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Sweet and savory come together beautifully in this Apricot Chicken recipe. Tender chicken thighs are coated in a rich sauce made with apricot preserves, Dijon mustard, and soy sauce for a flavor-packed dish that’s ready in no time.
Perfect for busy weeknights or casual entertaining, this recipe is as simple as it is delicious.
Apricot Chicken
This Apricot Chicken is one of those easy dinners that delivers a lot of flavor without a lot of fuss. The sweet and savory apricot sauce coats the chicken perfectly and creates a meal that feels just a little special while still being simple enough for a busy night at home. Best of all, it’s made with simple pantry ingredients and comes together without any complicated steps.
I’ve skipped the old shortcut versions made with soup mix or bottled dressing and kept the focus on simple, real ingredients that still give this dish all the flavor it’s known for. It’s the kind of comforting dinner that’s easy to make and always disappears fast at our table.
My go-to tips for delicious Apricot Chicken:
Prepare the Chicken
Use bone-in, skin-on chicken pieces for the best flavor and juiciness. The skin helps retain moisture, and the bones add depth to the dish.
Spoon Sauce Over the Chicken
Halfway through the cooking time, spoon some of the sauce back over the chicken to help it caramelize and infuse with flavor as it bakes.
Bake Uncovered
Bake the chicken uncovered so the sauce can thicken and develop a rich, glossy finish during the cooking process.
Check for Doneness
Use a meat thermometer to ensure the chicken reaches an internal temperature of 180-190°F for perfectly cooked, tender meat.
What readers are saying
This has become one of my go-to weekly meals. Easy, inexpensive, and sooo tasty. ~ Jan
Baked Apricot Chicken Ingredients
- Chicken - I use bone-in, skin-on chicken thighs. You could also use skinless chicken thighs.
- Apricot Jam - Homemade or store-bought works fine. I have also used peach jam in this recipe.
- Onion and Garlic - finely chopped
- Dijon Mustard - adds the perfect flavor
- Soy Sauce - adds a depth of flavor to the sauce. Use low-sodium if you have it.
- Apple Cider Vinegar - Adds a tangy flavor to the sauce.
- Honey - adds a bit of sweetness.
- Seasoning - dried ginger powder and red pepper flakes
How to make Apricot Chicken
- Make sauce - place all ingredients in a saucepan and heat over medium heat until the jam has melted and everything is heated through.
2. Trim any excess fat or skin from chicken thighs. Place in a lightly greased baking dish and sprinkle lightly with salt and pepper.
3. Pour sauce over prepared chicken and place uncovered in a 375°F preheated oven.
4. Bake for 20 minutes and then baste the sauce over the thighs. Just use a spoon and scoop up any sauce in the pan and pour it over each chicken thigh.
5. Return to oven for another 20-25 minutes until chicken is cooked through and the chicken is beginning to brown.
6. Remove the chicken from the pan and let it rest for 5 minutes before serving. If desired, top with freshly chopped parsley.
7. Skim any grease off the remaining sauce and serve the sauce on the side
Apricot Chicken Recipe Tips
- Use any size casserole dish that will hold the chicken. I used an 8x11-inch dish.
- Bake chicken uncovered.
- When the chicken is baked through, you can place it under the broiler for a few minutes to help caramelize the chicken. Keep a close eye on the chicken so it doesn't burn.
- The extra sauce is great to serve on the side. Just skim any excess grease off the sauce first.
- Allow the chicken to rest for 5 minutes before serving.
Serving Apricot Glazed Chicken
My favorite way to serve apricot-glazed chicken is with rice or mashed potatoes, so the sweet sauce has something to soak into. I usually add a simple green vegetable, like green beans or sautéed peas, to round out the meal.
How to store Apricot Glazed Chicken
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.
The chicken can be reheated in the microwave for 60-90 seconds until heated through, or it can be placed in a 350°F oven for 10-15 minutes until it is fully heated.
Frozen apricot chicken should be fully thawed before reheating.
More delicious chicken recipes
- Italian Dressing Chicken
- Oven Baked Chicken Thighs
- Jamaican Jerk Chicken Wraps
- Cast Iron Chicken Thighs
- Pesto Chicken Sandwich
- Creamy Chicken Orzo
- Baked Honey Chicken Thighs
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious dinner recipes!
