Apricot-Mustard Glazed Chicken | The Jewish Week | Food & Wine

Apricot-Mustard Glazed Chicken

Apricot-Mustard Glazed Chicken

Apricot-Mustard Glazed Chicken

6 servings

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While prepping for Yom Tov and organizing my menu, I find myself time and time again including this sweet-and-sour apricot mustard chicken. With its ease of preparation and beautiful presentation, it’s a no-brainer for me.


6  chicken cutlets (not thinly sliced)

½ tsp kosher salt

½ tsp onion powder

½ tsp garlic powder

1 tsp paprika

scallions, for garnish, optional

Apricot-Mustard Glaze:

1 Tbsp olive oil

1 large shallot, finely diced

2 cloves garlic, crushed

½ cup apricot jam

⅓ cup apple cider vinegar

2 Tbsp water

½ tsp dried thyme

½ tsp Dijon mustard

1 Tbsp whole grain (coarsely ground) mustard

1½ Tbsp honey

½ tsp sea salt

½ tsp black pepper

  1. Preheat oven to 350°F. Set out a 9x13-inch baking pan.
  2. Arrange cutlets in prepared baking pan. Season lightly with spices.
  3. Prepare the apricot-mustard glaze: In a small saucepan, heat olive oil over low heat. Add shallot; sauté for 5 minutes. Add crushed garlic; sauté 2 minutes. Add apricot jam, vinegar, water, thyme, both mustards, honey, salt, and pepper. Bring to a boil; reduce heat and simmer for 5-7 minutes.
  4. Pour glaze over seasoned chicken; bake, uncovered, for 30 minutes.
  5. Garnish with diced scallions, if desired.

Variation: This glaze works well with chicken on the bone. Spice chicken, cover with foil, and bake for 45 minutes at 350 °F. Remove chicken from oven, pour off juices, top with glaze, and bake, uncovered, for 45 minutes.