ONE POT APRICOT CHICKEN RECIPE
One Pan Apricot Chicken like your mom used to make, with just five ingredient and one pan, this dish is all about flavor with almost no effort! Includes recipes for homemade onion soup mix and French dressing!
Provided by Sabrina Snyder
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
- Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
- Brown both sides of the chicken for 3-5 minutes.
- In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
- Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
- Pour the rest over the chicken and cook an additional 5 minutes.
Nutrition Facts : Calories 351 kcal, Carbohydrate 13 g, Protein 23 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 1179 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
APRICOT CHICKEN
Savor the sweet taste of summer with this Apricot Chicken recipe. Apricot preserves and spices add up to a sweet and savory dinner.
Provided by Emily
Categories Main Dish Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit and prepare a 9x13 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 prepared baking dish. Take care not to overlap them.
- In a medium mixing bowl, whisk together the vegetable oil, apricot jam, fish sauce, honey, orange juice, and rosemary until combined.
- Pour the apricot mixture over the chicken and bake in the oven for 30-35 minutes or until the chicken reads 165 degrees Fahrenheit on a meat thermometer and juices run clear. The bake time will vary depending on the size of the chicken breast.
- Once fully cooked, take the chicken out of the oven and let it rest for 5 minutes.
- Plate and serve with a chopped parsley garnish, optional.
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1015 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
Provided by Anna Stockwell
Categories Passover Kosher Kosher for Passover Chicken Carrot Prune Apricot Dried Fruit Dinner Thyme Garlic White Wine Wheat/Gluten-Free Spring Sheet-Pan Dinner
Yield 8-10 servings
Number Of Ingredients 17
Steps:
- Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
- Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
- Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
- Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
APRICOT CHICKEN BREASTS
Canned apricots add color and nutrition to this delicious sauce served over chicken breasts.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a thermometer reads 170°. Remove and keep warm. , Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. , Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired.
Nutrition Facts : Calories 324 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 275mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN WITH APRICOTS
Chicken with a fruit and nut sauce
Provided by amp1043
Time 40m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Chop the chicken breasts into small chunks, fry until cooked then set aside.
- Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
- In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
- Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
- Bring to the boil and simmer for 15 minutes.
- Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table
APRICOT-ALMOND CHICKEN BREASTS
"This chicken dish is so delicious, I constantly get asked for the recipe-even my picky eaters clamor for it! It takes only minutes to prepare, so on busy weeknights I can put a healthy supper on the table." Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes. , In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 372 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 468mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
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