Chicken Recipe With Apricot Preserves: Sweet and Savory Glaze Perfection

This dish transforms ordinary chicken into something extraordinary with a glossy, perfect sweet-savory glaze. The apricot preserves create a sticky, caramelized coating that balances rich and tangy flavors beautifully.

I developed this recipe after testing countless glaze combinations, and this version delivers consistent results every time. The preserves melt into a silky sauce that clings to each piece of chicken, ensuring every bite is packed with flavor.

The chicken emerges tender and juicy, with a glistening apricot sheen that looks as impressive as it tastes. A simple yet elegant dish that works for weeknight dinners or special occasions.

Serve with roasted vegetables or rice to soak up the delicious sauce.

Ingredients for Chicken Recipe with Apricot Preserves

Pantry staples plus a few fresh touches create this glossy, sweet-savory masterpiece.

The chicken thighs are non-negotiable here—they stay juicy even with the sticky glaze (breasts dry out too fast). Costco has great pre-trimmed, skinless thighs, or grab them from the butcher at Whole Foods. For the apricot preserves, Bonne Maman or Smucker’s work perfectly. Look for preserves with visible fruit chunks—the smooth kind lacks texture.

No apricot preserves? Peach or mango jam makes a great swap. Out of apple cider vinegar? White wine vinegar or lemon juice works in a pinch (use half the amount). If you don’t have Dijon, whole-grain mustard at one-third the quantity adds a nice texture. The ginger can be subbed with half a teaspoon of ground ginger, but fresh is so much better.

The glaze thickens as it cools, so serve it warm for that perfect drizzle. Leftovers keep in the fridge for 3-4 days—reheat gently to avoid breaking the sauce. Freezes well for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Chicken With Apricot Glaze

Here’s the method I rely on for that ideal balance of sticky, sweet, and savory every time.

Step 1: Season and Sear the Chicken Thighs

Pat the 1.5 lb Boneless Skinless Chicken Thighs completely dry with paper towels—this ensures they brown instead of steam. Season both sides with the 1 tsp Salt and 0.5 tsp Black Pepper, pressing gently so the seasoning adheres.

Heat 1 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear for 5-6 minutes per side until deep golden brown and cooked through. The skinless thighs are done when they release easily from the pan and reach 165°F internally. Transfer to a plate and tent with foil.

Step 2: Build the Apricot Glaze Base

In the same skillet, reduce heat to medium and add the remaining 1 tbsp Olive Oil. Sauté the minced 3 cloves Garlic Cloves and grated 1 tbsp Fresh Ginger for 30-45 seconds until fragrant but not browned—burnt garlic will make the glaze bitter.

Pour in the 3 tbsp Soy Sauce, 1 tbsp Apple Cider Vinegar, 0.75 cup Apricot Preserves, 2 tbsp Brown Sugar, and 1 tsp Dijon Mustard. Stir to combine, breaking up the preserves with a wooden spoon. Let this mixture simmer for 2-3 minutes until slightly thickened.

Step 3: Thicken and Finish the Glaze

In a small bowl, mix the 1 tsp Cornstarch with 1 tbsp of cold water to create a slurry. Stir this into the simmering glaze and cook for 1-2 minutes until it thickens enough to coat the back of a spoon. The glaze should be glossy and slightly syrupy, not watery.

Return the chicken to the skillet and spoon the glaze over each piece, turning to coat evenly. Let it simmer together for 2-3 minutes so the flavors meld and the chicken absorbs some of that sweet-savory goodness.

Step 4: Garnish and Serve

Transfer the glazed chicken to a serving platter. Sprinkle with the sliced 0.25 cup Green Onions and toasted 1 tsp Sesame Seeds for a fresh contrast and nutty crunch. The green onions add a bright, oniony bite that cuts through the richness of the glaze.

Serve immediately while the glaze is still sticky and glossy. I like to drizzle any remaining sauce from the pan over the top for extra flavor. The chicken should be tender and juicy with a beautiful, thick apricot glaze clinging to each piece.

Storing and Reheating This chicken recipe with apricot preserves

Refrigerator Storage

Let the chicken cool completely before storing in an airtight container. It keeps beautifully in the fridge for 3-4 days. The glaze thickens as it chills, so expect a richer texture when reheated. ❄️

Freezer Storage

This dish freezes wonderfully for up to 3 months. I use heavy-duty freezer bags, squeezing out excess air to prevent freezer burn. For best results, freeze the chicken and glaze separately, then combine when reheating.

Stovetop Reheating

Gently reheat in a skillet over medium-low heat with a splash of water or chicken broth. Cover the pan and warm for 5-7 minutes, stirring occasionally. This preserves the glaze’s silky texture. 🔥

Microwave Reheating

Place chicken on a microwave-safe plate with a damp paper towel covering it. Heat at 50% power in 1-minute intervals, checking and stirring the glaze between each. This prevents rubbery chicken and maintains the sauce’s consistency.

Reheating Pro Tips

If the glaze seems too thick after storage, thin it with 1-2 tsp water while reheating. I always garnish with fresh green onions and sesame seeds after reheating to restore that fresh, vibrant finish.

Frequently Asked Questions