: If too sticky, refrigerate for 10 minutes first.)
4. Place the unsweetened shredded coconut in a shallow dish. Roll each ball in the coconut to coat evenly. (Tip: For extra flavor, toast the coconut in a dry pan over medium heat for 2-3 minutes until golden.)
5. Refrigerate the energy balls for at least 30 minutes before serving to firm up. Store in an airtight container in the fridge for up to a week.

Your homemade energy balls are ready! They're chewy, naturally sweet, and packed with nutty crunch. Pop them into lunchboxes or grab one after a workout for a quick boost.

Apricot and Goat Cheese Tart

Trust me, you'll want to make this tart on repeat. Sweet apricots and tangy goat cheese come together in a flaky crust for an unforgettable appetizer or light lunch.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

Filling

• 8 ounces creamy goat cheese, room temperature
• 1/4 cup heavy cream
• 2 tablespoons honey
• 1 teaspoon fresh lemon zest
• 1/4 teaspoon freshly ground black pepper
• 4 ripe apricots, halved and pitted
• 1 tablespoon apricot preserves
• Fresh thyme leaves for garnish

Instructions

1. Preheat oven to 400°F.
2. In a food processor, pulse flour and salt. Add cold butter; pulse until mixture resembles coarse pea-sized crumbs.
3. Add ice water 1 tablespoon at a time, pulsing after each, until dough just holds together when pinched.
4. Turn dough onto a lightly floured surface; shape into a disk. Wrap in plastic and refrigerate for 30 minutes.
5. On a floured piece of parchment, roll dough to a 12-inch circle. Transfer to a 9-inch tart pan; press into edges and trim excess. Prick bottom all over with a fork.
6. Line crust with foil; fill with pie weights or dried beans. Blind bake for 15 minutes. Remove foil and weights; bake 5 more minutes until golden. Let cool.
7. In a medium bowl, mix goat cheese, heavy cream, honey, lemon zest, and pepper until smooth and creamy.
8. Spread the cheese mixture evenly into the cooled crust.
9. Arrange apricot halves cut-side up over the cheese. Warm apricot preserves in a small bowl; brush over apricot tops.
10. Bake tart for 20-22 minutes until filling is set and edges are lightly browned. Let cool for 10 minutes; garnish with fresh thyme leaves. Serve warm or at room temperature.

Creamy, tangy, and sweet all at once, this tart is a summer staple. Pair it with a crisp white wine or enjoy as a light dinner with a side salad.

Conclusion

Really, these dried apricot recipes prove just how versatile this pantry staple can be—from sweet treats to savory dishes. I hope you find a new favorite to whip up! Drop a comment below with the recipe you’re most excited to try, and don’t forget to pin this roundup for later.