I love how this recipe transforms simple chicken thighs into something unforgettable. The skin gets perfectly crispy, and the sauce—it’s sweet, tangy, spicy, and just a little bit sassy. The Jezebel sauce is what makes this dish so special, and it only takes a few pantry ingredients to whip it together. Plus, everything cooks in one skillet, which means fewer dishes to clean.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by seasoning the chicken thighs evenly with salt and half of the black pepper.
In a large skillet over medium-high heat, I place the chicken skin-side down in a single layer. I let it cook undisturbed for 6–9 minutes until the skin is crisp and golden. Then I flip the chicken and cook another 4–5 minutes. Once browned on both sides, I transfer the chicken to a plate.
I reserve about 1 tablespoon of the drippings in the skillet and discard the rest (or supplement with neutral oil if needed).
While the chicken is browning, I mix the Jezebel sauce ingredients—apple jelly, pineapple preserves, horseradish, dry mustard, crushed red pepper, and the remaining pepper—in a small bowl. I set it aside for later.
Into the hot skillet with the drippings, I add the chopped shallot and cook for about 1 minute, stirring constantly. Then I add green onions and garlic and cook for another minute until fragrant.
I pour in the chicken broth, scraping the pan to release any browned bits stuck to the bottom.
I stir in the prepared Jezebel sauce and return the chicken to the skillet, skin-side up. I bring it to a simmer and let it cook for 8–10 minutes, until the chicken is cooked through and registers 165°F internally.
I remove the chicken once it’s done, then continue to simmer the sauce for about 1 minute more until it thickens enough to coat the back of a spoon.
I stir in the butter, swirling the skillet until the sauce becomes silky and glossy.
Finally, I spoon that gorgeous sauce over the chicken and garnish with fresh parsley if I’m feeling fancy.
Servings and timing
This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
When I want to turn this into a full meal, I serve the chicken over rice, mashed potatoes, or even creamy grits to soak up all that incredible sauce.
For a milder version, I reduce or skip the crushed red pepper.
If I’m feeling adventurous, I use hot pepper jelly instead of apple jelly to dial up the heat.
Bone-in pork chops or boneless chicken breasts also work well with this sauce if I’m out of thighs.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place the chicken in a skillet over medium heat and add a splash of chicken broth or water to keep it moist. I cover the skillet and warm it for about 8–10 minutes, until the chicken is heated through and the sauce is bubbly again.
FAQs
What is Jezebel sauce made of?
Jezebel sauce is a sweet and spicy Southern condiment typically made with fruit preserves (like apple or pineapple), horseradish, mustard, and sometimes crushed red pepper. It’s bold, tangy, and slightly fiery.
Can I make this dish ahead of time?
Yes, I sometimes make the Jezebel sauce a day ahead and store it in the fridge. I reheat it in the skillet when I’m ready to cook the chicken. The chicken can also be browned ahead of time and finished in the sauce later.
Do I have to use both apple jelly and pineapple preserves?
Using both gives the sauce a balance of flavor, but if I only have one on hand, I just double it. The result is still delicious.
Can I use boneless chicken?
Yes, but I adjust the cooking time since boneless chicken cooks faster. I usually reduce the simmering time by a few minutes and check the internal temperature for doneness.
What should I serve with Jezebel Chicken?
I like it with rice, mashed potatoes, or roasted vegetables—anything that can soak up the sauce. A side of green beans or a simple salad also pairs well for a lighter meal.
Conclusion
Jezebel Chicken is one of those recipes that surprises people—in the best way. It’s quick, full of flavor, and totally satisfying. The sweet-and-spicy sauce makes it stand out from everyday chicken dishes, and it always gets rave reviews when I serve it. If I’m craving something easy but elevated, this is my go-to.
A bold Southern classic, Jezebel Chicken combines sweet pineapple and apple jelly with horseradish and mustard for an unforgettable sweet-and-spicy glazed chicken dish.
A bold Southern classic, Jezebel Chicken combines sweet pineapple and apple jelly with horseradish and mustard for an unforgettable sweet-and-spicy glazed chicken dish.
Season chicken evenly with salt and ¼ teaspoon of the black pepper.
Place chicken skin-side down in a cold skillet. Turn heat to medium-high and cook undisturbed for 6–9 minutes, until skin is crispy and browned. Flip and cook another 4–5 minutes. Transfer chicken to a plate.
Reserve 1 tablespoon of the drippings in the skillet; discard the rest. (If needed, add a bit of neutral oil.)
In a small bowl, mix together apple jelly, pineapple preserves, horseradish, dry mustard, crushed red pepper, and remaining ¼ teaspoon black pepper to make the Jezebel sauce. Set aside.
Sauté shallot in skillet over medium heat until softened, about 1 minute. Add green onions and garlic, cook until fragrant, about 1 minute.
Add chicken broth and scrape up browned bits from the pan. Stir in the Jezebel sauce mixture and bring to a simmer.
Return chicken (skin-side up) to skillet. Simmer until chicken reaches 165°F internally, about 8–10 minutes.
Remove chicken. Continue cooking sauce until slightly thickened, about 1 more minute.
Swirl in butter until glossy. Spoon sauce over chicken and garnish with parsley.
Notes
If chicken doesn’t render enough fat, use neutral oil to cook aromatics.
Sauce can be adjusted to taste—add more horseradish or crushed red pepper for a spicier kick.
Best served with rice, roasted vegetables, or cornbread.
