Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Season chicken thighs with salt and pepper on both sides.
Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden brown, about 4–5 minutes. Flip and cook for another 3 minutes. Remove from skillet and set aside.
Step 4: In the same skillet, whisk together apricot preserves, soy sauce, Dijon mustard, garlic, apple cider vinegar, and red pepper flakes. Bring to a simmer.
Step 5: Return chicken to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Step 6: Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 7: Remove from oven, spoon sauce over chicken, and garnish with chopped parsley before serving.
Storage Information
Store leftover apricot chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze for up to 2 months—thaw in the fridge overnight before reheating.
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