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quick apricot chicken

Quick Apricot Chicken

This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I’ve used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli


- 4 chicken breasts

- 1/2 cup apricot preserves

- 1/4 cup soy sauce

- 2 cloves garlic

- Olive oil

- Salt and pepper

- Dried thyme

- Dried rosemary



1. Preheat your oven to 375 degrees Fahrenheit.

2. In a small bowl, mix together 1/2 cup of apricot preserves, 1/4 cup of soy sauce, and 2 cloves of minced garlic. Set aside.

3. Season 4 chicken breasts with salt, pepper, dried thyme, and dried rosemary on both sides.

4. In a large skillet, heat a drizzle of olive oil over medium-high heat.

5. Place the chicken breasts in the skillet and cook for 3-4 minutes on each side, until they are golden brown.

6. Remove the chicken from the skillet and place it in a baking dish.

7. Pour the apricot sauce over the chicken, making sure to coat each breast with the sauce.

8. Bake the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

9. Once done, remove the chicken from the oven and let it rest for 5 minutes.

10. Serve the quick apricot chicken with your choice of sides, such as rice, vegetables, or a salad. Enjoy!

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