Apricot Chicken: Easy One Pan Meal in 45 Minutes

Name: Old Fashioned Apricot Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds boneless skinless chicken thighs; ¼ teaspoon salt and pepper (each) (for seasoning); 1 cup apricot preserves; 3 tablespoons soy sauce; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon onion powder; 2 tablespoons olive oil; chopped fresh parsley (for garnish, optional)

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This Old Fashioned Apricot Chicken recipe is the perfect mix of sweet and savory with a rich, sticky glaze that makes every bite juicy and tender! It uses simple pantry ingredients and cooks in just one pan, which creates less mess and more flavor.

Whether you're making dinner for your family or serving special guests, this is an easy skillet meal that tastes great without a lot of fuss!

A plate with glazed chicken breast, green beans, and couscous. A fork is cutting into the chicken.

Why You’ll Love It!

Quick and Simple: ready in just 45 minutes with minimal prep
One Pan Wonder: fewer dishes, more flavor
Flavor-Packed: the apricot glaze is tangy, sweet, and downright irresistible

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Why You’ll Love It!
Recipe Spotlight
Ingredient Notes
Step by Step Instructions
What to Serve With Apricot Chicken
Variations
Helpful Tips
Recipe FAQ
Storing Leftovers
Recipe Card
Reviews

Chicken thighs in a skillet with a glossy brown sauce, garnished with chopped parsley.

Recipe Spotlight

I first made Apricot Chicken on a whim when I was trying to use up a jar of preserves hiding in the back of the fridge. Let me tell you, it turned out to be one of those meals that instantly got a spot in the weekly dinner rotation. My husband couldn’t stop dipping his fork back in the skillet!

You’ll love how simple it is to make, but your family will love the tart and tangy flavor. It's one of the most popular chicken dishes in the south for good reason! My mom used to make this dish for Sunday suppers, and her favorite way to serve it was with a side of white rice and southern green beans.

Looking for more easy dinners? Try this Baked Ranch Chicken recipe that’s packed with flavor, or Chicken Tater Tot Casserole that kids go crazy over!

A plate with green beans, couscous, and glazed chicken garnished with herbs.

Ingredient Notes

To make this lip-smacking meal you’ll need the following ingredients. For quantities, check out the recipe card below!

boneless, skinless chicken thighs - can use chicken breast (but reduce the cooking time)
salt and pepper - just a dash will do
apricot preserves - look for preserves or jam for the best apricot sauce
soy sauce
Dijon mustard - can use stone ground mustard if desired
apple cider vinegar - sub white vinegar if needed
garlic cloves - minced
fresh ginger - grated
onion powder
olive oil - extra virgin works best but sesame oil is also a nice touch
fresh parsley - optional garnish

Raw chicken pieces on a plate surrounded by bowls of sauces, seasonings, and a bottle of oil on a light surface.

Step by Step Instructions

1 - Preheat the oven to 375°F.

2 - Season the chicken thighs on both sides with salt and pepper.

Raw, seasoned chicken pieces arranged in a black cast iron skillet on a light gray surface.

3 - In a mixing bowl, whisk together the apricot preserves, soy sauce, Dijon mustard, vinegar, garlic, ginger, and onion powder.

A white bowl with soy sauce, minced ginger, peanut butter, and brown paste ingredients on a light surface.

4 - Heat olive oil in a large oven-safe skillet over medium-high heat.

5 - Sear the chicken, smooth side down, for 3 to 4 minutes per side until browned.

Cooked chicken pieces in a black skillet on a light gray surface, seasoned with spices.

6 - Pour the apricot mixture over the chicken in the skillet.

Chicken thighs covered in brown sauce cooking in a black skillet, with a spoon scooping up the sauce.

7 - Transfer skillet to the oven and bake for 25-30 minutes, or until the chicken reaches 165°F internally.

8 - Garnish with fresh parsley before serving, if desired.

A close-up of glazed chicken pieces in sauce, garnished with chopped herbs, in a skillet.

What to Serve With Apricot Chicken

This dish pairs beautifully with...

Couscous, orzo, brown rice or jasmine rice
Steamed green beans or roasted broccoli
A crisp green salad with lemon vinaigrette
Garlic mashed potatoes

Variations

Spicy Kick: Add red pepper flakes or a splash of hot sauce to the glaze.
Different Cuts: Try boneless chicken breasts (just reduce baking time) or bone-in thighs (increase baking time by 10 minutes).
Sub Vinegar: white wine vinegar works great too

Chicken thighs glazed with sauce in a cast iron skillet, garnished with herbs, with plates and sauce nearby.

Helpful Tips

Don’t skip the browning step. It seals in all of the juices.
Use a meat thermometer to make sure your chicken reaches an internal temperature of 165°F.
Let the chicken rest for a few minutes before serving so the juices will settle.

Recipe FAQ

Can I use bone-in chicken thighs?

Yes! Just increase the baking time by about 10 minutes to make sure they’re cooked through. Or, use chicken breasts or tenderloins if you prefer white meat.

Is this recipe spicy?

It’s sweet and tangy, but you can spice it up with red pepper flakes if you like.

Can I make this in a slow cooker?

Absolutely. Sear the chicken first for best flavor, then cook with the sauce in a slow cooker on LOW for 4–5 hours or high for 2-3 hours.

A spoon drizzles sauce over glazed chicken pieces in a skillet, garnished with chopped herbs.

Storing Leftovers

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Warm on the stove over medium heat or pop in the microwave until hot.
To Freeze: Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

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