Best 7 Orange Apricot Chicken Recipes

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**Succulent Orange Apricot Chicken: A Culinary Symphony of Sweet, Savory, and Tangy Flavors**

Indulge in a culinary journey with our tantalizing Orange Apricot Chicken, a delightful dish that masterfully blends sweet, savory, and tangy flavors to create an unforgettable dining experience. This recipe presents two variations to cater to your taste preferences: a delectable stovetop version and a hassle-free slow cooker option. Both methods yield succulent chicken pieces enveloped in a luscious sauce bursting with citrusy orange and apricot notes, complemented by the warmth of ginger and garlic. Prepare to embark on a flavor adventure that will leave your taste buds dancing with joy.

Here are our top 7 tried and tested recipes!

APRICOT ORANGE CHICKEN



Apricot Orange Chicken image

Lots of lip-smacking apricot flavor makes this sweet chicken stir-fry from Sharon Warner Sunday-special! "It goes together so quickly," she writes from Ada, Oklahoma, "and I get rave reviews whenever I serve it."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups reduced-sodium chicken broth
3/4 cup uncooked long grain rice
1 tablespoon cornstarch
1/2 cup cold water
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons canola oil
1/2 cup 100% orange marmalade spreadable fruit
1/3 cup dried apricots, cut into thirds
1/2 to 1 teaspoon Chinese five-spice powder
1 teaspoon reduced-sodium soy sauce

Steps:

  • In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. , Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 391 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 57g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.

APRICOT-ORANGE SALSA CHICKEN



Apricot-Orange Salsa Chicken image

Sweet oranges and apricots blend perfectly with zippy salsa in this five-ingredient entree. Keep the heat to your liking with mild, medium or hot salsa. Served over rice, it's a dinner we've enjoyed time and again. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 2 servings.

Number Of Ingredients 5

3/4 cup salsa
1/3 cup apricot preserves
1/4 cup orange juice
2 boneless skinless chicken breast halves (5 ounces each)
1 cup hot cooked rice

Steps:

  • In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 450mg sodium, Carbohydrate 66g carbohydrate (25g sugars, Fiber 0 fiber), Protein 31g protein.

ORANGE-APRICOT CHICKEN



Orange-Apricot Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 1-inch piece fresh or frozen ginger
1 1-inch strip orange rind
1 1-inch strip lemon rind
1/2 cup fresh orange juice
1/3 cup apricot preserves, sweetened with fruit
2 teaspoons Dijon mustard
8 ounces skinless, boneless chicken breasts
2 navel oranges
1 teaspoon olive oil

Steps:

  • With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
  • Add the orange juice, apricot preserves and mustard, and process to mix well.
  • Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
  • Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 151 milligrams, Sugar 41 grams, TransFat 0 grams

BAKED APRICOT-ORANGE CHICKEN



Baked Apricot-Orange Chicken image

One of the things I admire most about the Silver Palate cookbooks is the unusual and savory use of fruit in many of their main dishes. This delicious, succulent chicken is no exception! Sweet and wonderful!

Provided by EdsGirlAngie

Categories     Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 lbs chicken, cut in pieces
salt and black pepper
1/2 teaspoon ground ginger
3/4 cup orange marmalade
4 tablespoons orange juice
4 tablespoons apple juice
4 ounces dried apricots
2 tablespoons brown sugar

Steps:

  • Preheat oven to 375 degrees F.
  • Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger.
  • Spread marmalade over chicken; pour both juices in the pan.
  • Bake 20 minutes.
  • Remove from oven and add apricots, distributing evenly.
  • Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes.
  • Serve immediate with some of the pan juices.

ORANGE AND APRICOT GLAZED CHICKEN CUPS



Orange and Apricot Glazed Chicken Cups image

A 30 minute meal from www.parents.com. Per the website, "Fruit-flavored chicken (reminiscent of sweet & sour takeout) gets tucked inside a grilled lettuce bowl. Yep, you can grill heartier lettuce varieties like romaine, for a sweeter, smokier flavor that the kids will probably prefer to the ordinary leaf." I have to say that I think we would have preferred iceberg lettuce at room temp that we could really pick up and eat rather than the romaine because it had to be eaten with a knife and fork.

