Name: Apricot Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds boneless skinless chicken thighs, trimmed and cut into large chunks; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 cup apricot preserves or apricot jam; 2 tablespoons soy sauce; 2 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon ketchup; 1 to 2 teaspoons sriracha or other hot sauce, to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground ginger; 1/4 teaspoon black pepper; 1 tablespoon olive oil or neutral oil; 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon fresh grated ginger; 1 small bell pepper, sliced; 2 tablespoons cornstarch; 2 tablespoons water; 2 stalks green onions, thinly sliced; 1 to 2 teaspoons toasted sesame seeds; fresh cilantro or parsley, chopped

Apricot chicken Recipe hits that perfect sweet-salty spot, with tender chicken coated in a sticky, tangy apricot glaze that tastes like takeout’s more sophisticated cousin. It works for busy weeknights or casual entertaining, and you can get it on the table in about 40–45 minutes. I first tested this version on a Tuesday when my energy felt low and my dishwasher already felt offended, so I kept it simple and fuss-free.

Why You Should Try This Apricot chicken Recipe

This apricot chicken recipe gives you juicy chicken, a glossy sauce, and big flavor with very little effort. The apricot preserves add sweetness, soy sauce adds savory depth, and a touch of vinegar keeps everything bright instead of cloying.

It suits families, beginners, and anyone who wants a cozy dinner without babysitting a pan for an hour. You can serve it over rice, couscous, or mashed potatoes, and it tastes just as good the next day.

“This Apricot chicken Recipe tastes like takeout-level comfort with pantry ingredients and zero stress ★★★★★”

Ingredients You’ll Need

Chicken

2 pounds boneless skinless chicken thighs, trimmed and cut into large chunks
- Use thighs for juicier meat and more flavor.
- Use boneless skinless chicken breasts if you prefer leaner meat, but reduce cooking time slightly.

Sauce

1 cup apricot preserves or apricot jam
- Choose a brand with real fruit and moderate sugar, like Bonne Maman or Smucker’s Natural.
- Use low sugar or no sugar added preserves if you prefer a less sweet sauce.
2 tablespoons soy sauce
- Use low sodium soy sauce and adjust salt at the end.
- Use tamari or coconut aminos for a gluten free option.
2 tablespoons rice vinegar or apple cider vinegar
- Rice vinegar tastes mild and slightly sweet.
- Apple cider vinegar adds a sharper tang.
1 tablespoon Dijon mustard
- This balances sweetness and adds a gentle bite.
1 tablespoon ketchup
- Adds color and a subtle tomato note.
1–2 teaspoons sriracha or other hot sauce, to taste
- Skip or reduce if cooking for kids or spice sensitive eaters.
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground ginger or 1 teaspoon fresh grated ginger
¼ teaspoon black pepper

Veggies & Aromatics

1 tablespoon olive oil or neutral oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh grated ginger, if you skip the ground ginger above and want fresh instead
1 small bell pepper, sliced (optional, adds color and sweetness)

Coating & Thickening

2 tablespoons cornstarch
2 tablespoons water
½ teaspoon kosher salt, plus more to taste

Garnishes

2 green onions, thinly sliced
1–2 teaspoons toasted sesame seeds
Fresh cilantro or parsley, chopped (optional)

Pantry Shortcuts

Use pre-minced garlic from a jar if you feel tired or rushed.
Use frozen sliced onions and peppers to save chopping time.
Use bottled ginger paste instead of fresh ginger.

Equipment

Large skillet or sauté pan with high sides, or a wide Dutch oven
Small bowl and whisk for the sauce
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula
Small bowl for cornstarch slurry

Tips & Tricks

Pat the chicken dry so it browns better and does not steam.
Cut chicken pieces roughly the same size so they cook evenly.
Brown the chicken in a single layer and avoid crowding the pan.
Stir the apricot sauce ingredients until completely smooth before you add it to the pan.
Taste the sauce near the end and adjust with a splash of vinegar for brightness or a spoon of apricot preserves for more sweetness.
Add hot sauce in small amounts and taste as you go so you do not overshoot the heat level.
Use low heat once the sauce thickens so the sugars do not burn.
Stir the cornstarch slurry again right before you pour it in, since cornstarch settles at the bottom.
Serve the apricot chicken over rice or noodles so they soak up the extra sauce.
Double the sauce if your family loves extra drizzle on everything.

How to Make Apricot chicken Recipe

Step 1: Sauté veggies and aromatics

Heat oil in a large skillet or Dutch oven over medium heat. Once hot, add onions and bell pepper if you use it, and cook until soft and lightly golden, about 6–8 minutes. Stir in garlic and fresh ginger and cook 1–2 minutes, until they smell fragrant and no longer raw. Transfer the veggies to a plate and keep them nearby.

Step 2: Brown the chicken

Pat the chicken pieces dry with paper towels and season them lightly with salt and pepper. In the same pan, increase heat to medium high and add a tiny drizzle of oil if the pan looks dry. Add chicken in a single layer and cook 3–4 minutes per side until it turns golden and cooked through in the center. Work in batches if needed and move browned chicken to a plate so it does not overcook.

Step 3: Mix the apricot sauce

While the chicken browns, whisk apricot preserves, soy sauce, vinegar, Dijon mustard, ketchup, sriracha, garlic powder, onion powder, ground ginger if you use it, and black pepper in a small bowl. Stir until the preserves break down and the sauce looks smooth and glossy. Taste a small spoonful and adjust with more vinegar, soy sauce, or hot sauce as you prefer.

Step 4: Combine chicken, veggies, and sauce

Reduce heat to medium. Return the cooked chicken and sautéed veggies to the pan and pour the apricot sauce over everything. Stir so the sauce coats every piece of chicken and the veggies tuck into the sauce. Let the mixture simmer gently for 3–5 minutes so the flavors blend.

Step 5: Thicken the sauce

Stir cornstarch and water in a small bowl until smooth. Pour the slurry into the simmering apricot chicken while you stir constantly. Continue to cook 1–3 minutes until the sauce thickens and turns glossy and it coats the back of a spoon. Taste and adjust salt, pepper, or vinegar as needed.

Step 6: Garnish and serve

Turn off the heat and sprinkle sliced green onions and sesame seeds over the top. Add chopped cilantro or parsley if you like a fresh herbal note. Serve the apricot chicken over steamed rice, cauliflower rice, buttered noodles, or mashed potatoes, and spoon extra sauce over each serving.

What to Serve with Apricot chicken Recipe

Serve this apricot chicken recipe over fluffy white rice, brown rice, or quinoa so the grains soak up that sticky sweet sauce. Add a simple side like steamed broccoli, green beans, or roasted carrots to balance the richness. A crisp cucumber salad or basic green salad with a light vinaigrette keeps the plate fresh and colorful. If you want something extra cozy, serve it with garlic mashed potatoes or buttered egg noodles.

Storage Options

Store leftover apricot chicken in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over low heat with a splash of water to loosen the sauce, and stir often.
Use the microwave in short bursts, stirring between each burst so the chicken heats evenly and stays tender.
Freeze cooled apricot chicken in freezer safe containers or bags for up to 3 months, then thaw overnight in the fridge before reheating.