Ginger-Apricot Chicken Breasts

Ginger-Apricot Chicken Breasts

Published March 14, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 10 min | Cook Time: 20 min


Spice--and sweeten!--up your chicken dinner tonight with this finger-lickin' recipe. Nab some apricot preserves from your local farmer's market for an authentically homemade meal.

Nutrition Facts
Serving size: 1 chicken breast and 2 tablespoons sauce
Calories per serving: 180
% Daily Value*
Total Fat 1.8g 3%
Saturated Fat 0.5g 3%
Sodium 443mg 18%
Total Carbohydrate 10.7g 4%
Protein 32.8g 46%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/2 cup apricot preserves
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh ginger
  • 4 skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • Vegetable cooking spray
  • 1/2 teaspoon chopped fresh rosemary

Step by Step:

  1. Preheat oven to 350°F. In a small saucepan set over medium heat, combine apricot preserves, vinegar, mustard, and ginger and cook until mixture just comes to a simmer. Remove from heat and set aside.
  2. Spray a large oven-proof skillet with vegetable cooking spray and place over medium-high heat. Pat chicken dry and sprinkle with salt and pepper. Place in skillet and cook 2 to 3 minutes or until browned. Turn chicken and pour apricot mixture over chicken breasts and sprinkle with rosemary.
  3. Bake, uncovered, 10 to 15 minutes or until chicken is cooked through. Note: For testing purposes only, we used Smucker's Simply Fruit Apricot.