Spanish-Style Apricot Chicken with Jerez Sherry
Easy One-Pan Chicken Recipe
Last updated: May 19, 2026
Spanish-style apricot chicken is a sweet, sticky, smoky one-pan chicken recipe inspired by the bold flavors of southern Spain.
In this easy one-pan chicken recipe, we combine juicy chicken thighs with fresh apricots, Spanish sweet sherry from Jerez de la Frontera, smoked paprika, warming spices, and optional loquats for a rich rustic sauce that caramelizes beautifully in the oven.
This Spanish-inspired apricot chicken recipe is simple to make, ready in a little over an hour, and perfect for family dinners, meal prep, or entertaining guests.
We’ve got over 100 Spanish Main meal recipes on our food blog, all with easy-to-follow instructions and most are ready in under an hour. Come check them out!
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Serving:
Main for 4-6
Ready in:
1 hour, 10 minutes
Skill level:
Easy
Serve with:
Crusty Bread, Steamed Rice
Watch step-by-step recipe video
🎥 Prefer to watch? Check out the Spanish-Style Apricot Chicken Step-by-step video recipe guide here, or click on the thumbnail below to watch the video on our YouTube Channel.
Author’s Note:
After living in Spain for years, we have finally visited the sherry and foodie capital of Spain, Jerez de la Frontera! A wonderful city, full of bustling sherry and tapas bars. We expanded our knowledge of Spanish sherry, and are delighted to share with you the knowledge we have gained on how to cook with Spanish sherry, and what sherry to use. 🍷 Salud (cheers) ! 🍷
Why You’ll Love This Recipe
- One-pan meal – easy cleanup
- Ready in just over 1 hour
- Juicy chicken thighs with crispy skin
- Rich apricot and sherry sauce
- Great for meal prep
- Perfect for feeding a crowd
Quick Recipe Facts
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Serves: 6
- Calories: 485 kcal
- Difficulty: Easy
🛒 Ingredients
Serves 4-6
- 6 bone-in skin-on chicken thighs
- 400 grams fresh apricots, seeds removed and sliced
- 100 grams fresh Loquats, seeds removed and sliced (optional)
- 250ml Spanish sweet sherry (we used a sweet Solera)
- 30ml Jerez Sherry Vinegar (optional)
- Extra Virgin Olive Oil
- 1 large onion, sliced fine
- 2-3 garlic cloves, minced (optional)
- 1 Tbsp Sweet smoked paprika (plus more for dusting)
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ½ tsp White pepper
- Salt to taste
- Steamed white rice to serve
- Crushed Pistachio nuts and/or seeds for garnish
Equipment
- Large olla de hierra or oven-safe casserole dish
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Ceramic grater plate
- Meat thermometer
- Oven
How to Make Spanish-Style Apricot Chicken
Step 1 – Prepare ingredients
- Deseed and slice apricots and loquats.
- Finely slice the onion and crush the garlic.
- Measure out spices, sherry, and sherry vinegar (if using)
Step 2 – Prepare sauce
- Over a medium-high heat, saute sliced onion in some olive oil until golden, around 5 minutes. Add the garlic (optional)
- Add a handful of the apricots and around half of the sherry. Cook for around 10 minutes, adding another handful of apricot slices and some loquats half way through.
- The apricots will be soft and starting to fall apart.
- Add the remaining sherry and another handful of apricots and cook for another 5-10 minutes, then add the spices and stir through with half a glass of water.
- NOTE: Most of the alcohol cooks off during baking, leaving behind the rich caramelized flavor of the sherry.
- The sauce should start to thicken and the fruit will fall apart.
- Preheat oven to 190°C / 375°F
Step 3 – Add chicken
- Add the chicken and any remaining fruit. Stir and cover the chicken with sauce.
- Cover and bake for 30 minutes.
- Remove from the oven, turn chicken thighs, and return to the oven uncovered for another 10-15 minutes.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
- Once it is cooked, remove from the oven and set aside to rest for 5-10 minutes.
