Apricot Chicken with Dijon and Truffle Oil Mustard

Apricot Chicken with Dijon and Truffle Oil Mustard may be one of the easiest fancy dinners ever! And the best part, is, the delicious flavor belies how easy it really is...

A delicious mustard recipe, led to this festive chicken dinner!

I had made the truffle oil mustard called for in this recipe a few times now. The first time I made it, was with an easy to find spicy brown mustard. Which made for a delicious mustard. We went through that first batch quickly. For jar number two, I shifted gears and upgraded to whole grain Dijon mustard and haven't looked back once. We ate that second jar on sandwiches, along side a wedge of sharp cheese and handful of crackers, as well as on grilled brats!. And when the jar was almost empty, I had the idea for this easy dinner of Apricot Chicken with Dijon and Truffle Oil Mustard

 

If you can spread mustard on a sandwich, you can make this dish!

When I set out to create this recipe (AKA just cooking dinner...) I had taken a pen and written the mustard recipe in the margins of my recipe notebook. For a couple of reasons, I did not want to lose the mustard recipe, and I knew the mustard itself, was worthy of it's own recipe page here on the blog so others could enjoy it as well. 

But for me, mustard is an often turned to condiment to add flavor to our food. And that is how Apricot Chicken with Dijon and Truffle Oil Mustard was thought of. A simple dish, with delicious flavor, dinner the family would enjoy and look forward to having. With a presentation just as fitting for guests, as it is for family.  

Not too sweet, or fruity, this savory main dish will be a family favorite. 

That evening for dinner I served Apricot Chicken with Dijon and Truffle Oil Mustard along with brown rice and broccoli rabe. So put a tablecloth on the dining room table, brew a pitcher of iced tea, open a bottle of wine and call up a friend or two to share in what will be a lovely time together sharing food, friendship and smiles. Because this is how you entertain, with easy and delicious food, that presents beautifully and tastes great! Oh and they can bring the dessert! You shouldn't have to do all the work...

Ingredients needed for this recipe:

• boneless skinless chicken thighs
• Dijon Mustard with Truffle Oil, recipe found here. 
• garlic salt
• fresh ground pepper
• flour
• 16 oz. can of apricot halves in light syrup
• olive oil
• butter
• chicken stock
• fresh chive stems

You will also need the following:

• paper towels
• large frying pan with lid
• measuring spoons
• measuring cups

Now we are ready to begin!

Apricot Chicken with Dijon and Truffle Oil Mustard 
by the seat of my pants!

UPDATED: 10.04.2024

6 chicken thighs, we used boneless skinless
4 - 5 T Dijon and Truffle Oil Mustard 

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz. apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Chive stems for garnish

Pat the chicken with paper toweling to remove any excess liquid. Spread one side of the chicken thighs with 1 - 2 teaspoons Dijon and Truffle Oil Mustard.

Sprinkle the seasoned thighs with half of the flour. Tip: I like to use a 9X13 pan to keep the mess to a minimum. 

Heat the oil and butter in a large skillet, when sizzling, swirl to combine the two fats together. Add the chicken thighs, flour side down. 

Sprinkle with garlic salt and pepper, then sprinkle with the remaining flour.

Sauté on medium high heat for 5-7 minutes or until golden brown.

Turn the chicken over, and spread with additional Dijon and Truffle Oil Mustard. Sauté another 5-7 minutes to brown the second side. 

Reduce the heat to medium.

Gently add the apricot halves and reserved syrup, along with the Chicken stock.  Cover and simmer 20-25 minutes, adjusting the heat as needed to simmer but not boil. 

When the chicken is done, remove the lid from the skillet, increase the heat and simmer off excess fluid to make a slightly thicken pan sauce. 

Garnish each plate with chives stems to serve. 

Storage options for Apricot Chicken with Dijon and Truffle Oil Mustard. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Apricot Chicken with Dijon and Truffle Oil Mustard  has been included below. 

You may also enjoy:

Red Onion Chicken. 

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Printable "copy and paste" version:

Apricot Chicken with Dijon and Truffle Oil Mustard 
by the seat of my pants!

UPDATED: 10.04.2024

6 chicken thighs, we used boneless skinless
4 - 5 T Dijon Mustard with Truffle Oil 

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz. apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Chive stems for garnish

Pat the chicken with paper toweling to remove any excess liquid. Spread the thighs with 1 - 2 teaspoons Dijon and Truffle Oil Mustard. 

Sprinkle the seasoned thighs with half of the flour. Tip: I like to use a 9X13 pan to keep the mess to a minimum. 

Heat the oil and butter in a large skillet, when sizzling, swirl to combine the two fats together. Add the chicken thighs, flour side down. 

Sprinkle with garlic salt and pepper, then sprinkle with the remaining flour.

Sauté on medium high heat for 5-7 minutes or until golden brown.

Turn the chicken over, and spread with additional Dijon and Truffle Oil Mustard. Sauté another 5-7 minutes to brown the second side. 

Reduce the heat to medium.

Gently add the apricot halves and reserved syrup, along with the Chicken stock.  Cover and simmer 20-25 minutes, adjusting the heat as needed to simmer but not boil. 

When the chicken is done, remove the lid from the skillet, increase the heat and simmer off excess fluid to make a slightly thicken pan sauce. 

Garnish each plate with chives stems to serve. 

Storage options for Apricot Chicken with Dijon and Truffle Oil Mustard. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

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