Old Fashioned Apricot Chicken

Fork cutting into saucy chicken breast with green beans and couscous on a plate.

5 from 1 vote

Old Fashioned Apricot Chicken

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!

Prep Time10

Cook Time35

Total Time45

Course: Chicken, Main Dishes

Cuisine: American

Servings:

Calories: 323kcal

Author: Debi Morgan | Quiche My Grits

Equipment

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

Instructions

Preheat oven to 375°F.
Season chicken thighs with salt and pepper on both sides.
2 pounds boneless skinless chicken thighs, ¼ teaspoon salt and pepper (each)
In a medium bowl, whisk together apricot preserves, soy sauce, Dijon mustard, apple cider vinegar, garlic, grated ginger, and onion powder.
1 cup apricot preserves, 3 tablespoons soy sauce, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 3 cloves garlic, 1 tablespoon fresh ginger, 1 teaspoon onion powder
Heat olive oil in a large oven-safe skillet over medium-high heat.
2 tablespoons olive oil
Add chicken thighs, smooth side down, and brown on both sides, about 3-4 minutes per side.
2 pounds boneless skinless chicken thighs
Pour the apricot sauce over the chicken in the skillet.
Transfer skillet to preheated oven and bake for 25-30 minutes, or until chicken is cooked through (internal temperature of 165°F).
Garnish with fresh parsley before serving, if desired.
chopped fresh parsley

Notes

Leftovers: Apricot Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm in a skillet over medium heat until heated through, or microwave until hot.
To Freeze: Freeze cooked chicken with the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Don’t skip the browning step. It seals in all of the juices.
Let the chicken rest for a few minutes before serving so the juices will settle.
Use a meat thermometer to make sure your chicken reaches an internal temperature of 165°F.

Nutrition