Apricot Glazed Chicken Breasts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Apricot Glazed Chicken image

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Provided by M. Burton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 5

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water


  • Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
  • Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
  • Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g


Apricot-Glaze Chicken image

My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. -Retha Kaye Naylor, Frankton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 4

2 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion


  • Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

Nutrition Facts : Calories 431 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 23g protein.


Apricot-Glazed Chicken Breasts image

Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.

Provided by Charles Ross Carozza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 12

½ cup white wine
½ cup apricot jam
½ cup packed brown sugar
½ cup Spanish olives, drained and sliced
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
⅓ cup drained capers
⅓ bunch fresh cilantro, chopped
5 cloves garlic, minced
1 tablespoon caper brine, or to taste
2 tablespoons extra-virgin olive oil
4 large skinless, boneless chicken breasts


  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
  • Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 724 calories, Carbohydrate 57.3 g, Cholesterol 117 mg, Fat 32.9 g, Fiber 0.9 g, Protein 45.3 g, SaturatedFat 5.2 g, Sodium 1043.4 mg, Sugar 44.5 g


Easy Apricot Glazed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

One 5-to-6-pound roasting chicken, giblets removed
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley, optional
3 cloves garlic, finely chopped
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
1 cup chicken broth


  • Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
  • Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
  • Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
  • Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.


Apricot Glazed Chicken Breasts image

A simple and quick main dish designed for busy nights or cooking novices. Add a steamed vegetable and rice and a tasty dinner is on the table in 30 minutes or less. I like to include the hot sauce not to make this a spicy dish but to cut the sweetness just a bit. Planning to try this on the grill this summer as it should work very well. (WW 4 pts)

Provided by justcallmetoni

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil cooking spray
3 tablespoons apricot preserves
1 tablespoon ketchup
1 teaspoon white balsamic vinegar or 1 teaspoon rice wine vinegar
2 -3 drops Tabasco sauce (optional)
4 (5 -6 ounce) boneless skinless chicken breast halves, trimmed
1/2-1 teaspoon crumbled dried thyme
salt and pepper


  • Preheat the broiler. Line the broiler pan with aluminum foil. (The foil is a must for quick clean up.) Spray the broiler-pan rack with nonstick vegetable cooking spray.
  • In a cup, stir together the preserves or marmalade, ketchup, and vinegar. Add the tabasco if you are planning to include.
  • Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. (If you are using larger chicken breasts, adjust the cooking time.)
  • Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Turn the chicken (it should now be skin side up) and brush on the rest of the glaze an broil an additional minute.
  • Remove from the broiler and serve.


Apricot-Glazed Chicken image

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

1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 whole chicken, cut into parts (about 6 pounds)
Kosher salt and freshly ground black pepper


  • 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.


Quick Apricot Glazed Chicken image

With my husband's dietary restrictions, I feel as if I'm cooking "low everything". He likes good food, so I try to find recipes he can enjoy. We both agree this chicken is delicious.-Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

2 boneless skinless chicken breast halves (1/2 pound)
1/4 cup apricot spreadable fruit
1-1/2 teaspoons light soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon butter, melted


  • Coat a broiler pan with cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear.

Nutrition Facts : Calories 216 calories, Fat 5g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 309mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges


Roast Chicken With Apricot Glaze image

The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.

Provided by Priya Krishna

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

1 (4-pound) chicken, at room temperature
Kosher salt and ground black pepper
1 lemon, halved
1 small onion, chopped
8 sprigs fresh thyme
4 tablespoons olive oil
3 to 5 cups chicken broth
5 garlic cloves (4 of them crushed, 1 of them minced)
4 tablespoons unsalted butter, softened
4 tablespoons apricot preserves
1 shallot, finely chopped
1/3 cup red wine vinegar
1 cup dried apricots, sliced
1 cup roasted salted pistachios, whole or coarsely chopped (optional)


  • Heat the oven to 450 degrees with a rack set in the middle position.
  • Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
  • Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
  • Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
  • Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
  • Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
  • While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram


Apricot-Dijon-Glazed Chicken image

Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 5

8 chicken thighs
Coarse salt and freshly ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard


  • Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
  • Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
  • Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.


