Air Fryer Apricot-Glazed Chicken Breasts

Rating: 4.14 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fruit preserves work beautifully for glazing certain meats and fish, and apricot is one of the best for chicken. Serve over white rice.

By lutzflcat

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.

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  • Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.

  • Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.

  • Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

Cook's Notes:

You can use 1/8 teaspoon dried rosemary instead of fresh.

You will find ginger paste in a tube in the fresh produce section of your grocery store.

Nutrition Facts

Per Serving:
177 calories; protein 23.8g; carbohydrates 10.6g; fat 4g; cholesterol 64.6mg; sodium 101.5mg. Full Nutrition
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Reviews (2)

Read More Reviews
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Emily Berkeley
Rating: 4 stars
08/05/2020
The chicken was delicious, but on top of rice it was a bit dry. We added some soy sauce, and that was good. Read More
Helpful
(1)
kay
Rating: 5 stars
08/23/2020
Made this recipe and it was moist on the inside and crispy on the outside. We ate as a main course with mashed potatoes. We thought it was simply yummy. Read More
Helpful
(1)
Dennis
Rating: 4 stars
10/04/2020
It was ok, but we expected more depth in the flavors given the type of ingredients. There was nothing from the rosemary or ginger. We will make it again but boost the amount of spice. Read More
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Kimi Sprayberry
Rating: 4 stars
11/17/2020
I really liked it. But I made a big change to it. I replaced the rosemary with red pepper flakes. Turned out great!!! The only thing I would do differently is double the Apricot topping so that there is some left over to spoon over the top right before you serve it. Read More
john spencer
Rating: 2 stars
09/26/2020
Full marks for flavor, especially as I used fresh ginger and added garlic. I don't think I pounded it enough because the thicker parts of the chicken took too long to get up to temperature, and the thinner sections were dried out and a bit tough. The real killer was cleaning the burned off glaze from the instant pot air fryer I cooked it in. I will use definitely the modified glaze again, but look for a different way to cook it. Read More
Gina markland
Rating: 5 stars
02/01/2021
I changed up the recipe a little I only used apricot sauce on my chicken and served it over a pack of teriyaki noodles made by knors. Absolutely delicious Read More
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