Baked Apricot Chicken (with Apricot Jam)

This Baked Apricot Chicken is the perfect example of how a simple kitchen tweak can transform a family classic into a pantry-staple masterpiece. By giving my mom's signature chicken a zesty update with apricot jam and chili sauce, I've created a sticky, 5-ingredient meal that tastes gourmet but requires almost zero effort.

It's the perfect solution for busy nights when you want a 'wow' dinner using what you already have on hand-just prep, pop it in the oven, and let that sweet and tangy glaze do all the work.

🥘 Ingredient Notes

I just changed my Mom's recipe a little and kicked it up a notch. For this apricot chicken recipe, you'll only need 5 ingredients (this recipe does NOT use soy sauce, as many do):

• Chicken Thighs: I prefer boneless, skinless thighs because they stay incredibly juicy during the hour-long bake. You can use breasts, but keep an eye on them so they don't dry out!
• Apricot Jam: This provides the sweet, sticky base for the glaze. I recommend using a reduced-sugar apricot jam to keep the calories and points lower without sacrificing flavor.
• Dijon Mustard: Don't swap this for regular yellow mustard! The sharp, tangy bite of Dijon is essential to balance the sweetness of the jam.
• Sweet Red Chili Sauce: This adds a mild "zing" and depth. It's not overly spicy, making it very family-friendly.
• Butter: I prefer to use unsalted butter in my recipes so I can control the amount of salt I use. The salt content in salted butter varies by brand.
• Crushed Red Pepper Flakes: These are the same as chili flakes.

*See recipe card for full list of ingredients and quantities

📖 Variations & Substitutions

• Apricot Jam: You can use homemade apricot jam, a jar of apricot preserves, or another type of jam. I have used black currant jam/preserves for this recipe, and it was amazing, but you could also use blueberry jam or preserves.
• Chili sauce: If you don't like the spice, use honey instead of the sweet red chili sauce. 
• Chicken: I have also used boneless, skinless chicken breasts.
• Butter: Butter makes everything better, but you could use a substitute to lighten it up or make it dairy-free. I would not recommend olive oil
• Mustard: If you don't have Dijon mustard, you can use stone-ground mustard or regular mustard
• Slow Cooker (Crock pot): You can make this in a slow cooker - cook on low for 2-2.5 hours or until chicken is cooked through (internal temperature is 165 degrees f)
• Garnish: You could garnish with fresh apricots and/or sesame seeds, if you desire

🥗 What to Serve with Apricot Jam Chicken

I love to serve this over rice and often serve this dish with frozen mixed vegetables because it's quick and easy. But it also goes well with Green beans and Mushrooms. Spinach salad with Honey Lime Cilantro Dressing (shown), a garden side salad, snap peas or this Quick Cucumber Kimchi!

🍽 Equipment

I usually make this Apricot Chicken in a small roaster, (affiliate link), but you can make it in any type of casserole dish or baking dish.

👪 Serving Size

This chicken with apricot jam recipe makes 6 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The quantities will automatically adjust

🌡️Storage & Reheating

• Storage: Store leftovers of this oven baked apricot chicken in an airtight container for up to 3 days. This is a fantastic meal-prep recipe because the chicken actually absorbs more of that apricot flavor as it sits!
• Freezing: You can freeze the cooked chicken in its sauce for up to 3 months.
• Reheating: Reheat in a skillet over medium-low heat with a splash of water to loosen the sauce, or in the microwave.

❔ Recipe FAQs