This oven-baked 4-ingredient apricot glazed chicken is exactly the kind of springtime dinner I lean on after a long workday. You literally spread thick apricot preserves over raw boneless skinless chicken breasts, add just two more pantry ingredients, and slide the glass casserole dish into the oven. The apricot glaze turns glossy and sticky-sweet while the chicken stays juicy. It feels a little special—like something you’d serve for company—but it’s easy enough for a Tuesday night and doesn’t leave you with a mountain of dishes.
I like to serve this apricot glazed chicken with something that soaks up all that extra sauce in the bottom of the casserole dish—think steamed rice, buttered egg noodles, or mashed potatoes. A simple green side, like roasted asparagus, green beans, or a spring salad with mixed greens and sliced cucumbers, keeps the plate fresh and bright. If you want to stretch the meal, slice the leftover chicken and spoon the apricot glaze over quinoa or couscous for an easy lunch the next day.
Oven-Baked Apricot Glazed ChickenServings: 4
Ingredients
4 boneless skinless chicken breasts (about 2 pounds total)
1 cup thick apricot preserves
2 tablespoons Dijon mustard
1 tablespoon olive oil, plus extra for greasing the dish
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with a little olive oil to help prevent sticking and make cleanup easier.
Pat the boneless skinless chicken breasts dry with paper towels, then place them in a single layer in the prepared glass casserole dish. Sprinkle both sides with the kosher salt and black pepper.
In a small bowl, stir together the thick apricot preserves, Dijon mustard, and 1 tablespoon olive oil until smooth and well combined. The mixture should be thick but spreadable.
Using a spoon or clean hands, spread the apricot preserve mixture generously over the top and sides of each raw chicken breast right in the glass casserole dish, making sure every piece is well coated. Any extra glaze can be spread around the chicken in the dish.
Cover the glass casserole dish loosely with foil and bake in the preheated oven for 20 minutes. This helps the chicken cook gently and keeps it moist.
Remove the foil and return the dish to the oven. Continue baking, uncovered, for another 10 to 15 minutes, or until the chicken is cooked through and the apricot glaze is bubbly and slightly caramelized around the edges. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
Carefully remove the casserole dish from the oven and let the chicken rest for 5 minutes. Spoon some of the apricot glaze from the bottom of the dish over the chicken breasts before serving.
Variations & Tips
For a slightly tangier version, swap Dijon mustard for grainy mustard or add a teaspoon of apple cider vinegar to the apricot mixture. If you like a hint of heat, stir in 1/4 teaspoon crushed red pepper flakes or a few dashes of hot sauce with the preserves. You can also sprinkle fresh herbs like chopped thyme, parsley, or rosemary over the chicken after baking for a brighter, more herby finish. To make it more savory, add 1 teaspoon of soy sauce to the glaze and reduce the salt slightly. If you prefer dark meat, you can use boneless skinless chicken thighs; just check for doneness a few minutes earlier, as they can cook slightly faster depending on their size. For meal prep, bake the chicken as directed, then slice it once cooled and store with the extra glaze in an airtight container in the fridge for up to 3 to 4 days; it reheats well in the microwave with a splash of water. Food safety tips: Always start with clean hands and utensils when handling raw chicken, and avoid cross-contamination by using a separate cutting board for raw meat. Make sure the thickest part of each chicken breast reaches an internal temperature of 165°F (74°C) before serving. Do not reuse any leftover apricot mixture that has touched raw chicken unless it has been fully cooked in the oven. Refrigerate leftovers within 2 hours of cooking and reheat until hot all the way through before eating.
