Apricot-Glazed Chicken Breasts
We put our own spin on apricot-glazed chicken, making it both delicious and foolproof.
Why This Recipe Works
For our Apricot-Glazed Chicken Breasts recipe, we use bone-in, split chicken breasts for the best flavor and moistest texture. Browning the chicken on the stove in a skillet ensured that the skin crisped and also improved the flavor of the chicken. The fond—browned bits of chicken that stuck to the skillet—added valuable flavor to the sauce. Most recipes rely solely on apricot preserves thinned with orange juice, but we found the flavor of this approach lacking. We developed a much richer tasting sauce by adding dried apricots and tart lemon juice.