Apricot Chicken Thighs
Equipment
- Glass Baking Dish 7x11
Ingredients
Sauce
- 1 cup apricot jam
- ¼ cup finely diced onions
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
- ⅛ teaspoon red pepper flakes (optional)
Chicken
- 6 chicken thighs
- fresh parsley for garnish (optional)
Instructions
Sauce
- Make sauce - place all ingredients in a saucepan and heat over medium heat until the jam has melted and everything is heated through.1 cup apricot jam, ¼ cup finely diced onions, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon minced garlic, 1 teaspoon ground ginger, ⅛ teaspoon red pepper flakes
Chicken
- Trim any excess fat or skin from chicken thighs. Place in a lightly greased baking dish and sprinkle lightly with salt and pepper.6 chicken thighs
- Pour sauce over prepared chicken and place uncovered in a 375°F preheated oven.
- Bake for 20 minutes and then baste sauce over thighs. Just use a spoon and scoop up any sauce in pan and pouring over each chicken thigh.
- Return to oven for another 20-25 minutes until chicken is cooked through and the chicken is just beginning to brown.
- Remove chicken from the pan and let rest for 5 minutes before serving. Top with freshly chopped parsley, if desired.fresh parsley for garnish
- Skim any grease off of remaining sauce and serve sauce on the side
Notes
- Use any size casserole dish that will hold the chicken. I used an 8x11 inch dish.
- Bake chicken uncovered
- Chicken is fully cooked when the internal temperature reaches 165°F. However, chicken thighs can benefit from cooking longer until 180-190°F. This allows the dark meat to become more tender and will still be juicy.
- When chicken is baked through, you can place under the broiler for a few minutes to help caramelize the chicken. Keep a close eye on the chicken so it doesn't burn.
- The extra sauce is great to serve on the side. Just skim any excess grease off the sauce first.
- Allow the chicken to rest for 5 minutes before serving
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Emily Tuck says
I made this tonight and I liked it except that I used a cookie sheet, which is normally what I use for chicken or fish. This did not work. The sauce thinned out and caramelized (turned black) on the pan. What stayed on the chicken was good. I think this would have come out just fine had I baked the chicken in a glass dish and not on a cookie sheet. The sauce has to remain somewhat thick because if it thins it will burn in the over for 40 minutes. I will try this again baking the chicken in a glass baking dish.
Kathy Berget says
Hi Emily,
Thanks so much. I think you're exactly right. The sheet pan allowed the sauce to spread too thin and reduced too much. Let me know how it turns out the next time you make it using a glass baking dish.
Kathy
Sharon says
I was disappointed. I was expecting more apricot flavor, with the same saturation as lemon chicken.
Kathy says
Thanks for giving the recipe a try and for sharing your feedback.
Jan says
This has become one of my go-to weekly meals. Easy, inexpensive and sooo tasty. Wondering what, other than rice, would you serve as sides with this dish.
Kathy says
I'm so glad you enjoy it! You could also serve with mashed potatoes or orzo pasta. Green beans and a dinner salad would also be great.
MARLENE SAGANSKI says
Your receipe states pour sauce over chicken and then bake. However in your comments you state Pour some of the sauce over chicken.
Please clarify.
Kathy says
Hi Marlene,
Sorry for the confusion. You'll pour all the sauce over the chicken. About halfway through the baking time, you'll want to spoon sauce in the pan back over the chicken thighs. A lot of the sauce will have slid off and will be in the pan. I'll make this clearer in my post.
Thanks so much and let me know how the chicken turns out!
Kathy
Judi says
Can I make this with skinless, boneless chicken breasts?
Kathy says
Yes! The bake time will be shorter. Plan on 20-30 minutes and cook until the chicken reaches 165°F.
Enjoy! 🙂
Kathy says
I used Mikes Hot honey instead of plain honey & i put it over a baked Costco chicken. Wow…tasty. Thank you for the recipe.
Kathy says
Glad you enjoyed it. Thanks for your tips!
Chris says
Very good recipe! This time, though, I didn't have apricot jam so I used orange marmalade. We all liked it much better.
Kathy says
Thanks! The orange marmalade is a great idea! Thanks for the suggestion! 🙂
Cathi says
This is very good. i have made it a few times. My husband and I both like it.
Kathy says
Thank you so much! I'm glad you both enjoyed it! 🙂