Apricot-Orange Chicken Bake Recipe

Name: Apricot-Orange Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, trimmed (6-8 ounces each); salt and pepper, to taste; 2/3 cup apricot preserves; 1/2 cup dried apricot, chopped; 1/2 cup orange juice; 1/4 cup honey; 1 tablespoon cider vinegar; 1 tablespoon soy sauce; 2 teaspoons curry powder; 1 teaspoon Tabasco sauce; 1 teaspoon cornstarch; 1 tablespoon water; 1/3 cup sliced almonds

Servings: persons

4 boneless skinless chicken breasts, trimmed (6-8 ounces each)
salt and pepper, to taste
2/3 cup apricot preserves
1/2 cup dried apricot, chopped
1/2 cup orange juice
1/4 cup honey
1 tablespoon cider vinegar
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 tablespoon water
1/3 cup sliced almonds

1
Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
2
Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
3
Pat the chicken dry with paper towels, then season with salt and pepper.
4
Lay the chicken in prepared 9 by 13-inch baking dish.
5
Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
6
Simmer, whisking often, until the mixture has thickened, about 8 minutes.
7
Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
8
Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
9
Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, trimmed (6-8 ounces each), salt and pepper, to taste, 2/3 cup apricot preserves, 1/2 cup dried apricot, chopped, and more.

Yes, Apricot-Orange Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot-Orange Chicken Bake

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