Lemon Apricot Chicken Lighter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

LEMON-APRICOT CHICKEN



Lemon-Apricot Chicken image

Add a citrus twist to your regular chicken tonight - perfect for a dinner that's ready in less than an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 11

1 egg
2 tablespoons water
1 cup Original Bisquick™ mix
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder
4 boneless skinless chicken breasts
3 tablespoons butter or margarine, melted
2/3 cup apricot preserves
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Steps:

  • Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
  • Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted butter.
  • Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.

Nutrition Facts : Calories 510, Carbohydrate 57 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 27 g, TransFat 1 1/2 g

LEMON-APRICOT CHICKEN (LIGHTER)



Lemon-Apricot Chicken (lighter) image

Wake up dinner with crispy-coated baked chicken covered in a refreshing lemon and apricot sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

1/4 cup fat-free cholesterol-free egg product or 2 egg whites
2 tablespoons water
1 cup Bisquick Heart Smart® mix
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder
6 small boneless skinless chicken breasts (1 lb)
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
Lemon slices, if desired

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.
  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
  • Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Cut chicken crosswise into 1/2-inch slices.
  • In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken. Garnish with lemon slices.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

STICKY APRICOT CHICKEN



Sticky Apricot Chicken image

Easy, delicious sticky apricot chicken flavored with a little soy sauce and chilli flakes is a perfect dinner when served with almond and lemon pilaf rice.

Provided by Alida Ryder

Categories     Chicken     Dinner     Easy

Time 35m

Number Of Ingredients 10

8 bone-in (skin-on chicken thighs)
olive oil (for browning)
3/4 cup apricot jam/preserves
1 tablespoon soy sauce
zest and juice of 1 lemon (you need approximately 2-3 tablespoons of lemon juice)
pinch of chilli flakes (optional)
salt & pepper to taste
2-3 tablespoons water (to thin down)
fresh parsley
Almond pilaf

Steps:

  • Heat a large, deep frying pan over medium-high heat.
  • Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
  • In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
  • When the chicken is golden brown and almost cooked through, pour off the excess fat.
  • Return the pot to the heat and add the glaze.
  • Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
  • Serve the chicken on rice with a generous amount of glaze spooned over.

Nutrition Facts : Calories 200 kcal, Carbohydrate 15 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 129 mg, Sodium 288 mg, Sugar 10 g, ServingSize 1 serving

LEMON-APRICOT CHICKEN



Lemon-Apricot Chicken image

Do you love lemon or orange chicken at Chinese restaurants? Then this recipe is for you! It's from Betty Crocker's Bisquick Cookbook. It is divine. The ginger adds a subtle yet distinct tangy-ness to the sauce; I haven't tried it yet, but I wonder if orange marmalade would work as a substitute for the apricot preserves.

Provided by Besu1126

Categories     Chicken Breast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

1 1/4 lbs boneless skinless chicken breast halves (4)
1/4 cup butter, melted
1 egg
2 tablespoons water
1 cup Bisquick
1 tablespoon lemon peel, grated
1/4 teaspoon garlic powder
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger

Steps:

  • Heat oven to 425-degrees. Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
  • Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet.
  • Beat egg and water together slightly.
  • Mix Bisquick, lemon peel, and garlic powder.
  • Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted butter.
  • Bake uncovered for 20 minutes, then turn chicken. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut.
  • Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm. (This can be started with just a few minutes left on the chicken.).
  • Cut chicken crosswise into slices, and top with sauce. Enjoy! Tastes great served with rice.

LEMON-APRICOT CHICKEN (COOKING FOR 2)



Lemon-Apricot Chicken (Cooking for 2) image

Bisquick Heart Smart® recipe! Add zip to crispy baked chicken with a lemon and apricot sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 3

Number Of Ingredients 12

2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick Heart Smart® mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (1/2 lb)
Cooking spray
Lemon slices, if desired
1/3 cup apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger

Steps:

  • Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
  • Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
  • Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
  • In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

CHICKEN WITH APRICOTS, LEMON AND SAFFRON



Chicken With Apricots, Lemon and Saffron image

Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation. As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.

Provided by David Tanis

Categories     dinner, lunch, poultry, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

6 large bone-in, skin-on chicken thighs (About 2 pounds total), fat trimmed
Salt and pepper
1/8 teaspoon crumbled saffron threads
2 tablespoons lemon juice
1 large onion, diced (about 1 1/2 cups)
1/2 cup tomato purée
Pinch of cayenne
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon green cardamom pods
1 cup white wine
6 ounces dried apricots, about 1 cup
2 small lemons, thinly sliced (do not peel)
Cilantro leaves, for garnish
Mint leaves, for garnish
2 tablespoons toasted pine nuts, for garnish (optional)

Steps:

  • Season chicken generously on both sides with salt and pepper. (If time permits, do this an hour before cooking or up to 24 hours in advance. Keep refrigerated, but remove from refrigerator 1 hour before cooking.)
  • In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.
  • Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.
  • Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring, until softened and beginning to brown, about 10 minutes.
  • Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.
  • Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces. Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10 minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve, reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)
  • To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 712 milligrams, Sugar 19 grams, TransFat 0 grams

APRICOT/LEMON CHICKEN



Apricot/Lemon Chicken image

The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts.

