This Easy Apricot Chicken is ready in just 40 minutes and uses just a handful of pantry-friendly ingredients plus one sheet pan. Featuring juicy chicken thighs, a sticky sweet-savory apricot-thyme glaze and tender wedges of red onion. Gluten-free, dairy-free, egg-free.
Sweet and Tangy Sheet Pan Chicken
A jar of fruity, slightly floral apricot preserves is something that can easily transform a tray of chicken thighs into an irresistible dinner. Mustard, garlic and thyme are all simple additions here which help to round out that sweetness, bringing a savory note and a little kick. The best part? It's a simple mix-and-bake affair that's ready in under an hour!
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Ingredients and Substitutions
Chicken thighs - Are juicy and flavorful, rounding out the sweet apricot flavor. Bone-in thighs may be used but will take longer to cook. You can also use chicken breast pounded to an even thickness or sliced into thin cutlets, if preferred.
Apricot preserves - Look for one with a high percentage of fruit (at least 50%) as this will be less sweet and much more flavorful. Peach preserves or orange marmalade are delicious alternatives.
Dijon mustard - Adds some kick to the glaze. Wholegrain mustard works well here, too.
Olive oil - Helps the chicken stay moist and aids caramelization in the oven. Avocado oil is a great swap.
Garlic - Brings a layer of savory flavor to the sweet coating. Fresh is best here but garlic powder works in a pinch. Use pre-chopped to speed up prep.
Thyme - Fresh thyme leaves have a woodsy, floral note that works so well with apricot and chicken. Dried works here too, or try using chopped, fresh rosemary instead.
Red onion - Adds some texture and balanced sweetness to the dish. A couple of shallots can be used instead for a richer onion flavor.
How to Make Apricot Chicken
Before you start: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Step 1: In a large bowl, whisk together the apricot preserves, Dijon mustard, olive oil, garlic, thyme, and salt. Add the chicken thighs and toss until evenly coated.
Step 2: Arrange the chicken on the prepared sheet pan. With a pastry brush, divide and brush on any leftover glaze from the bowl onto chicken. Scatter the red onion wedges around the chicken. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
Variations
Use this simple recipe as a base to customize with other add-ins:
- Toss some halved Brussels sprouts, cubed sweet potato, or broccoli in a little olive oil and salt and roast alongside the chicken for 15-20 minutes.
- Sprinkle on some red pepper flakes for a bit of heat.
- Omit the thyme and mustard then add some grated ginger, sesame oil and soy sauce to the glaze for an Asian-inspired flavor.
- Add a sprinkle of cinnamon and cumin for a Moroccan-style take on the dish.
Serving suggestions
- Serve over a bed of steamed rice or quinoa for some satisfying starch.
- Add a filling side like my Millet Tabbouleh to bolster the meal.
- Whip up a fresh Tomato Kiwi Salad to bring some greens.
- This Mashed Potato Squash has a creamy, comforting flavor that works so well with the chicken.
- For some crunch, try out my Baked Polenta Fries or Socca Chips on the side.
FAQs
Yes, you can coat the chicken in the apricot glaze and leave it, covered, in the refrigerator for up to 24 hours before roasting.
Yes, you'll need to use a meat mallet or rolling pin to bash the chicken breasts to an even thickness (or slice them crosswise into two thin cutlets each) so that they'll roast evenly. They'll also cook quicker than thighs so start checking the internal temperature after 20 minutes in the oven.
More Chicken Recipes
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📖 Recipe
Easy Apricot Chicken
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ½ cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil plus extra for drizzling
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon salt
- 1 medium red onion cut into wedges
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- In a large bowl, whisk together the apricot preserves, Dijon mustard, olive oil, garlic, thyme, and salt. Add the chicken thighs and toss until evenly coated.
- Arrange the chicken on the prepared sheet pan. With a pastry brush, divide and brush on any leftover glaze from the bowl onto chicken. Scatter the red onion wedges around the chicken. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
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