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Apricot Chicken Bake

 Apricot Chicken Bake
This is one of my original recipes, but I've made it so long that it's an "old favorite" for my family! I always try to include a variety of ingredients to give my recipes a unique touch. The combination in this dish is quite unusual, and people always want to know what's in it.
4 ServingsPrep: 20 min. Bake: 20 min.


  • 2 whole chicken breasts, halved, skinned and boned
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups chicken broth
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon grated lemon peel
  • 1/2 cup finely chopped dried apricots
  • Cooked egg noodles


  • In a skillet, saute chicken in butter until browned. Remove chicken.
  • Cook onion and green pepper in drippings until soft. Add flour,
  • paprika, salt and pepper; stir until well blended. Gradually add
  • chicken broth, stirring until smooth and thickened. Remove from the
  • heat; stir in sour cream, lemon peel and apricots. Arrange chicken
  • in a greased 11-in. x 7-in. baking dish. Pour sauce over chicken.
  • Bake, uncovered, at 350° for 20-30 minutes or until a meat
  • thermometer reads 170°. Place hot noodles in a serving dish.
  • Arrange chicken over noodles. Top all with sauce. Yield: 4 servings.

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Apricot Chicken Bake (continued)

Nutritional Facts: 1 serving (calculated without noodles) equals 321 calories, 18 g fat (11 g saturated fat), 94 mg cholesterol, 891 mg sodium, 20 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.