Classic Apricot Chicken (Print Version)
Tender chicken in a tangy apricot glaze with soy and mustard—a comforting sweet-savory dish 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
# Preparation Steps:
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 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect balance of sweet and tangy that even picky eaters adore
02 -
- Dont skip the searing step because it creates fond that deepens the sauce flavor
- The sauce thickens as it bakes so resist adding more liquid halfway through
03 -
- Use an oven-safe skillet so you dont have to transfer the chicken and lose any sauce
- Let the chicken rest before cutting or all those lovely juices will escape