Apricot-Glazed Chicken image

Provided by Melissa Roberts

Categories     Blender     Chicken     Ginger     Marinate     Roast     Hanukkah     Kid-Friendly     Apricot     Fall     Winter     Shallot     Jam or Jelly     Soy Sauce     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)


  • Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  • Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Preheat oven to 425°F with rack in middle.
  • Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.


Stuffed Chicken Breasts W/ Apricot Glaze image

A nod to Thanksgiving with a simple, delicious stuffed with stuffing chicken breast. The apricot glaze melts down as a sauce. Serve with all the trimmings; cranberry sauce, mashed potatoes and pumpkin pie.

Provided by Kirby

Categories     Chicken Breast

Time 1h5m

Yield 2 whole chicken breasts, 2-4 serving(s)

Number Of Ingredients 15

2 chicken breasts, on the bone
1/4 cup apricot preserves
2 tablespoons water
1 cup cubed bread
1/4 cup sauteed mushroom
1 medium onion, sauteed
1 stalk celery, sauteed
6 leaves fresh sage, chopped (1/4 tsp. dry)
2 sprigs fresh thyme (1/4 tsp. dry)
1 egg, lightly scrambled
1/2 cup hot chicken stock


  • Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
  • Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
  • Set aside in refrigerator while preparing the stuffing.
  • Preheat oven to 375°F.
  • Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
  • Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
  • Add sauté to cubes of bread in a bowl off of the heat, mixing together.
  • Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
  • Add one lightly scrambled egg to the mixture.
  • Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken. The moisture of the stuffing will help to keep in it place.
  • You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
  • Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in).
  • Add the breasts skin side down until the skin is turning golden.
  • While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
  • Turn breasts in pan over and sear for five minutes.
  • Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
  • Place in the oven until done, about fifteen more minutes. Using a meat thermometer, the chicken should be at about 175 - 180°F.
  • If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.

Nutrition Facts : Calories 467.1, Fat 17, SaturatedFat 4.9, Cholesterol 198.6, Sodium 473.9, Carbohydrate 41.5, Fiber 1.7, Sugar 18.7, Protein 37.1


Apricot Chicken Breasts image

Enjoy this hearty chicken dish that's baked with Whole Grain Total® cereal and apricots - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 2

Number Of Ingredients 7

2 boneless skinless chicken breasts (1/2 lb)
3/4 cup Whole Grain Total® cereal, slightly crushed*
1/4 cup chopped dried apricots
1 tablespoon butter or margarine, melted
1/3 cup apricot preserves
1 teaspoon lemon juice
Salt and pepper, if desired


  • Heat oven to 350°F. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan.
  • In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken.
  • Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 37 g, TransFat 0 g

More about "apricot glazed chicken breasts recipes"

apricot-glazed-chicken-breast-beyond-kimchee image
2020-07-28 Season chicken breasts with salt and pepper lightly. Heat olive oil and butter in a skillet over medium heat. Saute chicken until the golden crust …
From beyondkimchee.com
Estimated Reading Time 3 mins
  • Heat olive oil and butter in a skillet over medium heat. Saute chicken until the golden crust forms on each side.
  • Meanwhile mix preserve, vinegar, soy sauce, garlic, ginger, and chili flakes in a small mixing bowl. Pour the sauce over the chicken and let it bubble. Cover with lid and cook for 10-15 minutes over med-low heat until chicken breasts are fully cooked. Uncover and raise the heat to high. Boil up the sauce again and let it thickens, about 3-4 minutes spooning the sauce over the chicken occasionally.
  • When the sauce reduces to half, remove the skillet from the heat and let the chicken cool slightly. The sauce will thicken even more and turn into a glaze. Serve the chicken over rice.

recipe-easy-apricot-glazed-chicken-kitchn image
2019-05-01 Arrange a rack in the middle of the oven and heat to 350°F. Place the apricot preserves, vinegar, tamari or soy, ginger, garlic, and red pepper …
From thekitchn.com
Estimated Reading Time 3 mins

apricot-glazed-chicken-breasts-kosher-recipes-ou image
Instructions. Line a very large roasting pan with foil, then grease the foil. Preheat oven to 350°F. In a medium bowl, combine the matzah meal, parsley, ginger, salt, and pepper. Put the eggs into another bowl, and lightly beat them until they …
From oukosher.org

