Glazed Apricot Chicken Thighs

This easy Glazed Apricot Chicken dinner is so packed with flavors. It’s like a party on your plate!

Ready in less than 30 minutes, these juicy boneless chicken thighs are coated in a sweet and savory sticky sauce made with apricot preserves, soy sauce, honey, and aromatic ginger and garlic.

If you’re a frequent visitor here, you should know that I love creating new chicken dinner recipes that are quick and easy for you to prepare.

This recipe for Apricot Chicken is another exciting, flavorful way to turn everyone’s favorite protein into a delicious Asian-inspired dinner that the whole family will absolutely love.

Serve this glazed skillet chicken dinner with rice and steamed veggies – and don’t expect any leftovers. Kids and adults alike love this recipe, and will all come back for seconds!

Some version of this vintage and traditional recipe has been around for probably 50 years or so! The original recipe calls for a package of dry onion soup mix, but I much prefer my spin on it that uses the perfect DIY blend of seasonings and flavorings.

If you enjoy this flavor-packed sweet chicken, you should also try my Honey Soy Chicken Thighs, Cranberry Chicken Thighs, Asian Chicken Meatballs, and the classic sweet and spicy General Tso’s Chicken.

Apricot Chicken Recipe Highlights

• Simple Preparation – You will only need about 5 minutes of prep time and 15 minutes of cooking time to make this entire recipe! This makes it perfect for busy weeknights.
• Big Flavors – The ingredients in this apricot chicken sauce are all about contrast and balance. Sweet apricot jam, warm savory spices, and salty, umami soy sauce come together in the best way here.
• Versatile Recipe – Try this apricot glaze with chicken breast cutlets, chicken tenderloins, or even salmon or shrimp! I haven’t tried it yet, but I think it would be amazing with seared tofu as well.

Key Ingredients

Here’s what you need to make this sweet and savory stovetop chicken recipe:

Complete list of ingredients and amounts can be found in the recipe card below.

• Chicken Thighs: Boneless and skinless chicken thighs are easy to find at the store and an inexpensive protein option.
• Apricot Preserves: Pick up any jar of apricot jam or preserves to add a light fruity sweetness to the recipe.
• Garlic, Ginger, and Soy Sauce: Fresh garlic and ginger, paired with soy sauce give this recipe tons of flavor. Be sure to use fresh ginger root for best results.
• Honey: Honey adds a little bit of extra sweetness, but also a warm flavor note that goes really well with garlic and ginger.
• Seasonings: Season the chicken with smoked paprika, salt, pepper, and garlic powder.

How To Make This Easy Apricot Glazed Chicken

Recipe Tips

• Cook the chicken in batches. To get a good sear on the chicken thighs, avoid crowding them in the pan. You can cook half of the chicken and then cook the other half. It only takes a few extra minutes.
• Burnt bits in the pan? Before deglazing, you may need to remove really burnt seasonings from the bottom of the skillet. A wet paper towel can help with this, or you can just wash the skillet before continuing with the sauce.
• Make it spicy! You can add a pinch of red pepper flakes, chili powder, or some sriracha to the sauce if you want to give it a bit of a kick.

Storing Tips

Any leftover glazed apricot chicken can be stored in an airtight container in the fridge for up to 4 days.

Reheat the chicken in the microwave or in a skillet on the stove over low or medium heat. If the sauce seems too thick, stir in a tablespoon or less of water to loosen it up again.

Serving Ideas

This chicken goes really well with cooked jasmine rice to soak up all of the yummy sauce. Try it with cauliflower rice for a lower carb option.

Add some broccoli or green beans to the plate and you will have a balanced and satisfying meal!

For more Asian-inspired dinner inspiration, try serving Apricot Chicken with homemade Fried Rice, Cream Cheese Rangoons, or Chinese Scallion Pancakes.

Recipe FAQs

Can I make Apricot Chicken with chicken breast?

