Ingredients

The following ingredients have 5 Servings
  • 8 chicken thighs (skin on)
  • 1 tablespoon olive oil
  • 1 cup apricot jam
  • 1 tablespoon Dijon mustard
  • 1 (10 fluid ounce) can chicken broth
  • Juice from 1 lemon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt & pepper (to taste)

Instruction

  • Pre-heat oven to 350F.
  • Add olive oil to a skillet on medium-high heat. Once the oil is hot, add the chicken pieces skin-down. Cook for 8-10 minutes. If the chicken doesn't release easily, let it cook for a little longer. Flip the pieces and cook on the other side for 3-4 minutes. If the oil is splattering all over the place and/or the pan starts to smoke, you may reduce the heat, but keep in mind the pan should be quite hot.
  • Remove chicken pieces to a plate and set aside.
  • Add the apricot jam, Dijon mustard, chicken broth, lemon juice, onion powder, garlic powder, smoked paprika, and salt & pepper to the skillet. Increase heat to high and boil for a couple of minutes, while stirring, until everything is combined.
  • Add the chicken back in (skin side up) and place skillet in the oven, uncovered, for 45 minutes.
  • Serve immediately. Delicious with mashed potatoes!