Ingredients:

  • 1/2 cup (170g) apricot preserves
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (3g) fresh thyme leaves
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) cracked black pepper
  • 1.5 lb (680g) boneless, skinless chicken thighs
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1.2g) black pepper

Instructions:

  1. In a small mixing bowl, whisk together the apricot preserves, Dijon mustard, lemon juice, minced garlic, thyme, rosemary, salt, and pepper until a smooth, cohesive paste forms.
  2. Season the chicken thighs evenly with salt and pepper.
  3. Heat olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering.
  4. Add chicken in a single layer and sear for 5–7 minutes per side without moving them, until a deep mahogany-colored crust forms.
  5. Lower the heat to medium. Pour the apricot glaze over the seared chicken, spreading it evenly with a spoon.
  6. Simmer for 3–5 minutes, continuously basting the chicken with the bubbling sauce until the glaze is glossy and the chicken reaches an internal temperature of 165°F (74°C).