A delightful chicken bake with a tangy citrus glaze, perfect for a quick and flavorful dinner.
Preheat your oven to 450°F and position the rack to the upper third.
Preheating ensures even cooking and a perfect glaze.
Lightly grease a 9x13-inch baking dish with cooking spray.
Using a non-stick spray prevents sticking and makes cleanup easier.
Pat the chicken breasts dry with paper towels and season with salt and pepper.
Drying the chicken helps the seasoning adhere better.
Arrange the chicken breasts in the prepared baking dish.
Ensure the chicken pieces are evenly spaced for uniform cooking.
In a saucepan, combine the apricot preserves, orange juice, honey, soy sauce, curry powder, and chili sauce. Heat over medium-high, whisking until smooth.
Whisking continuously prevents lumps and ensures a smooth glaze.
Mix the cornstarch with the cold water until dissolved, then stir into the glaze. Cook until thickened.
Adding the cornstarch slurry gradually prevents clumping.
Pour the glaze evenly over the chicken in the baking dish.
Use a spoon to ensure the glaze coats all pieces evenly.
Bake in the preheated oven until the chicken reaches an internal temperature of 160°F, about 15-18 minutes.
Using a thermometer ensures the chicken is cooked perfectly without drying out.
Serve the chicken hot, garnished with fresh herbs if desired.
Adding a garnish like parsley or cilantro adds a fresh touch to the dish.