Of course! I like the flavor and texture of thighs with this recipe, but boneless skinless chicken breast will work the same way. I suggest slicing the chicken into cutlets so that it will cook more quickly in the skillet.

What Can I use in place of Apricot Preserves?

Any other type of fruit preserves can be used. The flavor of the dish will change, but still be delicious! Try this recipe with blackberry jam or blueberry jam next. Peach or plum preserves would also be lovely.

What is apricot glaze made of?

There are a number of ways to make an apricot glaze, but here we’re making it with apricot jam, soy sauce, honey, garlic, and ginger.

Can Apricot Chicken Be Baked?

I tested this recipe in the oven but much preferred how easy it was to make on the stovetop. Try it! Making it this way is much faster than baking it because the chicken is perfectly cooked in minutes.

Easy One Pan Chicken Recipes

Creamy Spinach Artichoke Chicken

Coconut Chicken Curry

Buffalo Chicken Thighs

Marry Me Chicken

All Chicken Dinners →

Keep a jar of apricot jam in your pantry so that you’re always ready to make this amazing Apricot Glazed Chicken recipe!

Everyone enjoys this meal, so be sure to Pin it and share it with your friends!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 5 votes

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Glazed Apricot Chicken

Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

Total Time: 27 minutes mins

Author: Diana

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Print Rate Recipe

This easy sweet and savory Glazed Apricot Chicken dinner is so packed with flavors, ready in under 30 minutes, and simple to make on the stovetop.

4 servings

This easy sweet and savory Glazed Apricot Chicken dinner is so packed with flavors, ready in under 30 minutes, and simple to make on the stovetop.

Recipe Video

Equipment

• 12-inch stainless steel skillet

Ingredients 

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• ▢ 2 pounds (900 g) chicken thighs boneless and skinless, or chicken cutlets
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 tablespoon (15 ml) vegetable oil plus more if necessary
• ▢ 1 cup (240 ml) apricot preserves
• ▢ 2 teaspoons grated ginger
• ▢ 2 cloves garlic minced
• ▢ ¼ cup (60 ml) soy sauce
• ▢ 1 tablespoon honey
• ▢ sliced green onions for garnish

Instructions 

• Add the chicken to a bowl, and season with garlic powder, smoked paprika, salt, and pepper. Mix well to make sure the chicken is evenly coated with the seasonings.
• In a large (12-inch) skillet, heat oil over medium-high heat. Add the chicken thighs, and cook in batches on both sides until the chicken is cooked through, and reaches an internal temperature of 165°F (74°C). Takes about 10-15 minutes.
• Remove the chicken to a plate and set aside. If bits are stuck to the bottom of the skillet, add a little water to deglaze the pan. If there are very burnt seasonings, you might need to wash the skillet before continuing.
• If the skillet is dry, add more oil. Then add the ginger and garlic and cook for 30 seconds.
• Add apricot preserves, soy sauce, and honey to the skillet. Whisk until the preserves melt into a sauce.
• Return chicken to the skillet, coat with the sauce, and cook for 1-2 more minutes.
• Garnish with sliced green onions and serve the chicken over cooked rice.

Notes:

• Cook the chicken in batches. To get a good sear on the chicken thighs, avoid crowding them in the pan. You can cook half of the chicken, then cook the other half. It only takes a few extra minutes.
• Burnt bits in the pan? Before deglazing, you may need to remove really burnt seasonings from the bottom of the skillet. A wet paper towel can help with this, or you can just wash the skillet before continuing with the sauce.
• Make it spicy! You can add a pinch of red pepper flakes, chili powder, or some sriracha to the sauce if you want to give it a bit of a kick.
• Storing: Keep leftovers in the fridge for up to 4 days. 

Nutrition Information

Calories: 702kcal, Carbohydrates: 45g, Protein: 39g, Fat: 41g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 222mg, Sodium: 1591mg, Potassium: 578mg, Fiber: 1g, Sugar: 30g, Vitamin A: 546IU, Vitamin C: 6mg, Calcium: 39mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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