Apricot Honey Chicken Recipe
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon canola oil
- 3 tablespoons apricot preserves
- 2 tablespoons orange juice
- 4 teaspoons honey
- 1. In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a meat thermometer reads 170°.
- 2. Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through. Yield: 4 servings.
5 ounce-weight: 243 calories, 7g fat (1g saturated fat), 78mg cholesterol, 74mg sodium, 16g carbohydrate (15g sugars, trace fiber), 29g protein Diabetic Exchanges:1 starch, 4 lean meat, 1 fat
Reviews for Apricot Honey Chicken
"My grandkids loved this, probably because it IS sweet. Of course, if you read a recipe and it says the sauce is made with honey, preserves and orange juice, all sweet ingredients, you've got to figure it's going to be sweet and not be surprised when it is. My husband added sriracha to his and declared it just right that way."
"I thought this was really good, quick and easy. I made the chicken with the potato dish on the same page which I did not really like. Next time I will serve the chicken breasts over plain white rice with broccoli or asparagus on the side."
"We marinated this overnight and this came out so good and not dry. If you have leftovers keep some of the sauce so it doesn't dry out the next time you eat it."
"Quick & easy"
"This was disgustingly sweet. I was able to fix it (didn't want to throw it out and be wasteful). I sort of made it into a spicy apricot sauce instead. I cut up this chicken into smaller bites, added some onions and red pepper to suck some up some of the sweetness. I added some red pepper spices and a little bit of hot sauce. It was better that way, but nothing like the original recipe. I would NOT recommend this recipe at all. I don't even mind sweetness with chicken usually, but this was not edible."
"my kids didn't really like it...it was OK, but they pushed aside the sauce"
"Quick & Easy - Test chicken w/thermometer so as not to overcook."
"Delicious! I used 4 tablespoons apricot preserves, 2 tablespoons orange juice, only 2 teaspoons honey and 1 teaspoon soy sauce. Have made it in a skillet and also in the crockpot. Doubled the sauce for the crockpot so there would be enough sauce for with rice."
"It tastes great! Just be careful to be sure the chicken doesn't overcook because it'll be dry"
"I didn't have apricot preserves so I used orange marmalade instead. Omitted the honey and used a bit of Dijon mustard. YUMMY!"
"This was tasteless."
"With preserves, OJ AND honey this is too sweet. I ditched the honey and added lemon juice to cut the sweet and some tang. Wonderful, lighter taste."
"i find a splash of soy sauce adds a browned appearance plus cuts a bit of the cloying sweetness. A pinch of dry ginger adds interest too."
"We loved this. I used homemade apricot jam. Next time I would decrease the amount of honey and increase the amount of jam for more flavor and the jam already is sweetened. Love this recipe! TFS!"
"made this lastnight the family loved it"
"This recipe was a big hit with my family. My 8-year-old said, "I was actually in love with the sauce!" It was super easy to make, too."
"I used orange marmalade rather than apricot preserves because it was what I had. Turned out very good!"
"This recipe was so easy to make and tasted very good."
"This is one of my favorite weeknight recipes: sweet, healthy, and super easy. I serve with green beans and brown rice."
"Not bad, but I think that next time I would use 4 tbls. of the apricot preserves and only 3 tbles of honey to give it a little more flavor."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.