Best Apricot Chicken With White Bean Puree And Arugula Recipes

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EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)



Easy Apricot Chicken (only 5 ingredients) image

You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 5

3 chicken breasts ((boneless, skinless))
1 cup apricot preserves
1 cup Catalina salad dressing ((or Russian dressing))
2 tablespoons Dijon mustard
2 ounces dried onion soup mix

Steps:

  • Cut chicken breasts in half or into serving-sized portions.
  • In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.

Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON



Skillet Chicken With White Beans and Caramelized Lemon image

One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 lemon, thinly sliced, seeds removed
1 shallot, peeled and cut into thin wedges
Kosher salt and black pepper
2 1/2 pounds bone-in, skin-on chicken thighs or breasts (about 4 to 6)
1 tablespoon canola oil
1 (15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas, drained and rinsed
1 bunch kale, ribs removed, leaves torn into large pieces
Flaky sea salt
Olive oil, for drizzling

Steps:

  • Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
  • Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
  • Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
  • Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
  • Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
  • Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams

WHITE BEAN AND ARUGULA SALAD



White Bean and Arugula Salad image

Provided by Ina Garten

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

3/4 pound dried cannellini beans
2 tablespoons plus 1/2 cup good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula

Steps:

  • The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
  • Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
  • Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

APRICOT CHICKEN II



Apricot Chicken II image

A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.

Provided by Marsha Timblin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h5m

Yield 6

Number Of Ingredients 5

6 bone-in chicken breast halves
1 pinch salt to taste
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
  • Remove cover and bake for 10 more minutes.

Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA



Sheet-Pan Roasted Chicken With Pears and Arugula image

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack in the center.
  • Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
  • Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

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to Apricot Chicken with White Bean Puree and Arugula

Apricot chicken with white bean puree and arugula is a delicious, healthy, and easy-to-prepare recipe that combines the sweetness of apricot with the savoury goodness of white bean puree and arugula. The combination of flavours and textures makes this dish perfect for any meal - from lunch to dinner.

The Ingredients You Need

Here are the ingredients you’ll need for this amazing recipe:

For the Apricot Chicken:
  • 4 boneless, skinless chicken breasts
  • 1/4 cup apricot jam
  • 2 tbsp Dijon mustard
  • Salt and pepper to taste
For the White Bean Puree:
  • 1 can cannellini beans or white kidney beans, drained and rinsed
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste
For the Arugula Salad:
  • 4 cups arugula
  • 1/4 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste

How to Prepare Apricot Chicken with White Bean Puree and Arugula

Here is a step-by-step guide on how to prepare this amazing recipe!

Step 1: Prepare the Apricot Chicken
  1. Preheat oven to 375°F.
  2. Season chicken breasts with salt and pepper.
  3. In a small bowl, mix together apricot jam and Dijon mustard.
  4. Brush the apricot mixture onto each chicken breast until fully coated.
  5. Bake in the oven for 20-25 minutes, or until chicken is fully cooked and no longer pink in the middle.
Step 2: Prepare the White Bean Puree
  1. In a food processor or blender, combine the drained and rinsed cannellini beans, minced garlic, lemon juice, olive oil, salt, and pepper.
  2. Blend until smooth and creamy.
Step 3: Prepare the Arugula Salad
  1. In a large bowl, combine the arugula, thinly sliced red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Drizzle the dressing over the arugula salad and toss to combine.
Step 4: Plate the Dish
  1. Spoon a generous amount of white bean puree onto each plate.
  2. Top with a cooked chicken breast.
  3. Serve the arugula salad on the side.

Why You Should Try This Recipe

This apricot chicken with white bean puree and arugula recipe is perfect for anyone who is looking for a delicious and healthy meal that is easy and quick to prepare. The combination of sweet and savoury flavours makes it a perfect choice for anyone who loves to experiment with different tastes and textures. This recipe is also packed with essential nutrients that are good for your health. With the right ingredients, you can create a gourmet meal that is delicious and satisfying.

Apricot chicken with white bean puree and arugula is a healthy and delicious recipe that is perfect for a quick and easy dinner. The dish is packed with protein and fiber, making it both satisfying and nourishing. However, making this dish can be a bit tricky, especially if you are not familiar with the ingredients and cooking techniques. In this article, we will share some valuable tips that can help you make this dish to perfection. We will cover the essential ingredients, cooking methods, and presentation techniques that can make your apricot chicken with white bean puree and arugula recipes stand out. So, let's dive in!

Essential Ingredients

Before we start, let's take a look at the essential ingredients that you will need for this recipe:
  • 4 boneless, skinless chicken breasts
  • 1 cup dried apricots, sliced
  • 1/2 cup white wine
  • 1/4 cup honey
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 can white beans, drained and rinsed
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 2 cups arugula

Cooking Methods

Now that we have the ingredients covered, let's talk about the cooking methods that you will need to make the perfect apricot chicken with white bean puree and arugula. Making the Chicken: To make the chicken, you will need to first season the chicken breasts with salt and pepper. Then, heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. In the same skillet, add the minced garlic and saute for a few seconds until fragrant. Then, add the sliced apricots, white wine, and honey to the skillet. Reduce the heat to medium and let the mixture simmer for about 10 minutes or until the sauce thickens. Making the White Bean Puree: While the chicken is cooking, you can start making the white bean puree. In a food processor or blender, combine the drained and rinsed white beans with chicken broth, lemon juice, salt, and pepper. Blend until smooth and creamy. Plating: Once the chicken and white bean puree are done, it's time to plate your dish. Spoon the white bean puree onto a plate, and place the chicken breasts on top. Drizzle the apricot sauce over the chicken and top with fresh arugula.

Presentation Tips

Finally, let's talk about some presentation tips that can make your apricot chicken with white bean puree and arugula stand out. Color: The key to making any dish look appetizing is to use a variety of colors. In this dish, the bright orange apricot sauce, white bean puree, and green arugula all come together to create a visually appealing plate. To add more color, you can even garnish with some sliced apricots or fresh herbs like parsley or cilantro. Texture: Another key element in making any dish visually appealing is texture. In this dish, the creamy white bean puree goes perfectly with the tender chicken and sweet apricot sauce. Adding some chopped nuts like almonds or walnuts to the top can also add some crunch. Plating: Finally, how you plate your dish can make a big difference in how it looks. Spoon the white bean puree onto the plate in a diagonal shape, and place the chicken breasts on top. Drizzle the apricot sauce over the chicken, being careful not to cover up the entire plate. Finally, top with fresh arugula for a pop of color and flavor.

Conclusion

In conclusion, making apricot chicken with white bean puree and arugula may seem intimidating at first, but with a few tips and tricks, you can make it to perfection. Remember to use high-quality ingredients, master the cooking techniques, and present your dish in a visually appealing way for the best results. Whether you are cooking this dish for a romantic date night or a family dinner, the combination of tender chicken, flavorful apricot sauce, creamy white bean puree, and fresh arugula is sure to be a hit. So, go ahead and give this recipe a try today!

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