Name: Apricot Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2–2 1/2 pounds boneless skinless chicken thighs; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil or neutral oil; 1 cup apricot preserves or apricot jam; 2 tablespoons low sodium soy sauce; 2 tablespoons rice vinegar or apple cider vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 tablespoon Dijon mustard; 1/4 teaspoon crushed red pepper flakes; 1/4 cup chicken broth or water; 1 small onion, thinly sliced; 1 bell pepper, sliced; 1/2 cup dried apricots, chopped; 2 green onions, thinly sliced, for garnish; 1 tablespoon toasted sesame seeds or chopped fresh parsley

Apricot chicken Recipe tastes sweet, tangy, savory, and a little sticky in the best way, and it works for busy weeknights or casual dinner guests in about 40 minutes. It suits anyone who loves easy chicken dinners with big flavor and minimal chopping. I grew up in a house where “fruit with meat” sounded suspicious, and this apricot chicken recipe converted my whole family in one bite.

Why You Should Try This Apricot chicken Recipe

This apricot chicken recipe uses simple pantry ingredients but tastes like you fussed over it all afternoon. The apricot preserves caramelize around the chicken and create a glossy sauce that hugs every bite.

You get a perfect balance of sweet from the apricot, savory from soy sauce and garlic, and a little brightness from vinegar or citrus. Clean up stays easy, and you only need one skillet or baking dish.

“This apricot chicken recipe tastes like takeout and grandma’s Sunday dinner had a very delicious baby.” ★★★★★

Ingredients You’ll Need

You can make this apricot chicken recipe with basic grocery store items and a few pantry helpers. I will note easy swaps so you can use what you already have.

Chicken

2 to 2½ pounds boneless skinless chicken thighs
- Use thighs for juicy, forgiving results.
- Swap with boneless skinless chicken breasts and cut them in half horizontally for even cooking.
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or neutral oil

Apricot sauce

1 cup apricot preserves or apricot jam
- Use a good-quality brand like Bonne Maman or Smucker’s Natural if possible.
- Choose low sugar if you prefer a less sweet sauce.
2 tablespoons low sodium soy sauce
- Use tamari or coconut aminos for gluten free.
2 tablespoons rice vinegar or apple cider vinegar
- White wine vinegar also works if that is what you have.
2 cloves garlic, minced
- Use ½ teaspoon garlic powder if you feel lazy or out of fresh.
1 teaspoon grated fresh ginger
- Swap with ¼ teaspoon ground ginger if needed.
1 tablespoon Dijon mustard
- Yellow mustard works in a pinch, just tastes a bit sharper.
¼ teaspoon crushed red pepper flakes
- Optional, but it balances the sweetness nicely.
¼ cup chicken broth or water
- Use low sodium broth so the sauce does not taste too salty.

Optional add ins and toppings

1 small onion, thinly sliced
1 bell pepper, sliced (any color)
½ cup dried apricots, chopped, for extra fruit chunks
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds or chopped fresh parsley

Pantry shortcuts

Use bottled minced garlic and ginger paste to save chopping time.
Use pre sliced onions and peppers from the produce section if you want a true weeknight shortcut.
Use frozen brown rice or microwaveable jasmine rice for a quick side.

Equipment

Large oven safe skillet or a large nonstick skillet plus a 9×13 baking dish
Cutting board and sharp knife
Small bowl and whisk
Measuring cups and spoons
Tongs or a spatula

Tips & Tricks

Pat the chicken dry with paper towels so it browns instead of steams.
Season the chicken on both sides before you sear it so the meat tastes flavorful all the way through.
Sear the chicken until you see deep golden spots; that color means flavor in the final sauce.
Warm the apricot preserves slightly in the microwave so they whisk smoothly into the sauce.
Taste the sauce before you pour it over the chicken; add a pinch of salt, a splash of vinegar, or a bit more apricot to balance it.
Use low heat once the sauce goes in so the sugars do not burn.
Stir the sauce from the edges of the pan as it thickens so it coats the chicken evenly.
Slice chicken breasts into thinner cutlets so they cook at the same rate as thighs.
Add vegetables like sliced onion and bell pepper under the chicken so they roast in the sauce.
Rest the cooked chicken for 5 minutes before serving so the juices settle and the sauce clings better.

