Apricot mustard chicken

A closer look

Why this combination works

Apricot jam gives you both fruit flavour and sweetness without preparing fresh fruit. Mustard and cider vinegar keep it in balance, and thyme adds a savoury herbal note. Stir the jam into the liquid completely before judging the consistency.

What you need for apricot mustard chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Apricot jam. Apricot jam supplies fruit flavour, sweetness and some body. Stir until it dissolves into the stock so the mustard and fruit are evenly balanced.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Dijon mustard. Dijon adds tang and a gentle mustard heat that balances a rich or sweet sauce. Smooth mustard disperses easily, so you get its flavour in every spoonful.
• Cider vinegar. Cider vinegar adds a clean, fruity sharpness that keeps a sweet sauce balanced. Measure it rather than pouring freely, then adjust only after tasting.
• Thyme. Thyme brings a warm, woody herb flavour that holds up to simmering. Use the leaves rather than tough stems so the finished sauce stays pleasant to eat.

How to make apricot mustard chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Whisk jam, stock, mustard, vinegar and thyme together in the pan. Simmer for 5 minutes, stirring until the jam dissolves and the sauce lightly coats a spoon.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with rice and roasted carrots.