📋 Baked Apricot chicken (with apricot jam) recipe

baked apricot chicken on rice, on white plate, with a dish of apricot jam and pot of more chicken in background

5 from 1 vote

📋 Baked Apricot chicken (with apricot jam) recipe

This 5 ingredient Baked Apricot Chicken recipe is a simple and quick meal. It uses staples you’d have in the house, like apricot jam, Dijon mustard and butter, as well as a package of chicken thighs. I serve it with instant brown rice and some frozen veggies for a quick make ahead or weeknight meal. It freezes well.

Course dinner, main, Main Course

Cuisine American, Canadian, North American

Keyword apricot, apricot jam, baked, chicken

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 308kcal

Author Terri Gilson

Ingredients

2 lbs boneless and skinless chicken thighs chicken breasts can be substituted
1 tablespoon Dijon mustard
¼ cup butter
1 cup apricot jam (or a cup of apricot preserves) * I prefer to use reduced sugar apricot jam - homemade or store-bought
2 tablespoon sweet red chili sauce

Garnish:

additional apricot jam optional
crushed red pepper flakes optional

US Customary - Metric

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Instructions

Preheat oven to 350 degrees F/176 degrees C and spray an oven safe dish (casserole dish or small roaster) with non-stick cooking spray and place the chicken pieces on the bottom of the pan.
2 lbs boneless and skinless chicken thighs
In a separate small bowl, microwave butter for about 45 seconds, or until melted. Then whisk in apricot jam, Dijon mustard and sweet red chili sauce.
1 tablespoon Dijon mustard, ¼ cup butter, 1 cup apricot jam (or a cup of apricot preserves), 2 tablespoon sweet red chili sauce
Pour apricot sauce over raw chicken and place in preheated oven.
Baking time is 1 hour or until chicken is cooked through (internal temperature is 165 degrees F), with turning halfway through baking.
Garnish with additional apricot jam and crushed red pepper flakes
additional apricot jam, crushed red pepper flakes

Notes

*Note: You will end up with quite a bit of sauce, but I find that I really don't need it all. And using less sauce will, of course, reduce the calories and fat in this recipe.

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.

Expert Recipe Tips:

The "Stir" is Essential: Don’t skip the step of stirring the chicken halfway through (at the 30-minute mark). This ensures every piece of chicken is fully coated in the reducing sauce and prevents the edges of the jam from burning.
Use a Meat Thermometer: Chicken thighs are best at an internal temperature of 165°F (74°C). Using a thermometer ensures you don't overcook them, keeping the meat tender.
Broil for a Sticky Finish: If you like a darker, stickier "char" on your apricot glaze, turn the oven to Broil for the last 2–3 minutes of cooking (keep the lid off for this part!).
Sauce Control: As noted, this recipe makes a lot of sauce. If you are watching your Weight Watchers points, simply spoon a smaller amount of the sauce over your rice and chicken.

Nutrition