This creamy, sweet and zesty Apricot Chicken with Horseradish Sauce is a delicious one-pot dish that requires minimal preparation and only a handful of ingredients. It’s the perfect weeknight dinner idea!
APRICOT CHICKEN WITH HORSERADISH SAUCE
We are spending a few days in Wales this week enjoying the beaches, the weather, the castles and some seriously beautiful views. Naturally I haven’t really cooked much recently, but I did manage to cook this simple Apricot Chicken with Horseradish Sauce the day before we left.
I used readymade horseradish sauce in this recipe as my main focus that day was preparing for the trip and I really couldn’t spend much time in the kitchen. (Using fresh horseradish would have been a lot more labour intensive).
Besides, fresh horseradish is not easy to come by so it’s just more practical to use horseradish sauce.
This is a convenient recipe, simple and quick enough to make on a busy weeknight. It requires very few ingredients and is ready in around 30 minutes (± 5 minutes, depending on the size of your chicken pieces).
You can use peaches or nectarines, or even plums instead of apricots. Freshly chopped mint goes extremely well with horseradish, in my opinion, but fresh basil or parsley would be suitable too.
RELATED POST: Grilled Chicken with Redcurrant Gravy
If you like this recipe you may also like these other easy, delicious Chicken Recipe ideas.
See what else you can make using Horseradish Sauce!
If you make this recipe remember to come back and let me know how it turned out in the Comments section below. I value all feedback and will reply to your comment as soon as I can! Thanks:)
I am bringing this Apricot Chicken with Horseradish Sauce recipe to Simple and in Season hosted by feedingboys.co.uk
- 3 medium chicken breasts cut lengthways into 3 strips each
- 3 apricots deseeded, cut into 4 pieces each
- 3 tablespoons horseradish sauce
- 1 garlic clove finely chopped
- 2 tablespoons olive oil plus a little more for drizzling
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh mint for garnish alternatively parsley or basil
Preheat the oven to 375 F/ 190 C/ gas mark 5.
In a baking dish combine the horseradish, oil, garlic, honey and stir to make a sauce. Place the chicken in the baking dish and coat evenly with the mixture. Add the apricot pieces, tucking them in between the chicken strips, season, drizzle with a little oil and bake for 25-30 minutes, ensuring the meat is cooked through. To serve garnish with freshly chopped herbs.