Apricot Glazed Chicken Thighs with Fennel & Shallots (Easy One-Pan Spring Dinner)
Apricot Glazed Chicken Thighs with Fennel & Shallots (Easy One-Pan Spring Dinner)
This is one of those dinners that feels a little fancy… but is secretly so easy.
Crispy, golden chicken thighs roasted over a bed of sweet fennel and shallots, all coated in a sticky apricot glaze that’s brightened up with lemon and fresh tarragon. As everything cooks down together, the glaze turns into the most incredible sauce.
It’s cozy, fresh, and exactly the kind of dinner I want on repeat this time of year. Serve it with crusty bread or over rice to soak up every last bit.
INGREDIENTS YOU'LL NEED
- 6 bone-in, skin-on chicken thighs
- ½ cup apricot jam or preserves
- 2 tbsp Dijon mustard
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1½ tsp fresh tarragon, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, sliced
- 1 large shallot, sliced (or sub leeks)
- 2 tbsp olive oil
- Splash of white wine (optional but recommended)
- Salt + pepper
HOW TO MAKE This One-Pan Apricot Chicken with Fennel & Shallots
1. Preheat + Prep
Preheat oven to 425°F.
Pat chicken dry and season generously with salt and pepper.2. Make the Glaze
In a small bowl, mix:
- apricot jam
- Dijon
- lemon zest + juice
- garlic
- tarragon
Set aside.
3. Sear the Chicken
Heat olive oil in a large ovenproof skillet over medium-high heat.
Sear chicken skin-side down until golden and crispy, about 4–5 minutes. Flip and cook 2 more minutes.Remove chicken and set aside.
4. Build the Base
Reduce heat to medium.
Add a splash of white wine to deglaze (scrape up all the flavor).Add fennel + shallots and toss.
Stir in half the glaze.5. Roast
Nestle chicken back into the pan, skin-side up.
Spoon remaining glaze over each piece.Roast for 20–25 minutes, until chicken is cooked through (175°F).
6. Finish + Serve
Spoon the pan sauce over everything and finish with fresh herbs if you want.
Serve with:
- crusty bread
- rice
- or even mashed potatoes
Tips for the Best Apricot Chicken Thighs
- Leeks work beautifully instead of shallots
- Don’t skip searing — that crispy skin makes the dish
- The sauce gets better as it sits (great leftovers)
- You can skip the wine and just use a splash of broth
Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead?
Yes! You can substitute boneless, skinless thighs, but you’ll lose some of that crispy texture and richness from the skin. Reduce the cook time slightly (about 15–20 minutes in the oven).
What can I use instead of fennel?
If fennel isn’t your thing, try:
- leeks (my favorite swap)
- yellow onions
- shallots only
You’ll still get that sweet, caramelized base.
Can I make apricot chicken thighs ahead of time?
Yes! You can:
- prep the glaze up to 2 days ahead
- slice the veggies in advance
- fully cook and reheat (it reheats really well)
The flavors actually get even better the next day.
Do I have to use white wine?
No—just swap it with:
- chicken broth
- or even water
It’s mainly for deglazing and adding a little depth.
How do I know when the chicken is done?
Chicken thighs are done when they reach 175°F internally.
They’ll be juicy, tender, and the skin will stay crisp.
Can I make this in a baking dish instead of a skillet?
Yes! You can skip the stovetop and:
- add everything to a baking dish
- roast at 425°F
👉 BUT: I highly recommend searing first if you can—it adds a ton of flavor and texture.
What should I serve with apricot chicken thighs?
This dish pairs perfectly with:
- crusty bread (to soak up the sauce)
- rice or quinoa
- mashed potatoes
- simple greens or arugula salad
Is this recipe freezer-friendly?
It can be, but best results:
- freeze before cooking (marinated chicken + glaze)
- or freeze cooked chicken without overcooking
Reheat gently so the chicken stays tender.
Why are my chicken thighs not crispy?
A few common reasons:
- chicken wasn’t patted dry
- pan wasn’t hot enough
- overcrowding the pan
- skipping the sear
That first sear is key!
Can I use a different jam instead of apricot?
Yes! This recipe works really well with:
- peach preserves
- orange marmalade
- even fig jam for a deeper flavor
Ingredients
- 6 Bone-In Skin-On Chicken Thighs
- 1/2 Cup Apricot Jam or preserves
- 2 Tbsp Dijon Mustard
- 1 tsp Lemon Zest
- 2 Tbsp Lemon Juice juice from 1 lemon
- 1 1/2 tsp Tarragon chopped
- 2 Cloves Garlic minced
- 1 Fennel Bulb sliced
- 1 Large Shallot sliced
Instructions
- Preheat an oven to 425ºF. Pat the chicken dry and season with salt and pepper.
- Heat an oven proof skillet to medium-high. Add 2 Tbsp olive oil to the pan then arrange 3 pieces of chicken skin side down. Brown the chicken for 4-5 minutes on one side, flip and continue browning for 4-5 minutes on the other side. Move the chicken around as needed for even browning. Work in batches for a crispy skin. Repeat with other 3 pieces of chicken.
- While the chicken is browning slice the fennel and shallot and make the apricot glaze.
- To make the glaze combine the apricot jam, dijon mustard, lemon zest, lemon juice, garlic and tarragon in a small bowl. Whisk until cohesive, breaking up any large chunks of apricot.
- Remove the chicken from the pan, any excess oil and lower the heat to medium. Add the sliced fennel and shallots to the pan and 1/2 of the apricot glaze. Mix to coat then sauté for 15-18 minutes until nice and soft and most of the moisture has evaporated.
- Add the chicken back to the pan on top of the fennel and brush with the remaining glaze.
- Roast in the preheated oven for 20-25 minutes or until the internal temperature on the chicken reaches 175° for bone-in chicken thighs.