EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)
You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!
Provided by Erica Walker
Categories Dinner Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Cut chicken breasts in half or into serving-sized portions.
- In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.
Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
APRICOT CHICKEN (4 INGREDIENTS)
Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.
Provided by NotQuiteVegetarian
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to around 180 degrees celsius.
- Lightly coat fillets with flour.
- Mix french onion soup mix with apricot nectar.
- Pour into casserole dish.
- Place chicken fillets into dish.
- Turn them over to make sure they're coated with nectar/soup mix.
- Bake for around 35 - 45 minutes.
- Serve with rice and steamed veg.
- Dinner's done!
Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3
BAKED APRICOT CHICKEN
Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.
Provided by SHANG
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the jam, dressing and soup mix. Mix together.
- Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g
APRICOT CHICKEN WITH BALSAMIC VINEGAR
This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!
Provided by Desta
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
- Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 44.6 g, Cholesterol 64.7 mg, Fat 6.4 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 1.3 g, Sodium 163.9 mg, Sugar 32.7 g
APRICOT-GLAZED CHICKEN
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
- Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.
FANTASTIC APRICOT CHICKEN
The best apricot chicken recipe in the world. You will love it as much as everyone I know that has tasted it. Yummy, yummy, yummy, yummy need I say more?
Provided by Ben Ross
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken breasts into cubes.
- Place the cornflour and pepper in a small plastic bag so that you can shake the cornflour onto the chicken pieces.
- Start cooking your pasta so that it is ready when the chicken is.
- Shake the cornflour onto the chicken pieces.
- Place the oil into a frying pan and cook the chicken so that it is fully cooked.
- Mix the french onion soup and apricot nectar together and add to the chicken in the frying pan.
- Cook and stir for a couple of minutes.
- Add the apricot halves and the juice from the apricot halves.
- Stir continually and cook for a further 10-15 minutes so that the flavor can be absorbed by the chicken.
- Serve.
SOUTHERN APRICOT CHICKEN
This is a creamy Southern style apricot chicken recipe that the entire family will love. Make it for guests and they will never know how easy it was! Serve with rice Pilaf.
Provided by ilovemykids
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
- Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
- While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 18.5 g, Cholesterol 75.6 mg, Fat 6.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 141.8 mg, Sugar 11.6 g
MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
SAUCY APRICOT CHICKEN
Four ingredients are all you'll need for Dee Gray's tender chicken entree. "The tangy glaze is just as wonderful with ham or turkey," notes the Kokomo, Indiana reader. "Leftovers reheat nicely in the microwave."
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice.
Nutrition Facts :
APRICOT CHICKEN PROVENCAL
Delicious French-inspired chicken dish that features herbes de Provence and an apricot sauce. My ingredient amounts are estimated, particularly with the herbes de Provence. I made up this dish on the fly, and I generally cook based on smell and taste rather than strict measurements. It is important to note that using too much herbs de Provence may make the dish smell or taste too much like fancy soap, due to the lavender in herbs de Provence. Use your best judgment based on your personal tastes. Enjoy!
Provided by apple atcha
Categories French Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
- Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 32.1 g, Cholesterol 127.9 mg, Fat 22.7 g, Fiber 1.2 g, Protein 39.1 g, SaturatedFat 5.2 g, Sodium 724.7 mg, Sugar 22.2 g
APRICOT CHICKEN
I have fixed this tender glazed apricot chicken recipe for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes. -Winifred Brown, Jamesburg, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.
Nutrition Facts :
PROVENçAL CHICKEN
This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.
Yield serves 6 as a main course
Number Of Ingredients 16
Steps:
- Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
- Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
- Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.
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- Preheat oven to 350 degrees and place rack in bottom third of oven. Wash chicken, remove giblets (save for making broth later) and trim fat around cavity.
- Place chicken in roasting pan. In a small bowl whisk 2T olive oil, apricot preserves (if using) and juice from half an orange. Brush all sides of chicken with olive oil/juice/preserve mixture then generously sprinkle all sides of chicken with sea salt, pepper and Herbs De Provence.
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