Classic Apricot Chicken (Printable)

Tender chicken in a tangy apricot glaze with garlic and ginger. 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

# How to Make It:

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 balances sweet and tangy in a way that makes everyone lean in for seconds
  • It comes together in under an hour but tastes like it simmered all day
  • The recipe forgives easily, so you can play with the flavors and still nail it every time
02 -
  • Crowding the pan while searing will steam the chicken instead of browning it—work in batches if necessary
  • The sauce thickens as it cools, so if it looks too thin after baking, let it sit on the stovetop for a few minutes
03 -
  • A pinch of red pepper flakes in the sauce adds subtle warmth that complements the sweetness
  • Use an instant-read thermometer to avoid overcooking—165°F is your target, nothing more

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