Classic Apricot Chicken (Printable Version)
Tender chicken in a tangy sweet apricot glaze with hints of soy and mustard. Ready in under an hour.
# What You 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 sauce comes together with ingredients you probably already have in your pantry
- It's one of those rare dishes that tastes even better as leftovers
02 -
- Don't skip the searing step—it creates depth of flavor you can't get from oven cooking alone
- The sauce thickens significantly as it cools, so if it looks too thin during baking, don't panic
03 -
- Use an instant-read thermometer to avoid overcooking—165°F is your target
- If the sauce starts browning too quickly, tent the skillet with foil for the last 10 minutes