Baked Apricot Chicken with Dijon (Simple, Sweet and Savory)
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.
Equipment
Ingredients
- ½ cup whole grain dijon mustard
- ½ cup apricot jam
- 4 chicken breasts (bonelss and skinless)
- salt and pepper
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
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 Notes + Tips
- 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
Calories: 250kcal | Carbohydrates: 3g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 551mg | Potassium: 672mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
