Easy Apricot Glazed Baked Chicken
Are you looking for a chicken dish that will be tender, juicy, and oh-so delicious? This Apricot Glazed Baked Chicken uses the sweet pairing of apricot jam and tender chicken to create an amazing main course that can be served with your favorite side dishes!
Sweet and savory flavor combinations work so well! Why? They complement each other amazingly! This apricot glazed chicken is a perfect example of sweet and savory work in action to create an easy chicken recipe the whole family will love!
Simply bake the chicken in the oven until tender and juicy. The sugar in the apricot preserves will become caramelized, giving it a sweet and sticky glaze. The apricots provide an amazing flavor as well as a beautiful color to the chicken!
Apricot baked chicken can be served with a variety of different side dishes ranging from The Best Caesar Salad, to Slow Cooker Mashed Potatoes or Coconut Rice.
No matter how you enjoy it, this easy chicken dinner will be sure to wow your family and guests! The first few times I made this recipe, there were absolutely zero leftovers and my kids begged for more. When I serve it for the holidays, people tell me how much they look forward to eating it! That’s how I knew this dish was a winner.
Some Notes on the Ingredients
- Chicken Breast – You could also use thighs if you prefer.
- Whole Grain Mustard – If you don’t have whole grain mustard you can use dijon. I love the texture the whole grain gives to the sauce.
- Soy Sauce – You can also use coconut aminos or tamari instead.
The Home Cook’s Guide to Salt
Learn about the basics of salt, plus the best salt for cooking (hint: it’s Kosher salt!) with this easy-to-understand guide to salt for home cooks.
How To Make Apricot Glazed Chicken
Recipe Tips
- Always marinate the chicken for at least an hour to get the full flavor of the apricot glaze. For best results, marinate for up to 24 hours if you have the time.
- Use a meat thermometer to make sure the chicken is cooked to the proper temperature.
- Letting the chicken sit at room temperature before baking will ensure that it cooks evenly and doesn’t get tough in the oven.
- Keep an eye on the chicken while baking in the last 10 minutes to ensure it isn’t getting too browned. If so, reduce the oven temperature or cover with foil and finish cooking through.
- The apricot glaze will get more sticky and caramelized as it bakes, so if you want a thinner glaze, brush it on the chicken during the last few minutes of baking.
Variations & Substitutions
- Add some cayenne pepper or red pepper flakes to the marinade for an extra kick of heat.
- Fresh thyme, rosemary, and sage all work nicely in this apricot-glazed chicken recipe.
- If apricot preserves aren’t available, apricot jam can be used instead.
- If you don’t have butter, you can use olive oil instead.
Storing & Freezing
Storing: Once cooled, any leftover chicken can be stored in an airtight container in the fridge for up to 4 days.
Freezing: To freeze apricot glazed chicken, let it cool completely before wrapping tightly with plastic and then aluminum foil. Then place in a freezer-safe bag or container and store for up to 3 months. To defrost, transfer it from the freezer to the fridge the night before and let it thaw overnight before reheating and serving.
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Easy Apricot Glazed Baked Chicken
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven baked
- Cuisine: American
Description
This Apricot Glazed Chicken uses the sweet pairing of apricots and tender chicken to create an amazing main course that can be served with your favorite side dishes!
Ingredients
- ¾ cup apricot preserves
- 1 tablespoon whole grain mustard
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons melted, unsalted butter
- 1 teaspoon dried thyme
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 pounds boneless skinless chicken breasts (about 4 pieces)
Instructions
- In a large bowl or baking dish add the apricot preserves, mustard, soy sauce, butter, thyme, salt and pepper and whisk until well combined. Add the chicken and toss until well coated.
- Cover and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes (if you have time) while you preheat the oven to 375 degrees. If you marinated in a bowl, transfer chicken and marinade to a baking dish and cover with foil.
