This Apricot Chicken recipe cooks up tender chicken thighs in an easy, flavorful apricot sauce made with five ingredients, most of which you may already have on hand. This delectable chicken recipe is made in one easy skillet. It is a family favorite and I love to serve it with Oven Roasted Garlic and Parmesan Asparagus and Lemon Rice.
Sweet and savory Apricot Chicken is a perfect weeknight recipe! A good chicken recipe is always a treat, but a great chicken recipe is worth its weight in gold. This easy apricot chicken skillet comes together quite quickly and is really such a cinch to prepare that even the novice cook can handle it. This recipe works best with either bone-in, skin-on chicken thighs, or legs.
How do you make Apricot Chicken?
First in a large skillet or pan over medium heat cook the chicken thighs on both sides until they are a nice golden brown. Then place them on a plate and remove any excess grease from the skillet except for about one tablespoon.
Over low heat add the garlic and ginger. Cook for about one minute stirring constantly. Now add the apricot preserves, soy sauce, ketchup, and crushed red pepper. Whisk to combine the mixture while simmering over low heat. Season with more kosher salt and fresh ground black pepper to taste. Add the chicken thighs back to the skillet and spoon the sauce over the chicken. Finally, simmer loosely covered for about 30-40 minutes checking on it frequently to make sure you do not have the heat too high. If the sauce becomes too thick, add 1-2 tablespoons of water. Sprinkle with sliced green onions and if desired more crushed red pepper.
Recipe Notes and helpful tips
- This recipe is best with skin-on, bone-in chicken thighs or legs.
- Use a large non-stick skillet for ease in browning the chicken and for cleanup.
- Don’t be afraid to get the chicken skin crispy and golden brown. This may require several minutes and a little bit of snapping, crackling, and popping.
- Once the chicken is browned, cover loosely with aluminum foil as you want the chicken to stay crispy.
- For optimal flavor simmer the sauce with the chicken in it over low heat loosely covered with a piece of aluminum foil. Check on it several times to make sure the heat is not too high and to stir it a little bit.
- If the sauce becomes too thick add 1-2 tablespoons of water.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
More chicken recipes you will love!
Skillet Apricot Chicken
Ingredients
- 2 lbs chicken thighs or chicken breasts bone in skin on
- kosher salt and fresh ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 cup apricot preserves or apricot jam
- 2 tablespoons low sodium soy sauce
- 2 tablespoons ketchup
- 2 pinches red pepper flakes
- 2 green onions thinly sliced
Instructions
- Season the chicken with salt and fresh ground black pepper. Heat the oil in a skillet or pan over medium-high heat. Cook chicken thighs until golden brown on both sides. Place on a plate and cover loosely.
- Drain all but 1 tablespoon of oil from the skillet. Turn the heat to low. Add garlic and ginger. Cook for 1 minute; stirring constantly. Add apricot preserves, soy sauce, ketchup, and crushed red pepper. Whisk to combine while simmering over low heat. Add chicken thighs back to the skillet and spoon the sauce over the chicken.
- Cover loosely with aluminum foil and simmer for 30-40 minutes or until tender. Check on the dish frequently; stirring the sauce several times. Sprinkle with green onions and serve promptly.
Notes
- If the sauce becomes too thick add 1-2 tablespoons of water.
- This recipe is best with skin on bone-in chicken thighs or legs.
- Use a large non-stick skillet for ease in browning the chicken and for cleanup.
- Don't be afraid to the get the chicken skin crispy and golden brown. This may require several minutes and a little bit of snapping, crackling and popping.
- Once the chicken is browned cover loosely with aluminum foil as you want the chicken to stay crispy.
- Simmer the sauce with the chicken in it over low heat loosely covered with a piece of aluminum foil. Check on it several times to make sure the heat is not too high and to stir it a little bit.
Nutrition
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Barbara Sheridan
I made this recipe mostly as directed and it was delicious! The only thing I tweaked was that, once you put the sauce on the chicken, it gets less crispy, so at the end, I put the sauced thighs skin side up on a piece of foil on a cookie tray and ran them under the broiler for 3 minutes. (I was going to put the whole pan in the oven but was worried it would burn with the sugar content in the sauce so figured it was safer to broil just the chicken). They were perfect! Thanks for a fabulous recipe!
Beth Pierce
Great idea! So happy that you liked the recipe.
CHRISTY
I made quite a few substitutions but it turned out really good just the same. I didn’t have the jam, I used mango chutney and a tbsp of strawberry jam (thought about using honey, will next time) and no ginger, so left it out. I mixed a third cup of EV olive oil with 1/4 tsp sesame oil, and a tbsp of soy sauce and one clove of garlic cut in to large pieces. I coated my whole chicken cut up into about 2-3″ pieces with this mixture and let it sit for 15 minutes while I boiled the left over bones (with some meat left on) with a clove of garlic and salt in order to make the chicken broth.
I don’t use chicken skin and I avoid using foil; I use the glass top to my deep skillet propped up with a stainless steel skewer, works perfectly to control the cooking.
I am afraid I can’t leave a recipe alone, and also just made do with what I had on hand.
I did follow the rest of the recipe, substituting garlic for onion. (3 cloves chopped into large pieces which I just added to the simmering chicken.
It turned out VERY GOOD and very tasty, cooked just right, not over done.
Thank you for your recipe which served as perfect guidelines for me!
To eating well!
Cheers!
…..from a small island in Greece
Beth Pierce
Sounds delicious, Christy! Thanks for all the tips!
Christy
I needed a recipe to start with, and I would use your recipe just the way it is, given the availability of the ingredients!
Beth Pierce
Thanks, Christy! Enjoy!
Jasmine Martin
This was so freaking delicious. I had never heard of apricot chicken before, but let me tell you it is easy and tasty. Thanks for the great recipe!
Brianne
I love this recipe I can see the rave reviews in the comment section. It is juicy and golden. I’m sure I can make it easy for a weeknight dinner with my family.