Today is Episode 3 in our Skillet Cooking Series! We are making a delicious Skillet Apricot Chicken Bake. The chicken is soft, the potatoes are perfectly cooked and the apricot glaze is sticky and sweet. Made in under an hour with minimal dishes, it really is the perfect family dinner!
If you aren’t following along on Instagram, head on over there first to watch all our hands on videos! We’ve got lots of easy dinner recipes, and if you love cooking in your skillet, you will want to try our Skillet Baharat and Chestnut Chicken, and One pan Basic Chicken Rice and Potatoes dish.
There is something so satisfying about coming home after work to a hearty meal of chicken and potatoes. That, and the first sip of coffee after getting the kids out in the morning!! It’s the little moments in life my friends, it really is.
And the one thing that makes a super easy meal even better is not having a million dishes to clean up afterwards!
Do you need a skillet?
I love love love my Lodge 10″ Cast Iron Skillet (this is an affiliate link).
It’s big enough to hold enough chicken for a family of four and the price is super affordable. The quality is amazing and this is the one pan I reach for again and again when cooking dinner.
That said, you can make this dinner in any oven safe baking dish or casserole dish. You will just have one extra pan to wash!
What type of chicken to use?
For this dish you can use a mixture of drumsticks, or bone in chicken thigh or chicken breast.
If you have boneless chicken breast and you want to cook with that, I would recommend searing the chicken in oil first until golden on each side(remove, and then saute the onion), and only boiling the potatoes. You do not need to boil boneless chicken.
Sticky Apricot Glaze
The best part about this meal is the sticky apricot glaze. Its so easy but so good! We brush the chicken and potatoes twice with the glaze for optimal flavor and color.
Simply mix together all of the components of the glaze and then arrange the chicken in the skillet. Brush once, bake for 10 minutes, brush again, and return to the oven for a final 15 minutes. The chicken will be beautifully colored and sticky, and the potatoes tender and delicious.
What you need for the glaze/substitutions :
- apricot jam
- pineapple juice (substitute with apple juice/apple cider)
- brown sugar (substitute with honey)
- rice vinegar (substitute with apple cider vinegar)
- sriracha (omit if you don’t want any spiciness)
- ketchup
- paprika and garlic powder
- parsley
How long does it take to cook this dinner?
This skillet dinner will be ready in an hour. The chicken and potatoes boil for 30-35 minutes. Then the chicken bakes for another 30 minutes(with basting in between).
Even though the side dish(potatoes) are cooked with the chicken, I like to serve this with some rice on the side or a small salad! Leftovers are always welcome here 😉
If you try this recipe please give it a star rating below and be sure to add any of your special comments, readers(and me!!) love hearing how things come out in your own kitchen. Happy cooking!
Skillet Apricot Chicken Bake (with potatoes)
Equipment
- large skillet
Ingredients
Chicken and Potatoes
- 8 chicken drumsticks or breasts
- 4-6 potatoes, sliced into wedges
- 1 Tbsp coarse salt
- 2 bay leaves
- 2 Tbsp oil
- 1 onion, diced
Glaze
- 1/3 cup apricot jam
- 2 Tbsp pineapple juice
- 1 Tbsp ketchup
- 1 Tbsp brown sugar
- 1/2 Tbsp rice vinegar
- 1 tsp sriracha hot sauce
- 1 tsp garlic powder
- 1 tsp paprika
To finish:
- 1 Tbsp parsley finely chopped
Instructions
Boil chicken and potatoes
- Place chicken and potato wedges into a pot and cover with water. Bring to a boil, lower the heat and add the salt and bay leaf. Cook until tender, 35-40 minutes.
- Preheat oven to 390º ƒ / 200ºc
- In the meantime, heat oil to a skillet and then add the diced onion. Saute for 5-7 minutes, until the onions just start to turn golden.
- Spread the onions out on the bottom of the skillet in an even layer and add the boiled chicken on top. Arrange the potato wedges around the chicken.
Glaze
- Add all ingredients for the apricot glaze to a bowl and mix well to combine. Brush over the chicken and potatoes, reserving some for the second baste. Add a grind of pepper over the potatoes.
Bake
- Place in the oven uncovered to bake for 15 minutes, and then carefully brush again with sauce. Return to the oven for another 15-20 minutes, until the chicken is a beautiful color. Sprinkle with chopped parsley. Serve hot!
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