Classic Apricot Chicken (Print View)

Tender chicken in sweet apricot glaze with garlic and thyme. Ready in 45 minutes.

# What You'll 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:

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 to 4 minutes per side until golden brown. Remove chicken 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.
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 simmer on low heat for 20 to 25 minutes, turning the chicken once halfway through, until cooked through and the sauce has slightly thickened.
06 - Remove the lid and let simmer uncovered for an additional 3 to 5 minutes if a thicker consistency is desired.
07 - Transfer chicken to serving plates, spoon sauce generously over the top. Garnish with chopped parsley and fresh apricot slices if using. Serve immediately with rice or steamed vegetables.

# Expert Suggestions:

01 -
  • The sauce balances sweet and tangy so perfectly youll want to spoon it over everything
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • The leftovers reheat beautifully for next-day lunch bowls
02 -
  • overcrowding the pan will steam the chicken instead of searing it so work in batches if your skillet is small
  • letting the sauce reduce uncovered at the end creates that restaurant-quality gloss that clings to the chicken
03 -
  • Use chicken thighs if you prefer dark meat they stay incredibly juicy in the fruity sauce
  • A pinch of red pepper flakes in the sauce creates a sweet-heat contrast that keeps people guessing

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