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Tessa
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This Easy Apricot Chicken is ready in just 40 minutes and uses just a handful of pantry-friendly ingredients plus one sheet pan. Featuring juicy chicken thighs, a sticky sweet-savory apricot-thyme glaze and tender wedges of red onion. Gluten-free, dairy-free, egg-free.
A jar of fruity, slightly floral apricot preserves is something that can easily transform a tray of chicken thighs into an irresistible dinner. Mustard, garlic and thyme are all simple additions here which help to round out that sweetness, bringing a savory note and a little kick. The best part? It's a simple mix-and-bake affair that's ready in under an hour!
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Chicken thighs - Are juicy and flavorful, rounding out the sweet apricot flavor. Bone-in thighs may be used but will take longer to cook. You can also use chicken breast pounded to an even thickness or sliced into thin cutlets, if preferred.
Apricot preserves - Look for one with a high percentage of fruit (at least 50%) as this will be less sweet and much more flavorful. Peach preserves or orange marmalade are delicious alternatives.
Dijon mustard - Adds some kick to the glaze. Wholegrain mustard works well here, too.
Olive oil - Helps the chicken stay moist and aids caramelization in the oven. Avocado oil is a great swap.
Garlic - Brings a layer of savory flavor to the sweet coating. Fresh is best here but garlic powder works in a pinch. Use pre-chopped to speed up prep.
Thyme - Fresh thyme leaves have a woodsy, floral note that works so well with apricot and chicken. Dried works here too, or try using chopped, fresh rosemary instead.
Red onion - Adds some texture and balanced sweetness to the dish. A couple of shallots can be used instead for a richer onion flavor.
Before you start: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Step 1: In a large bowl, whisk together the apricot preserves, Dijon mustard, olive oil, garlic, thyme, and salt. Add the chicken thighs and toss until evenly coated.
Step 2: Arrange the chicken on the prepared sheet pan. With a pastry brush, divide and brush on any leftover glaze from the bowl onto chicken. Scatter the red onion wedges around the chicken. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
Use this simple recipe as a base to customize with other add-ins:
Yes, you can coat the chicken in the apricot glaze and leave it, covered, in the refrigerator for up to 24 hours before roasting.
Can I use chicken breast?
Yes, you'll need to use a meat mallet or rolling pin to bash the chicken breasts to an even thickness (or slice them crosswise into two thin cutlets each) so that they'll roast evenly. They'll also cook quicker than thighs so start checking the internal temperature after 20 minutes in the oven.
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
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This Easy Apricot Chicken is ready in just 40 minutes and uses just a handful of pantry-friendly ingredients plus one sheet pan. Featuring juicy chicken thighs, a sticky sweet-savory apricot-thyme glaze and tender wedges of red onion. Gluten-free, dairy-free, egg-free.
Course Main Course
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 4 servings
Calories 324kcal
Author Tessa
The post Easy Apricot Chicken appeared first on Salted Plains.
Sweet and Tangy Sheet Pan Chicken
A jar of fruity, slightly floral apricot preserves is something that can easily transform a tray of chicken thighs into an irresistible dinner. Mustard, garlic and thyme are all simple additions here which help to round out that sweetness, bringing a savory note and a little kick. The best part? It's a simple mix-and-bake affair that's ready in under an hour!
Jump to:
- Sweet and Tangy Sheet Pan Chicken
- Ingredients and Substitutions
- How to Make Apricot Chicken
- Variations
- Serving suggestions
- FAQs
- More Chicken Recipes
- Recipe
Ingredients and Substitutions
Chicken thighs - Are juicy and flavorful, rounding out the sweet apricot flavor. Bone-in thighs may be used but will take longer to cook. You can also use chicken breast pounded to an even thickness or sliced into thin cutlets, if preferred.
Apricot preserves - Look for one with a high percentage of fruit (at least 50%) as this will be less sweet and much more flavorful. Peach preserves or orange marmalade are delicious alternatives.
