Classic Apricot Chicken (Printable)
Tender chicken in tangy apricot sauce with soy and mustard flavors.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.5 lb)
→ Sauce
02 - 1 cup apricot preserves
03 - 2 tablespoons soy sauce
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
09 - 2 tablespoons chopped fresh parsley
10 - 1/4 cup sliced green onions
# Directions:
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.
# Cooking Tips:
01 -
- The sauce comes together in under two minutes with pantry staples you probably already have
- Something magical happens when apricot and soy sauce mingle, creating this sticky glazed finish that makes chicken feel fancy without any real effort
02 -
- I once tried doubling the sauce without adjusting the cook time and ended up with chicken that was cooked through but swimming in thin syrup, so stick to the ratio or extend the baking time to let it reduce properly
- The sear step isn't optional, it creates flavor compounds that you can't get from oven cooking alone and makes the final dish taste about 100 times better
03 -
- Let the chicken come to room temperature for 20 minutes before cooking, it helps with even cooking and better searing
- If your sauce seems too thick, add a tablespoon of warm water to thin it out before coating the chicken