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Apricot Glazed Chicken Breasts

Apricot Glazed Chicken Breasts


  • 1 pound skinless boneless chicken breasts
  • 1/4 teaspoon paprika
  • 1 teaspoon canola oil
  • 2 cloves garlic, minced
  • 1/3 cup low sugar Apricot Preserves
  • 1/4 cup orange juice
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice


  1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.
  2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat.
  3. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
  4. Transfer to a serving platter and cover to keep warm.
  5. Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds.
  6. Stir in the preserves, orange juice, cilantro, nutmeg and allspice.
  7. Bring to a gentle boil.
  8. Remove from the heat and pour over the chicken.

Recipe serves 4

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