There is something really useful about having one dinner in your back pocket that feels a little special but still uses easy grocery-store ingredients. This skillet apricot mustard chicken does exactly that. The sauce is sweet, tangy, savory, and glossy, and it turns plain chicken thighs into something that tastes like you planned ahead.
Apricot preserves are the shortcut ingredient that makes this meal work. They bring sweetness and body to the sauce without needing extra steps, and Dijon mustard adds just enough sharpness to keep things balanced. Garlic and a splash of vinegar round everything out, while green beans cook right in the same pan so the whole meal stays simple.
This kind of dinner is especially good on nights when you want a saucey, comforting meal but do not want a sink full of dishes. The flavors are family-friendly, the leftovers reheat well, and it pairs with rice, potatoes, or even crusty bread. It looks a little dressed up, but the cooking process is very straightforward.
Why you’ll love it
- It is made in one skillet.
- The sauce tastes layered even though the ingredient list is simple.
- Chicken thighs stay juicy and flavorful.
- Green beans cook in the same pan for an easy built-in side.
- It works well for weeknights but feels nice enough for guests.
Ingredients tips
- Boneless skinless chicken thighs stay tender and cook quickly.
- Apricot preserves should be smooth so the sauce blends easily.
- Dijon mustard gives the best balance of sharpness and creaminess.
- Fresh green beans work best, but trimmed frozen green beans can work too.
- A splash of apple cider vinegar keeps the sauce from tasting too sweet.
- Garlic should be minced finely so it melts into the sauce.
- If the sauce thickens too much, loosen it with a little broth.
How to make it
- Season the chicken and sear it in a skillet until golden.
- Remove the chicken briefly and add garlic.
- Stir together apricot preserves, Dijon, vinegar, and broth in the pan.
- Return the chicken to the skillet and spoon the sauce over it.
- Add the green beans around the chicken and cover until tender.
- Finish uncovered so the sauce turns glossy and coats everything.
Easy upgrades
- Add a pinch of red pepper flakes for gentle heat.
- Use shallots with the garlic for more depth.
- Sprinkle with chopped parsley before serving.
- Add sliced almonds on top for a little crunch.
What to serve with it
- Steamed rice
- Mashed potatoes
- Buttered egg noodles
- Warm crusty bread
Meal prep + leftovers
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave with a spoonful of water so the sauce stays smooth. This is a great dinner to make ahead because the sauce holds up very well.
Skillet Apricot Mustard Chicken with Green Beans
Ingredients
Equipment
Method
- Season the chicken thighs with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until browned. Transfer to a plate.
- Lower the heat to medium. Add the garlic and cook for 30 seconds.
- Stir in the apricot preserves, Dijon mustard, apple cider vinegar, and chicken broth until smooth.
- Return the chicken to the skillet and add the green beans around it. Cover and cook for 6 to 8 minutes, until the chicken is cooked through and the green beans are tender.
- Uncover and spoon the sauce over the chicken for 1 to 2 minutes until glossy. Serve warm.