Can you use bone-in chicken thighs or chicken breasts in this recipe?

I love using boneless chicken thighs in this recipe because they are so quick to cook while still remaining juicy. I find them easier to eat than bone-in chicken, too. Other cuts of chicken (breast, bone-in thighs) will taste great too, but the cooking time may differ.

How do I know when the chicken is fully cooked?

The best way to make sure your chicken is fully cooked is by taking its internal temperature. When inserted into the thickest part of the chicken, the thermometer should read 165°F.

What do you serve Sweet and Spicy Apricot Chicken Thighs?

Apricot chicken goes great with rice or another grain to soak up any extra sauce. Pair it with your favorite vegetable and you've got a lovely balanced meal. I love to serve this with almond green beans, which perfectly complement the chicken with apricots.

How spicy is this recipe?

This spice level of this recipe is on the milder side but still noticeable. If you love spicy food, feel free to amp up the crushed red pepper flakes. While if you prefer mild spice, start with 1/4 teaspoon of pepper flakes and add as you go.

Sweet and Spicy Apricot Chicken Thighs (One-Pan Recipe!)

Description

These Apricot Chicken Thighs are sweet, spicy, made in one pan and in thirty minutes or less. The perfect weeknight meal!

Ingredients

Scale

8 boneless, skinless chicken thighs (see notes)

2 tablespoons olive oil

1 cup dried apricots, roughly chopped

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes (see notes)

1/2 teaspoon ground ginger

1/2 cup apricot jam

1 tablespoon white wine vinegar (see notes)

1 1/2 cup low-sodium chicken broth

1 tablespoon low-sodium soy sauce

kosher salt

freshy cracked black pepper

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Instructions

Sear the Chicken: Heat 1 tablespoon of oil in a skillet over medium high heat. Pat dry the chicken with paper towel and season on all sides with salt and pepper. Add the thighs to the hot skillet and sear for 3-4 minutes per side, until deep golden brown in color. Place chicken on a plate and set aside. (Chicken is not fully cooked at this point but will finish later in the sauce.)
Make the Apricot Sauce: In the same skillet over medium low heat, add the remaining tablespoon of oil. Add the chopped apricots, minced garlic, crushed red pepper flakes and ground ginger. Sauté, stirring constantly for 1 to 2 minutes until the apricots have softened slightly and the spices are fragrant. Add the apricot jam and stir, allowing it to melt and coat the other ingredients. Bring the jam to a gentle simmer, then add the vinegar and stir to scrape up any brown bits (flavor!) on the bottom of the pan. Finally, pour in the chicken broth and soy sauce and bring the sauce up to a boil.
Simmer the chicken: Reduce the heat to medium low, then add the cooked chicken (and its juices) back to the skillet. Flip the chicken thighs around and nestle them into the sauce to make sure they are well coated. Continue to cook for 10 to 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened into a sticky, jammy consistency.
Serve with rice and sauteed green beans (or your favorite veg!).

Notes

Chicken – bone-in thighs or chicken breast can also be used but cooking times will vary. The internal temperature of chicken should be 165F when fully cooked.
Red pepper flakes – 1/2 teaspoon yields a mild-medium spice level. Add more or less to suit your tastes.
White wine vinegar – can be substituted for other light flavored vinegars, like white distilled or rice vinegar.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Mains
Method: Skillet
Cuisine: American