Apricot Chicken Bake with Mustard and Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nostalgic Australian classic layering tender chicken pieces baked in a creamy mustard and apricot sauce until golden and bubbling. This australian-inspired chicken ready in about 60 minutes blends chicken thighs, bone-in and skin-on, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Season 6 bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crisp. Flip and cook 3 minutes more, then remove chicken and set aside.
  3. Step 3: In the same skillet, add 1 medium thinly sliced onion and sauté for 4 minutes until softened. Stir in 1/3 cup apricot jam and 2 tbsp Dijon mustard, cooking for 2 minutes until bubbling.
  4. Step 4: Pour in 1 cup heavy cream and 1 tsp fresh thyme leaves, stirring constantly until the sauce thickens slightly, about 3 minutes.
  5. Step 5: Return the chicken thighs to the skillet skin-side up, spooning some sauce over each piece.
  6. Step 6: Transfer skillet to the preheated oven and bake for 25-30 minutes until chicken is cooked through and sauce is bubbling and golden on top.
  7. Step 7: Let rest for 5 minutes before serving with steamed vegetables or rice.

Equipment for this recipe

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Frequently asked questions

How long does Apricot Chicken Bake with Mustard and Cream Sauce take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Apricot Chicken Bake with Mustard and Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Apricot Chicken Bake with Mustard and Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Apricot Chicken Bake with Mustard and Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Apricot Chicken Bake with Mustard and Cream Sauce?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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