Print Options:

Roasted Chicken Thighs with Apricot

Yields4 ServingsPrep Time10 minsCook Time14 minsTotal Time24 mins

Roasted Chicken Thighs with Apricot

 1 lb boneless, skinless chicken thighs
 2 tsp canola oil
 ½ cup diced dried apricots
 1 large garlic clove, minced
 ½ tsp dried rosemary
 ½ cup dry white wine
 ¼ cup fat-free chicken broth
 1 tsp chopped fresh cilantro or parsley
1

Preheat oven to 350°F. Sprinkle both sides of chicken with salt and pepper to taste. In a large ovenproof skillet heat oil over medium-high heat until hot. Add chicken; cook 3 minutes per side or until well browned. Remove from heat.

2

In a small bowl combine apricots, garlic, rosemary, wine and broth; pour over chicken.

3

Place skillet in oven. Bake, uncovered, 8 to 10 minutes or until chicken is cooked through (165°F). Transfer chicken to a platter. Spoon with cooking juices, sprinkle with cilantro, and serve.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories315
% Daily Value *
Total Fat 14g18%

Saturated Fat 3g15%
Cholesterol 100mg34%
Sodium 100mg5%
Total Carbohydrate 13g5%

Dietary Fiber 2g8%
Total Sugars 13g
Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.