Step 4 – Serve
- Serve on a bed of steamed rice on cous cous and drizzle lots of the leftover sauce.
What to Serve with Spanish-Style Apricot Chicken
This rich and flavorful Spanish-style apricot chicken is incredibly versatile and pairs beautifully with a range of Mediterranean-inspired sides. We love serving it with fluffy steamed rice or couscous to soak up every last drop of the sweet sherry sauce. Crusty bread is another excellent option, especially if you’re serving this dish family-style at the table.
For something heartier:
Roasted Mediterranean Vegetables or crispy patatas panaderas work wonderfully alongside the sticky apricot glaze.
To lean even further into the Spanish flavors, pair this dish with a refreshing cucumber salad, olives, or a simple tapas spread. A chilled glass of Spanish white wine or a small glass of sherry on the side also works beautifully with the sweet and smoky flavors of the sauce.
Storage and Reheating Tips
Spanish-style apricot chicken stores exceptionally well, making it ideal for meal prep or easy leftovers during the week. Once cooled, store any leftovers in an airtight container in the fridge for up to 3-4 days. Freeze cooled portions in airtight freezer-safe containers for up to 3 months.
To reheat:
- Warm the chicken gently in the oven at 180°C / 350°F for around 15-20 minutes
- Spoon some extra sauce over the chicken before reheating to help keep it juicy.
- You can also reheat individual portions in the microwave, although the chicken skin will lose some crispiness.
Ingredient Substitutions and Variations
One of the best things about Spanish-style apricot chicken is how adaptable it is.
- Fresh apricots are ideal when in season, but dried apricots also work very well and create an even richer, sweeter sauce. If using dried fruit, soak it briefly in warm water or sherry before cooking.
- Loquats are completely optional and can be swapped for peaches, nectarines, or even plums depending on what’s in season. Peaches pair especially well with sweet Spanish sherry and smoked paprika.
- We prefer bone-in skin-on chicken thighs for maximum flavor and juicy meat, but drumsticks or chicken wings also work beautifully. Chicken breast can be used, although it cooks faster and may dry out if overbaked.
- For the sherry, sweet Solera, Cream sherry, Pedro Ximénez, or Oloroso are all excellent options. If you prefer a less sweet sauce, reduce the amount of sherry slightly or use a drier style such as Amontillado.
- Want a little heat? Add chili flakes or a pinch of cayenne pepper.
- For extra texture, garnish with toasted almonds, pistachios, or sesame seeds before serving.
What is Spanish-Style Apricot Chicken?
When life gives you apricots, make apricot chicken!
This recipe came to be after an overzealous purchase of fresh ripe apricots from our local farmers market. With a huge bag of apricots in hand, we quickly realised that there were just way too many to use before they started to turn, so we did a quick think of what recipes can be made with apricots.
Of course, when you mention ‘apricot recipes’ to two Australians living in Spain, the natural winner is always going to be Apricot chicken, Spanish-style.
This recipe is a Spanish spin on a classic Australian Apricot chicken recipe. It combines rich ripe fresh apricots, loquats, and makes the sauce by simmering down the fruit in sweet Andalusian sherry. Needless to say, the results are pretty spectacular!
How to Make Apricot Chicken, Spanish-Style
Disclaimer: This is no ordinary Apricot chicken recipe! We decided to enhance the classic Aussie recipe with some of Spain’s finest produce. As our Loquat tree is bearing plenty of ripe juicy fruit at the moment (May), it’s a no-brainer to throw some of those into the recipe too.
The next big ingredient headliner is a favorite of ours, and after our recent vacation to visit the foodie and sherry capital of Spain, Jerez De La Frontera, we opted for using a sweet Spanish sherry to add layers of sweetness. We use the sherry to simmer down the fruit and build the sauce from scratch, making it less processed than classic versions of the recipe.
With all this sweetness, we use some sweet smoked Spanish paprika to add some smokiness and layers of flavor. And to bulk out the recipe, we use the aromatics of some finely sliced onion that become gently caramelized with garlic, and just a little nuttiness from the ground nutmeg and cinnamon.
