The first thing we need to do is cook the chicken. Heat up a tablespoon of olive oil in a large skillet over medium heat. While the oil is heating up, take your chicken breasts (or thighs) and season them generously with salt, pepper, garlic powder, and onion powder. Don’t be shy—this will give the chicken a great base flavor.

Once the oil is nice and hot, carefully place the chicken in the skillet. Sear the chicken on each side for about 4-5 minutes, or until the outside is golden brown. At this stage, the chicken doesn’t need to be fully cooked through since we’ll be finishing it off in the sauce, but the searing helps lock in the juices and gives the chicken a nice crispy outer layer.

While the chicken is searing, it’s time to make the apricot sauce. In a small bowl, combine the apricot jam, soy sauce, and Dijon mustard. Stir it all together until the jam is completely melted and the ingredients are well mixed. This sauce is where all the magic happens—the combination of sweet apricot, savory soy sauce, and the tangy mustard creates a glaze that’s so irresistible, you’ll want to drizzle it on everything!

Once the chicken is seared and looking golden, pour the apricot sauce over the chicken breasts. You want to make sure the sauce covers the chicken completely so that it can soak in all that flavor. Lower the heat to medium-low, cover the skillet, and let it simmer for 10-15 minutes. The chicken will cook through, and the sauce will thicken and reduce, creating a rich, flavorful glaze.

Once the chicken reaches an internal temperature of 165°F, you’re done! Remove the chicken from the skillet and place it on a serving platter. You can spoon some of the sauce over the chicken, or you can serve it on the side for dipping. I love the extra sauce for drizzling over rice or vegetables.