Dijon mustard - Adds some kick to the glaze. Wholegrain mustard works well here, too.
Olive oil - Helps the chicken stay moist and aids caramelization in the oven. Avocado oil is a great swap.
Garlic - Brings a layer of savory flavor to the sweet coating. Fresh is best here but garlic powder works in a pinch. Use pre-chopped to speed up prep.
Thyme - Fresh thyme leaves have a woodsy, floral note that works so well with apricot and chicken. Dried works here too, or try using chopped, fresh rosemary instead.
Red onion - Adds some texture and balanced sweetness to the dish. A couple of shallots can be used instead for a richer onion flavor.
How to Make Apricot Chicken
Before you start: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Step 1: In a large bowl, whisk together the apricot preserves, Dijon mustard, olive oil, garlic, thyme, and salt. Add the chicken thighs and toss until evenly coated.
Step 2: Arrange the chicken on the prepared sheet pan. With a pastry brush, divide and brush on any leftover glaze from the bowl onto chicken. Scatter the red onion wedges around the chicken. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
Variations
Use this simple recipe as a base to customize with other add-ins:
- Toss some halved Brussels sprouts, cubed sweet potato, or broccoli in a little olive oil and salt and roast alongside the chicken for 15-20 minutes.
- Sprinkle on some red pepper flakes for a bit of heat.
- Omit the thyme and mustard then add some grated ginger, sesame oil and soy sauce to the glaze for an Asian-inspired flavor.
- Add a sprinkle of cinnamon and cumin for a Moroccan-style take on the dish.
Serving suggestions
- Serve over a bed of steamed rice or quinoa for some satisfying starch.
- Add a filling side like my Millet Tabbouleh to bolster the meal.
- Whip up a fresh Tomato Kiwi Salad to bring some greens.
- This Mashed Potato Squash has a creamy, comforting flavor that works so well with the chicken.
- For some crunch, try out my Baked Polenta Fries or Socca Chips on the side.
FAQs
Can I prep this ahead of time?Yes, you can coat the chicken in the apricot glaze and leave it, covered, in the refrigerator for up to 24 hours before roasting.
Can I use chicken breast?
Yes, you'll need to use a meat mallet or rolling pin to bash the chicken breasts to an even thickness (or slice them crosswise into two thin cutlets each) so that they'll roast evenly. They'll also cook quicker than thighs so start checking the internal temperature after 20 minutes in the oven.
More Chicken Recipes
Lemon Herb Chicken Thighs with Potatoes and Asparagus
Turmeric Black Pepper Chicken with Asparagus
Sheet Pan Chicken and Sweet Potatoes with Broccoli
Chicken and Sweet Potato Soup
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
Recipe
Easy Apricot Chicken
This Easy Apricot Chicken is ready in just 40 minutes and uses just a handful of pantry-friendly ingredients plus one sheet pan. Featuring juicy chicken thighs, a sticky sweet-savory apricot-thyme glaze and tender wedges of red onion. Gluten-free, dairy-free, egg-free.
Course Main Course
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 4 servings
Calories 324kcal
Author Tessa
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ½ cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil plus extra for drizzling
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon salt
- 1 medium red onion cut into wedges
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- In a large bowl, whisk together the apricot preserves, Dijon mustard, olive oil, garlic, thyme, and salt. Add the chicken thighs and toss until evenly coated.
- Arrange the chicken on the prepared sheet pan. With a pastry brush, divide and brush on any leftover glaze from the bowl onto chicken. Scatter the red onion wedges around the chicken. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
Notes
Storage: Allow leftovers to cool then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating. Reheating: Reheat in a 350F oven, loosely covered with foil, for 10-15 minutes until warmed through. Alternatively, microwave in a covered bowl until piping hot.Nutrition
Calories: 324kcal | Carbohydrates: 23g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 829mg | Potassium: 503mg | Fiber: 1g | Sugar: 14g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg
The post Easy Apricot Chicken appeared first on Salted Plains.
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