Glazed Apricot Chicken Dinner

Glazed Apricot Chicken is one of those magic weeknight dinners that never fails to impress There is a beautiful balance of savory tender chicken with a sweet tangy sticky glaze and the whole thing comes together in less than half an hour on the stovetop

My family always cheers when I make this dish I whipped it up for a friend years ago on a whim and it instantly became requested comfort food in our house

Ingredients

• Boneless skinless chicken thighs or cutlets: for the juiciest and most flavorful result use thighs with good marbling look for fresh plump pieces
• Garlic powder: builds a savory foundation and convenient when you want less chopping
• Smoked paprika: gives a subtle earthiness go for high quality Spanish smoked paprika if available
• Kosher salt: seasons the chicken evenly use flake or coarse salt for best results
• Black pepper: adds a touch of mild heat choose freshly ground if possible for brighter flavor
• Vegetable oil: ensures even browning and prevents sticking use a neutral oil like canola or sunflower
• Apricot preserves: creates the backbone of the glaze seek out pure preserves with minimal added sugar for the cleanest flavor
• Fresh grated ginger: brings aromatic heat and a bit of bite choose a plump piece without wrinkling or dryness
• Minced garlic: brightens everything use fresh cloves for the most punch
• Soy sauce: layers in umami and salt look for naturally brewed varieties
• Honey: balances the tang of apricot and accentuates the glaze a light wildflower honey works great
• Sliced green onions: for garnish their freshness cuts the richness right before serving personally I like extra for more crunch

Step-by-Step Instructions

Season the Chicken:

Add your chicken to a large bowl and sprinkle evenly with garlic powder smoked paprika salt and pepper Toss everything together by hand so every piece is coated Now is when I press the seasonings gently into the meat for best flavor

Brown the Chicken:

Heat your skillet over medium high and add a generous pour of oil Place the chicken in batches so there is space between each piece Cook each side for five to seven minutes until the surface is richly golden and the inside is cooked to temperature I always use a thermometer and aim for one hundred sixty five degrees Fahrenheit

Remove and Deglaze:

Transfer the chicken to a plate You may notice brown bits stuck to the pan If any bits seem burnt or blackened use a splash of water and a wooden spoon to scrape up this fond but if heavily burned wipe clean or rinse the skillet

Sauté Aromatics:

If your pan is dry drizzle in a touch more oil Toss in the fresh ginger and garlic Stir for thirty seconds just until fragrant not browned Your kitchen will smell incredible

Make the Apricot Sauce:

Spoon in the apricot preserves soy sauce and honey Whisk gently so the glaze turns totally smooth and shiny Let this bubble on the heat for one minute so the flavors meld I taste a drop here and adjust for more honey if I want a sweeter finish

Glaze the Chicken:

Nestle the chicken pieces back into the skillet turning so every bit is coated with the glossy sauce Let everything simmer together for two minutes This lets the glaze thicken and cling beautifully

Garnish and Serve:

Scatter green onions over the chicken Serve immediately over hot cooked rice to soak up all that extra glaze I also like it with steamed broccoli or snap peas for crunch

Save

Apricot preserves are the real star in this recipe I will never forget the first time my daughter helped whisk that golden jam into the pan and tasted how it transformed the chicken It is pure comfort food with a fun sweet twist

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to four days The sauce stays just as tasty and reheats easily in a microwave or on the stovetop If the glaze thickens too much loosen with a splash of water while reheating

Ingredient Swaps

If you do not have apricot preserves peach or orange marmalade works nicely For a soy free option try coconut aminos and a sprinkle of salt Chicken breasts can be used in place of thighs but be sure to avoid overcooking as they dry out faster

Serving Suggestions

This chicken is perfect over steamed jasmine or basmati rice Other great options include couscous or even a buttered quinoa I sometimes scatter toasted sesame seeds over the top for extra crunch and flavor

More on the Dish

Glazed chicken recipes like this one are popular in American home kitchens especially since the nineteen seventies when fruit preserves began appearing in savory stir fry sauces The combination of salty savory umami with bright fruit is always a crowd pleaser

Recipe FAQs

→ How do you achieve a perfect glaze consistency?

Once the apricot preserves, soy sauce, and honey are added, whisk them together over medium heat until smooth. Let the mixture simmer for a couple of minutes to thicken before adding the chicken back to coat evenly.

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts or cutlets can also be used. Adjust cooking time as needed to prevent dryness.

→ What sides pair well with this dish?

Steamed rice, quinoa, or couscous are excellent options to absorb the flavorful sauce. Roasted vegetables or a green salad also make great accompaniments.

→ How should leftovers be stored?

Keep cooled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

→ How can I make the dish spicier?

Stir in chili flakes, a dash of sriracha, or chili powder when adding the glaze ingredients for extra heat.

→ Can this be made ahead?

The sauce can be prepared in advance and refrigerated. Sear and warm the chicken, then toss with reheated glaze before serving.