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

Apricot Almond Chicken Recipe

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"This tender chicken topped with sweet apricot preserves and crunchy almonds is special enough for guests, yet requires no complicated cooking," notes Betty Due of Mendota, Illinois. The hearty brown rice, with colorful flecks of red and green pepper, makes a pretty accompaniment.
TOTAL TIME: Prep: 20 min. Bake: 1 hour 5 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 5 min. + standing
MAKES: 4 servings


  • 2-1/4 cups chicken broth
  • 1 cup uncooked long grain brown rice
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon salt, optional
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 tablespoons apricot preserves
  • 1/3 cup sliced almonds, toasted

Nutritional Facts

Nutritional Analysis: One serving (prepared with low-sodium broth and without salt) equals 456 calories, 143 mg sodium, 76 mg cholesterol, 54 gm carbohydrate, 35 gm protein, 11 gm fat. Diabetic Exchanges: 3 starch, 3 lean meat 1 vegetable 1/2 fat.


  1. In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken.
  2. Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
  3. Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a meat thermometer reads 170°. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Apricot Almond Chicken in Quick Cooking September/October 1998, p22

Full-Bodied White Wine

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

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Reviewed Sep. 24, 2013

"My Husband loves this and it is easy to make"

Reviewed Jun. 12, 2012

"This was good, but not great. The rice didn't really absorb all of the liquid, and it took a lot longer to bake- I think in all, I had it in the oven about an hour and 40 minutes to make sure the rice was actually tender. The chicken was pretty well dried out by that time. Okay, aside from the dry chicken, and the wet rice, this was pretty good tasting. If I make it again (which I probably won't, but if I did...) I would let the rice bake on it's own for quite awhile before adding the chicken in. After all was said and done, it DID taste good."

Reviewed Apr. 11, 2012

"Very tasty and very easy. I halved it, since there are only two of us, and I used orange marmalade and pecans, since that's what I had. Really nice recipe."

Reviewed Apr. 3, 2011

"This recipe is a little odd with the seasoned rice and sweet preserves, but it works! I used Uncle Ben's Natural Whole Grain Brown Rice and it turned out perfect--not too runny at all. Perhaps the brand makes a difference? I thought the chicken turned out a touch dry, but otherwise this is a good basic, easy dish with a built-in side."

Reviewed Apr. 3, 2010

"Tasty, but will use less chicken broth next time was on the runny side."

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