Apricot Chicken
This easy apricot chicken recipe features juicy chicken thighs cooked in a sweet and savory glaze made with apricot preserves and barbecue sauce.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons vegetable oil divided
- 6 to 8 small apricots cut in half and seeds removed
- 6 skinless, bone-in chicken thighs
- 1 tablespoon chicken seasoning blend use more if you like, or less
- 2 cloves garlic minced
- ½ cup low sodium chicken broth you can also use apple juice or apricot juice
- 2 tablespoons apricot preserves try using sugar-free apricot preserves
- ½ cup barbecue sauce
- sliced green onions for garnish
Instructions
- Prep. Preheat the oven to 375˚F and rub the seasoning all over the chicken thighs.
- Cook down the apricots. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium heat. Add the apricots to the hot oil and cook for 1 minute per side. Remove the apricots from the skillet and set aside.
- Brown the chicken thighs. Add remaining vegetable oil to the same skillet and set over medium heat. Add the chicken thighs to the hot skillet and cook for 4 to 5 minutes per side, or until browned. You may have to cook the chicken thighs in batches if they don't all fit in your skillet. Please don't crowd the pan. Remove the chicken thighs from the skillet and set aside.
- Deglaze the pan. Return the skillet to heat and turn down to LOW. Stir in the minced garlic and cook and stir for 20 seconds. Slowly pour in the chicken broth and, using a whisk, scrape up all the browned bits from the bottom of the skillet.
- Add the preserves and bbq sauce. Whisk in the apricot preserves and continue to whisk until fully incorporated. Then, whisk in the barbecue sauce and cook for 1 to 2 minutes, or until slightly thickened.
- Return the chicken and apricots to the skillet. Remove the skillet from the heat and add the chicken thighs and apricots back into the skillet. Flip the chicken thighs and apricots around so that they are covered with the sauce.
- Bake. Loosely cover the skillet with aluminum foil and bake for 13 to 15 minutes, or until the chicken is cooked through. Chicken is cooked when its internal temperature registers at 165˚F away from the bone. Use an Instant Read Thermometer to check for doneness.
- Finish and serve. Remove from the oven and let it rest for 5 minutes. Spoon the pan sauce over the apricot chicken, garnish with green onions, and serve.
Notes
Storage: Place the apricot chicken and sauce in an airtight container and refrigerate for 3 to 4 days.
Nutrition
Calories: 247kcal | Carbohydrates: 20g | Protein: 21g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 345mg | Potassium: 444mg | Fiber: 2g | Sugar: 14g | Vitamin A: 810IU | Vitamin C: 4.5mg | Calcium: 63mg | Iron: 2.1mg
