Best 8 Lemon Apricot Chicken Cooking For Recipes

ONE POT APRICOT CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
• Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
• Brown both sides of the chicken for 3-5 minutes.
• In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
• Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
• Pour the rest over the chicken and cook an additional 5 minutes.

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

LEMON-APRICOT CHICKEN

Steps:

• Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
• Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted butter.
• Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.

LEMON-APRICOT CHICKEN (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
• Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
• Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
• In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

CHICKEN WITH APRICOTS, LEMON AND SAFFRON

Steps:

• Season chicken generously on both sides with salt and pepper. (If time permits, do this an hour before cooking or up to 24 hours in advance. Keep refrigerated, but remove from refrigerator 1 hour before cooking.)
• In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.
• Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.
• Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring, until softened and beginning to brown, about 10 minutes.
• Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.
• Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces. Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10 minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve, reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)
• To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.

ROAST CHICKEN WITH APRICOTS AND OLIVES

Steps:

• Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
• Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
• Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
• Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

LEMON-APRICOT CHICKEN

Steps:

• Heat oven to 425-degrees. Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
• Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet.
• Beat egg and water together slightly.
• Mix Bisquick, lemon peel, and garlic powder.
• Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted butter.
• Bake uncovered for 20 minutes, then turn chicken. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut.
• Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm. (This can be started with just a few minutes left on the chicken.).
• Cut chicken crosswise into slices, and top with sauce. Enjoy! Tastes great served with rice.