Jezebel Chicken

This easy recipe has dinner on the table in just 30 minutes! Filled with flavor it makes tender, juicy chicken every time.

Course Lunch or Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 316kcal

Author Deb Clark

Ingredients

6-8 bone-in chicken thighs or 4 chicken breasts I used skinless chicken
½ teaspoon salt
½ teaspoon chili powder
1 tablespoon olive oil
1 shallot finely chopped
1-2 cloves garlic finely minced
¼ cup chicken broth
1 tablespoon horseradish sauce
½ cup apricot jam
4 green onions sliced, divided

Instructions

Preheat the oven to 350 degrees.
Sprinkle chicken with seasonings.
In large cast iron skillet, heat oil over medium-high heat; brown chicken for 2-3 minutes each side. Remove from pan, reserving drippings.
In the same pan, saute the shallot and garlic in the pan drippings over medium heat until the garlic becomes fragrant.
Stir in apricot jam, broth, horseradish sauce and half of the green onions.
Nestle the chicken into the sauce. Cover the skillet and place in the preheated oven for 15-20 minutes. The chicken is done when an instant-read thermometer reads 165 degrees.
Serve the chicken with the sauce spooned over the top. Top with remaining green onions. Enjoy!

Notes

I used bone-in, skinless chicken. I prefer bone-in for flavor. If you use skin-on chicken, the skin won't stay crispy because the casserole dish is covered.

If you don't have an oven-safe skillet, you can pour the sauce into a casserole dish and cover with foil instead.

Nutrition