👉 Looking for more inspiration?
We have loads of Spanish Chicken Recipes for all tastes. Check it out!
Ingredients Spotlight
These key Spanish ingredients are what give this Spanish-style apricot chicken its rich Mediterranean flavor.
Chicken
We opted for Free-range skin-on chicken thighs for our Apricot chicken. Bone-in chicken thighs are the most flavorful part of the chicken and skin on thighs allow you to lock in flavor and achieve the delicious crispy skin. Win-Win.
Other cuts of chicken such as drumsticks or wings will also work. We don’t recommend roasting chicken tenderloins or chicken breast meat, it tends to dry out in the oven.
Apricots and Loquats
Sensationally sweet and bursting with flavor, fresh apricots are in abundance mid-springtime and are available for a steal at local markets.
Here in Spain, Loquat trees (called Nísperos in Spanish) also bear fruit and the bright yellowish orange fruit can be seen dotting the landscape around our home in Valencia.
Spanish Nisperos are favored for their sweet fruit, that is slightly bitter (‘amargo’) and used in cooking. Nispero fruit are often deseeded and diced up and used for jams and preserves, extending their shelf life for the winter months.
Spanish Sherry and Sherry Vinegar
Discovering and cooking with Spanish sherry has become something of an obsession of late, especially after our last vacation to the sherry capital of Spain, Jerez. We use a sweet sherry such as a Solera sherry to bring out the richness in the fruit. To balance the sweetness, we use a sherry vinegar, also from Jerez.
Spices and Aromatics
Onion and garlic can be used to bulk out this recipe and give a bit more flavor, but they’re not essential. We love how the onion caramelizes once it is baked in the apricot and sherry-infused sauce.
For spices, we use a sweet smoked paprika to give the dish some warmth. A dash or two of finely ground white pepper also helps add a little heat, although this dish is very mild. To add a subtle flavor, we use some ground cinnamon and nutmeg.
Season lightly with some sea salt and freshly cracked black pepper and you’re good to go.
Check out this Smoked paprika vinaigrette recipe, ideal for drizzling, marinating, or grilling.
Extra Virgin Olive Oil
After living in Spain for years, one of the biggest changes we have discovered is we rarely use butter and instead replace it with good-quality extra virgin olive oil. The numerous health benefits of olive oil are well documented, plus good-quality EVOO has a wonderful flavor. We use a sweet and mild EVOO, a Hojiblanca variety.
More on Extra Virgin Olive Oil:
Nutrition Facts (Per Serving)
Estimated values based on 6 servings using chicken thighs, apricots, sherry, olive oil, and optional loquats.
|
Nutrient |
Amount Per Serving |
% Daily Value* |
|
Calories |
485 kcal |
24% |
|
Total Fat |
27g |
35% |
|
Saturated Fat |
7g |
35% |
|
Cholesterol |
145mg |
48% |
|
Sodium |
420mg |
18% |
|
Total Carbohydrates |
22g |
8% |
|
Dietary Fiber |
3g |
11% |
|
Total Sugars |
16g |
— |
|
Protein |
34g |
68% |
|
Vitamin A |
950 IU |
19% |
|
Vitamin C |
12mg |
13% |
|
Calcium |
42mg |
4% |
|
Iron |
2.4mg |
13% |
|
Potassium |
640mg |
14% |
*Percent Daily Values (DV) are based on a 2,000-calorie diet. Nutritional values are estimates and may vary depending on ingredients used.
Best Spanish Sherry for Cooking Apricot Chicken
We use Solera sherry for this recipe. We chose it because it has a rich, warm, sweet flavor which helps to bring out the sweetness of the fruit, and the nuttiness of the spices used. If you enjoy whiskey, brandy, or aged wines, solera-aged sherries often feel similarly layered and mature — but with brighter acidity and a distinctly Spanish savory character.
What is Solera Sherry?
“Solera sherry” refers more to the aging system than a single flavor. In Jerez de la Frontera, sherry is aged using the traditional solera system: younger wines are gradually blended with older wines from stacked barrels, creating consistency and complexity over time.
