Ah, Apricot Chicken—a sweet-and-savory classic that’s simple, quick, and perfect for weeknight dinners.
Here’s a solid method:
Ingredients (Serves 4)
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4 boneless, skinless chicken breasts
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1 cup apricot preserves (or jam)
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2 tbsp soy sauce
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1 tbsp Dijon mustard (optional, for tang)
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1 clove garlic, minced
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Salt & pepper to taste
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Optional garnish: sliced green onions or sesame seeds
Instructions
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Prep chicken – Season chicken breasts lightly with salt and pepper.
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Make sauce – In a small bowl, mix apricot preserves, soy sauce, Dijon mustard, and garlic until smooth.
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Cook chicken –
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Oven method: Preheat to 375°F (190°C). Place chicken in a baking dish, pour sauce over top, and bake 25–30 minutes until chicken is cooked through (165°F / 74°C internal).
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Slow cooker: Place chicken in crockpot, pour sauce over top, and cook low 3–4 hours.
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Air fryer: Brush sauce on chicken, air fry at 375°F (190°C) for 15–20 minutes, flipping halfway, brushing again with sauce.
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Finish & serve – Spoon extra sauce over chicken and garnish with green onions or sesame seeds. Pair with rice, quinoa, or roasted veggies.
Tips & Variations
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Tangy twist: Add a splash of lime juice or apple cider vinegar to the sauce.
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Spicy version: Mix in a pinch of red pepper flakes or sriracha.
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Extra glossy: For a thick, sticky glaze, remove chicken near the end, boil sauce 2–3 minutes to reduce, then pour over.