Baked Apricot Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein of the dish.

Apricot preserves: Adds a sweet and fruity flavor to the glaze.

Soy sauce: Provides a salty and umami taste to balance the sweetness.

Dijon mustard: Adds a tangy and slightly spicy note to the glaze.

Garlic: Minced to infuse the dish with aromatic flavor.

Ginger: Grated to add a warm and slightly spicy undertone.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the seasoning.

To ensure the chicken breasts remain juicy and flavorful, consider marinating them in the apricot mixture for at least 30 minutes before baking. This allows the flavors to penetrate deeper into the meat. Additionally, if you want a slightly caramelized finish, you can broil the chicken for the last 2-3 minutes of cooking.

• Chicken breasts - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• Apricot preserves - Substitute with peach preserves: Peach preserves offer a similar sweetness and texture, making them a suitable replacement for apricot preserves.

• Low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit more texture to the dish.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is always preferred for its robust flavor.

• Grated ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it has a slightly different flavor profile.

• Salt - Substitute with sea salt: Sea salt can be used as a direct replacement for table salt, offering a slightly different mineral content.

• Pepper - Substitute with white pepper: White pepper can be used if you prefer a milder pepper flavor without the black specks.

• Allow the baked apricot chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Transfer the cooled chicken to an airtight container. If you have multiple pieces, layer them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. The flavors will meld even more, making it taste even better the next day.

• For longer storage, consider freezing the chicken. Wrap each piece individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.

• Place the wrapped chicken pieces in a resealable freezer bag or airtight container. Label the bag with the date to keep track of its freshness.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the apricot glaze.

• Reheat the chicken in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also use a microwave, but be cautious as it may alter the texture slightly.

• To keep the chicken moist during reheating, cover it with aluminum foil or add a splash of chicken broth or water to the baking dish.

• Serve the reheated baked apricot chicken with your favorite sides, such as roasted vegetables or a fresh green salad, to complete the meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked apricot chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes, or until the chicken is warmed through.
  5. Remove the foil for the last 5 minutes to let the glaze get bubbly again.

• Stovetop Method:

  1. Slice the chicken into smaller pieces for even reheating.
  2. Heat a non-stick skillet over medium heat.
  3. Add a splash of chicken broth or water to the skillet to prevent sticking.
  4. Add the chicken and cover with a lid.
  5. Cook for about 10 minutes, stirring occasionally, until the chicken is heated through.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to keep the moisture in.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Stir or flip the chicken to ensure even heating.
  5. Continue heating in 30-second intervals until the chicken is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Check to ensure the chicken is heated through and the glaze is slightly caramelized.

• Oven: Used to bake the chicken at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the apricot preserves, soy sauce, dijon mustard, minced garlic, and grated ginger.

• Whisk: Used to mix the apricot preserves, soy sauce, dijon mustard, minced garlic, and grated ginger until well combined.

• Baking dish: Used to hold the seasoned chicken breasts and the apricot mixture while baking.

• Measuring cups: Used to measure the apricot preserves accurately.

• Measuring spoons: Used to measure the soy sauce, dijon mustard, minced garlic, and grated ginger accurately.

• Garlic press: Used to mince the garlic clove.

• Grater: Used to grate the ginger.

• Knife: Used to trim any excess fat from the chicken breasts if necessary.

• Cutting board: Used as a surface to prepare the chicken breasts and other ingredients.

• Tongs: Used to handle the chicken breasts when placing them in the baking dish.

• Aluminum foil: Optional, used to cover the baking dish if you want to prevent the chicken from browning too much.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Serving platter: Used to present the baked apricot chicken once it has rested.

Prepare the sauce ahead: Mix the apricot preserves, soy sauce, dijon mustard, minced garlic, and grated ginger a day before and store in the fridge.

Use thin chicken breasts: Thinner chicken breasts cook faster. Pound them to an even thickness for quicker and more uniform cooking.

Line the baking dish: Use parchment paper or foil to line your baking dish for easy cleanup.

Preheat the oven: Ensure your oven is fully preheated to 375°F (190°C) before placing the chicken inside to save cooking time.

Double the recipe: Make extra apricot chicken and store leftovers for quick meals later in the week.