Classic Apricot Chicken (Printable)
Tender chicken breasts baked in a sweet and tangy apricot glaze.
# 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
# Directions:
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 Tips:
01 -
- The sweet and tangy sauce creates this incredible glaze that makes chicken feel fancy enough for company but casual enough for Tuesday dinner
- Everything happens in one skillet, meaning less cleanup and more time enjoying the meal
02 -
- Don't skip the searing step, because that browning creates flavor compounds you can't get any other way
- The sauce will bubble and thicken beautifully, but keep an eye on it during the last 10 minutes so it doesn't burn
03 -
- If your chicken breasts are uneven thickness, pound them slightly so they cook at the same rate
- A meat thermometer takes all the guesswork out of doneness, and nobody wants dry chicken