Rosemary Apricot Skillet Chicken


We welcome summer with Tampa Bay, Florida, blogger Quin Liburd of Butter Be Ready, whose love of all things food inspires her blog and this easy skillet recipe. Find her Traveling Skillet story here

5.0 from 1 reviews
Rosemary Apricot Skillet Chicken
Makes 6 servings
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ½ cup apricot preserves
  • ⅓ cup chicken broth
  • ¼ cup fresh rosemary leaves plus more for garnish
  1. In a small bowl, stir together salt, garlic powder, and pepper; sprinkle mixture all over chicken thighs. Transfer chicken to a large resealable plastic bag, and refrigerate for 30 minutes.
  2. Preheat oven to 350°.
  3. In a 10-inch cast-iron skillet, melt butter with olive oil over medium heat. Add chicken thighs, skin side down, to skillet; cook until browned, about 3 minutes per side.
  4. In a small bowl, whisk together preserves, chicken broth, and ¼ cup rosemary leaves; pour all over chicken thighs. Transfer skillet to oven.
  5. Bake until an instant-read thermometer inserted in thickest portion registers 165°, about 30 minutes. Garnish with rosemary, if desired. Serve with your favorite sides.



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