Print

Old Fashioned Apricot Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 87 reviews

A delicious Old Fashioned Apricot Chicken recipe featuring tender boneless skinless chicken thighs glazed with a flavorful apricot preserves sauce blended with soy sauce, Dijon mustard, garlic, ginger, and apple cider vinegar. This easy-to-make dish is perfect for a hearty family dinner and is enhanced with a touch of fresh parsley for garnish.

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Sauce

  • 1 cup apricot preserves
  • 3 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon onion powder

Others

  • 2 tablespoons olive oil
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after browning.
  2. Season Chicken: Season both sides of the chicken thighs evenly with salt and black pepper to enhance the flavor.
  3. Mix Sauce: In a medium bowl, whisk together the apricot preserves, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, grated fresh ginger, and onion powder until smooth and well combined.
  4. Brown Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs smooth side down into the hot oil and sear each side for 3 to 4 minutes until nicely browned.
  5. Add Sauce: Pour the prepared apricot sauce evenly over the browned chicken thighs in the skillet.
  6. Bake Chicken: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  7. Garnish and Serve: Remove the skillet from the oven. Garnish the chicken with chopped fresh parsley if desired, then serve hot for a flavorful main course.

Notes

  • Use an oven-safe skillet to easily transfer from stovetop to oven without cleaning multiple pans.
  • You can substitute chicken breasts, but adjust baking time accordingly to avoid drying.
  • Fresh ginger adds a nice spice and aroma; grated works best for even flavor distribution.
  • Ensure chicken is cooked to at least 165°F for food safety.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.

Find it online: https://recipethrive.com/old-fashioned-apricot-chicken-recipe/