10-best-baked-apricot-chicken-breasts-recipes-yummly image
2022-07-14 salt, apricot halves, ketchup, pork spareribs, brown sugar, ground ginger and 2 more Apricot-Basted Pork Satay with Grilled Fruit Pork port, pineapple, dijon style mustard, peaches, wine vinegar, salt and 10 more
From yummly.com

glazed-apricot-chicken-breasts-jamie-geller image
2011-03-07 Line a very large roasting pan with foil, then grease the foil. Preheat oven to 350. In a medium bowl, combine the matzo meal, parsley, ginger, salt, and pepper. Put the eggs into another bowl, and lightly beat them until they …
From jamiegeller.com

baked-apricot-chicken-recipe-entree-recipes-pbs-food image
Ingredients; 1 ½ - 2 lbs. boneless skinless chicken breasts; 1/2 cup apricot preserves or jam; 1/2 lemon juice only, (about 2 Tbsp). 2 Tbsp. reduced-sodium soy sauce
From pbs.org

3-ingredient-apricot-glazed-chicken-the-seasoned-mom image
2017-05-06 Preheat oven to 350F (180C). For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray. Place chicken, skin-side up, on prepared pan. In a medium bowl, whisk together 3 …
From theseasonedmom.com

glazed-apricot-chicken-chickenca image
Steps. Preheat the oven to 350°F (175°C). Combine jam, mustard and tarragon in a small saucepan. Heat just enough to melt jam and blend ingredients. Place chicken pieces in a single layer in a baking dish, just large enough to hold all …
From chicken.ca

apricot-glazed-chicken-recipe-pillsburycom image
2011-02-18 Steps. 1. GRILL DIRECTIONS: Heat grill. In small saucepan, combine apricot preserves and chili sauce; mix well. Cook until thoroughly heated. 2. Sprinkle chicken with salt and pepper. When ready to grill, place …
From pillsbury.com

apricot-glazed-chicken-breasts-recipe-pillsburycom image
2009-05-07 Place chicken on grill; cover grill. Cook with medium heat 5 minutes. Turn chicken; spoon about 1 teaspoon preserves mixture over each breast. Cook covered 5 to 8 minutes longer or until juice of chicken is clear …
From pillsbury.com

crock-pot-apricot-chicken-recipe-eating-on-a-dime image
2019-05-24 Add onions on top. Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger. Pour over the top. Cook on low for 6-8 hours. When finished, remove chicken and place on a cookie sheet …
From eatingonadime.com

apricot-glazed-chicken-breasts-cooks-country image
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cookscountry.com

crockpot-apricot-chicken-recipe-the-recipe-critic image
2021-03-30 Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high that has a good Tablespoon of oil in the bottom. Cook each side for 1-2 minutes or till good and golden. Crockpot: Place the …
From therecipecritic.com

apricot-glazed-chicken-breasts-omahasteakscom image
Preparation. In a small saucepan, combine brown sugar, cornstarch and ginger. Stir in apricot nectar. Cook over medium heat, stirring constantly, until mixture thickens and boils. Season the chicken breasts with sea salt and fresh …
From omahasteaks.com

apricot-chicken-one-pot-one-pot image
2018-10-17 Heat oil in a nonstick pot over medium high heat. Add chicken and saute until golden brown. Add onions, garlic, ginger, and saute for a few more minutes until onion is softened (About 5 minutes). Add apricot preserves, soy …
From onepotrecipes.com

apricot-glazed-chicken-diabetes-food-hub image
Directions. Preheat oven to 350°F. In a large skillet, heat 2 Tsp. oil over medium heat. Add the apricots, cut side down, and cook until lightly browned, about 3 minutes. Turn the apricots and cook for 1 minute longer. Set aside. In a small …
From diabetesfoodhub.org

2020-04-15 In a heavy skillet or cast iron pan, heat oil over medium heat. Cook chicken, 4-5 minutes on each side, depending on thickness, or until nearly done. Mix jam, water, ginger and vinegar in a small bowl. Remove chicken from pan and place on a plate. Add apricot mixture to pan, scraping to loosen any browned bits.
From whatagirleats.com

2019-05-21 For the Apricot Glaze: In a small saucepan over medium heat sauté shallots and jalapeños in olive oil for 8 minutes or until translucent. Add garlic and let cook 1-2 minutes. Add jam and honey, stir, and bring to a slight simmer. Reduce heat and simmer for 5 …
From vindulge.com

