Apricot Chicken Thighs are seasoned, baked chicken thighs nestled in a sweet apricot sauce for a main dish that is as easy to make as it is delicious. Be sure to bookmark this recipe for those busy days during the week! You will also love my Honey Garlic Chicken Thighs if you love chicken thighs.
Apricot Chicken Thighs
I am always on the lookout for easy weeknight dinner ideas. And, I want them to be flavorful. This recipe is easy to put together and is packed with flavor. There is no marinating involved and the apricot sauce is a simple sauce that can be made while the chicken is baking in the oven. Serve with rice and vegetables for a complete meal.
Ingredients & Substitutions
Chicken: I used boneless, skinless chicken thighs because I love how moist and tender they are. (We tried skin-on chicken thighs but were not happy with the texture.) You could also use chicken breasts if preferred. However, you may have to adjust the baking time.
Apricot Preserves: Look for apricot preserves, as they have chunks of apricots. This will give the sticky sauce the most flavor. However, you could substitute apricot jam if that is all you have on hand.
How to Use Apricot Sauce
Well, besides this recipe, of course, there are a few ways you will want to use this sweet, sticky and somewhat tangy sauce. Try it on some pork chops, ribs, fish, or anything grilled. Or, serve it as a dipping sauce for some chicken tenders. You will want to try the sauce on as many foods as you can!
Can I Make this Ahead of Time?
With how easy this recipe comes together, you really don’t need to make anything ahead of time. However, you could certainly get the apricot sauce made in advance. Store the sauce in the refrigerator for a couple of weeks; it will make about a cup.
How to Store Apricot Chicken
This dish is best served nice and hot, right after the chicken is smothered in the sauce. However, if you have any leftovers, you can store them in the refrigerator for up to 3 days.
- 8 boneless skinless chicken thighs, about 2 pounds
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅔ cup apricot preserves
- ½ medium orange, juiced (about ¼ cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chili powder
- ⅛ teaspoon crushed red pepper flakes
- scallions, sliced, for garnish
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oil, salt, pepper, garlic powder, and paprika. Mix well.
- Pat chicken thighs dry with a paper towel. Then, add the chicken to the oil mixture, tossing to coat evenly.
- Transfer the chicken to the lined baking sheet. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.
- While the chicken is baking, prepare the apricot sauce.
- In a large skillet over medium-high heat, add all sauce ingredients and whisk to combine. Continue whisking frequently until the mixture begins to bubble.
- Reduce heat to low and simmer for 4-6 minutes, or until thickened.
- Add cooked chicken back into the skillet and toss to coat.
- Serve hot with rice or vegetables.
Did you make this recipe?
You can tag me at @iamhomesteader.