A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.

  • Remove cover and bake for 10 more minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

833 calories; 36.7 g total fat; 254 mg cholesterol; 277 mg sodium. 39.1 g carbohydrates; 82.8 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/07/2005
Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet about 6 minutes per side and spooned the apricot glaze over them during the last 2 minutes. Made the glaze with 1/4 cup preserves 1 Tbsp apple cider vinegar and 2 tsp brown sugar. (Will probably add 1/4 tsp Dijon next time.) Removed them to a serving plate and poured the pan juices over. Very good and moist. And the total time was about 15 minutes. Read More
(82)

Most helpful critical review

Rating: 3 stars
11/09/2003
Super easy but my husband and I found this tasteless. The cooking time is too long for boneless chicken. Read More
(74)
103 Ratings
  • 5 star values: 41
  • 4 star values: 38
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 3
Rating: 4 stars
11/07/2005
Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet about 6 minutes per side and spooned the apricot glaze over them during the last 2 minutes. Made the glaze with 1/4 cup preserves 1 Tbsp apple cider vinegar and 2 tsp brown sugar. (Will probably add 1/4 tsp Dijon next time.) Removed them to a serving plate and poured the pan juices over. Very good and moist. And the total time was about 15 minutes. Read More
(82)
Rating: 4 stars
11/07/2005
Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet about 6 minutes per side and spooned the apricot glaze over them during the last 2 minutes. Made the glaze with 1/4 cup preserves 1 Tbsp apple cider vinegar and 2 tsp brown sugar. (Will probably add 1/4 tsp Dijon next time.) Removed them to a serving plate and poured the pan juices over. Very good and moist. And the total time was about 15 minutes. Read More
(82)
Rating: 3 stars
11/08/2003
Super easy but my husband and I found this tasteless. The cooking time is too long for boneless chicken. Read More
(74)
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Rating: 4 stars
02/01/2004
Excellent I added 4 cloves of garlic and some fresh ground pepper and it was great. We will have this recipe again. We served it with long grain brown rice and fresh steamed aspargus I would serve this to company Read More
(69)
Rating: 4 stars
12/05/2003
When I made this I sprinkled the chicken breasts with store-bought "citrus pepper" seasoning (also containing garlic powder) which added some flavour. I also added some white wine and a bit of water to the sauce. I only baked it for maybe 30-35 minutes and served it with roasted potatoes squash and salad. My friend and my sister raved about it and there was none left over! Read More
(48)
Rating: 5 stars
02/01/2004
This recipie was so good! I have had it for only a few weeks and I've made it twice. I don't usually even like anything sweet with my meat but this is too good to pass up. The apricot sauce that it cooks in is also delicious over rice so you have the whole meal in just two dishes. Hope you give it a try and enjoy it. Read More
(41)
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Rating: 5 stars
11/03/2003
Absolutely amazing. My family loved it. I tried using a low-sugar fruit jelly and it tasted sooo good. Thanks for the recipe! Read More
(36)
Rating: 5 stars
06/23/2005
I was a little skeptical at first about making this because of the vinegar in the recipe. Well I tried it and LOVED IT! My husband and I thought it turned out fantastic had a nice sweet and sour flavor to it. This is definitely something I'll make again. Read More
(30)
Rating: 5 stars
08/10/2005
This recipe was a success in our home..my picky eaters devoured it. Its so easy quick and painless. Thank you!! Read More
(28)
Rating: 5 stars
11/03/2003
This recipe is easy quick and it tastes amazing! My family loved it! Read More
(27)