08
Sep
Apricot Balsamic Chicken
A delicious and simple chicken recipe: Apricot Balsamic Chicken
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Apricot Balsamic Chicken
You may very well have all ingredients on hand already to make this chicken recipe. The first time I made this, my husband actually said it was the best chicken I'd ever made!
Ingredients:
- 1 teaspoon vegetable oil
- 1/2 cup chopped red onion
- 1 1/2 teaspoons minced fresh thyme
- 1/2 teaspoon salt, divided
- 1 pound chicken breasts, skinless & boneless
- 1/3 cup all-fruit or reduced-sugar apricot jam
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon black pepper, freshly ground
Directions:
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.
- 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.
- 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.
Tips:
- I always pound out my chicken breasts a little bit to thin them out and even out their thickness. They cook up quicker and more evenly that way.
- I love the sauce for this chicken, but the flavor might be overwhelming for kids. Serve a dish of the sauce on the side for the little ones- then they can dunk their chicken into the sauce if they wish.
- Nutritional Information per serving (Serving size: 4 ounces chicken breast w/ 1 1/2 Tablespoons sauce) Calories: 344, Fat: 4g, Saturated Fat: .88g, Sugar: 17g, Fiber: .63g, Protein: 55g, Cholesterol: 137mg, Carbohydrates: 19.5g
- Weight Watchers POINTS: Freestyle SmartPoints: 3 per serving if you use all fruit jam and 2 per serving if you use reduced sugar apricot jam, SmartPoints: 5, Points Plus: 8 Old Points Program: 7.5
SOURCE: RecipeGirl.com
This was really good! It was simple to make, too. Thanks for sharing it.
I have made this several times and my kids love it. I like the fact that it is simple and doesn’t require a lot of time or ingredients.
This was really delicious…I was looking for something quick and easy for dinner as I had not planned anything. This fit the bill. Really yummy…almost tasted like a sweet Asian dish. Thanks!!
I made this and it was delicious – but the onions ended up burning! How can I prevent that?
The heat was probably a little high. All stove burners are different, so yours perhaps cooks at a little higher heat.
These look so delicious! I shared the recipe with my readers in my What to Cook Wednesday feature. I hope you will stop by and check it out!
I made this last night and got rave reviews! It is just packed with flavor. I added some steamed cabbage and marscapone mashed potatoes. Perfect combination. Thanks for this one Lori!
I made this a couple of weeks ago and got rave reviews from family..including my two boys aged 3 and 1. Could you possibly cook this all in the oven together for simplicity sake?
not sure!
Made this tonight – family loved it!
Found this on Pinterest and made it tonight!!! Yummy! Can’t wait to make it again!
Made this for dinner tonight – delicious! Onions burnt a bit so medium high might need to be adjusted for my stove. Served it with roasted cauliflower, butternut squash and asparagus. Great dinner! Thanks for the recipe.
LOVED the meal! 🙂 how do you think the glaze would be for wings? I was considering trying it for a cookout this weekend…
sounds like a wonderful idea to me! Let me know if you try it!
Made this for dinner tonight – it is going in the rotation for sure! The fam gobbled it up and they were fighting over the leftovers for lunch tomorrow!
I made this chicken last night and it was so easy and tasted excellent. This goes into the rotation.
I made this tonight……didn’t turn out well at all….my sauce was carmalized…..did I do something wrong? And by the time my chicken was done the onions were burnt!! HELP!!
Thanks!!
I’m guessing that medium-high may have been too hot for your stove.
Lori your right…I redid the sauce at a lower heat and it turned out awesome!!
Thanks!!
I always make this with seedless raspbery preserves (it’s Bob Evans’ recipe). I will try it tonight with apricot, thanks!
Made this recipe the other night and it was delicious. Easy to make, both my husband and I agree that this recipe is a keeper
I made this recipe for my daughter’s birthday dinner last night, and no one in our family was disappointed! Looks like I found a new family favorite!
Made this last night it was excellent. Doubled the recipe (I have boys) used sugar free apricot jam. Served with quinoa (made this one with almonds, dried cherries and craisins, thyme, leeks and topped with feta) ,pineapple and a green salad…was looking to make a light spring meal. This is a keeper easy and not messy
sounds wonderful!!!
I made this tonight on a whim (thank you, Pinterest), and it was delicious! My husband and toddler both gobbled it up. Thank you for the recipe. Like others here, I had problems with burning the onions even though I used a lower heat. Next time I’ll just remove them before cooking the chicken and then add them back in for the sauce. I also couldn’t help thinking that a tablespoon of butter or ghee melted in the sauce would be awesome!
I made this for dinner tight and it turned out great! With the little bit of oil being used for the onions I was afraid they’d burn while the chicken was cooking, so I took them out and added them back in with the sauce. I’ll bet a little garlic would work well with this too. This sauce would be great on pork tenderloin medallions.
Sounds great. Can’t wait to try it Monday.
Can this recipe be made by only baking the chicken breasts in the over, not in the skillet? Do you think the sauce would still adhere to the chicken breasts? Thanks
You can certainly try!