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Looking for an easy summer dinner that’s bursting with flavor and comes together with minimal effort? Say hello to this sweet and savory Apricot Chicken recipe!
Juicy chicken thighs are seared until golden and then glazed in a sticky, tangy apricot sauce that’s downright irresistible. This is one of those no-fuss, big-flavor meals you’ll want to keep on repeat.
Why I Love This Recipe
This recipe is so easy, fast, and uses pantry-friendly ingredients. The apricot glaze has the perfect balance of sweet from the preserves, tangy from the vinegar, and a little kick from the red pepper flakes. It’s a great make-ahead or meal-prep option too, since the chicken stays moist and flavorful even after reheating.
Plus, Apricot Glazed Chicken Thighs just sound fancy enough to impress dinner guests but are simple enough for a Tuesday night, especially alongside Garlic Parmesan Baked Asparagus.
Ingredients For My Apricot Chicken
Apricot Preserves – Apricot Preserves or Apricot Jam gives the glaze its fruity, sticky sweetness. You can sub in peach preserves or orange marmalade if that’s what you have on hand.
Rice Vinegar – Vinegar adds brightness and tang to balance the sweetness. White wine vinegar or even apple cider vinegar works in a pinch.
Soy Sauce – For rich flavor, I like to use low-sodium soy sauce. Use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy altogether.
Fresh Ginger – I love adding fresh ginger for a bit of warmth and zing. Ground ginger can work if fresh isn’t available, but start with about 1/4 teaspoon because the flavor can be overpowering in large quantities.
Garlic – Because fresh garlic is always a good idea. Fresh is best, but garlic powder will do if that’s all you’ve got.
Red Pepper Flakes – Optional, but crushed red pepper flakes add a little heat that really brings the flavors to life. You could also try a dash of hot sauce or chili paste.
Chicken Thighs – Bone-in, skin-on chicken thighs are ideal for max flavor and crispy skin. Boneless or skinless chicken thighs will still work great if that’s what you prefer.
Cilantro – Totally optional, but it adds a fresh, herby finish. Parsley or green onions could be a swap if cilantro’s not your thing.
For the full ingredient list and instructions, see the recipe card below.
How to Make Apricot Chicken
- Prep the Sauce – In a bowl, whisk together the apricot preserves, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes.
- Sear the Chicken – Pat your chicken thighs dry and season with salt and pepper. Sear them skin-side down in a hot skillet until the skin is golden and crispy, about 6–8 minutes.
- Glaze and Roast – Flip the chicken, pour the apricot glaze over the top, and transfer the skillet to the oven.
- Baste and Finish – Halfway through cooking, baste the chicken with the pan glaze for extra stickiness. Cook until juicy and fully done (chicken will register an internal temp of 165°F).
- Rest and Serve – Let the chicken rest for 5 minutes before digging in. Sprinkle with fresh cilantro, if using and spoon on extra sauce. Yum.
This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.
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How to Store Leftovers
Leftover Apricot Chicken will keep in the fridge for up to 3 days in an airtight container. Reheat in the oven at 300°F until warmed through or zap it in the microwave for a quicker lunch option.
It also freezes really well! Freeze in a single layer in a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Kellie’s Tips for the Best Apricot Chicken
Get the pan hot. A good sear gives you crispy chicken skin and loads of flavor.
Don’t skip the rest. Letting the chicken rest after cooking keeps the juices locked in.
Baste halfway. Brushing on more glaze midway through roasting amps up that sticky-sweet finish.
Check your temp. Use a meat thermometer or instant read thermometer to make sure your chicken hits 165°F.
Double the sauce. If you love extra glaze (who doesn’t?), make a little more and simmer it separately on the stove for serving.
My Favorite Sides for Apricot Chicken
This dish pairs perfectly with a wide variety of sides. Here are a few of my favorites:
- Jasmine Rice to soak up all the sticky sauce.
- Roasted Broccoli for balance and freshness.
- Crispy Smashed Potatoes are a great contrast to the tender chicken.
- Simple Garden Salad make this dish simple and quick.
- Buttery Corn on the Cob is the perfect summery side.
- Garlic Parmesan Baked Asparagus adds a salty balance to the sweet sauce.
You could also slice it up and tuck it into a wrap or salad for a delicious lunch!
More Easy Chicken Recipe Ideas
If you love this Apricot Glazed Chicken, here are a few more easy chicken dinners to try:
- Honey Garlic Chicken Thighs
- Lemon Butter Chicken Breasts
- Baked BBQ Chicken Thighs
- Chicken Marsala
- Sheet Pan Chicken Fajitas
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Apricot Chicken Recipe
Equipment
- skillet
- whisk
- kitchen tongs
Ingredients
- 1 cup apricot preserves
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fresh ginger, peeled and grated
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 2 pounds bone-in chicken thighs, skin-on
- 1/4 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
- 1 tablespoon olive oil
- Chopped fresh cilantro, optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk the apricot preserves, vinegar, soy sauce, ginger, garlic, and red pepper flakes in a small bowl until combined. Set aside.
- Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper.
- Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until hot and shimmering. Add the chicken to the pan skin-side down and cook until the skin is crispy and golden-brown, approximately 6 to 8 minutes.
- Using tongs, flip the chicken thighs and slowly pour the glaze evenly on top of each thigh.
- Transfer the skillet to the oven and cook, basting with the glaze in the bottom of the skillet over the chicken halfway through the cooking time with a silicone brush, until the chicken reaches an internal temperature of 165°F on an instant read thermometer, approximately 15-20 minutes.
- Remove the skillet from the oven and allow to rest for 5 minutes before serving.
- Sprinkle the chicken with cilantro, if desired, and serve with the sauce.
Notes
- You can substitute with boneless chicken thighs, but reduce roasting time by a few minutes so you don’t overcook them.
- For a gluten-free version, use tamari instead of soy sauce.
- To make it spicier, add a dash of hot sauce or a dash more chili flakes.
- Leftovers are delicious cold in salads or wraps!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
