Classic Apricot Chicken (Printable)

Tender chicken in sweet apricot glaze ready in 45 minutes

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce

02 - 1 cup apricot preserves
03 - 1/2 cup low-sodium chicken broth
04 - 2 tablespoons soy sauce (use gluten-free if needed)
05 - 2 tablespoons Dijon mustard
06 - 2 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1/4 teaspoon dried thyme

→ For Cooking

09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley
12 - Sliced fresh apricots

# How To Make It:

01 - Pat the chicken breasts dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3–4 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - Lower the heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in apricot preserves, chicken broth, soy sauce, Dijon mustard, apple cider vinegar, and dried thyme. Whisk thoroughly to combine and bring to a gentle simmer.
05 - Return chicken breasts to the skillet. Spoon sauce over the chicken. Cover with lid and simmer on low heat for 20–25 minutes, turning the chicken once halfway through, until cooked through and sauce is slightly thickened.
06 - Remove the lid and continue simmering uncovered for 3–5 minutes if a thicker sauce consistency is desired.
07 - Transfer chicken to a serving platter. Garnish with chopped parsley and fresh apricot slices if desired. Serve hot with jasmine rice or steamed vegetables.

# Expert Tips:

01 -
  • The sauce strikes that perfect balance between sweet and tangy, making even picky eaters ask for seconds
  • Everything happens in one skillet, meaning less cleanup and more time at the table
02 -
  • The sauce thickens as it cools, so do not worry if it looks thinner than you expect right out of the pan
  • Using a stainless steel skillet lets you see the fond building, which adds incredible flavor to the sauce
03 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting
  • Let the pan get properly hot before adding the chicken, otherwise you will steam instead of sear

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