Baked Apricot Chicken Thighs are a flavorful and satisfying dish. The sauce, made with apricot jam, combines sweet and savory elements that works perfectly with the chicken.
Easy Recipe for Apricot Chicken
This recipe is a simplified version of a classic, traditionally made with convenience ingredients like onion soup mix and French dressing. However, I wanted to create a version that uses more basic, natural ingredients without sacrificing taste.
By using fresh, everyday staples instead of processed options, I've kept the dish's delicious character while focusing on quality ingredients.. This comforting meal is perfect for sharing with family and friends.
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 - Gives the sauce a tang!
- 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 sauce over thighs. Just use a spoon and scoop up any sauce in the pan and pour over each chicken thigh.
5. Return to oven for another 20-25 minutes until chicken is cooked through and the chicken is just beginning to brown.
6. Remove chicken from the pan and let rest for 5 minutes before serving. Top with freshly chopped parsley, if desired.
7. Skim any grease off of the remaining sauce and serve the sauce on the side
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 suggestions
Serve with any of your favorite side dishes. Some of ours include
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
- 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.
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! 🙂