Tender and Juicy Apricot Chicken
Easy baked apricot chicken with a sweet and savory glaze, perfect for weeknight dinners. Serve over fluffy rice for a complete meal.
Equipment
- Large oven-safe skillet
- Baking sheet
- Meat thermometer
Ingredients
- 6 pieces boneless skinless chicken thighs about 2 pounds, trimmed
- 1 cup apricot preserves high-quality
- 3 tablespoons soy sauce low-sodium
- 2 tablespoons fresh lemon juice
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
- 2 cups jasmine rice cooked
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Preheat oven to 400°F. Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil in large oven-safe skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden.
- Add garlic and ginger to skillet, cook 30 seconds until fragrant.
- Stir in apricot preserves, soy sauce, lemon juice, and red pepper flakes. Simmer 2-3 minutes.
- Return chicken to skillet, coat with glaze. Bake 20-25 minutes until internal temperature reaches 165°F.
- Rest 5 minutes before serving over jasmine rice. Garnish with parsley and sesame seeds.
Notes
- Chicken thighs stay juicier than breasts but you can substitute breasts and reduce baking time by 5-7 minutes.
- Use thick-quality apricot preserves for best glaze consistency.
- Let chicken rest after baking to redistribute juices.