Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken thighs 680 g, about 6 small thighs, excess fat trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
Apricot pan sauce
- 1/2 cup apricot preserves 170 g
- 1/2 cup low-sodium chicken broth 120 ml
- 1 1/2 tablespoons whole-grain Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 garlic cloves finely minced
- 1 tablespoon fresh parsley chopped, for serving
Equipment
- 1 12-inch skillet with lid
- 1 Instant-read food thermometer
- 1 Tongs
- 1 Small mixing bowl
Instructions
- Pat the chicken dry and season with the salt and pepper. Whisk the preserves, broth, mustard and vinegar in a small bowl; keep it separate from the raw chicken.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the thighs in a single layer and sear for about 4 minutes per side, until golden. Work in batches if crowded. Transfer to a plate; the chicken may not yet be cooked through.
- Reduce the heat to medium-low. Add the garlic and stir for 30 seconds, without browning it. Pour in the sauce mixture and scrape up the golden browned bits, leaving any blackened bits behind. Bring to a gentle simmer.
- Return the chicken and its collected juices to the skillet. Cover loosely and simmer gently for 8 to 12 minutes, turning once, until each thick piece reaches at least 165°F (74°C) on a food thermometer. Adjust the heat so the sugary sauce does not scorch; add water a tablespoon at a time if it becomes too thick.
- Transfer fully cooked chicken to a clean serving plate. If needed, simmer the sauce uncovered for 1 to 3 minutes until it coats a spoon. Spoon it over the chicken and sprinkle with parsley. Serve with rice and vegetables if desired.
Nutrition
Calories: 390kcal
Video
Notes
Times vary with thigh size and pan. Nutrition, when provided, excludes optional rice and vegetables. Refrigerate cooked leftovers promptly in shallow containers and use within 3 to 4 days; reheat to 165°F (74°C). Video credit: LightsCameraCook demonstrates boneless thighs with an apricot-preserve skillet sauce. Their version uses wine, chili, thyme and rosemary; this version uses broth, Dijon and cider vinegar. Follow this card for quantities and safe doneness. Estimated nutrition: about 390 kcal per serving (one quarter of the recipe), including all sauce and oil, calculated from ingredient weights and manufacturer/USDA calorie values. This is not a laboratory analysis or a complete nutrient panel. Estimated ingredient cost: US $9 total, about $2.25 per serving, using October 2026 US retailer examples for chicken and preserves plus a $1.88 allowance for the remaining ingredient portions. Prices vary; optional sides, tax and energy are excluded.