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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Carleen
This was super tasty and so easy to make! I am adding it to my regular rotation!
Lori
This is so good. Takes a minute, but was very simple and extremely tasty
Beth Pierce
Thanks Lori! So glad that you liked it!
Chris
This is the best apricot chicken I have ever made. I made it for a group of friends and they all said this recipe is a keeper.
Beth Pierce
Thanks so much Chris! So happy that everyone liked it.
Ray
Is dried apricot the same as apricot preserve
?
Beth Pierce
No it is not. However you could use apricot jam.
Mary Ann
Can you use dry ginger?
Beth Pierce
Yes you can but reduce it to 1/4 teaspoon
Tara
The apricot really made this dish really fantastic!
Michelle
Love this recipe — the apricot preserves really adds so much flavour and keeps the chicken moist! So yummy!
Erika
The flavor on this chicken is amazing! Love the use of apricot preserves too!
Angela
My family loved the sweet apricot glaze on this chicken. Easy to make and so delicious!
SHANIKA
This glaze looks so beautiful! I love the addition of apricot! I love using fruity additions to my glaze for meats too!
wilhelmina
This one always gets rave reviews at our house! You can’t beat something this delicious that only takes a few ingredients!
Doris Layhe
I love the sweet and salty in this recipe! Such a great dish, thank you!
katerina
This is absolutely delicious! My family and I loved it! I can’t wait to make it again and again!!
Sumit
Apricot & chicken. A match made in heaven. Lovely recipe.
Mahy
I can only imagine the taste of these flavorsome chicken thighs… That glaze is simply out of this world!
Kay
Loving the addition of apricot to the chicken thighs. Made the sauce so perfectly sweet and morish!