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Delicious apricot chicken glazed with a sweet and savory sauce

Sticky, Gooey, Sweet & Savory Apricot Chicken

A delightful balance of sweet and savory, this apricot chicken features a glossy glaze that clings to the chicken, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds chicken pieces (bone-in, skin-on thighs recommended) Use boneless breasts if preferred.
  • 1 cup apricot preserves Choose a good-quality jarred apricot jam or preserves.
  • 1/4-1/3 cup soy sauce Low-sodium recommended.
  • 2 tablespoons honey Can substitute with maple syrup if needed.
  • 3-4 cloves garlic (minced) Fresh garlic brightens the sauce.
  • 1 teaspoon fresh ginger (grated) Optional, but adds warmth.
  • 1-2 tablespoons rice vinegar White vinegar can work as a substitute.
  • 1-2 tablespoons olive oil For browning.
  • 1 teaspoon cornstarch Mixed with 1 tablespoon water to thicken glaze if needed.
  • ¼ cup water or low-sodium chicken broth Thins the glaze to the right consistency.
  • Salt and black pepper to taste
  • 2 scallions (thinly sliced) For garnish.
  • 1-2 teaspoons toasted sesame seeds For garnish.
Optional Ingredients
  • Red pepper flakes or sriracha (a pinch) For a subtle heat lift.

Method
 

Preparation
  1. Pat chicken dry to remove excess moisture and season both sides with salt and pepper.
Make the Apricot Glaze
  1. In a small bowl, combine apricot preserves, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and water or chicken broth.
  2. Mix until glossy and pourable.
Preheat your Pan and Oil
  1. Heat oil in a large skillet over medium-high heat until shimmering.
Brown the Chicken
  1. Place chicken skin-side down and cook for 5 to 7 minutes until skin is deeply golden.
  2. Flip the chicken and cook for an additional 3 to 5 minutes to build color.
Cook with Glaze
  1. Spoon off excess fat and pour the apricot glaze evenly over the chicken.
  2. Reduce heat to medium-low, cover loosely, and simmer for 10 to 15 minutes until internal temperature reaches 165°F (74°C).
  3. If needed, mix cornstarch with cold water and stir into the sauce to thicken.
Finish and Serve
  1. Optionally, broil for 2 to 4 minutes for extra glaze.
  2. Let chicken rest for 5 minutes, then garnish with scallions and sesame seeds.
  3. Serve with extra sauce spooned over the chicken.

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. For longer storage, freeze up to 3 months.