This simple and sweet Baked Apricot Chicken is a fun treat when you are looking for a last minute recipe!
I’m not going to lie, I am in love with this sauce! I had some left over in the fridge and heated it up with just some plain grilled chicken breasts that we made the previous weekend. I thought I was going to make a salad out of them but the sauce was just too good to pass up!
So, I used chicken thighs and used an apricot BBQ glaze to make this fantastic dish indoors!
Apricot Jam – The star of the show is apricot jam. Any old variety will do. I prefer Stonewall Kitchen’s version. This gives the chicken a sweet and fruity flavor and the baking process thickens the jam into a nice, rich glaze.
Chicken Thighs – Certainly any cut of chicken will work, but I chose boneless, skinless chicken thighs. It is a juicier cut that worked well with the fruity coating.
Step One: Combine all of the ingredients for the glaze in a small pan.
Step Two: Heat it on medium heat, stirring frequently, until the sugar dissolves and set aside.
Note: The Apricot Glaze will thicken as it cools.
🧑🍳 Cooking Instructions
Step One: Preheat the oven to 400 degrees.
Step Two: Heat a tablespoon of olive oil in a cast iron skillet on the stovetop.
Step Three: Salt and pepper the chicken thighs and add them to the heated skillet.
Step Four: Sauté the thighs for about 4-6 minutes each side. You are looking for a nice brown glaze on the chicken.
Step Five: Pour ⅔ cup of the apricot glaze over the chicken and place the cast iron skillet in the oven for 15-20 minutes or until internal temperature is 165. The sauce should be thick and sticky! Oh so good and yummy!
💡 Recipe Tips
Sheet Pan Alternative Instructions – Line a sheet pan with foil, spray with non stick spray and add the chicken. You can even mix in some vegetables. Cook about 30 minutes and check the chicken.
Pour the glaze over the chicken and put it back in the oven for 15-20 minutes or until the chicken reaches 165 degrees.
Related Chicken Recipes
Grilled Chicken Leg Quarters – This is a fun recipe that results in a crispy leg that is packed with flavor!
Grilled Butterflied Chicken – Follow these simple instructions to lay the whole chicken flat. It grills much more evenly and quicker than traditional recipes.
Baked Apricot Chicken
- 4 Chicken Thighs boneless, skinless
- 1 cup Apricot Jam
- ½ cup Ketchup
- 1 tbsp Soy Sauce
- ½ cup Brown Sugar
- ½ cup Honey
- 1 tbsp Apple Cider Vinegar
- 1 clove Garlic minced
Prepare the Glaze
- Mix all ingredients in a small pan and heat. Stir occasionally until the sugar dissolves. Remove from heat and allow to cool to thicken.
Bake the Chicken
- Preheat oven to 400 degrees
- On the stovetop, heat the olive oil in a cast iron skillet at medium heat
- Sprinkle salt and pepper on chicken thighs and add them to the skillet
- Cook the thighs for 4-6 minutes each side
- Brush on apricot glaze and place in heated oven for 15-20 minutes until internal temperature is 165 degrees. The sauce should be thick and juicy.