Top Apricot Chicken Recipes

Apricot Chicken

Ingredients

Meat

• 4 Chicken breasts, boneless skinless whole or cut into strips

Canned Goods

• 1 packet Onion soup mix, dry

Condiments

• 1 cup Apricot jam

Pasta & Grains

• 1 Rice

Other

• 8 oz. bottle of Catalina, Russian, or French dressing (I use Russian)

Instructions

1. Place the chicken breasts into a casserole dish.
2. Mix the dressing, jam, and dry onion soup mix together.
3. Pour the dressing mix over the top of the chicken.
4. Bake at 350 degrees for 45 minutes or until chicken is done.
5. Serve over rice.

Russian Apricot Chicken

55 mins to make, serves 4

Ingredients

Meat

• 1 1/2 lbs Chicken breasts or thighs, boneless skinless

Produce

• 1/2 tsp Onion powder

Canned Goods

• 1 package Onion soup mix, dry

Condiments

• 1 cup Apricot preserves
• 1 cup Catalina dressing
• 1/2 cup Ketchup
• 1/2 tsp Worcestershire sauce

Baking & Spices

• 1/4 tsp Black pepper, ground
• 1/2 tsp Kosher salt
• 1 tsp Paprika
• 1/2 cup Sugar

Oils & Vinegars

• 1/2 cup Red wine vinegar
• 1 cup Vegetable oil

INSTRUCTIONS

1. In a large bowl, whisk together all the ingredients for the catalina/Russian dressing.
2. Preheat oven to 400 degrees Fahrenheit and line a baking pan with two layers of foil and place chicken into the pan.
3. In a measuring cup, whisk together onion soup mix, catalina dressing, and apricot preserves.
4. Pour the mixture all over the chicken.
5. Bake uncovered for 40-50 minutes, or when the internal temperature of the chicken reaches 160 degrees Fahrenheit.
6. While baking, you'll want to baste it often with either a brush or a baster. Just so the chicken gets re-coated with the delicious sauce.
7. If you want, 5 minutes or so before the chicken is done, you can pop it under the broiler to get the sauce to caramelize a bit on the chicken but this is totally optional.
8. Serve with your favorite veggies or grains.

Sticky Apricot Chicken

35 mins to make, serves 4-6

Ingredients

Meat

• 8 Chicken thighs, bone-in skin-on

Produce

• 1 pinch Chilli flakes
• 1 Lemon, zest and juice of
• 1 Parsley, fresh

Condiments

• 3/4 cup Apricot jam/preserves
• 1 tbsp Soy sauce

Baking & Spices

• 1 Salt & pepper

Oils & Vinegars

• 1 Olive oil

Frozen

• 1 Almond pilaf

Liquids

• 2 tbsp Water

Instructions

1. Heat a large, deep frying pan over medium-high heat.
2. Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
3. 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.
4. When the chicken is golden brown and almost cooked through, pour off the excess fat.
5. Return the pot to the heat and add the glaze.
6. Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
7. Serve the chicken on rice with a generous amount of glaze spooned over.

Apricot Chicken

1.5 hrs to make, serves 4

Ingredients

Gluten free

Meat

• 2 lbs Chicken thighs and/or drumsticks

Produce

• 1 lb Apricots, fresh
• 1 clove Garlic

Condiments

• 1 cup Apricot preserves
• 1/2 cup Ketchup
• 1/4 cup Soy sauce

Baking & Spices

• 1 cup Brown sugar

Beer, Wine & Liquor

• 2 tbsp White wine

INSTRUCTIONS

1. *Peach preserves and peaches may be substituted
2. Preheat oven to 350 degrees F.
3. Mix all sauce ingredients in a small saucepan and heat, stirring occasionally, until sugar and preserves are dissolved. Remove from heat and cool to room temperature.
4. Place chicken parts skin side down in an oven-proof 13 x 9-inch baking dish. Pour sauce over chicken, lifting chicken parts so sauce can get under them.
5. Bake for 45 minutes. Turn skin side up and bake for 35 minutes.
6. Add apricot halves and bake for an additional 10-15 minutes.

Apricot Balsamic Chicken

25 mins to cook, serves 4

Ingredients

Gluten free

Meat

• 1 lb Chicken breasts, skinless & boneless

Produce

• 1/2 cup Red onion
• 1 1/2 tsp Thyme, fresh

Condiments

• 1/3 cup All-fruit apricot jam
• 2 tbsp Balsamic vinegar

Baking & Spices

• 1/4 tsp Black pepper, freshly ground
• 1/2 tsp Salt

Oils & Vinegars

• 1 tsp Vegetable oil

DIRECTIONS:

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.
2. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Reduce heat to medium. Add 1/4 teaspoon salt, jam, vinegar, and pepper to pan, stirring constantly until the jam melts. Spoon sauce over chicken and serve immediately.

Apricot Chicken Wings

45 mins to make

Ingredients

Gluten free

Meat

• 2 lbs Chicken wings

Produce

• 1 Garlic clove

Condiments

• 1 cup Apricot preserves
• 2 tsp Hot pepper sauce

Baking & Spices

• 1 tsp Chili powder

Oils & Vinegars

• 2 tbsp Cider vinegar

Directions

1. Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour 1/2 cup into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Place wings in a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade. Yield: 2 dozen.

