Best Apricot Chicken With Balsamic Vinegar Recipes

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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 CHICKEN WITH BALSAMIC VINEGAR



Apricot Chicken with Balsamic Vinegar image

This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!

Provided by Desta

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds chicken breast tenderloins, cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
¼ cup balsamic vinegar, or 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 half 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.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 44.6 g, Cholesterol 64.7 mg, Fat 6.4 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 1.3 g, Sodium 163.9 mg, Sugar 32.7 g

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.

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.

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.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

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Apricot chicken with balsamic vinegar is a dish that combines the sweetness of apricots with the tanginess of balsamic vinegar, resulting in a delightful burst of flavors. This dish has become increasingly popular in the last few years and is now a popular choice amongst foodies all around the world.

Overview of Apricot Chicken with Balsamic Vinegar Recipes:

The basic recipe for apricot chicken with balsamic vinegar is simple; all you need is chicken, apricot preserves, balsamic vinegar, garlic, and some seasoning. The chicken is first marinated in a mixture of the aforementioned ingredients and then cooked until tender.

Ingredients:
  • 1 lb boneless, skinless chicken breast
  • 1/2 cup apricot preserves
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 tbsp olive oil
Instructions:
  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, whisk together the apricot preserves, balsamic vinegar, minced garlic, salt, black pepper, and red pepper flakes until well combined.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  4. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, until golden brown.
  5. Brush the apricot-balsamic mixture over the chicken breasts, reserving some for later.
  6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and no longer pink in the center.
  7. Remove the skillet from the oven and allow the chicken to rest for a few minutes.
  8. Drizzle the remaining apricot-balsamic mixture over the chicken and serve hot.

Variations:

While the basic recipe for apricot chicken with balsamic vinegar is delicious on its own, there are several ways to tweak the recipe to suit your own tastes. Here are a few variations:

1. Jalapeno Apricot Chicken:

Add diced jalapeno pepper to the apricot-balsamic mixture for a spicy kick.

2. Apple Apricot Chicken:

Replace the apricot preserves with apple preserves for a slightly different flavor.

3. Coconut Apricot Chicken:

Add some unsweetened coconut flakes to the apricot-balsamic mixture for a tropical twist.

Conclusion:

Apricot chicken with balsamic vinegar is a dish that has gained massive popularity in recent years. This delightful dish combines the sweetness of apricots with the tanginess of balsamic vinegar, resulting in a burst of flavors that is hard to replicate in any other dish. While the basic recipe is simple and easy to prepare, there are several ways to tweak the recipe to suit your own tastes. You can add in various ingredients such as jalapeno, apple or coconut flakes to give the recipe a unique flavor.

Apricots and balsamic vinegar are a fantastic combination of flavors that complement each other so well. When combined with chicken, this dish becomes a delicious and satisfying meal. Creating an apricot chicken with balsamic vinegar recipe may seem challenging, especially if you are not used to working with these ingredients. However, with proper planning and some easy-to-follow tips, you can create an amazing dish that everyone will love.
1. Preparing and cooking the chicken:
Before cooking, rinse the chicken and pat it dry using paper towels. This step is essential, as it helps to remove bacteria and other impurities that may be present on the surface of the meat. To add flavor to the chicken, season it with salt and pepper or any other seasoning of your choice. Next, cook the chicken in a hot skillet over high heat until golden brown on all sides. This will take about 2-3 minutes per side. Don’t overcrowd the skillet, as this will steam the chicken rather than brown it. If you’re cooking a lot of chicken, cook it in batches. Always make sure the chicken is cooked through by checking its internal temperature, which should be 165°F (75°C).
2. Preparing the apricot sauce:
Making the apricot sauce is an essential component of this recipe. First, use fresh, ripe apricots. Cut them in half, remove the pit, and slice them into small pieces. In a saucepan, combine the sliced apricots, balsamic vinegar, and a sweetener such as honey. Next, add water or chicken broth to the mixture and cook over medium heat until the apricots are soft and the sauce has thickened. Then, use a blender or immersion blender to puree the mixture until it is smooth. Taste the sauce and add more sweetness or tartness to adjust the flavor.
3. Creating a glaze:
To create a glaze for your chicken, brush the apricot sauce onto the chicken during the last few minutes of cooking. The sauce will caramelize and form a delicious glaze on the surface of the chicken. To make a thicker glaze, reduce the sauce in the pan until it becomes syrupy before brushing it onto the chicken.
4. Adding complementary flavors:
While apricot and balsamic vinegar are delicious on their own, adding complementary flavors can take this dish to the next level. Garlic, ginger, orange zest, and thyme are all great options. Sauté minced garlic and ginger in the same skillet as the chicken before adding the apricot sauce. You can also add a touch of orange zest to the sauce to brighten up the flavors. Lastly, adding fresh thyme leaves to the sauce or scattering them over the finished dish will provide an aromatic, earthy flavor.
5. Accompaniments:
Pair this dish with side dishes that complement the flavors of the chicken. Roasted vegetables such as asparagus or green beans work well, as do mashed sweet potatoes or brown rice. This can make the meal more substantial and give you a good variety of nutrients.
6. Storage:
Store any leftover apricot chicken with balsamic vinegar in an airtight container in the refrigerator for up to three days. Reheat the chicken in the microwave or oven before serving.
Conclusion:
Apricot chicken with balsamic vinegar is an easy and delicious dish to make that everyone will adore. By following these simple tips, you can create a flavorful and impressive meal. Always make sure you use high-quality, fresh ingredients, and experiment with different complementary flavors to create your unique variation of this classic dish.

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