Provided by Kathy228

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup apricot preserves (or peach)
1/4 cup bottled lemon juice
3 teaspoons shoyu soy sauce
1 lemon, zest of
4 chicken breasts
1 1/2 cups plain breadcrumbs or 1 1/2 cups panko breadcrumbs
salt and pepper
3 tablespoons butter, melted (not margarine)
2 -3 lemons, for squeezing

Steps:

  • Combine preserves, lemon juice, soy sauce, and zest in a bowl.
  • Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
  • Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
  • Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
  • Drizzle with melted butter.
  • Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
  • Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
  • Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
  • Serve with lemon edges, steamed rice and green salad.

Nutrition Facts : Calories 696, Fat 24.6, SaturatedFat 9.8, Cholesterol 115.7, Sodium 737.4, Carbohydrate 87.7, Fiber 4.7, Sugar 32.4, Protein 37.5

More about "lemon apricot chicken lighter recipes"

SHEET PAN 30 MINUTE STICKY APRICOT CHICKEN. - HALF …
Mar 25, 2021 2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared …
From halfbakedharvest.com


APRICOT JAM CHICKEN WITH LEMON AND MUSTARD - OMG!
Dec 9, 2020 This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected. I discovered this sweet, savory, tangy, and easy Jewish apricot chicken recipe years ago in a …
From omgyummy.com


LEMON APRICOT CHICKEN LIGHTER RECIPES
Steps: Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
From tfrecipes.com


EASY LEMON CHICKEN PICCATA - DAD WITH A PAN
To nail this Chicken Piccata recipe, you’ll want the right equipment to ensure your cooking goes off without a hitch. ... This helps create a light, crispy coating on the chicken. For a gluten-free option, choose a blend specifically made for …
From dadwithapan.com


APRICOT & LEMON CHICKEN - MYPLATE
Rub cumin over chicken and place in skillet. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. Add apricot spread, lemon juice, and …
From myplate.gov


EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS) - FAVORITE …
Apr 15, 2024 Additional Tips and Tricks. Brown the Chicken: For extra flavor, sear the chicken in a hot skillet with a bit of oil until it’s nicely browned on both sides. This extra step adds depth to the final dish. Use Fresh or Quality …
From favfamilyrecipes.com


LEMON-APRICOT CHICKEN (LIGHTER) - GLUTEN FREE RECIPES
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic …
From fooddiez.com


STICKY BAKED CHICKEN WITH APRICOT, SAGE AND LEMON ZEST
Feb 17, 2015 126 Comments on Sticky Baked Chicken with Apricot, Sage and Lemon Zest. 8 Cals: 307 Protein: 40 Carbs: 13.5 Fats: 9.5. 50 mins. Jump to Recipe. Save to List Saved to List! Save Recipe Recipe Saved! 1453 shares. …
From skinnytaste.com


EASY SKILLET APRICOT CHICKEN {30 MINUTES} - FAMILY FOOD …
Apr 22, 2019 Ingredients. 2-3 teaspoons extra-virgin olive oil, divided 1 ½ lbs. boneless, skinless chicken thighs ½ teaspoon poultry seasoning ½ teaspoon kosher salt
From familyfoodonthetable.com


THIS EASY SKILLET LEMON CHICKEN HAS THE MOST FLAVORFUL PAN SAUCE ...
8 hours ago Key Techniques for the Ultimate One-Skillet Lemon Chicken . Julia didn’t stray far from a basic pan-sauce method here—the chicken is seared on the stovetop to crisp up the …
From seriouseats.com


LEMON GARLIC BUTTER CHICKEN SPIEDINI - ALLRECIPES
5 days ago Whisk together olive oil, wine, 2 tablespoons lemon juice, lemon zest, 1/2 of the garlic, crushed red pepper, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add chicken and toss to coat. Cover and …
From allrecipes.com


LEMON AND APRICOT CINNAMON CHICKEN RECIPE - THE …
Step 1. Fill a deep saucepan with water and bring to a boil over medium-high heat. Add a good pinch of the salt and orzo. Cook according to the package directions, then drain, reserving 3 ...
From washingtonpost.com


STICKY, GOOEY, SWEET & SAVORY APRICOT CHICKEN
Apr 7, 2021 Mix it with Dijon mustard, soy sauce, and apricot preserves. BAM! It only takes minutes to prepare too. Mix the sauce ingredients in a bowl, coat the chicken, place it in the baking dish and bake. How easy is that? TOOLS …
From thegeneticchef.com


LEMON CHICKEN ORZO SOUP - TODAY
3 days ago Joy Bauer gives chicken soup a light and bright makeover with zesty lemon juice and fresh dill. IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


LEMON-APRICOT CHICKEN | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Place in the pan and lightly spray the chicken with the buttery nonstick spray. Bake for 20 minutes. Turn chicken over, spray again, and bake for 10 minutes more. Then turn off the …
From tastykitchen.com


Related Search