Delicious easy-to-make Apricot Chicken Thighs made with a delicious homemade sauce using apricot jam.
This is perfect for weeknight dinners. Once the chicken is in the oven, you baste it once, but otherwise, it's hands-off cooking!
Easy to make dinner
There's just something so delicious about these baked apricot chicken thighs. A quick sauce is made with apricot jam, soy sauce, honey, and a bit of red pepper flakes.
Then you just place everything into a baking dish and let the chicken cook for about 40 minutes. All you need to do is baste the sauce over the chicken halfway through the cooking time.
You'll have plenty of time to make a quick salad, some rice, and an easy vegetable. Plus you'll have some extra time for whatever else you need to do before dinnertime.
Key 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
Step by step directions
- Make sauce - place all ingredients in a saucepan and heat over medium heat until the jam has melted and everything is heated through.
- Trim any excess fat or skin from chicken thighs. Place in a lightly greased baking dish and sprinkle lightly with salt and pepper.
- 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 the pan and pour 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.
- 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
- Rice
- Mashed Potatoes
- Twice Baked Potato Casserole
- Green Salad
- Sauteed Peas
- Green Beans
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
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
Equipment
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.
Helene says
This will be a great Passover recipe. I am definitely keeping it around for next year. Thanks
Kathy says
Yay!!! Glad you found it! You don't have to wait until then to make it though! 🙂
Jennifer c Lee says
Can you use chicken breasts?
Kathy says
Hi Jennifer,
Yes, you can use chicken breasts. Keep a close eye on them while they are cooking. The baking time will need to be adjusted. Boneless will probably take less time (about 25-30 minutes )and bone-in may take more time depending on the size.
Kathy
Karen MacIntyre says
Made this for dinner tonight. The only change I made was to use fresh ginger and I browned the chicken first. Very tasty and not too sweet like the apricot jam and Catalina salad dressing recipes. Served with a bit of rice and roasted vegetables.
Kathy says
Hi Karen,
I'm glad you enjoyed it!
Thanks so much!!! 🙂
Kathy
Donna says
Any idea how this would be using boneless breasts and done in Instantpot?
Kathy says
Hi Donna,
I'm afraid I haven't made this in an Instant Pot.
Kathy
Don says
Fantastic! Great flavor, tender, and easy to make. Wife not a fan of apricots, any other jam ideas?
Kathy says
Hi Don,
How about peach jam. You could also try orange marmalade or for a totally different taste, apple jelly!
Enjoy,
Kathy 🙂
Velva says
Kathy this is a fantastic weeknight chicken dish. The sweetness of the jam cooks right into the chicken, and helps form a delicious crust. Thanks for sharing this recipe idea.
Velva
David @ Spiced says
Oooo-what a fun idea! I especially love that you used homemade apricot jam for this. I know I could use store-bought jam, but I want to track down some fresh apricots now. We have a huge fig tree in our yard...maybe I can find someone who wants to trade! Thanks for the inspiration, Kathy!
Kathy says
Store bought jam works perfectly! Now about those figs...
Don says
Can I use frozen chicken?
Kathy says
Hi Don,
If using frozen chicken, the baking time will increase - maybe even double in time. I'd start just the chicken first and then add the sauce later so it doesn't burn. I haven't tried cooking it from frozen, so I don't know how much time it would actually take.
Kathy 🙂