Pan-roasted chicken thighs glazed with a sticky apricot sauce for sweet and savory balance.
The skin crisps to a golden brown while the meat stays juicy and tender.
A bright splash of lemon and fresh thyme lifts the richness, and wilted greens add freshness.
Serve warm for weeknight dinners or casual gatherings with rice, potatoes, or crusty bread.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 2 pounds)
- Salt and black pepper (to taste)
- Olive oil (2 tablespoons)
- Unsalted butter (1 tablespoon)
- Garlic (2 cloves, minced)
- Apricot preserves (1/3 cup)
- Dijon mustard (1 tablespoon)
- Soy sauce or tamari (1 tablespoon)
- Fresh lemon juice (1 tablespoon)
- Fresh thyme leaves (1 teaspoon) or 1/2 teaspoon dried
- Baby spinach or kale (4 cups packed)
- Red onion (1 small, thinly sliced)
- Water or chicken stock (2 tablespoons, if needed)
- Optional red pepper flakes (a pinch)
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat an ovenproof skillet over medium-high heat and add the olive oil and butter. When shimmering, place the thighs skin-side down and sear until the skin is deep golden and crisp, about 6–8 minutes. Flip and sear the other side for 1–2 minutes, then remove the thighs to a plate.
- Reduce heat to medium, add the sliced red onion to the skillet and sauté 2–3 minutes until beginning to soften. Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the apricot preserves, Dijon mustard, soy sauce, lemon juice, thyme, and a pinch of red pepper flakes. If the glaze seems too thick, add 1–2 tablespoons of water or stock and stir until smooth.
- Return the chicken thighs to the skillet, skin-side up. Spoon some glaze over each piece so they are lightly coated.
- Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- Remove the skillet from the oven and transfer the chicken to a cutting board to rest for 5 minutes. While the chicken rests, return the skillet to the stove over medium heat and add the baby spinach or kale. Toss in the pan juices and cook 1–2 minutes until wilted and coated in glaze.
- Serve each thigh over a bed of the glazed greens, spoon extra apricot pan sauce over the top, and garnish with additional thyme if desired.
Tips or Variations
- For a lighter version, use boneless skin-on thighs and reduce oven time by a few minutes; check doneness early.
- Swap apricot preserves for peach or orange marmalade and finish with chopped parsley or basil for a fresh twist.