Tasty Tuesday: Baked Apricot Chicken

I know that Tasty Tuesday around here usually means baking, but today I’m interested in…chicken. I made the most delicious, and incredibly easy, chicken recipe the other day, and I feel compelled to share it.

One of the best parts of this recipe is that you can prepare it up to 24 hours in advance. So it’s perfect for busy days: just prepare it the night before, and then when the time comes all you have to do is stick it in the oven. Or, in my case, ask another household member to stick it in the oven. 🙂

So if you came looking for baking, I’m so sorry. Please come back next week, or check the baking category on the right for past recipes. Sorry for the inconvenience.

We invited some friends for dinner, and we enjoyed a lovely evening. I used three new recipes! I made the chicken (don’t worry, the recipe is below), salad with the Non-Consumer Advocate’s salad dressing recipe, and brown rice. For dessert, I made The Frugal Girl’s chocolate peanut squares. And though the food was good, the company was even better. Hanging out with friends = an excellent weekend evening!

Our dinner table -- informal and relaxed

Recipe: Baked Apricot Chicken

4-6 boneless, skinless chicken breasts

¾ cup apricot jam
¼ cup lemon juice
3 tsp. soy sauce
1½ tsp. minced garlic
3 Tbsp. Dijon mustard
2 Tbsp. olive oil
12 dried apricots, coarsely chopped

Place the chicken breasts in an oven-safe dish with sides, just big enough for the chicken to be in a single layer.

In a bowl, combine all the other ingredients, except the dried apricots. Pour this mixture over the chicken, then place the dried apricots on the tops.

For best results, cover the dish and marinate the chicken in the refrigerator for 2-24 hours. If you prefer, you can bake it immediately.

Bake uncovered for 30-35 minutes (or less if you didn’t marinate) at 350°F. Remove chicken to a plate for serving, and save some of the cooking juices to use as a sauce or gravy.


This post is linked to: Tasty Tuesdays at Beautiful Mess and at Beauty and Bedlam, and Slightly Indulgent Tuesdays.

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3 Responses to Tasty Tuesday: Baked Apricot Chicken

  1. Carolee says:

    That looks truly succulent!

    This is something I will have to try on a cooler day- it going to be 90-ish today so no cooking inside!

    Have a great day!

  2. This looks absolutely scrumptious – great that you can make it ahead and let it marinate too!

  3. My mom called to let me know that she also made Apricot Chicken this weekend, isn’t that funny? Neither of us had ever made it before, and this weekend we both suddenly decided to try it. (We live thousands of miles apart, unfortunately.) She said it came out well. Here’s the recipe she used:

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