Apricot Glazed Chicken

Sweet and tart with a little ‘cayenne spanking’

This Apricot Glazed Chicken sounds super complex, but it’s not — it’s super easy! Tart, sweet, with a kick … dare I say it’s intoxicating? And if you ask my husband, he’ll tell you it’s addictive. It’s the very dish that got me my wedding ring. Single ladies, consider yourselves warned!

This dish has big, contrasting flavors. The combo of the sweetness from the preserves and the little ‘spanking’ you get from the cayenne pepper gives a really nice flavor sensation. Plus, you don’t need a ton of ingredients since the sauce is pretty much already made for you — simply grab a decent jar of apricot preserves!

A heads-up: My nine-year-old appreciates two pinches of cayenne, but if you have kids who are ultra sensitive to hot spice, start with just a single pinch.

Watch the video (see ingredients and directions below)

Apricot Glazed Chicken


  • 2 chicken breasts
  • 1/4 c shallots, diced
  • 1 (12-oz) jar apricot preserves
  • 1/4 c apple cider vinegar
  • 1/4 c chicken stock
  • 1 to 2 pinches cayenne pepper

As always

  • Olive oil, about 4 tbsp, divided
  • Sea salt
  • Freshly ground black pepper

As needed

  • Cooking spray

Optional (but highly recommended)

  • 1 pinch parsley, chopped


  • Preheat oven to 350.
  • Spray 9×9 baking dish with cooking spray.
  • Place chicken breasts in pan and drizzle with olive oil (about 1 tbsp).
  • Sprinkle with salt and pepper; set aside.

Now make the apricot glaze:

  • Heat remaining olive oil (about 3 tbsp) in small saucepan over medium heat.
  • Add shallots and sauté a few minutes until they start to brown (don’t let them burn—eek!).
  • Lower heat and add apricot preserves, vinegar, stock, cayenne and salt.
  • Mash with potato masher to reduce clumps.
  • Pour glaze over reserved chicken.
  • Bake 30 minutes (longer if breasts are very thick).
  • Garnish with parsley for a little extra punch before preparing your left hand for a little extra

Deliciously simple. Enjoy!

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