2017-02-25 Pat the chicken breasts dry with paper towels and salt all sides, then refrigerate uncovered 30 minutes. Pre-heat oven to 350°. For the glaze, mix together the apricot, chili sauce, mustard and garlic powder in a small skillet and heat to boiling while stirring, then take off the heat and reserve. Add vegetable oil and butter to a heavy, oven ...
From joeshealthymeals.com

Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate. Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes.
From finecooking.com

Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned. Step 4. Turn chicken over; baste with apricot mixture.
From myrecipes.com

2022-03-15 How to Make Baked Chicken Breasts with Apricot Glaze. Preheat the oven to 375 degrees Fahrenheit and prepare a 9×13 inch baking dish by spraying it with cooking spray. Using a mallet or rolling pin, flatten each chicken breast until it is 1 inch thick on all sides. Salt and pepper the chicken breasts and then lay them out evenly in the ...
From emilyenchanted.com

Get in a Valentine mood by serving a very special person this juicy chicken over a nutty bed of almond-flecked orzo—surely the cutest of pastas—and a generous serving of roasted broccoli, for an extra hearty side. The glaze is a stunner in this recipe; it mixes apricot preserves with butter and the chicken’s own fond, for flavoursome ...
From makegoodfood.ca

2022-06-13 In a small mixing bowl, whisk together chicken broth, apricot preserves, soy sauce, minced garlic, ginger and red pepper flakes. Set aside. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper; add chicken to the skillet. Cook for 5 minutes on each side until chicken breasts are cooked through and ...
From noblepig.com

2021-03-14 Add oil or butter to your pan and grill or fry 10 minutes on each side. Use your instant pot to cook the apricot chicken for 25-30 minutes. If you have food thermometer, you can check the temperature of the breast, it should be ready 165 F / 74 C. Let the glazed apricot chicken rest 10 minutes before serving.
From cookingjourneyblog.com

In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P.Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Add the apricot preserves, ½ the apple cider vinegar, 2 tbsp water and 2 tbsp butter (double …
From makegoodfood.ca

2 tsp. lemon juice. 2 cloves garlic, crushed. 4 boneless, skinless chicken breasts - 1 1/2 to 2 pounds (1 kg) total. First, light your charcoal or start heating your gas grill. You’ll want medium heat. Simply combine everything but the chicken breasts in a bowl, and mix well. Cut your chicken breasts into serving-sized portions if needed.
From gourmania.com

Bread machine recipes; Chicken recipes; Cookie recipes; Crockpot™ recipes; Easy recipes; Easy Crockpot™ chicken; Ground beef recipes; Healthy recipes; Pork chop recipes ; Shrimp recipes; Vegetarian recipes; News; Reference. Community; Ingredient library; Nutrition library; Laurie's Words on Herbs; Recipe Help Center; Approximate Cooking Equivalents; Australian …
From recipeland.com

2020-02-24 Instructions. Preheat oven to 375F. In a small bowl or measuring cup, combine the preserves, Cajun seasoning, Crystals hot sauce, Worcestershire sauce, garlic, honey and Dijon mustard. Set aside. Pat chicken dry with paper towels and season chicken thighs with a …
From sparklesofyum.com

Preheat oven to 375°F. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes. Advertisement. Step 2. Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes.
From myrecipes.com

Step 1. Sprinkle chicken with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Repeat with remaining oil and chicken. Transfer chicken …
From southernliving.com

2014-01-02 Add flour to a shallow bowl and lightly dredge chicken. In a medium bowl mix apricot preserves, balsamic vinegar, dried minced onion and red pepper flakes and set aside. In a large skillet heat butter and oil until butter is melted over medium-high heat. Add chicken and cook about 5 minutes per side. Remove chicken and set aside.
From motherthyme.com

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #main-dish     #fruit     #poultry     #oven     #barbecue     #easy     #kid-friendly     #low-fat     #broil     #chicken     #dietary     #low-sodium     #low-saturated-fat     #low-calorie     #high-protein     #low-carb     #high-in-something     #low-in-something     #pitted-fruit     #meat     #chicken-breasts     #taste-mood     #sweet     #equipment     #grilling

Related Search