Classic Apricot Chicken (Printer-Friendly)
Tender chicken in tangy apricot glaze with soy and mustard—ready in 50 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.5 lb)
→ Sauce
02 - 1 cup apricot preserves
03 - 2 tablespoons soy sauce (gluten-free if needed)
04 - 1 tablespoon Dijon mustard
05 - 2 teaspoons apple cider vinegar
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon ground ginger
→ For Searing
08 - 1 tablespoon olive oil
→ Garnish (optional)
09 - 2 tablespoons chopped fresh parsley
10 - 1/4 cup sliced green onions
# How to Make It:
01 - Preheat oven to 375°F.
02 - Pat chicken breasts dry with paper towels. Season lightly with salt and pepper.
03 - In a small bowl, whisk together apricot preserves, soy sauce, Dijon mustard, apple cider vinegar, garlic powder, and ground ginger until smooth.
04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and sear for 2–3 minutes per side until golden brown.
05 - Pour the apricot sauce over the chicken, turning to coat each piece well.
06 - Transfer the skillet to the preheated oven. Bake uncovered for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F) and sauce is bubbling.
07 - Remove from oven. Rest for 5 minutes before serving. Garnish with fresh parsley and green onions, if desired. Serve hot with rice or roasted vegetables.
# Expert Advice:
01 -
- comes together in under an hour with ingredients you probably have in your pantry right now
- that bubbling apricot sauce creates the most incredible sticky glaze that people will think took you all day
02 -
- dont skip the searing step because that golden color adds flavor you cannot get from baking alone
- the sauce thickens as it cools so if it looks thin right out of the oven give it a few minutes
03 -
- use a meat thermometer to avoid overcooking because dry chicken is sad chicken
- if the sauce starts getting too dark before the chicken is done tent the skillet with foil