Easy Baked Apricot Chicken Recipes

BAKED APRICOT ROSEMARY CHICKEN

Provided by Trisha Yearwood

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Baked Apricot Rosemary Chicken image

Steps:

In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
Preheat the oven to 375 degrees F.
Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

Ingredients

10 ounces apricot jam
1/4 cup olive oil
2 1/2 tablespoons country Dijon mustard
2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional
3 to 4 garlic cloves, crushed
3 to 4 branches fresh rosemary, leaves stripped and chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts

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

Apricot Chicken I image

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

Ingredients

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

EASY BAKED APRICOT CHICKEN BREAST

You can use a whole cut-up chicken or 10 chicken thighs if desired and increase baking time. if you are in a hurry you can omit the browning, but the chicken will not be as good, you can double this recipe but you will need a large baking dish, or just double the sauce amounts. Serve with cooked rice. Do not season the chicken with any salt, the dry soup mix already has enough in it.

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Easy Baked Apricot Chicken Breast image

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
Heat oil with butter in a skillet over medium-high heat.
Season the chicken with black pepper (do not use any salt).
Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
Serve with rice.

Nutrition Facts : Calories 522.7, Fat 26.9, SaturatedFat 4.6, Cholesterol 73.8, Sodium 839.7, Carbohydrate 44.1, Fiber 0.5, Sugar 27.2, Protein 28.4

Ingredients

6 boneless skinless chicken breasts
black pepper
2 tablespoons vegetable oil
1 tablespoon butter
1 cup apricot preserves
1 cup French dressing or 1 cup Russian salad dressing
1 tablespoon garlic (or to taste)
1 (1 ounce) package dry onion soup mix