Classic Apricot Chicken (Printable)

Tender chicken in sweet apricot sauce with garlic and mustard. Ready in 45 minutes.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce

02 - 1 cup apricot preserves
03 - 1/2 cup low-sodium chicken broth
04 - 2 tablespoons soy sauce (use gluten-free if needed)
05 - 2 tablespoons Dijon mustard
06 - 2 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1/4 teaspoon dried thyme

→ For Cooking

09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley
12 - Sliced fresh apricots

# Directions:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in apricot preserves, chicken broth, soy sauce, Dijon mustard, apple cider vinegar, and dried thyme. Whisk thoroughly to combine all ingredients and bring to a gentle simmer.
05 - Return chicken breasts to the skillet, spooning sauce over the top. Cover and reduce heat to low. Simmer for 20-25 minutes, turning chicken once halfway through, until chicken is cooked through and sauce has slightly thickened.
06 - Remove lid and continue simmering uncovered for 3-5 minutes if a thicker sauce consistency is desired.
07 - Transfer chicken to serving plates and spoon remaining sauce over the top. Garnish with chopped fresh parsley and fresh apricot slices if using. Serve immediately with rice or steamed vegetables.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Even picky eaters who claim they hate "fancy" sauces will ask for seconds
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Patting the chicken dry is the difference between golden brown and gray steamed meat
  • Let the sauce reduce uncovered at the end or it will be too thin
  • Do not use high heat once the sauce is added or the sugars will burn
03 -
  • Use chicken thighs if you want more flavor and juiciness
  • Let the chicken rest for a few minutes before serving

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