Because of that system, solera-aged sherries tend to have:
- Layered, integrated flavors
- Oxidative complexity
- Nutty, savory depth
- Long, smooth finishes
This helps the sherry develop a wonderful, rich flavor profile that is ideal for cooking with fruit and meat dishes.
Spanish-Style Apricot Chicken Recipe 🇪🇸 Easy One-Pan Chicken with Jerez Sherry
Equipment
- large mixing bowl
- Large olla de hierra or oven-safe casserole dish
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Ceramic grater plate
- Meat thermometer
Ingredients
- 6 bone-in skin-on chicken thighs
- 400 grams fresh apricots seeds removed and sliced
- 100 grams fresh Loquats seeds removed and sliced (optional)
- 250 ml Spanish sweet sherry we used a sweet Solera
- 30 ml Jerez Sherry Vinegar optional
- Extra Virgin Olive Oil
- 1 large onion sliced fine
- 2-3 garlic cloves minced (optional)
- 1 Tbsp Sweet smoked paprika plus more for dusting
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ½ tsp White pepper
- Salt to taste
- Seamed white rice to serve
- Crushed Pistachio nuts and/or seeds for garnish
Instructions
Step 1 - Prepare ingredients
- Deseed and slice apricots and loquats.400 grams fresh apricots, 100 grams fresh Loquats
- Finely slice the onion and crush the garlic.1 large onion, 2-3 garlic cloves
- Measure out spices, sherry, and sherry vinegar (if using)
Step 2 - Prepare sauce
- Over a medium-high heat, saute sliced onion in some olive oil until golden, around 5 minutes. Add the garlic (optional)Extra Virgin Olive Oil
- Add a handful of the apricots and around half of the sherry. Cook for around 10 minutes, adding another handful of apricot slices and some loquats half way through.250 ml Spanish sweet sherry, 30 ml Jerez Sherry Vinegar
- The apricots will be soft and starting to fall apart.
- Add the remaining sherry and another handful of apricots and cook for another 5-10 minutes, then add the spices and stir through with half a glass of water.1 Tbsp Sweet smoked paprika, 1 tsp cinnamon powder, ½ tsp nutmeg, ½ tsp White pepper, Salt to taste
- The sauce should start to thicken and the fruit will fall apart.
- Preheat oven to 190°C / 375°F
Step 3 - Add chicken
- Add the chicken and any remaining fruit. Stir and cover the chicken with sauce.6 bone-in skin-on chicken thighs
- Cover and bake for 30 minutes.
- Remove from the oven, turn chicken thighs, and return to the oven uncovered for another 10-15 minutes.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
- Once it is cooked, remove from the oven and set aside to rest for 5-10 minutes.
Step 4 - Serve
- Serve on a bed of steamed rice on cous cous and drizzle lots of the leftover sauce.Seamed white rice to serve, Crushed Pistachio nuts and/or seeds for garnish
Video
Notes
Storage and Reheating Tips
Spanish-style apricot chicken stores exceptionally well, making it ideal for meal prep or easy leftovers during the week. Once cooled, store any leftovers in an airtight container in the fridge for up to 3-4 days. Freeze cooled portions in airtight freezer-safe containers for up to 3 months. To reheat:- Warm the chicken gently in the oven at 180°C / 350°F for around 15-20 minutes
- Spoon some extra sauce over the chicken before reheating to help keep it juicy.
- You can also reheat individual portions in the microwave, although the chicken skin will lose some crispiness.
Cooking with Spanish Sherry
Cooking with Spanish sherry is one of those kitchen discoveries that completely changes how you think about flavor. A splash of dry or sweet sherry can instantly add depth, richness, and balance to a dish without overpowering the other ingredients.
Which Sherry to use?
Dry sherries such as Fino or Amontillado work beautifully in savory recipes, adding nutty, salty, almost buttery notes that pair perfectly with chicken recipes, pork, garlic, and olive oil. Sweeter styles like Pedro Ximénez or sweet Solera sherry bring warm caramel, raisin, and toffee flavors that shine in fruit-based sauces, glazes, and desserts.
