Apricot chicken is one of those dinners that feels a little different without making things complicated. A quick glaze made with apricot jam and Dijon mustard coats the chicken and bakes into a sweet, tangy sauce that’s perfect over rice or potatoes. It’s a simple oven recipe that’s ready in less than 30 minutes and uses ingredients you probably already have on hand.

A plate with sliced Apricot Chicken breast and a serving of mashed potatoes, sprinkled with black pepper and a hint of mustard, set on a cloth napkin with a fork and knife beside it. — *Juicy baked apricot chicken coated in a sweet and tangy Dijon glaze, with plenty of sauce for spooning over mashed potatoes.*

A Sweet, Fruity Twist on Plain Chicken

This apricot chicken recipe is a good pantry-style dinner, since the jam, mustard, and olive oil are easy things to keep around. While I like mustard in sauces, it can take over fast if it’s too sharp. That’s why whole-grain Dijon works well here. It has enough tangy flavor to balance the sweetness of the apricot jam, but it doesn’t drown everything out.

This is a simple oven recipe, but there are a couple of things that help. Soak them in buttermilk overnight or for at least 30 minutes for the most tender chicken. If your chicken breasts are thick, I like to flatten them a bit so they cook in the same amount of time and stay tender. If you’re using tenderloins, I usually skip that step since they cook quickly anyway.

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“Another family favorite. I made a huge batch and there were no leftovers but lots of smiles.”
Christine

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The apricot glaze comes together in a minute or two, and once it bakes, it settles into the chicken and leaves a little extra on the pan for spooning over rice or the creamiest mashed potatoes. Or serve it alongside something simple like roasted asparagus or a quick spinach salad with strawberries.

A plate with sliced, seasoned Apricot Chicken breast next to a serving of mashed potatoes with black pepper, with a fork and knife on the plate.

Mustard, Jam, and a Few Simple Extras

You’ll find exact amounts in the recipe card at the bottom of the post.

A plastic bag filled with marinating Apricot Chicken, a jar of Dijon mustard, a jar of apricot preserves, and a small bunch of fresh thyme on a blue surface.

Apricot jam: I used a good-quality jam with large chunks of apricots, like St. Dalfour Apricot Conserves. It is equally good with homemade peach vanilla jam or Bonne Maman Peach Preserves. What I like about all three of these jams are that they are mostly fruit, so they provide more apricot flavor.

A plate with sliced, seasoned Apricot Chicken breast topped with a hint of mustard-infused gravy, served next to a scoop of creamy mashed potatoes sprinkled with black pepper. A fork and knife rest on a napkin in the background.

This is So Simple to Make

Step One: Mix The Glaze

A glass measuring cup with a yellow spatula mixing nut butter, mustard, and orange marmalade on a gray surface—perfect for glazing apricot chicken. — Whisk the Dijon and apricot jam together in a large bowl until smooth.

Step Two: Coat The Chicken

Add heat if you like: A spoonful of hot sauce mixed into the glaze gives it a little kick.

Raw chicken breasts marinating in a glass bowl with a yellowish-orange, spiced mustard marinade, perfect for making classic Apricot Chicken, placed on a gray countertop. — Add the chicken to the bowl and turn it in the glaze until well coated.

Step Three: Bake Until Done

Watch the thickness: Thicker chicken breasts may need a little longer in the oven than thinner ones. Use a meat thermometer to keep them from overcooking.

Three raw, seasoned chicken breasts with herbs, oil, and a hint of mustard on a foil-lined baking sheet are ready to be cooked for a savory Apricot Chicken dish. — Bake until the chicken is cooked through.

This is the kind of chicken dinner recipe that earns a permanent spot in your rotation. It’s quick, uses what you already have in the pantry, and comes out with way more flavor than you’d expect for so little effort. The sweetness from the jam and the tang from the mustard balance each other, so it doesn’t taste overly sweet or too sharp.

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A plate with sliced Apricot Chicken breast and a serving of mashed potatoes, garnished with herbs and black pepper, placed on a striped napkin with a fork and knife beside it. A hint of mustard elevates the dish’s savory-sweet flavor.

Baked Apricot Chicken with Dijon (Simple, Sweet and Savory)

Author: Barbara Curry

5 from 2 votes

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PREP: 10

COOK: 12

TOTAL: 22

Servings:

Ingredients

Equipment

Sheet pan

Instructions

Preheat oven to 425º. Line a rimmed baking sheet with foil.
Whisk together the mustard and jam in a large bowl. Add chicken pieces and stir to coat the chicken. Add salt and pepper.
Place chicken mixture onto prepared pan and drizzle with olive oil. Scatter thyme on top. Bake until thermometer reads 160º to 165º, about 12 to 15 depending on the thickness of the chicken. Cover with foil and let rest for 5 minutes.

For very thick chicken breasts, pound them flat for even cooking.

Barbara’s Tips + Notes

This is great served over rice or mashed potatoes.
If you prefer spice, a tablespoon of hot sauce mixed in will give this glaze a kick!
For tender chicken breasts, marinate them in buttermilk for at least 30 minutes or overnight.

Nutrition

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Comments

5 from 2 votes (1 rating without comment)