My crispy braised apricot chicken is sweet, sticky, and slightly smoky. I think you'll like this straightforward chicken recipe!
There's something about crispy chicken skin that tastes like you just won the lottery.
My mom used to roast chicken thighs for us often when we were kids, so they always bring back happy memories. My now-vegetarian sister probably doesn't feel the same way, though 🙂
Chicken thighs don't dry out as easily as chicken breasts so are ideal for braising and baking. The chicken in this recipe was wonderfully tender even after being microwaved the next day.
The chicken and oodles of sauce are just begging to be eaten with copious quantities of garlic mashed potatoes. Mmmm winter comfort food. Even in warm weather. I don't care.
I've always loved the flavor of apricots whether they're fresh or dried or in some other form. This easy apricot chicken recipe uses apricot jam, so it comes together really quickly. The apricot sauce really hits the spot!
I hope you love this comforting recipe!
Questions about this apricot chicken recipe? Don't hesitate to ask!
Crispy Braised Apricot Chicken
- 8 chicken thighs (skin on)
- 1 tablespoon olive oil
- 1 cup apricot jam
- 1 tablespoon Dijon mustard
- 1 (10 fluid ounce) can chicken broth
- Juice from 1 lemon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- Pre-heat oven to 350F.
- Add olive oil to a skillet on medium-high heat. Once the oil is hot, add the chicken pieces skin-down. Cook for 8-10 minutes. If the chicken doesn't release easily, let it cook for a little longer. Flip the pieces and cook on the other side for 3-4 minutes. If the oil is splattering all over the place and/or the pan starts to smoke, you may reduce the heat, but keep in mind the pan should be quite hot.
- Remove chicken pieces to a plate and set aside.
- Add the apricot jam, Dijon mustard, chicken broth, lemon juice, onion powder, garlic powder, smoked paprika, and salt & pepper to the skillet. Increase heat to high and boil for a couple of minutes, while stirring, until everything is combined.
- Add the chicken back in (skin side up) and place skillet in the oven, uncovered, for 45 minutes.
- Serve immediately. Delicious with mashed potatoes!
- I use a cast iron skillet that you can put in the oven (this is the one I use). You can use a normal skillet to brown the chicken and make the sauce, then move it all into a baking dish if you don't have an oven-proof skillet.
Alida Ryder says
Yummo! Love the look of this chicken.
Thanks Alida 🙂
Kate @ Babaganosh.org says
Omg that crispy browned skin. Makes me want to reach into the screen and grab a bite of that chicken! And so what if it's summer, you can't live off salads ALL summer (although pinterest seems to think otherwise lately!).
Thanks Kate 🙂 I know... I needed a break from all the salads! With that said, I've got more coming to the blog soon hahaha.
Allie | In This Kitchen says
It looks soooo good! I am also loving the bowl... and the skillet. Beautiful stuff all around 🙂
Thanks so much, Allie!!
Kathleen | Hapa Nom Nom says
Yes, there most certainly is something about super crispy skin! This looks absolutely stunning, Natasha! And I love that bowl!
Thanks so much, Kathleen! My sister bought me the bowl 🙂
Debs @ Wilde Orchard says
Lovely recipe Natasha!
Thank you Debs 🙂
Thalia @ butter and brioche says
I love these photos! It's cold and rainy here in Australia and seriously all I am craving now is hot crispy chicken like this. Love the apricot addition too!
Thanks Thalia!! Yeah, I guess you guys are in winter now. I'd take rain over snow any day, but too much rain gets depressing!