Apricot Chicken (Sticky Skillet-Glazed)

Juicy pan-seared chicken coated in a glossy, sweet-tangy apricot glaze with savory depth—fast enough for weeknights, delicious enough for guests.

Ingredients

• 1 1/2 lb (700g) boneless, skinless chicken thighs (or chicken breast; see tips)
• 3/4 tsp kosher salt (or 1/2 tsp fine salt), plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (or regular paprika)
• 2 tbsp olive oil
• 3 garlic cloves, finely minced
• 1 cup (320g) apricot preserves/jam
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar (or white wine vinegar)
• 2 tbsp soy sauce
• 1/3 cup (80ml) water
• Optional, for finish: 1/4 tsp chili flakes

Method

• 1

  Step 1: Season the chicken

  Pat chicken dry (this helps browning). Season both sides with salt, pepper, and paprika.

• 2

  Step 2: Sear until golden

  Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until deep golden, about **4–5 minutes per side** (thighs) or **3–4 minutes per side** (breast). Transfer to a plate.

• 3

  Step 3: Build the glaze

  Reduce heat to medium. Add garlic and stir until fragrant, **30 seconds**. Add apricot preserves, Dijon, vinegar, soy sauce, and water. Stir and scrape up any browned bits from the pan; simmer **2 minutes** until smooth and glossy.

• 4

  Step 4: Glaze and finish cooking

  Return chicken (and any juices) to the skillet, turning to coat. Simmer gently **5–8 minutes** (thighs) or **3–6 minutes** (breast), turning once or twice, until the sauce is sticky and the chicken is cooked through (**165°F / 74°C** in the thickest part). If the glaze gets too thick before the chicken is done, loosen with **1–2 tbsp water**.

• 5

  Step 5: Rest, then serve

  Rest chicken **3 minutes** off the heat (sauce thickens slightly as it sits). Spoon extra glaze over the top. Add chili flakes if you want a gentle heat.

Tips

• **Chicken thighs vs breast:** Thighs stay juicier and are more forgiving. If using breast, keep the simmer gentle and pull it as soon as it hits **165°F / 74°C**.
• **Jam consistency:** If your preserves are very chunky, mash with a spoon in the pan as it simmers for a smoother glaze.
• **No Dijon?** Use a pinch of dry mustard if you have it, or simply omit—still tasty, just slightly less tangy.
• **Serving ideas:** Great over **rice**, **mashed potatoes**, or **buttered noodles**; add a simple side like **steamed green beans** or a **crisp salad**.
• **Storage:** Keeps **3–4 days** in the fridge. Reheat gently on the stove with a splash of water to re-loosen the glaze.

Nutrition (per serving, estimate)