Say hello to your new favorite weeknight recipe! These Sweet & Spicy Apricot Chicken Thighs are made in one pan and in thirty minutes or less.
This apricot chicken recipe is far from the retro version of your childhood.
You’ll find no onion soup mix packet or Catalina dressing here. Succulent, juicy chicken thighs are glazed in a sticky, sweet and slightly spicy apricot sauce. This recipe uses both apricot jam and dried apricots for BIG apricot flavor.
But homemade and delicious ≠ complicated!
Why this recipe is awesome:
- you only need one pan
- you can make it in 30 minutes or less (perfect for weeknights!)
- minimal prep needed
- it contains mostly pantry staple items
- you can easily adjust the spice to your taste
Apricot Chicken Ingredients
One of the best things about this recipe is that it uses mostly pantry staple ingredients that require minimal prep.
Here’s what you’ll need:
- boneless, skinless chicken thighs
- dried apricots
- apricot jam
- garlic
- crushed red pepper flakes
- ground ginger
- white wine vinegar
- low-sodium chicken or veg broth
- low-sodium soy sauce
- olive oil
How To Make Sweet & Spicy Apricot Chicken Thighs
Thirty minutes on the clock, let’s cook! (full instructions in recipe card below)
- Heat up some olive oil in a skillet. Season your chicken thighs, then add them to the hot pan in batches (no crowding allowed!). Let them get nice and brown, about 3-4 minutes on each side.
- Remove the chicken from the skillet and add the chopped apricots, garlic and spices. Cook for a few minutes until nice and fragrant (stir them around so they don’t burn!), then add the apricot jam.
- Once the jam starts bubbling, add in the vinegar and stir up all the golden brown tidbits on the bottom of the pan. (These “tidbits” actually have a name (“fond”) and are the secret key for making a SUPER delicious pan sauce). Add the broth and soy sauce and bring the sauce up to a boil.
- Grab those cooked chicken thighs and nestle them into that sweet and spicy apricot jam sauce. Make sure they are nice and coated. Pour any juice from the plate into the sauce too.
- Now just let everything simmer and cook down, another 10 to 15 minutes, until the apricot sauce is thick, sticky and perfectly glazes the chicken thighs.
Say hello to your new weeknight-wonder recipe 👋
Apricot Chicken Thighs: Frequently Asked Questions (FAQs)
I love using boneless chicken thighs in this recipe because they are so quick to cook while still remaining juicy. I find them easier to eat than bone-in chicken, too. Other cuts of chicken (breast, bone-in thighs) will taste great too, but the cooking time may differ.
The best way to make sure your chicken is fully cooked is by taking its internal temperature. When inserted into the thickest part of the chicken, the thermometer should read 165°F.
Apricot chicken goes great with rice or another grain to soak up any extra sauce. Pair it with your favorite vegetable and you’ve got a lovely balanced meal. I love to serve this with almond green beans, which perfectly complement the chicken with apricots.
This spice level of this recipe is on the milder side but still noticeable. If you love spicy food, feel free to amp up the crushed red pepper flakes. While if you prefer mild spice, start with 1/4 teaspoon of pepper flakes and add as you go.
Sweet and Spicy Apricot Chicken Thighs (One-Pan Recipe!)
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
Description
These Apricot Chicken Thighs are sweet, spicy, made in one pan and in thirty minutes or less. The perfect weeknight meal!
Ingredients
8 boneless, skinless chicken thighs (see notes)
2 tablespoons olive oil
1 cup dried apricots, roughly chopped
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (see notes)
1/2 teaspoon ground ginger
1/2 cup apricot jam
1 tablespoon white wine vinegar (see notes)
1 1/2 cup low-sodium chicken broth
1 tablespoon low-sodium soy sauce
kosher salt
freshy cracked black pepper
Instructions
- Sear the Chicken: Heat 1 tablespoon of oil in a skillet over medium high heat. Pat dry the chicken with paper towel and season on all sides with salt and pepper. Add the thighs to the hot skillet and sear for 3-4 minutes per side, until deep golden brown in color. Place chicken on a plate and set aside. (Chicken is not fully cooked at this point but will finish later in the sauce.)
- Make the Apricot Sauce: In the same skillet over medium low heat, add the remaining tablespoon of oil. Add the chopped apricots, minced garlic, crushed red pepper flakes and ground ginger. Sauté, stirring constantly for 1 to 2 minutes until the apricots have softened slightly and the spices are fragrant. Add the apricot jam and stir, allowing it to melt and coat the other ingredients. Bring the jam to a gentle simmer, then add the vinegar and stir to scrape up any brown bits (flavor!) on the bottom of the pan. Finally, pour in the chicken broth and soy sauce and bring the sauce up to a boil.
- Simmer the chicken: Reduce the heat to medium low, then add the cooked chicken (and its juices) back to the skillet. Flip the chicken thighs around and nestle them into the sauce to make sure they are well coated. Continue to cook for 10 to 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened into a sticky, jammy consistency.
- Serve with rice and sauteed green beans (or your favorite veg!).
Notes
- Chicken – bone-in thighs or chicken breast can also be used but cooking times will vary. The internal temperature of chicken should be 165F when fully cooked.
- Red pepper flakes – 1/2 teaspoon yields a mild-medium spice level. Add more or less to suit your tastes.
- White wine vinegar – can be substituted for other light flavored vinegars, like white distilled or rice vinegar.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Skillet
- Cuisine: American
