Glazed Apricot Chicken With Thyme And Lemon

Name: Glazed Apricot Chicken With Thyme And Lemon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Ingredients: 4 boneless skinless chicken breasts; 1 tbsp olive oil; 1 tsp kosher salt; ¼ tsp ground black pepper; ½ cup apricot preserves; 1 tsp lemon zest; 1 tsp fresh thyme leaves

This glazed apricot chicken pairs boneless chicken breasts with a tangy-sweet apricot preserve glaze brightened by fresh thyme and lemon zest. It's a restaurant-quality weeknight dish that comes together in one pan.

🏷️Apricot 🏷️Chicken 🏷️Preserves 🏷️Glaze 🏷️Thyme

Total

35 min

Servings

5

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp kosher salt
¼ tsp ground black pepper
½ cup apricot preserves
1 tsp lemon zest
1 tsp fresh thyme leaves

7 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Pat chicken dry and season with 1 tbsp olive oil, 1 tsp kosher salt and ¼ tsp ground black pepper. Divide chicken between 2 greased Suvie roasting racks (handles facing up) set within two Suvie pans. Place pans in Suvie, input settings and cook now. Bottom Zone: Roast at 400°F for 12 minutes. Top Zone: Roast at 400°F for 12 minutes.
2
Meanwhile, in a small bowl, stir together 1/2 cup apricot preserves, 1 tsp lemon zest, and 1 tsp fresh thyme leaves. Microwave on high until runny, about 30 seconds. Set aside.
3
Once the chicken has roasted, remove the pan from Suvie, flip chicken over, and brush with reserved apricot glaze. Return pans to Suvie, input settings and cook now. Bottom Zone: Roast at 400°F for 15 minutes. Top Zone: Roast at 400°F for 15 minutes.
4
Remove pan from Suvie, set chicken aside to rest for 4 minutes, then slice against the grain into pieces and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat chicken breasts dry before searing to develop a golden crust and help the glaze adhere.
Add apricot preserves in the final 2–3 minutes of cooking to prevent scorching; stir gently to coat evenly.
Use fresh thyme leaves rather than dried for brighter flavor; add half before cooking and half as garnish for maximum herbaceous punch.
Pound breasts to even thickness (about ¾ inch) so they cook evenly and don't dry out at the edges.

Substitutions

apricot preserves → peach jam or orange marmalade (adjust sweetness with lemon juice)
fresh thyme → fresh rosemary or oregano (use same amount)
lemon zest → lime zest (brightens differently but works well)

Storage & make-ahead

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven with a splash of water to prevent drying.

Common Questions

Can I use bone-in chicken thighs instead of boneless breasts?

Yes. Thighs will need 5–10 minutes longer cooking time and may not glaze as evenly. Check internal temperature reaches 165°F.

How do I prevent the glaze from burning?

Add the apricot preserves after the chicken is nearly cooked through. Medium heat prevents the preserves from caramelizing too quickly.

Can I make this ahead?

Cook the chicken and cool completely, then refrigerate up to 3 days. Reheat gently in a 350°F oven with a splash of water to avoid drying out.

What can I substitute for apricot preserves?

Peach jam, orange marmalade, or honey work well. Adjust sweetness to taste with additional lemon juice if needed.

How do I know when the chicken is done?

Use an instant-read thermometer—it should reach 165°F at the thickest part. Alternatively, cut into the thickest breast; juices should run clear with no pink.