Apricot Chicken II

Apricot Chicken II

70 Reviews 3 Pics
Marsha Timblin
Recipe by  Marsha Timblin

“A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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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Reviews (70)

Rate This Recipe
THYMEFORME
79

THYMEFORME

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.

MOLSON7
72

MOLSON7

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

LINDAMAUREEN
66

LINDAMAUREEN

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 39.1 g
  • 13%
  • Protein
  • 27.2 g
  • 54%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Apricot Glazed Chicken