Apricot Orange Chicken Bake Recipes

ONE POT APRICOT CHICKEN RECIPE

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.

BAKED APRICOT ROSEMARY CHICKEN

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.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

APRICOT ORANGE GLAZED CHICKEN

Steps:

• Preheat oven to 350˚F. Season both sides of the chicken pieces with salt and pepper.
• In a small bowl, combine apricot preserves, orange juice, red wine vinegar, 1 tablespoon olive oil, and minced garlic. Mix with a whisk until well combined, and set aside.
• Heat an oven-proof skillet over medium-high heat. Heat the remaining 1 tablespoon oil, then when the oil is shimmering hot, add the seasoned chicken parts. Cook until golden brown on the first side, about 4 minutes.
• Turn the pieces over, then pour the apricot sauce evenly over top. Transfer the skillet to the preheated oven and cook 10-15 minutes more, until the chicken is cooked through. Check often, because different parts cook at different rates!
• Serve the chicken with sauce drizzled on top. Garnish with sliced green onions or herbs, if you like. Remember? No rules, be creative. We like to serve this with rice.

ORANGE-APRICOT CHICKEN

Steps:

• With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
• Add the orange juice, apricot preserves and mustard, and process to mix well.
• Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
• Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.

APRICOT ORANGE CHICKEN

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. , Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

BAKED APRICOT-ORANGE CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger.
• Spread marmalade over chicken; pour both juices in the pan.
• Bake 20 minutes.
• Remove from oven and add apricots, distributing evenly.
• Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes.
• Serve immediate with some of the pan juices.

APRICOT CHICKEN

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.

APRICOT-ORANGE CHICKEN BAKE

Steps:

• Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
• Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
• Pat the chicken dry with paper towels, then season with salt and pepper.
• Lay the chicken in prepared 9 by 13-inch baking dish.
• Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
• Simmer, whisking often, until the mixture has thickened, about 8 minutes.
• Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
• Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
• Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

APRICOT CASSEROLE

Steps:

• Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.

CHICKEN WITH APRICOTS

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