This Apricot Chicken Recipe is so easy to make and goes from the stovetop to the table in less than 30 minutes.
Tender chicken thighs are simmered in a tangy-sweet apricot glaze that’s both easy and delicious.
- It’s a simple chicken dish that uses ingredients likely already on hand.
- It’s a perfect balance between sweet and savory.
- Apricot chicken is made in one skillet for easy cleanup.
Ingredients For Apricot Chicken
Chicken: I use boneless skinless thighs in this recipe since they’re tender and stay juicy. You can also use chicken cutlets or chicken breasts cut into 1-inch pieces.
Seasonings: Garlic, onion, and ginger give the chicken a savory, umami flavor that balances out the sweetness of the apricot jam. Add some sriracha or red pepper flakes for a little heat.
Apricot Preserves: Apricot preserves or jam can be used in this recipe. Jelly is made with juice, jam is made with mashed fruit, and preserves are made with whole fruit, so based on your choice, the consistency of the sauce can change a little bit.
Sauce: In addition to the preserves, this recipe uses soy sauce for salty umami flavor along with apple cider vinegar to balance the sweetness and Dijon for flavor.
Variations
- Switch out the apricot preserves for orange marmalade to make an orange chicken style dish.
- Stir in some sliced water chestnuts in Step 5.
How to Make Apricot Chicken
- Season chicken and brown according to the recipe below.
- Move chicken to one side of the skillet and deglaze pan with water.
- Add remaining ingredients and bring to a simmer until chicken is cooked through.
Serve over rice. Garnish with sesame seeds, sliced almonds, and green onions, if desired.
Got Leftovers?
- Keep leftover apricot chicken in a covered container in the refrigerator for up to 4 days.
- Leftovers are great chopped and added to a stir fry.
- Reheat portions in the microwave or the air fryer.
- Freeze portions in zippered bags for up to a month and thaw in the refrigerator before reheating.
What Sides Pair with Apricot Chicken?
Besides rice, apricot chicken can be mixed with ramen or low-carb zoodles. Use any extra apricot sauce on a side of bok choy or broccolini.
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Apricot Chicken
Apricot chicken combines tender chicken with a sweet and tangy apricot glaze, creating a delicious meal that’s perfect for any night of the week.
For the Apricot Sauce
In a medium bowl, toss the chicken with onion powder, garlic powder, ginger, and salt.
In a 10-inch skillet, heat the oil over medium-high heat. Add the chicken and brown for 2-3 minutes per side without stirring.
Stir and move the chicken to one side of the skillet.
Reduce the heat to medium and add the water to the skillet. Use a spatula to scrape up any brown bits.
Add the jam, ketchup, cider vinegar, Dijon, soy sauce, and red pepper flakes if using. Bring to a gentle simmer, adjusting the heat if needed, and let simmer about 7 minutes or until the chicken is cooked through.
Serve over rice.
Apricot chicken can be stored in an airtight container in the fridge for up to 4 days.
Calories: 663 | Carbohydrates: 26g | Protein: 38g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1329mg | Potassium: 587mg | Fiber: 1g | Sugar: 16g | Vitamin A: 394IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
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