How to Make Apricot chicken Recipe

Step 1: Prep the chicken

Pat the chicken thighs dry with paper towels. Sprinkle both sides with kosher salt and black pepper. Set the chicken aside while you mix the sauce so the seasoning starts to sink in.

Step 2: Mix the apricot sauce

Add the apricot preserves, soy sauce, vinegar, minced garlic, grated ginger, Dijon mustard, crushed red pepper flakes, and chicken broth to a small bowl. Whisk until the mixture looks smooth and glossy and the preserves break up. Taste a small spoonful and adjust with a little more vinegar for tang or more apricot preserves for sweetness.

Step 3: Sear the chicken

Heat the oil in a large oven safe skillet over medium high heat. When the oil shimmers, add the chicken thighs in a single layer without crowding the pan. Sear each side for about 3 to 4 minutes until the surface turns golden brown; you only need color at this stage, not full cooking.

If your skillet feels crowded, sear in two batches so the chicken browns properly. Transfer any seared pieces to a plate while you finish the rest. Keep the browned bits in the pan because they flavor the sauce.

Step 4: Add vegetables and sauce

Lower the heat to medium. Add sliced onion and bell pepper to the skillet if you use them and sauté for 2 to 3 minutes until they soften slightly. Pour the apricot sauce into the pan and stir, scraping up the browned bits from the bottom.

Nestle the seared chicken thighs back into the skillet, along with any juices from the plate. Spoon some of the sauce over the top of each piece so they start to glaze. If you use dried apricots, scatter them around the chicken now.

Step 5: Simmer or bake until cooked through

You can finish the apricot chicken on the stovetop or in the oven.

Stovetop method

Lower the heat to medium low so the sauce bubbles gently. Cover the skillet and cook for 10 to 15 minutes, turning the chicken once halfway through. Check that the internal temperature reaches 165°F in the thickest part.

Remove the lid and let the sauce simmer for another 2 to 3 minutes if you want it thicker. Stir the sauce around the chicken so it coats every piece. Taste and adjust seasoning with a pinch of salt or splash of vinegar if needed.

Oven method

Preheat the oven to 375°F while you sear the chicken. After you add the sauce and nestle the chicken into the skillet or baking dish, cover loosely with foil. Bake for 20 to 25 minutes until the chicken reaches 165°F in the thickest part.

Remove the foil for the last 5 minutes so the top of the chicken glazes and the sauce thickens. If the sauce looks too thin, simmer it on the stovetop for a couple of minutes after you pull the chicken out. Spoon the thickened sauce over the chicken before serving.

Step 6: Finish and serve

Sprinkle the apricot chicken with sliced green onions and sesame seeds or parsley. Give the sauce a final stir and spoon extra over each serving. Serve hot while the sauce tastes glossy and sticky and the chicken stays juicy.

What to Serve with Apricot chicken Recipe

This apricot chicken recipe pairs beautifully with fluffy white rice, brown rice, or quinoa that soaks up the sweet and tangy sauce. Steamed green beans, roasted broccoli, or a simple side salad with crisp lettuce and cucumbers balance the richness. You can also serve it over mashed potatoes or buttered egg noodles if your crew loves comfort food. Add a side of sliced fresh fruit like oranges or grapes to echo the fruity notes in the dish.

Storage Options

Store leftover apricot chicken in an airtight container in the fridge for up to 4 days.
Chill the chicken completely before you freeze it, then store it in a freezer safe container or bag for up to 3 months.
Reheat gently on the stovetop over low heat with a splash of water or broth until the chicken warms through and the sauce loosens.
Use the microwave in short bursts, stirring the sauce between bursts, so the chicken stays tender and does not dry out.