Classic Apricot Chicken (Printable)

Tender chicken breasts in a sweet and tangy apricot glaze, perfectly seasoned with Dijon mustard and herbs.

# What You Need:

→ Poultry

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

→ Sauce

02 - 1 cup apricot preserves
03 - 1/2 cup low-sodium chicken broth
04 - 2 tablespoons soy sauce (gluten-free if required)
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 It:

01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and 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 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.
04 - Stir in apricot preserves, chicken broth, soy sauce, Dijon mustard, apple cider vinegar, and dried thyme. Whisk thoroughly to combine and bring to a gentle simmer.
05 - Return chicken breasts to the skillet. Spoon sauce over the chicken. Cover with lid and simmer on low heat for 20 to 25 minutes, turning chicken once halfway through, until cooked through and sauce has slightly thickened.
06 - Remove lid and continue simmering uncovered for 3 to 5 minutes if thicker sauce consistency is desired.
07 - Transfer to serving platter, garnish with chopped parsley and fresh apricot slices if desired. Serve immediately with jasmine rice, couscous, or steamed vegetables.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something that simmered all afternoon
  • Its the perfect sweet spot between fancy enough for company and easy enough for Tuesday
  • Leftovers reheat beautifully, sometimes tasting even better the next day
02 -
  • Dry chicken equals better sear equals better sauce adhesion, so do not rush the drying step
  • Letting the sauce simmer uncovered at the end is the secret to getting that restaurant-style gloss
03 -
  • Chicken thighs stay juicier if you prefer dark meat, just add 5 minutes to the simmer time
  • A pinch of red pepper flakes transforms this into something entirely unexpected

Return