Apricot Glazed Chicken Recipes

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APRICOT-GLAZED CHICKEN WITH SPRING VEGETABLES



Apricot-Glazed Chicken with Spring Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless, boneless chicken breasts (about 4)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
4 carrots, cut into 1/2-inch pieces
1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
12 ounces snow peas, trimmed (about 2 1/2 cups)
3 tablespoons apricot preserves
4 teaspoons dijon mustard
4 scallions, chopped
1 tablespoon chopped fresh tarragon
1 teaspoon finely grated lemon zest

Steps:

  • Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
  • Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
  • Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

EASY APRICOT GLAZED CHICKEN



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

Steps:

  • 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-GLAZE CHICKEN



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

Steps:

  • 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



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)

Steps:

  • 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.

APRICOT-GLAZED CHICKEN THIGHS



Apricot-Glazed Chicken Thighs image

A dash of cayenne pepper keeps the sticky glaze for this chicken thigh recipe from being too sweet.

Provided by Recipe by Katie Workman

Time 55m

Number Of Ingredients 8

0.25 cup apricot spreadable fruit, large pieces snipped
0.25 cup honey
2 tablespoon soy sauce
2 tablespoon minced fresh ginger
6 cloves garlic, minced (1 tablespoon)
0.5 teaspoon cayenne pepper
0.25 cup cider vinegar
8 bone-in chicken thighs (3 1/2 to 4 pounds total)

Steps:

  • Place oven rack in bottom third of oven. Preheat oven to 400°F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne. Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.
  • Line a 13 x 9-inch baking pan with foil. Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done (175°F in thickest part) and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.

Nutrition Facts : Calories 483 kcal, Carbohydrate 15 g, Cholesterol 193 mg, Protein 33 g, SaturatedFat 8 g, Sodium 377 mg, Sugar 13 g, Fat 31 g, UnsaturatedFat 20 g

QUICK APRICOT GLAZED CHICKEN



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

Steps:

  • 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

APRICOT-GLAZED CHICKEN



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

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.

APRICOT GLAZED CHICKEN



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

Steps:

  • 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

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

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

These chicken thighs are glazed in a thick apricot sauce that provides a sweet counterpart to the chili sauce.

Provided by super14

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
4 skinless chicken thighs
½ onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
  • Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 21.5 g, Cholesterol 80.7 mg, Fat 12 g, Fiber 2.9 g, Protein 20.6 g, SaturatedFat 4.9 g, Sodium 152.7 mg, Sugar 16.2 g

AIR FRYER APRICOT-GLAZED CHICKEN BREASTS



Air Fryer Apricot-Glazed Chicken Breasts image

Fruit preserves work beautifully for glazing certain meats and fish, and apricot is one of the best for chicken. Serve over white rice.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 4

Number Of Ingredients 6

3 tablespoons apricot preserves
1 teaspoon fresh ginger paste (such as Gourmet Garden™)
½ teaspoon minced fresh rosemary
2 (8 ounce) boneless, skinless chicken breasts
1 teaspoon vegetable oil
salt and ground black pepper to taste

Steps:

  • Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
  • Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
  • Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
  • Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

Nutrition Facts : Calories 176.6 calories, Carbohydrate 10.6 g, Cholesterol 64.6 mg, Fat 4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1 g, Sodium 101.5 mg, Sugar 6.5 g

APRICOT-DIJON-GLAZED CHICKEN



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

Steps:

  • 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.

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APRICOT GLAZED CHICKEN WITH POTATOES & ASPARAGUS RECIPE ...
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