Apricot-Glazed Chicken Recipe
Apricot-Glazed Chicken Recipe photo by Taste of Home
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Apricot-Glazed Chicken Recipe

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Rather than frying up chicken in a lot of oil, I prefer to cook it in this simple sauce—it's tasty and so much better for us.—Joy Cochran, Roy, Washington
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6 servings


  • 1/2 cup ketchup
  • 1/2 cup apricot spreadable fruit
  • 1 tablespoon canola oil
  • 2 teaspoons lemon juice
  • 2 teaspoons minced garlic
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 6 boneless skinless chicken breast halves (7 ounces each)

Nutritional Facts

1 piece: 273 calories, 6g fat (1g saturated fat), 89mg cholesterol, 615mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fruit.


  1. Line a shallow roasting pan with foil; spray foil with cooking spray and set aside. In a large microwave-safe bowl, combine the first eight ingredients. Microwave, uncovered, on high for 90 seconds, stirring once.
  2. Dip chicken into sauce. Arrange in prepared pan. Pour remaining sauce over chicken. Bake, uncovered, at 350° for 45-55 minutes or until a meat thermometer reads 170°, basting once. Yield: 6 servings.
Originally published as Apricot-Glazed Chicken in Light & Tasty June/July 2004, p12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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consol10 User ID: 2151474 132665
Reviewed Feb. 14, 2010

"I totally meant to put five stars! I tried to change it but I can't. Sorry"

consol10 User ID: 2151474 57558
Reviewed Feb. 14, 2010

"This is one of our favorite recipes. Every time I make it for someone, I have to give them the recipe. I don't think I've met anyone who "just likes it". Plus I usually have all the ingredients on hand."

PucciBaby User ID: 3099441 58058
Reviewed Oct. 30, 2009

"The glaze was very yummy. I accidentally forgot to put it in the microwave first and I think that may have helped it bind better because when I cooked my chicken and pulled it off the pan, all the glaze just ran right off of it. But i will def make again."

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