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Apricot Chicken II

Read Reviews (70)

"A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired." — Marsha Timblin

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Original recipe makes 6 servings Change Servings

6 skinless, boneless chicken breasts
1 cup apricot preserves

1 tablespoon distilled white vinegar
1 tablespoon brown sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.

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Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet, about 6 minutes per side and spooned the apricot glaze over them during the last 2 minutes. Made the glaze with 1/4 cup preserves, 1 Tbsp apple cider vinegar, and 2 tsp brown sugar. (Will probably add 1/4 tsp Dijon next time.) Removed them to a serving plate and poured the pan juices over. Very good and moist. And the total time was about 15 minutes.

—THYMEFORME

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Most Helpful Critical Review

Nov 08, 2003

Super easy, but my husband and I found this tasteless. The cooking time is too long for boneless chicken.

—MOLSON7

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99 Ratings

Feb 01, 2004

Excellent, I added 4 cloves of garlic and some fresh ground pepper and it was great. We will have this recipe again. We served it with long grain brown rice and fresh steamed aspargus, I would serve this to company

—LINDAMAUREEN

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Dec 05, 2003

When I made this, I sprinkled the chicken breasts with store-bought "citrus pepper" seasoning (also containing garlic powder), which added some flavour. I also added some white wine and a bit of water to the sauce. I only baked it for maybe 30-35 minutes and served it with roasted potatoes, squash and salad. My friend and my sister raved about it and there was none left over!

—HEIDI MAJ

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Feb 01, 2004

This recipie was so good! I have had it for only a few weeks and I've made it twice. I don't usually even like anything sweet with my meat but this is too good to pass up. The apricot sauce that it cooks in is also delicious over rice so you have the whole meal in just two dishes. Hope you give it a try and enjoy it.

—WONDERLAND38

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Nov 03, 2003

Absolutely amazing. My family loved it. I tried using a low-sugar fruit jelly, and it tasted sooo good. Thanks for the recipe!

—VMOONBUNNY

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Jan 13, 2004

Although the onion sup mix smelled overpowering when making this, once cooked, it blended perfectly. I did add about a 1/4 cup brown sugar however. Served with wild rice and glazed carrots. Everyone enjoyed it!

—KCMITC

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Aug 10, 2005

This recipe was a success in our home..my picky eaters devoured it. Its so easy, quick, and painless. Thank you!!

—Janet

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Nutrition

Calories
280 kcal
14%

Carbohydrates
39.1 g
13%

Cholesterol
68 mg
23%

Fat
1.5 g
2%

Fiber
0 g
0%

Protein
27.2 g
54%

Sodium
77 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apricot Chicken II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 280
Calories from Fat: 13

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 68mg 23 %
Sodium 77mg 3 %
** Potassium 304mg 9 %
Total Carbohydrates 39.1g 13 %
Dietary Fiber 0g 0 %
Protein 27.2g 54 %
Sugars 36.2g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 2 %
Iron 9 %
** Thiamin 8 %
** Niacin 142 %
** Vitamin B6 41 %
** Magnesium 12 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.