Almond Chicken with Apricot Sauce Recipe
Almond Chicken with Apricot Sauce Recipe photo by Taste of Home

Almond Chicken with Apricot Sauce Recipe

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4.5 17 24
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With its fruity, slightly sweet sauce, this tender chicken entree is full of flavor, not fat. "When my children were all at home, they would rate a new recipe on the salce of 1 to 10. This is one of the 10's." —Erma Yoder, Millersburg, Indiana
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings


  • 1 cup apricot spreadable fruit
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons finely chopped onion
  • 4 teaspoons cider vinegar
  • 1 teaspoon ground mustard
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup sliced almonds
  • 1 tablespoon butter, melted

Nutritional Facts

1 chicken breast half with 4 teaspoons sauce equals 361 calories, 10 g fat (3 g saturated fat), 99 mg cholesterol, 398 mg sodium, 29 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 fruit 1 fat.


  1. In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°. Serve with reserved apricot sauce. Yield: 6 servings.
Originally published as Almond Chicken with Apricot Sauce in Taste of Home April/May 2008, p32

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 10, 2013

"Super delicious and super easy! My family loves this dish and requests it often. This is a definite keeper!"

Reviewed May. 31, 2013

"This was sensational...super easy to's 9p+ on weight watchers but I think you could bring it down a bit if you chose smaller breasts. I really enjoyed this great flavor I will be making this again!"

Reviewed Mar. 14, 2013

"Delicious! I made a stove-top version. Used thin-sliced boneless chicken breasts. Stirred together the sauce ingredients, using instant minced onion stirred into the sauce. Set that aside and melted 1 tblsp butter in nonstick skillet; browned the chicken breasts, then poured the sauce over them. Simmered them briefly, covered, till done. Removed them from the sauce and boiled the sauce in the skillet till slightly reduced; poured the sauce over the breasts and sprinkled with toasted sliced almonds. Only thing I might do differently is to add red pepper flakes. Thanks for a marvelous recipel"

Reviewed Mar. 24, 2012

"Everyone loved it!"

Reviewed Oct. 25, 2011

"Wonderful says it all."

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