The 20-Minute Glazed Chicken I Always Cook on Nights When I Just Can’t

I often joke that we’re in our Chicken Era at The Kitchn. We have a seemingly endless supply of ridiculously delicious ways to flavor the bird — both new ideas, like our brilliant 4-ingredient harissa orange chicken thighs, and so many older ones too, which is what I’m here to talk about. If I discover a novel way to flavor chicken, you can guarantee I’m on it. It’s the preferred protein of both my husband and 2-year-old (like father, like son?), but I get tired of cooking it the same ol’ way week after week — which in our house typically means with lemon and garlic, sometimes smoked paprika (again, 2-year-old). I love a recipe that gets me to test out a new spice or pantry staple and is also a hit with the family.

Get the recipe: Apricot Glazed Chicken

This recipe was exactly that! I was perusing chicken recipes on our site for something to make for dinner (knowing a friend would be texting me any minute asking if I had any ideas for what to cook) and stumbled upon this recipe for apricot glazed chicken. I’m a huge apricot jam lover (I’m that person who sneaks a few bites straight from the jar when making toast), so was very intrigued by getting to eat it for dinner.

The combination of ingredients in this recipe is kinda wild: apricot jam, soy sauce, rice vinegar, ginger, and garlic? I love them all, but would never think to combine them with apricot jam — especially for a chicken dinner! Welp, so glad I did because the result is nothing short of magic. 

While you’re searing the chicken, you whisk together all the ingredients for the sauce to keep prep time low (you could be the person who chops the ingredients before searing, but you have a good 8 minutes when the chicken is on the stove to get situated). Flip the chicken, pour over the sauce, and pop the chicken in the oven (where things get special): The sticky jam helps the sauce act as a glaze that thickens while it bakes in the oven. It’s a dreamy consistency if you’re someone like me who appreciates a sticky chicken. (Don’t sleep on our sticky chicken salad.)

If you’re skeptical that this sounds too sweet for you, there’s nothing to fear: The spicy ginger and savory soy are the perfect balance to the preserves. The umami in this chicken is real! I like to eat it with a side of jasmine rice to sop up every last bit of the sauce (trust me, it’s that good), but a crusty baguette or even a grain like quinoa could act as a vessel. Now the next time you think “Ugh, how am I going to flavor chicken tonight?” you have the perfect answer waiting for you.

Get the recipe: Apricot Glazed Chicken