Best 6 Apricot Chicken With Balsamic Vinegar Recipes

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

**Apricot Chicken with Balsamic Vinegar: A Sweet and Tangy Delight**

Indulge in the delightful flavors of this Apricot Chicken with Balsamic Vinegar, a culinary masterpiece that tantalizes taste buds with its perfect balance of sweet, tangy, and savory notes. This delectable dish features tender chicken breasts smothered in a rich and flavorful sauce made from juicy apricots, balsamic vinegar, and a medley of aromatic herbs. As the chicken simmers, the sauce thickens, infusing the chicken with a symphony of flavors that will leave you craving more. Accompanying the chicken are delectable roasted vegetables, caramelized to perfection and tossed in a light balsamic dressing, creating a colorful and flavorful side dish that complements the chicken perfectly. This recipe also includes a variation for making the dish in a slow cooker, allowing you to effortlessly create this culinary delight with minimal effort. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to flavor paradise.

Here are our top 6 tried and tested recipes!

APRICOT-BALSAMIC GLAZED CHICKEN BREASTS



Apricot-balsamic glazed chicken breasts image

This sweet and tangy glaze added to chicken breasts is a crowd-pleaser for all ages. The glaze can be made ahead for super-easy dinner prep; let it cool and keep it in the fridge for a few days. It comes together in just a few minutes and is made with melted butter, apricot jam, balsamic vinegar, fresh chopped rosemary, and a touch of red pepper flakes for some heat. You'll love this recipe as a simple, delicious entrée for two, but it scales up easily if you are feeding more than two people. Serve with some blanched or sautéed green veggies (like asparagus!) alongside to complete the meal.

Categories     Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 8

10 oz Uncooked boneless skinless chicken breast(s)
2 spray(s) Cooking spray
2 tsp Unsalted butter
0.25 cup(s) Apricot jam all-fruit variety
1 Tbsp Balsamic vinegar
0.5 tsp Rosemary fresh, chopped
0.125 tsp Crushed red pepper flakes
1 tsp Kosher salt

Steps:

  • Preheat oven to 375°F.
  • Place breasts on lightly sprayed, foil lined baking sheet and bake in oven.
  • Meanwhile, in a small saucepan, melt butter over medium heat. Add jam, vinegar, rosemary, red pepper flakes and salt; stir to combine. Simmer for 3 to 5 minutes for flavors to meld. Set aside and keep warm.
  • Bake frozen breasts, about 25 minutes, until internal temperature reaches 165°F.
  • Remove cooked breasts from oven and brush both sides with glaze. Return glazed breasts to baking sheet and place under the broiler for 1-2 minutes to caramelize.
  • Serve chicken breasts with additional glaze on the side or spooned on top. Yields 1 chicken breast per serving.

Nutrition Facts : Calories 316 kcal

APRICOT, BALSAMIC CHICKEN



Apricot, Balsamic Chicken image

This chicken is delish! I love the sweetness of the apricot and the tanginess of the vinegars. It is a hit in my family! I have also used this same mixture on pork loins too. Comes out great!

Provided by Leah Stacey

Categories     Chicken

Number Of Ingredients 6

8-9 chicken legs and thighs with skin on.
16 oz apricot preserves
1 1/2 tsp balsamic vinegar
1 1/2 tsp rice wine vinegar
1 Tbsp water
salt and pepper to taste

Steps:

  • 1. Preheat the oven to 350 degrees.
  • 2. In a medium bowl combine the preserves, vinegars and water.
  • 3. Line a 9x13 baking dish with foil. Spray the foil with cooking spray. Place the chicken pieces in the dish. Salt and pepper the chicken. Pour the apricot mixture over the chicken.
  • 4. Bake uncovered for 50 to 60 minutes.

HERB-APRICOT CHICKEN



Herb-Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 pounds chicken breasts and boneless thighs, cut into large chunks
Salt and freshly ground black pepper
1/4 cup aged balsamic vinegar
2 cups chicken stock
20 to 24 dried apricots, chopped
5 to 6 sprigs thyme
A generous handful fresh flat-leaf parsley leaves, chopped
3 tablespoons chopped chives
1 lemon, 2 teaspoons zest and the juice

Steps:

  • In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.

APRICOT CHICKEN



Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams

APRICOT CHICKEN II



Apricot Chicken II image

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

Provided by Marsha Timblin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h5m

Yield 6

Number Of Ingredients 5

6 bone-in chicken breast halves
1 pinch salt to taste
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. 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.

Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g

APRICOT CHICKEN WITH BALSAMIC VINEGAR



Apricot Chicken With Balsamic Vinegar image

Make and share this Apricot Chicken With Balsamic Vinegar recipe from Food.com.

Provided by DrGaellon

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 lbs chicken tenderloins, cut into bite-size pieces
salt, to taste
ground black pepper, to taste
1 large onion, chopped
1/3 cup balsamic vinegar (to taste)
20 dried apricots
1 cup chicken stock
1 cup apricot preserves
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
  • Cut 10 of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

Tips:

  • Choose ripe apricots: Using ripe apricots will ensure that they are sweet and flavorful. Look for apricots that are deep orange in color and slightly soft to the touch.
  • Use a good quality balsamic vinegar: A good quality balsamic vinegar will have a rich, complex flavor that will complement the other ingredients in the dish. Look for a balsamic vinegar that is at least 12 years old.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken until it is just cooked through, about 5-7 minutes per side.
  • Serve the chicken immediately: Apricot chicken is best served immediately after it is cooked. The chicken will be crispy on the outside and juicy on the inside.

Conclusion:

Apricot chicken with balsamic vinegar is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with apricots, balsamic vinegar, and honey. The chicken is tender and juicy, and the sauce is sweet and tangy. This dish is sure to please everyone at your table.

Related Topics