One of the biggest advantages of cooking with sherry is how versatile it is. It deglazes pans beautifully, helps tenderize meat during marinating, and reduces down into glossy sauces packed with flavor.
Spanish Recipes with Sherry
We often use it in rustic one-pan recipes such as Spanish Pork Tenderloin with Garlic and Sherry, Spanish Chicken With Garlic And Sherry (Pollo Al Ajillo), and Pollo al Horno (Easy Oven-Baked Chicken with Sherry). For something slightly sweeter, the rich sauce in Vinegar Braised Chicken with Pedro Ximénez Sherry Sauce or Chicken with Peaches and Sherry (Easy One-pot Recipe) is pure comfort food.
Sherry also works surprisingly well outside of savory cooking. A dash added to salad dressings like our Spanish-Style Cucumber Salad with Jerez Sherry Dressing (Ensalada de Pepino) adds brightness and acidity, while sweet sherry gives incredible depth to desserts such as our Spanish-Style Apple Tart with Apricot and Sweet Sherry Glaze or Chocolate and Pear Tart Infused in Sweet Spanish Sherry.
Even tapas recipes benefit from a little splash of Jerez magic — our Blue Cheese and Sherry Spread (Tasty Tapas or Party Food Recipe) is proof of that! Once you start cooking with Spanish sherry, it quickly becomes one of those pantry staples you’ll always want within arm’s reach.
FAQs About Spanish-Style Apricot Chicken
What type of sherry is best for apricot chicken?
We recommend using a sweet Spanish sherry such as a Cream sherry, Pedro Ximénez, or a sweet Solera-style sherry for this recipe. These sweeter styles help enhance the natural sweetness of the apricots while adding rich caramel, raisin, and nutty flavors to the sauce. If you prefer a less sweet finish, an Amontillado or Oloroso sherry also works beautifully.
Can I make Spanish-style apricot chicken ahead of time?
Absolutely! In fact, the flavors become even richer after a few hours in the fridge. You can prepare the sauce and marinate the chicken ahead of time, then bake when ready. Leftovers also reheat very well, making this an excellent meal prep recipe.
Can I use dried apricots instead of fresh apricots?
Yes. If fresh apricots are out of season, dried apricots are a great substitute. We suggest soaking them in warm water or a little sherry for 15-20 minutes first to soften them and help create a richer sauce.
What can I serve with Spanish-style apricot chicken?
This dish pairs perfectly with steamed rice, couscous, roasted potatoes, or crusty bread for soaking up the delicious sherry sauce. For a lighter option, serve it alongside a simple salad or grilled vegetables.
Can I freeze apricot chicken?
Yes. Allow the chicken to cool completely before storing in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or on the stovetop until warmed through.
Is Spanish-style apricot chicken spicy?
No, this recipe is very mild. The smoked paprika adds warmth and depth rather than heat. If you enjoy spicier flavors, add a pinch of chili flakes or a little cayenne pepper to the sauce.
Can I make this recipe without loquats?
Definitely. Loquats add another layer of sweetness and slight bitterness, but the recipe works perfectly well using only apricots.
Love this recipe?
Leave us a comment and tell us your favorite Spanish recipe!
More Spanish Chicken Recipes
Chicken is one of the most versatile proteins in Spanish cooking, and there are countless ways to prepare it using the bold, rustic flavors that make Mediterranean food so satisfying. If you enjoyed this Spanish-style apricot chicken recipe, there are plenty of other delicious dishes to explore.
- Spanish Garlic Lemon Chicken
- Chicken Meatballs with Almond Sauce
- Creamy Paprika-Infused Chicken Thighs
- Roast chicken thighs with red wine, tomato, and herbs
- Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
Chicken in Cava with Apples
Decadent Main Meal Recipe
Pollo al Horno
Oven-Baked Chicken with Sherry
Chicken Drumsticks (5 Mins Prep)
With Smoked Paprika
Creamy Paprika Chicken Thighs
With Chorizo
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