I love this Apricot Mustard Chicken Breasts recipe. So easy to make and the flavor is amazing! This is a must try recipe.
I love the flavor of this chicken dish. You can taste the mustard with a little sweetness from the apricot preserves. You can easily adjust to your liking. The combination of apricot preserves, dijon mustard and soy sauce is a very popular sauce used in Asian dishes.
Not only is this chicken recipe yummy, it's also pretty easy to make. You just need to make sure to control the heat so you don't burn the outside of the chicken before it reaches an internal temperature of at least 165°F.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
💭 Ingredient Substitutions
If you don't have any Apricot Preserves on hand you can use Apricot Jam or Jelly or make your own with my Fresh Homemade Apricot Jam recipe. No Fresh Green Onions? Use Scallions. You can also use Spicy Brown mustard for the Dijon Mustard if needed.
One thing I also like to do is use Chicken Broth instead of water. Since everybody has access to water, I list that "ingredient" on the recipe card. But if you have some chicken stock on-hand, I would suggest using that instead of water.
The USDA recommends an internal temperature of 165°F when cooking chicken. I always use a thermometer to check the internal temperature of meats to ensure it is safe to eat.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Apricot Mustard Chicken Recipe (see recipe card for quantities): Water, Dijon Mustard, Apricot Preserves, Low Sodium Soy Sauce, Scallions and Chicken Breasts.
🥣 How do I make Apricot Mustard Chicken
In a large skillet, Add the water, mustard, apricot preserves, low sodium soy sauce and fresh green onions. Stir until well combined.
Sprinkle kosher salt on both sides of the chicken breasts. Add the chicken to the skillet.
Using a spoon, add some of the apricot mixture over the top of the chicken breasts. Bring to a simmer over medium-high heat, then reduce the heat. If the sauce becomes too thick, add more water during cooking.
Cover and gently simmer for 15 to 18 minutes, or until the chicken is tender and reaches an internal temperate of 165°F.
Apricot Mustard Chicken Breasts
- ⅔ Cup Water
- ¼ Cup Dijon Mustard
- 4 tablespoon Apricot Preserves
- 1 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Green Onions, finely chopped
- 4 Chicken Breasts, skinless
- Kosher Salt
- In a large skillet, Add the water, mustard, apricot preserves, low sodium soy sauce and fresh green onions. Stir until well combined.
- Sprinkle kosher salt on both sides of the chicken breasts. Add the chicken to the skillet.
- Using a spoon, add some of the apricot mixture over the top of the chicken breasts. Bring to a simmer over medium-high heat, then reduce the heat. If the sauce becomes too thick, add more water during cooking.
- Cover and gently simmer for 15 to 18 minutes, or until the chicken is tender and reaches an internal temperate of 165°F.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.