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Apricot Chicken Thighs

Apricot Chicken Thighs

Sweet, savory, and a little spicy. These Apricot Chicken Thighs need to be added to your dinner rotation ASAP. You will get crazy flavor with minimum effort in this recipe. 

  • Total Time: 30 minutes
  • Yield: 6 Chicken Thighs 1x


  • 1/2 teaspoon paprika powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder 
  • 1 teaspoon salt
  • 6 5oz chicken thigh cutlets, patted dry
  • 1 tablespoon olive oil
  • 1/2 lemon
  • 5 tablespoons Apricot jam
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Butter


  1. Mix together paprika powder, onion powder, garlic powder, and salt. Season chicken with spice mixture. About 1/2 tsp of mixture per thigh.
  2. Heal olive oil in a large skillet over medium high heat. Add chicken, don't over crowd the pan. Cook in shifts if need. Cook for 5-7 min on each side, or until the internal temperature is 175. Set chicken aside. Dispose of excess oil properly. Return skillet to burner, lower heat to medium.
  3. Add jam, mustard, and butter to the skillet. Whisk until smooth. Make sure to scrape the bottom the pan. Once jam mixture starts to bubble add chicken back into the pan, and smother with jam mixture.
  4. Cook for 2 more minutes or until jam thickens and becomes sticky.  Squeeze lemon over chicken. 


Serve with potato wedges, like the ones in this recipie, and veggies. 

I used Bonne Maman Apricot Preserve for this recipe.


  • Serving Size: 1 Chicken Thigh
  • Calories: 275