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A piece of aptricot glazed cooked chicken partially sliced on a plate, garnished with herbs, with a fork beside it.
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Tender and Juicy Apricot Chicken Recipe

Apricot chicken makes dinner easy without skimping on flavor. All you need are a few simple ingredients and a baking dish, and in just 45 minutes, you will have a tender, saucy meal ready to enjoy. It is perfect for a no-fuss weeknight dinner but tasty enough to impress guests at your next gathering.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: apricot chicken
Servings: 4 servings
Calories: 398kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Set your oven to 375 °F and grease a 9x13-inch baking dish or an oven-safe skillet. Arrange the chicken thighs in a single layer, making sure they are evenly spaced.
  • In a bowl, combine the apricot preserves, chicken broth, Dijon mustard, salt, and pepper. Stir until the mixture is smooth, then pour it evenly over the chicken, making sure each piece is coated.
  • Place the dish in the oven and bake uncovered for about 40 minutes, or until the chicken reaches an internal temperature of 165 F. Finish with a sprinkle of fresh parsley and serve warm, spooning the rich, tangy sauce over the top for extra flavor.

Notes

  • If time allows, brown the chicken in a hot skillet before baking. This adds depth to the flavor and keeps the meat extra juicy.
  • After baking, give the chicken a few minutes to rest so it stays moist and tender when sliced.
  • Baby carrots, bell peppers, or sliced onions make great additions, adding both texture and natural sweetness.
  • Try adding red pepper flakes or a splash of hot sauce for a subtle kick that balances the sweetness.
  • If you love a saucy dish, double the glaze and use it over veggies, potatoes, or grains.
  • Serve with rice, quinoa, couscous, or a low-carb option to enjoy every bit of the rich, flavorful sauce.
Serve: Serve it over fluffy rice, whether it is classic, pilaf-style, or cauliflower. Pair it with creamy mashed potatoes, a crisp salad, or warm crusty bread to soak up every last bit of the sauce.
Store: Let leftovers cool, then store in an airtight container. Keep in the fridge for up to 5 days or freeze for 2 weeks. Reheat on the stovetop, and if frozen, thaw in the fridge overnight first.

Nutrition

Calories: 398kcal | Carbohydrates: 39g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Sodium: 594mg | Fiber: 1g | Net Carbohydrates: 38g
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