Classic Apricot Chicken (Printable version)

Golden chicken breasts in a luscious apricot glaze with hints of garlic and mustard for a quick weeknight dinner.

# Ingredient List:

→ Poultry

01 - 4 boneless skinless chicken breasts (about 1.5 pounds)

→ 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 and season both sides generously with salt and 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 and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn.
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 and reduce heat to low. Simmer 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 for an additional 3-5 minutes if a thicker consistency is desired.
07 - Transfer chicken to serving plates. Garnish with chopped parsley and fresh apricot slices if using. Serve immediately with rice or steamed vegetables.

# Expert Suggestions:

01 -
  • The sweet and tangy glaze caramelizes beautifully on the chicken, creating those gorgeous sticky edges everyone fights over
  • It comes together with pantry staples you probably already have, making it perfect for last minute weeknight dinners
02 -
  • The sauce will look thin at first but thickens considerably as it simmers with the chicken, so resist the urge to reduce it too early
  • Using a skillet with a tight fitting lid is crucial because it traps steam and helps cook the chicken through without drying it out
03 -
  • Pound the chicken breasts to an even thickness before cooking to ensure they finish at the same time
  • Let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat

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