Rosemary Apricot Chicken
Elevate weeknight dinners with this irresistibly flavorful Rosemary Apricot Chicken recipe! Juicy, bone-in chicken thighs are seared to golden perfection, then bathed in a luscious, sweet-tart glaze featuring apricot preserves, fresh rosemary, Dijon mustard, and a hint of lemon juice. Finished in the oven for a tender, melt-in-your-mouth texture, this dish combines rich, earthy undertones with bright, fruity flavors that are perfect for any occasion. The caramelized glaze clings to crispy, golden skin, while a final drizzle of buttery pan sauce adds a touch of indulgence. Ready in under an hour, this one-skillet wonder is as easy as it is elegant. Pair it with roasted vegetables or fluffy mashed potatoes for a complete meal that will impress every diner at your table!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 0.5 cup apricot preserves
- 3 sprigs fresh rosemary
- 3 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chicken stock
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them evenly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down into the skillet and sear for 4-5 minutes, or until the skin is golden and crispy. Flip the chicken and sear the other side for 2 minutes.
Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the apricot preserves, dijon mustard, lemon juice, chicken stock, and fresh rosemary sprigs. Let the mixture simmer for 2-3 minutes, stirring occasionally.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the glaze over the top of the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and transfer the chicken to a serving platter.
Place the skillet back on the stove over medium heat and whisk in the unsalted butter to create a glossy sauce.
Pour the sauce over the chicken and serve immediately, garnished with additional rosemary if desired.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 88.6 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1170 mg | 25% | |
*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.
