Tomato Apricot Chicken Recipes

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3-INGREDIENT APRICOT GLAZED CHICKEN



3-Ingredient Apricot Glazed Chicken image

With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!

Provided by The Seasoned Mom

Categories     Dinner

Time 1h5m

Number Of Ingredients 4

3-4 pounds bone-in (skin-on chicken parts (breasts, thighs, drumsticks, or a combination))
8 ounces Catalina salad dressing
½ jar (about 5-6 ounces ) apricot jam
1 1 ouce envelope dry onion soup mix

Steps:

  • 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 glaze ingredients.
  • Pour sauce over chicken and spread liberally on each piece.
  • Bake, uncovered, for about 1 hour, or until chicken is cooked through.

Nutrition Facts : ServingSize 1 /5th of the chicken + sauce, Calories 619.8 kcal, Carbohydrate 35.9 g, Protein 56.8 g, Fat 25.3 g, SaturatedFat 7.3 g, Cholesterol 174.1 mg, Sodium 875.4 mg, Sugar 26.8 g

EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)



Easy Apricot Chicken (only 5 ingredients) image

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

3 chicken breasts ((boneless, skinless))
1 cup apricot preserves
1 cup Catalina salad dressing ((or Russian dressing))
2 tablespoons Dijon mustard
2 ounces dried onion soup mix

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

TOMATO-APRICOT CHICKEN



Tomato-Apricot Chicken image

From BG&H, Oct. 2010. Recipe note says serve with steamed broccoli and lemon wedges, or cooked rice.

Provided by yogiclarebear

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 tablespoon olive oil
1 clove garlic, sliced
1 (28 ounce) can diced tomatoes, undrained
1/2 cup dried apricot, snipped
1/3 cup golden raisin
salt and pepper

Steps:

  • Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned.
  • Add garlic; cook and stir 1 minute more.
  • Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3-5 minutes or until chicken is cooked through and no longer pink.
  • Uncover and cook to desired consistency. Season to taste with salt and pepper.

Nutrition Facts : Calories 309.2, Fat 5.4, SaturatedFat 0.9, Cholesterol 68.4, Sodium 513.1, Carbohydrate 37.3, Fiber 4.8, Sugar 23.4, Protein 30.7

VENETIAN APRICOT CHICKEN



Venetian Apricot Chicken image

This is from the Olive Garden, I had this for lunch and was so impressed I went on to the Olive Garden website, and there it was. Delicious and low in fat and calories. OG does not serve pasta with this, so it is a nice light meal, served with salad and bread sticks, of course.

Provided by KelBel

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup chicken stock
1/2 cup apricot preserves
salt and pepper
1/2 lb roma tomato, cut into 1 pieces
6 basil leaves, cut into 1/2 pieces
1 teaspoon garlic pepper seasoning
salt
3 teaspoons garlic pepper seasoning
1 teaspoon italian seasoning
1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli floret
1 tablespoon extra virgin olive oil
4 chicken breasts, boneless, skinless
chopped parsley (to garnish)

Steps:

  • Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
  • Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
  • Combine tomato mixture in a separate mixing bowl and set aside.
  • Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
  • Coat sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
  • Grill chicken until internal temperature reaches 165°F.
  • Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
  • Top chicken breasts with apricot sauce and garnish with chopped parsley.

Nutrition Facts : Calories 440.2, Fat 17.8, SaturatedFat 4.5, Cholesterol 93.7, Sodium 185.4, Carbohydrate 37, Fiber 3.3, Sugar 20.9, Protein 36.5

ROAST CHICKEN WITH APRICOTS AND OLIVES



Roast Chicken With Apricots and Olives image

This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.

Provided by Susan Spungen

Categories     dinner, poultry, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

3 1/2 to 4 pounds bone-in chicken pieces (see Note)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup fresh lemon juice, plus 1 lemon, sliced and seeded
1/4 cup fresh blood orange or regular orange juice
1/4 cup honey
4 to 6 garlic cloves, thinly sliced
3/4 teaspoon dried thyme
3 tablespoons ground sumac
4 tablespoons olive oil
1 cup (6 ounces) dried apricots
1 cup (4 ounces) pitted Castelvetrano olives with 2 tablespoons brine
4 large or 8 small shallots, roots trimmed, peeled and cut lengthwise into quarters or halves
1/4 cup dry white wine

Steps:

  • Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
  • Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
  • Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
  • Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

SUN-DRIED TOMATO AND APRICOT CHICKEN



Sun-Dried Tomato and Apricot Chicken image

Sweet orange juice, tangy balsamic vinegar and savory sun-dried tomatoes turn this dish into an explosion of flavor!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 9

1/2 cup orange juice
2 tablespoons balsamic vinegar
3 to 3 pounds cut-up broiler-fryer chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup orange marmalade
1 jar (8 ounces) sun-dried tomatoes in oil, drained
1 package (6 ounces) dried apricots
3 tablespoons packed brown sugar

Steps:

  • Heat oven to 375°F.
  • Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
  • Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.
  • Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg

SUN-DRIED TOMATO AND APRICOT CHICKEN



Sun-Dried Tomato and Apricot Chicken image

Chicken baked with sun-dried tomatoes and apricots flavored with orange juice and balsamic vinegar. Recipe from Betty Crocker.

Provided by Lorac

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup orange juice
2 tablespoons balsamic vinegar
3 -3 1/2 lbs cut-up broiler-fryer chickens
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup orange marmalade
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained
1 (6 ounce) package dried apricots
3 tablespoons packed brown sugar

Steps:

  • Preheat oven to 375°F.
  • Combine orange juice and vinegar in a 9x13 inch baking dish, add chicken, spoon orange juice over pieces and season with salt and pepper.
  • Spread marmalade on top and bake 30 minutes.
  • Baste chicken with pan liquid.
  • Place tomatoes and apricots around chicken, mix with pan juces and sprinkle with brown sugar.
  • Bake 35-40 minutes basting with pan juices, cover with loosely with foil when chicken begins to brown.

Nutrition Facts : Calories 1087.2, Fat 59.6, SaturatedFat 15.8, Cholesterol 255.4, Sodium 704.4, Carbohydrate 73.8, Fiber 6.8, Sugar 53.8, Protein 68.1

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