Italian Apricot Chicken is a sweet and savory treat for any dinner table. The delectable juicy meat with nice sticky sauce. In any event, this is a one-pot dinner. These delightful pieces of slightly sweet sticky and savory chicken are beyond delectable. Just the mention of this recipe has made my mouth start to water. A delectable chicken dinner. It is a family favorite and I hope soon to be a favorite of yours as well.
Consequently, I had a recipe rolling around in my head for a while. I had even gone as far as writing the recipe down. Therefore, I just needed the ingredients to get it all to come together. After going to a local farmer’s market and seeing apricots and knew immediately what I would be making for dinner in the next couple of days. I had dried apricots at home and wanted to combine the two for my preserves.
Either way, before I could make the Ambrosial Apricot Chicken I first had to create a recipe for Apricot Preserves. Needless to say, I did make the apricot preserves on the same day as Ambrosial Apricot chicken but the preserves can be made way in advance.
Italian Apricot Chicken
At any rate, my thoughts were of Italian seasonings, basil, rosemary, and citrus. However, I first made the apricot preserves. The next step was to make the sauce. Lastly, I did a taste test. In any case, it was spot on. Nevertheless, I don’t report on the many recipes that are edible but not super tasty or the recipes my family likes and I don’t feel are up to par.
Nonetheless, I prefer to use skin-on chicken but it can be used with skinless chicken. In any case, I used skin-on chicken thighs (as they were on sale). I hope you enjoy this recipe as much as my family. In any case, this recipe uses some tomato paste from a tube of Cento Tomato Paste, and coconut aminos. Use with Small Batch Apricot Preserves and Italian seasonings.
* Notes: To chiffonade roll the Basil up into a cone shape. Hence, slice the basil. You will end up with small strips of Basil.
*Nutritional Facts are below the photos.
Italian Apricot Chicken:
Ingredients:
- 2 lbs. chicken thighs or breast approximately 8 thighs
- 1 cup homemade apricot preserves
- 1 cup chicken broth
- 1 tbsp and 1 tsp coconut aminos
- 1 -2 tsp Dijon mustard
- 1/3 cup of chopped onions
- 2 minced garlic cloves
- 1 tsp fresh orange zest
- 1 tsp fresh lemon zest
- 1 tsp fresh lemon juice
- 1 tsp Homemade Italian seasoning
- 6 basil leaves chiffonade
- 3 tbsp tomato paste
- salt and pepper
- 2 cups vegetable of your choice
Directions:
Preheat oven to 325 F. First, generously salt and pepper both sides of the chicken. Secondly, preheat the stove to medium heat and add avocado oil. Don’t put the chicken into the pan until it is hot.
Next, place salted and peppered chicken skin side down and brown for approximately 5 -10 minutes. Turn over and cook the meat side down for approximately 5 – 10 minutes.
Finally, make the sauce by adding my homemade apricot preserves: with chicken broth, coconut aminos, coconut aminos garlic sauce, dijon mustard, chopped onion, minced garlic, orange zest, lemon zest, orange juice and lemon juice, my Italian seasonings, chiffonade basil, and tomato paste and whisk together until combined.
Next, pour 2/3 of the sauce on top of the chicken. Cook for 20 minutes. Remove the chicken and add vegetable of your choosing. Place the chicken back into the oven and cook another 20 minutes.
Lastly, remove chicken and allow to cool. Serve chicken and top with remaining 1/3 sauce.
Italian Apricot Chicken
Equipment
Ingredients
- 2 lbs. chicken thighs or breast preferable with skin on approximately 8 thighs
- 1 cup homemade apricot preserves
- 1 cup chicken broth or homemade
- 1 tbsp coconut aminos
- 1 tsp Dijon mustard
- 1/3 cup chopped onions
- 2 whole minced garlic
- 1 tsp fresh orange zest
- 1 tsp fresh lemon zest
- 1 1/2 tsp Italian Seasoning
- 6 whole basil leaves chiffonade
- 3 tbsp tomato paste
- 2 cups of your choice Chicken Bone Broth or Store-Bought
- salt & pepper * to taste
- 3 tbsp avocado oil
Instructions
- First, preheat oven to 325 F.
- Secondly, generously salt and pepper both sides of the chicken.salt & pepper * to taste
- Thirdly, preheat the stove to medium heat and add avocado oil or olive oil.3 tbsp avocado oil
- If not using chicken with skin on use 2 tsp of avocado oil or olive oil.
- Don't put the chicken into the pan until it is hot.2 lbs. chicken thighs or breast
- Next, place salted and peppered chicken skin side down and brown for approximately 5 -10 minutes.
- Finally, turn over and cook the meat side down for approximately 5 - 10 minutes.
- Next, make the sauce by adding: my homemade apricot preserves with chicken broth, coconut aminos, dijon mustard, chopped onion, minced garlic, orange zest, lemon zest, lemon juice, my Italian seasonings, chiffonade basil, and tomato paste and whisk together until combined.1 cup homemade apricot preserves, 1 cup chicken broth or homemade, 1 tbsp coconut aminos, 1 tsp Dijon mustard, 1/3 cup chopped onions, 2 whole minced garlic, 1 tsp fresh orange zest, 1 tsp fresh lemon zest, 1 1/2 tsp Italian Seasoning, 6 whole basil leaves chiffonade, 3 tbsp tomato paste, 2 cups of your choice Chicken Bone Broth or Store-Bought
- Pour 2/3 of the sauce onto the chicken.
- Finally, cook for 20 minutes.
- Remove the dish from the oven and add vegetables of your choosing.
- Lastly, remove chicken and allow to cool.
- Serve chicken and top with remaining 1/3 sauce.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat 13 g | 20 % |
| Saturated Fat 4 g | 18 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 345 mg | 14 % |
| Potassium 161 mg | 5 % |
| Total Carbohydrate 33 g | 7 % |
| Dietary Fiber 2 g | 9 % |
| Sugars 14 g | |
| Protein 19 g | 34 % |
| Vitamin A | 10 % |
| Vitamin C | 58 % |
| Calcium | 3 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Looks tasty 🙂
It is. I appreciate your kind words. Hope you have a fantastic day/night. Let me know if you try it.
Yum!! Can’t wait to try this!!
Hallie, it is so good. Have a wonderful day!
It is looking so yummy!!! Will try it for sure!!!
I have never thought to include apricot in a recipe like this before – I’m intrigued! It sounds seriously drool-worthy. Might be a meal I try sometime very soon!
Adding my refined sugar-free apricot jam makes this dish beyond delectable. Thanks for commenting.