Sweet and Saucy Baked Chicken
This succulent chicken is so easy to make, yet impressive and interesting enough to serve to guests.
- 2 lbs. boneless, skinless chicken breasts or thighs,
- 1/3 cup apricot jam or apple butter
- 1/3 cup Dijon mustard (use wheat/gluten-free if needed)
- 1/3 cup pure maple syrup or honey
- 1/4 cup white wine or use chicken or vegetable broth
- 1 tsp. dried tarragon
- 1 tsp. paprika
- Preheat the oven to 350 degrees. Cut each chicken breast in half crosswise (the short way) to make them each 2 pieces (no need to do this with shorter thighs). Put the chicken in a baking dish large enough to hold the pieces in a single layer.
- In a measuring cup or bowl, mix together the jam or apple butter, mustard, maple syrup or honey, wine or broth, and tarragon.
- Pour the mixture evenly over the chicken, and flip the chicken a couple of times to coat it.
- Sprinkle the paprika over the chicken pieces.
- Bake the chicken for 30 minutes, or until it is cooked through. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.
Slow Cooker Directions:
- Combine the jam or apple butter, mustard, maple syrup or honey, wine or broth, tarragon, and paprika in a measuring cup or bowl, stirring to combine. Cut the chicken breasts in half crosswise (the short way) to make them each 2 pieces (no need to do this with thighs). Place the chicken in the slow cooker and add 1/2 of the sauce mixture. Toss to combine well. Save the remaining sauce for serving. (Note: Do not put the spoon that combined the sauce and raw chicken back into the reserved sauce.) Cook on low for 4 - 5 hours. Heat the remaining sauce and serve on the side as a dipping sauce. (4 - 5 hours will yield best results for the chicken, however it can go longer if necessary.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut the chicken if necessary and refrigerate, make the marinade and marinate the chicken in the refrigerator, or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Use grainy Dijon mustard and add ¼ tsp. salt and ¼ tsp. black pepper to the sauce mixture. Tip: Have a picky eater in the house? If you are uncertain if your kids will like the sauce or the topping on what you’ve prepared, keep a piece of chicken or fish plain, so after they have a bite of the "real thing" they can fall back on the plain version if they choose. If you forget, you can always wash off the sauce and pull out the ketchup. Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 2g, 3%; Saturated Fat: 1g, 3%; Cholesterol: 90mg, 30%; Sodium: 430mg, 13%; Total Carbohydrate: 35g, 12%; Dietary Fiber: 1g, 4%; Sugar: 28g; Protein: 38g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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