Provided by januarybride

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup apricot preserves
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons reduced sodium soy sauce (next time I may reduce this to 1 T)
1 tablespoon rice vinegar
1 garlic clove
18 ounces boneless skinless chicken breast halves
salt & fresh ground pepper
8 ounces fresh green beans, trimmed (I used steamed zucchini instead which was amazing)
1 teaspoon olive oil
2 cups hot cooked brown rice
8 small romaine leaves

Steps:

  • For glaze, in a blender or small food processor, combine the apricot preserves, orange juice concentrate, soy sauce, vinegar, and garlic. Cover and blend or process until smooth. Remove 1/4 cup to brush over chicken. Set remaining glaze aside.
  • Season chicken lightly with salt and pepper. Brush with some of the 1/4 cup glaze. For a charcoal grill, grease the grill rack. Place chicken on grill rack over medium-hot coals. Cover and grill about 10 minutes or until chicken is done (170 degree F.), turning once and brushing again with glaze halfway through. (For a gas grill, preheat grill. Reduce heat to medium-high. Add chicken to greased grill rack. Cover and grill as above.) Remove chicken from grill and let rest for 5 minutes. Discard any remaining brush-on.
  • While chicken is grilling, toss green beans in a bowl with oil and a dash salt and pepper. Place in a grill wok and place on the grill beside chicken the last 5 minutes of grilling, stirring once or twice. Remove and cool slightly. Cut beans crosswise into 1/2-inch pieces.
  • Chop chicken. In a medium bowl toss chicken and beans with about 1/4 cup reserved glaze. Spoon rice onto lettuce leaves. Top with chicken mixture and drizzle with any remaining glaze. Makes 4 servings (2 cups each).

ORANGE CRACKER APRICOT CHICKEN



Orange Cracker Apricot Chicken image

This recipe makes very moist chicken thighs breaded with cracker crumbs and coated in apricot preserves. I make this at least once every two weeks.

Provided by rSteinbock

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons orange juice
2 tablespoons Dijon mustard
½ teaspoon salt
¾ cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
¼ teaspoon ground black pepper
4 skinless, boneless chicken thighs
¼ cup apricot preserves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet.
  • Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Switch the oven setting to 'Broil.'
  • Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 27.8 g, Cholesterol 70.9 mg, Fat 14.9 g, Fiber 2.1 g, Protein 20.9 g, SaturatedFat 3.9 g, Sodium 666.6 mg, Sugar 9.4 g

APRICOT ORANGE CHICKEN HEART HEALTHY



Apricot Orange Chicken Heart Healthy image

Make and share this Apricot Orange Chicken Heart Healthy recipe from Food.com.

Provided by personalchef

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken
1 orange, Supremed (see tip at end of recipe)
1 cup Grand Marnier
1 white onion, sliced
1 fennel bulb, sliced
1 cup dried apricot
1/2 cup boiling water
1/2 cup Grand Marnier
1 tablespoon soy sauce
1 white onion, sliced
1 fennel bulb, sliced

Steps:

  • Cut chicken in half, lengthwise, using a sharp cleaver and kitchen shears as needed. Remove skin.
  • Prepare marinade: Place ingredients, orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade, fleshy side down.
  • Marinate at least 8 hours, preferably overnight. Occasionally baste the upside of chicken with marinade.
  • Remove chicken from marinade, lightly dab with paper towel to remove excess moisture. Discard marinade.
  • For glaze: Soak the apricots in the boiling water, approximately 30 minute Remove apricots and squeeze out any excess moisture.
  • Place apricots, Grand Marnier, and Soy Sauce in Food Processor and blend till smooth.
  • Preheat oven to 375 degrees.
  • Brush chicken generously with the apricot glaze.
  • Place sliced onion and fennel in bottom of 13 X 9 baking dish, glass preferred. Place the glazed chicken halves, bone side down, on top of onion and fennel slices. Cover with foil and place in preheated oven for 20 minutes.
  • Remove foil and bake an additional 20-30 minutes until meat thermometer, inserted thigh registers 165 degrees. Remove chicken halves from pan and keep warm.
  • Place onions, fennel and juices from pan in a sauce pan and bring to a boil. Add a little water if needed. Strain sauce.
  • Cut chicken into quarters and place on serving plate. Drizzle with sauce, and pass remaining sauce.
  • Tip: To supreme an orange: Peel with a knife, removing all white traces. Slice segments between the white skin parts, so that you just have skinless segments.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
  • Choose Ripe Apricots: For the best flavor, use ripe, juicy apricots. If you can't find fresh apricots, you can also use dried apricots that have been soaked in hot water until softened.
  • Don't Overcook the Chicken: Chicken breasts can dry out quickly, so be careful not to overcook them. Cook them until they are just cooked through and still tender and juicy.
  • Make the Sauce Ahead of Time: The orange-apricot sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to cook the chicken.
  • Serve with Rice or Noodles: Orange-apricot chicken is traditionally served with rice or noodles. You can also serve it with roasted vegetables or a side salad.

Conclusion:

Orange-apricot chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make this dish even more flavorful and enjoyable. So next time you're looking for a quick and easy dinner idea, give orange-apricot chicken a try. You won't be disappointed!

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