Slow cooker apricot chicken

6 hrs to make, serves 4-6

Ingredients

Gluten free, Paleo

Meat

• 2 lb Chicken thighs, boneless skinless

Produce

• 1 cup Dried apricots
• 4 Garlic cloves
• 1 Lemon, Zest and juice of
• 1 cup Onion
• 1 tsp Thyme, dried

Canned Goods

• 1 cup Chicken broth, low-sodium

Condiments

• 3 tbsp Dijon mustard

Baking & Spices

• 1/4 tsp Black pepper
• 1/2 tsp Salt

Oils & Vinegars

• 1 tsp Olive oil, extra virgin

Instructions

1. Heat olive oil over medium-high heat in a large saute pan.
2. Season chicken thighs with salt and pepper. Add to pan and cook for 5-6 minutes, until browned, turning once.
3. Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and add to your slow cooker.)
4. Add onions, apricots and seared chicken thighs to the slow cooker.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
6. Serve chicken thighs and plenty of sauce over brown rice or whole wheat couscous.

Crispy Braised Apricot Chicken

1 hr to make, serves 4-6

Ingredients

Gluten free

Meat

• 8 Chicken thighs, skin on

Produce

• 1 tsp Garlic powder
• 1 Lemon, Juice from
• 1 tsp Onion powder

Canned Goods

• 1 (10 fluid ounce) can Chicken broth

Condiments

• 1 cup Apricot jam
• 1 tbsp Dijon mustard

Baking & Spices

• 1 tsp Paprika, smoked
• 1 Salt & pepper

Oils & Vinegars

• 1 tbsp Olive oil

INSTRUCTIONS

1. Pre-heat oven to 350F.
2. Add olive oil to a skillet on medium-high heat. Once the oil is hot, add the chicken pieces skin-down. Cook for 8-10 minutes. If the chicken doesn't release easily, let it cook for a little longer. Flip the pieces and cook on the other side for 3-4 minutes. If the oil is splattering all over the place and/or the pan starts to smoke, you may reduce the heat, but keep in mind the pan should be quite hot.
3. Remove chicken pieces to a plate and set aside.
4. Add the apricot jam, Dijon mustard, chicken broth, lemon juice, onion powder, garlic powder, smoked paprika, and salt & pepper to the skillet. Increase heat to high and boil for a couple of minutes, while stirring, until everything is combined.
5. Add the chicken back in (skin side up) and place skillet in the oven, uncovered, for 45 minutes.
6. Serve immediately. Delicious with mashed potatoes!

Apricot-Dijon-Glazed Chicken

50 mins to make, serves 4

Ingredients

Gluten free

Meat

• 8 Chicken thighs

Condiments

• 1 jar Apricot jam
• 2 tbsp Dijon mustard
• 2 tbsp Honey

Baking & Spices

• 1 Salt and freshly ground pepper, Coarse

DIRECTIONS

1. Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.

2. 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.

3. 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.

Simple Apricot-Ginger Glazed Chicken

20 mins to make, serves 4

Ingredients

Gluten free

Meat

• 4 pieces 1 1/2 pounds boneless skinless chicken thighs or breasts, boneless skinless

Produce

• 1/4 tsp Ginger, fresh

Condiments

• 1/4 cup Apricot jam

Baking & Spices

• 1 Kosher salt and pepper

Oils & Vinegars

• 1 tbsp Apple cider vinegar
• 1 tbsp Olive oil

Liquids

• 1/4 cup Water

INSTRUCTIONS

1. Season both sides chicken with salt and pepper. In a heavy skillet or cast iron pan, heat oil over medium heat.
2. Cook chicken, 3-4 minutes on each side, depending on thickness, or until nearly done.
3. Mix jam, water, ginger and vinegar in a small bowl until blended.
4. Remove chicken from pan and place on a plate.
5. Add apricot mixture to pan, scraping to loosen any browned bits. Place chicken back in pan, turning to coat both sides of each piece, and continue cooking until sauce is thickened, the consistency of a glaze and chicken is cooked through.

Slow Cooker Apricot Chicken

6 hrs to make, serves 5

Ingredients

Meat

• 1 1/2 lb Bone skin-less chicken thighs

Canned Goods

• 1 (1-oz.) packet Lipton onion soup mix

Condiments

• 1 cup Apricot preserves
• 1 cup Catalina salad dressing

Baking & Spices

• 1/8 tsp Black pepper
• 2 pinches Red pepper flakes

Other

• 4-quart or larger

INSTRUCTIONS

1. Place the chicken in to the bottom of the slow cooker. Add the apricot preserves, Catalina dressing, onion soup mix, pepper and pepper flakes. Stir the sauce ingredients together over the chicken.
2. Cover and cook on LOW for 6 hours.
3. I like to de-grease the sauce before serving. I do this by taking a paper towel and laying it flat over the sauce. I pull up the paper towel after a few seconds and all the grease sticks to the paper towel. Easy peasy.
4. Serve with rice.

Baked Apricot Rosemary Chicken

1 hr to make, serves 4

Ingredients

Meat

• 4 Chicken breasts, boneless skinless

Produce

• 3 Branches fresh rosemary
• 3 Garlic cloves

Condiments

• 10 oz Apricot jam
• 2 1/2 tbsp Country dijon mustard
• 2 tbsp Honey
• 1 tbsp Soy sauce, low-sodium

Baking & Spices

• 1 Salt and freshly ground black pepper

Oils & Vinegars

• 1/4 cup Olive oil

Other

• 2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional

Directions

• 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.