Classic Apricot Chicken (Printable Version)

Tender chicken in sweet apricot glaze, ready in 45 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ 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 (optional)

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

# How To Make:

01 - Pat the chicken breasts dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3–4 minutes per side until golden brown. Remove chicken from 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 - Pour in apricot preserves, chicken broth, soy sauce, Dijon mustard, apple cider vinegar, and dried thyme. Whisk thoroughly to combine all ingredients and bring to a gentle simmer.
05 - Return chicken breasts to the skillet, spooning sauce over the top. Cover with lid and reduce heat to low. Simmer for 20–25 minutes, turning chicken halfway through, until cooked through (internal temperature reaches 165°F) and sauce has slightly thickened.
06 - Remove lid and continue simmering uncovered for 3–5 minutes if a thicker consistency is desired. The sauce should coat the back of a spoon.
07 - Transfer chicken to serving platter or individual plates. Spoon remaining sauce over the chicken. Garnish with chopped fresh parsley and fresh apricot slices if desired. Serve immediately with steamed rice or vegetables.

# Expert Advice:

01 -
  • The sauce strikes this perfect balance between sweet and tangy that makes everyone at the table ask for seconds
  • It comes together in under 45 minutes but tastes like something that simmered all day
  • The recipe is forgiving enough that I've made it successfully while juggling phone calls and hungry kids
02 -
  • I once skipped searing the chicken to save time and the dish turned out pale and barely memorable. That caramelization from the initial sear is absolutely worth the extra few minutes.
  • The sauce thickens as it cools, so don't panic if it looks a little thin in the skillet. I learned this the hard way after adding extra thickeners that weren't needed at all.
03 -
  • Pound your chicken breasts to even thickness before cooking. This simple step ensures they all finish at the same time, which I learned after serving one guest raw chicken and another dried-out piece.
  • Let the chicken rest for a few minutes after cooking before serving. The juices redistribute and you won't end up with a watery pool on your plate.

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