Garlic Butter Apricot Chicken Thighs with Thyme

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs glazed with a fragrant garlic butter and apricot sauce, accented by fresh thyme for a savory-sweet balance. This American-inspired chicken recipe (gluten free), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
4 garlic cloves, minced
1/3 cup dried apricot preserves
1/4 cup chicken broth
4 fresh thyme sprigs
1 tbsp olive oil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat dry 6 bone-in, skin-on chicken thighs, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crispy, then flip and cook 3 minutes more.
Step 3: Remove chicken and set aside. Reduce heat to medium and add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet; sauté for 1-2 minutes until fragrant and garlic is lightly golden.
Step 4: Stir in 1/3 cup dried apricot preserves and 1/4 cup chicken broth, cooking for 2-3 minutes until sauce thickens slightly.
Step 5: Return chicken thighs to skillet skin-side up, nestle 4 fresh thyme sprigs around them, and transfer skillet to the oven.
Step 6: Roast for 15-20 minutes until chicken reaches internal temperature of 165°F and sauce is bubbling. Spoon sauce over chicken before serving.