- Bake chicken for 35-40 minutes covered, then remove the foil and bake for another 5-10 minutes until lightly browned. You can put chicken under the broiler for 1-2 minutes if you want some extra color.
- When chicken reaches 165 degrees remove from the oven and let sit for 5-10 minutes, then slice and serve over rice or with potatoes to soak up all those juices. Also pairs well with a simple salad.
What can we say on this area of finessed delicacy! Enrapturing flavours…. Divine texture… And the apricot… (short pause whilst we control ourselves)
All I can possibly muster in a short time is I was truly surprised when after taking the first bite, that it wasn’t dry! I have become somewhat accustomed to dry chicken in my short 17 years of living and I was pleasantly impressed by this beautiful dish which I will be making for 30 people in 2 days time 🙂
Thank you so much Dani!!
Very tasty! This is just my thoughts, but if you aren’t a salt person, this will be to much for you. I inky used 1 tsp and that was even salty. Again…only if you aren’t a salt person. NOTHING wrong with the recipe. Just commenting!
Thanks Amy!
I made this dish tonight! I only had about an hour to let it marinate. I so wish I could have done overnight but I didn’t have the time. Your chicken dish was very easy to make and so good! Thank you for sharing it with the world. I can’t wait to make it again and this time I will definitely let it marinate overnight to see how much more flavor it gets. It was great with just an hour so we shall see!! Thank you again!
Thanks Donna! I’m so glad you enjoyed it! And yes, marinating for longer can definitely make a difference.
Oh my stars – this recipe ROCKS!!! Even my husband, who is tired of chicken, LOVED it! I followed the recipe exactly and the dish was amazing. I was skeptical that there would be juices to soak up as you mentioned, but there was, and it was oh so delicious. It is the perfect dish for two, or to make for company – simple, delicious, and elegant looking on a plate. Thank you for another great recipe!
Thank you Heather! Glad you all loved it!
Laney, I made this last night for the first time. I would prefer it to be a little more savory as I was testing it for guests who I think would not like it that sweet. Just a preference and no fault of the recipe. I do plan to make it again and was happy for the delicious flavors that are in there. The preparation is simple and it would not require a lot of steps that would take me away from my guests. Next time, I will try using less apricot preserves and adding some chicken broth. Thank you for the recipe and thank you for answering a couple of questions I had a few days ago.
Thanks Joan! Glad you enjoyed it regardless of the sweetness.
What kind of fruit did you add in your photo as garnish? Not sure if they are fresh apricots, rehydrated or canned. The added fruit would elevate the dish for serving to company.
Also, do you have advice for cutting serving pieces smaller.
Thank you.
I will come back to add a rating after I try it.
Hi Joan! We use dried apricots which you can totally do but it’s not needed. I like to thinly slice the chicken breasts after they’re cooked and serve it with the sauce poured over. Hope this helps!
You should edit to post what you used to make it in I did this last night but did not have the right pan so it got all burnt at the ends from liquid drippings. Did you use a copper pan from Amazon? I haven’t tried it with all the stuff in your recipe yet but can’t wait to!
Holy moly, Laney!!! This is just perfection! So freaking easy, so much flavor, and immediately made me think of my Bubbe, as she always made apricot chicken. This will not only be a regular family dish, but will absolutely be an excellent holiday entree. Love, love, love.
Love so much that it reminds you of your bubbe.
Could this be tasty with tofu or another meat alternative? It sounds divine, but we don’t eat chicken. Trying to find some new flavor options for our tofu nights. TIA!!
I think it would be delicious!
Delicious! Laney knocks it our of the park again with this recipe. Was short on time- served over Costco’s microwavable white rice and with roasted veggies. Can’t wait to make again!
Thanks so much Annie!
Delicious, easy and kid approved! Laney hits a home run with this recipe. Served over Costco’s microwavable jasmine rice and with some roasted veggies. Can’t wait to make it again!!
Delicious! Paired it with your amazing coconut rice and some asparagus! A perfect dinner.
What a perfect dinner!!