A deliciously sticky and gooey apricot chicken recipe that combines sweet and savory flavors for a delightful meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless, skinless chicken thighs
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
½ cup apricot preserves
¼ cup soy sauce
2 tbsp honey
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame seeds (optional)
2 tbsp sliced green onions (optional)
Instructions
Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown. Remove and set aside.
Prepare the Sauce: In a bowl, whisk together apricot preserves, soy sauce, honey, Dijon mustard, apple cider vinegar, minced garlic, and grated ginger.
Simmer the Sauce: Pour the apricot mixture into the skillet. Bring to a gentle simmer, stirring occasionally.
Thicken the Sauce: Mix cornstarch and water in a small bowl until smooth. Stir into the sauce and cook for 1–2 minutes until glossy and slightly thickened.
Cook the Chicken: Return the chicken to the skillet and turn to coat with the sauce. Cover and simmer over medium-low heat for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
Make It Sticky and Gooey: Remove the lid and spoon the thick apricot glaze over the chicken. Simmer uncovered for another 2–3 minutes until the sauce becomes sticky and caramelized.
Garnish and Serve: Sprinkle with sesame seeds and sliced green onions. Serve hot over steamed rice or alongside roasted vegetables.
Notes
For a spicier kick, add red pepper flakes to the sauce.
This dish pairs well with steamed rice or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.