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    Home » Chicken & Poultry

    Crispy Braised Apricot Chicken

    Published: Jun 3, 2016 / Updated: Sep 5, 2018 / 12 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    My crispy braised apricot chicken is sweet, sticky, and slightly smoky. I think you'll like this straightforward chicken recipe!

    plate with crispy braised apricot chicken and mashed potatoes and a fork

    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.

    skillet with crispy braised apricot chicken

    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!

    close-up of crispy braised apricot chicken with mashed potatoes

    Questions about this apricot chicken recipe? Don't hesitate to ask!

    My crispy braised apricot chicken is sweet, sticky, and slightly smoky. I think you'll like this straightforward chicken recipe!

    Crispy Braised Apricot Chicken

    My crispy braised apricot chicken is sweet, sticky, and slightly smoky.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine American
    Servings 4
    Prevent your screen from going dark

    Ingredients
     

    • 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

    Instructions
     

    • 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!

    Notes

    • 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.
    Keyword apricot chicken recipe, braised apricot chicken
    Author Natasha Bull
    « Chicken Meatballs in a Creamy Mushroom Sauce
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    1. Alida Ryder says

      June 6, 2016 at 7:50 AM

      Yummo! Love the look of this chicken.

      Reply
      • Natasha says

        June 6, 2016 at 9:50 AM

        Thanks Alida 🙂

        Reply
    2. Kate @ Babaganosh.org says

      June 5, 2016 at 7:23 PM

      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!).

      Reply
      • Natasha says

        June 5, 2016 at 7:29 PM

        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.

        Reply
    3. Allie | In This Kitchen says

      June 5, 2016 at 2:20 PM

      It looks soooo good! I am also loving the bowl... and the skillet. Beautiful stuff all around 🙂

      Reply
      • Natasha says

        June 5, 2016 at 3:53 PM

        Thanks so much, Allie!!

        Reply
    4. Kathleen | Hapa Nom Nom says

      June 3, 2016 at 8:46 PM

      Yes, there most certainly is something about super crispy skin! This looks absolutely stunning, Natasha! And I love that bowl!

      Reply
      • Natasha says

        June 4, 2016 at 9:55 AM

        Thanks so much, Kathleen! My sister bought me the bowl 🙂

        Reply
    5. Debs @ Wilde Orchard says

      June 3, 2016 at 4:12 PM

      Lovely recipe Natasha!

      Reply
      • Natasha says

        June 4, 2016 at 9:55 AM

        Thank you Debs 🙂

        Reply
    6. Thalia @ butter and brioche says

      June 3, 2016 at 3:49 PM

      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!

      Reply
      • Natasha says

        June 4, 2016 at 9:56 AM

        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!

        Reply

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