Glazed Apricot Chicken
Succulent and savory-sweet, Glazed Apricot Chicken is the perfect centerpiece for an elegant yet effortless dinner. Tender bone-in, skin-on chicken thighs are seared to golden perfection before being coated in a luscious glaze made from tangy Dijon mustard, rich apricot preserves, soy sauce, garlic, and fresh thyme. The dish finishes in the oven, ensuring perfectly moist, juicy meat with a beautifully caramelized exterior. With just 15 minutes of prep and under an hour to bring it to the table, this recipe is ideal for weeknight dinners or special occasions alike. Serve it with roasted vegetables, fluffy rice, or creamy mashed potatoes to soak up every drop of the flavorful glaze. Easy to make and bursting with bold, balanced flavors, this Glazed Apricot Chicken will quickly become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 0.5 cup Apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon Soy sauce
- 2 teaspoons Fresh thyme (chopped)
- 0.25 cup Chicken broth
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then season them on both sides with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown and crispy. Turn the chicken over and cook for another 2-3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the apricot preserves, Dijon mustard, soy sauce, fresh thyme, and chicken broth. Cook for 2-3 minutes, stirring frequently, until the glaze is smooth and slightly thickened.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the glaze over the top. Transfer the skillet to the preheated oven.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
Once done, remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped parsley and serve hot with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 22.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
