Sweet and savory, deliciously easy, and melty cheese! This apricot chicken and cheddar croissant is just perfect for a simple fall meal.
I have to be honest—I mean I did decide to name my blog “Honest and Tasty” after all. I don’t really like my sweet with my savory. I know. This is a sweet and savory recipe post and I’m totally crazy and horrid and should be ashamed of myself.
But it’s true. I secretly hate chocolate covered pretzels and I can’t talk about it in my real life because people will get all judgy and tell me things like I can’t be their friend anymore.
But it’s not like I’ve got sweet and savory flavor blinders on. I can still understand when something’s just so ridiculously yummy, despite the sweet and savory action that may be going on.
I may have my preferences—like cake always over cookies, or orange juice almost always over apple juice, unless I’ve just brushed my teeth, in which case orange juice is almost vomit-inducing—but I’m no dummy! I know cookies and apple juice are both very good things! Especially together! Well, not together-together. Like no dunking or mixing. I don’t even like it when people dunk cookies into their milk for that matter (Nope, don’t want to think about it. Mental imagery is a powerful force!). What I meant was separate, but eaten at almost the same time. Chew the cookie. Swallow it. Take a sip of the apple juice.
And we’re moving!
The sweet, rich flavor of the apricots (Hello vitamins A & C, fiber, and antioxidants!) and the zingy bite of that ooey gooey, melted sharp cheddar cheese (Oh cheese, you lovely concentrated protein pocket you), what a happy, irresistible pairing.
But then you gotta take those ingredients, add some chicken (more protein!), some golden, crisped onion, and make a sandwich out of the whole thing. And wait. The bread? Croissant totally over all other breads! Hey, lovely, heyyyy!
Who couldn’t agree that these flavors absolutely need to be together? I’m thinking someone who needs to be judged.
Take one bite and you’ll be all up in it too.
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Love, health, and happiness to all of you!
- 4 tablespoons Butter
- 4 tablespoons Olive Oil
- 1 ½ pounds Chicken Tenders
- 2 teaspoons Salt
- ½ teaspoon Black Pepper
- 1 large Onion, chopped
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Red Chili Flakes (optional)
- 2 tablespoons White Vinegar
- ¾ cup Apricot Preserves
- 1 big handful of Dried Apricots (approximately 10)
- Some good Cheddar Cheese, a few thick slices per croissant (I like Cabot brand and I get it from Trader Joe's)
- 4 Croissants
- Add 2 tablespoons of butter and 2 tablespoons of olive oil to a large pan over med-high heat.
- Add all the chicken in one even layer. Add 1 teaspoon of salt and ¼ teaspoon of black pepper to the chicken. After the chicken browns at the bottom (about 3 minutes), flip it, and brown the other side just like you did the first side, for another 3 minutes or until golden.
- Remove chicken to a clean plate.
- Add the remaining butter and oil to the pan on medium heat, and add in the onion.
- Give it a mix and let it start to fry. It should start to get a little golden along the edges, but not burnt. Occasionally, give the onions a mix and cook until fried and golden (about 10-15 minutes).
- If they're starting to burn on the bottom, lower your heat a bit. However, if it’s not hot enough, they won’t appear crisp and golden, so you'll need to turn the heat up a tad.
- Once golden brown, add 1 teaspoon of salt, ¼ teaspoon black pepper, turmeric powder, and red chili flakes, and give it a good mix for about 10 seconds or so.
- Then turn the heat to medium-low and add in the dried apricots and apricot preserves. Mix.
- Mix in the vinegar.
- Mix in ¾ cup water.
- Add the chicken back in, spoon the sauce over it, and let it simmer for about 10 minutes to fully cook the chicken and reduce the sauce.
- Meanwhile, slice the croissants in half, horizontally, but leave it connected at the back so that it opens, but isn’t two separate pieces.
- Add as much cheese as you like to the top half and place it open, face up on a baking tray.
- Broil in the oven to melt the cheese and make the croissant warm and flaky. This should take about 3-5 minutes. Keep an eye on it so that it doesn’t burn.
- After everything is ready, place 2-3 chicken tenders on each croissant, spoon over the apricot and fried onion reduction, close, and enjoy!