Classic Apricot Chicken (Printable View)

Tender chicken in a sweet and tangy apricot glaze with Dijon mustard and herbs. Ready in 45 minutes.

# Ingredient List:

→ Poultry

01 - 4 boneless skinless chicken breasts (about 1.5 pounds)

→ Sauce

02 - 1 cup apricot preserves
03 - 1/2 cup low-sodium chicken broth
04 - 2 tablespoons soy sauce
05 - 2 tablespoons Dijon mustard
06 - 2 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1/4 teaspoon dried thyme

→ For Cooking

09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Sliced fresh apricots

# How to Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken from the skillet and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in apricot preserves, chicken broth, soy sauce, Dijon mustard, apple cider vinegar, and dried thyme. Whisk thoroughly to combine all ingredients and bring the mixture to a gentle simmer.
05 - Return chicken breasts to the skillet. Spoon sauce over the chicken to coat evenly. Cover with a lid and simmer on low heat for 20 to 25 minutes, turning the chicken once halfway through, until cooked through and the sauce has slightly thickened.
06 - Remove the lid and continue simmering uncovered for 3 to 5 minutes if a thicker consistency is desired.
07 - Transfer chicken to a serving platter or individual plates. Garnish with chopped fresh parsley and fresh apricot slices if desired. Serve immediately with steamed rice or vegetables.

# Expert Suggestions:

01 -
  • The sauce strikes that perfect balance between sweet fruitiness and savory depth that makes everyone reach for seconds
  • It comes together in under an hour but tastes like something that simmered all afternoon
  • You probably have everything in your pantry right now
02 -
  • The sauce thickens as it cools so don't panic if it looks thinner than you'd expect right out of the pan
  • Chicken breasts release a lot of liquid during cooking which can make the sauce runny so pat them really dry before searing
03 -
  • Let chicken rest for 5 minutes before serving so the juices redistribute instead of running all over your cutting board
  • Warm your apricot preserves in the microwave for 15 seconds first if they're too thick to measure easily

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