Best 9 Apricot Glazed Chicken With Wild Rice Recipes

APRICOT GLAZED CHICKEN WITH WILD RICE

Steps:

• 1. In a large skillet (I use my electric skillet) over medium-low heat, melt the butter. Salt and pepper the chicken breasts to taste. Place in the skillet and cook, covered, for 40 minutes.
• 2. In the meantime, prepare the rice according to package directions. Keep warm.
• 3. In a small saucepan, place chicken broth, brown sugar, spicy brown mustard and apricot preserves. Over medium heat, stir mixture often until heated through, about 4 or 5 minutes. Remove from heat and let stand until chicken is done. Sauce will thicken as it stands.
• 4. Spoon the sauce over the chicken and serve with the wild rice.

EASY APRICOT GLAZED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
• Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
• Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
• Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

APRICOT GLAZED CHICKEN

Steps:

• Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
• Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
• Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

APRICOT-GLAZED CHICKEN WITH SPRING VEGETABLES

Steps:

• Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
• Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
• Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

APRICOT-GLAZE CHICKEN

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

SAUCY APRICOT GLAZED CHICKEN

Steps:

• In medium bowl, mix together the preserves, dressing, dry soup & red pepper flakes (if using) until well blended.
• Arrange 3 of the chicken breasts in the bottom of a 3-1/2 to 4 quart slow cooker.
• Spoon a fourth of the apricot mixture on top add 3 more layers of chicken with the apricot mixture in between & on top.
• Cover & cook on high for 1 hour.
• Reduce the heat setting to low & continue cooking covered for 2-1/2 to 3 hours, or until the chicken is tender & white throughout; DON'T overcook or the chicken will toughen.
• Serve with potatoes, rice, couscous or noodles.

APRICOT-PECAN WILD RICE

Steps:

• In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

BAKED APRICOT WILD RICE CHICKEN

Steps:

• Preheat oven to 350. Clean chicken, discarding giblets and neck. Tie legs together and place, breast-side up, in a Dutch oven.
• Spread honey over chicken. Sprinkle with onion, garlic, turmeric, and lemon juice. Cover and bake for 1 hour. Drain off all fat and liquid.
• Sprinkle contents of rice and seasoning packets from rice mix around and under chicken. Pour water over rice. Add apricots.
• Cover and bake 35-45 minutes or until rice is tender and chicken is cooked through.
• Mix pecans into rice. Cut chicken into pieces and serve over rice.

APRICOT-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
• Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.