TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 can (15 ounces) apricot halves
  • 3 teaspoons cornstarch
  • 1/4 cup apricot preserves
  • 2 tablespoons white wine vinegar
  • 4 green onions, chopped
  • Hot cooked rice, optional

Nutritional Facts

1 each: 324 calories, 8g fat (4g saturated fat), 78mg cholesterol, 275mg sodium, 39g carbohydrate (34g sugars, 2g fiber), 24g protein.


  1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a meat thermometer reads 170°. Remove and keep warm.
  2. Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet.
  3. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired. Yield: 4 servings.
Originally published as Saucy Apricot Chicken in Weeknight Cooking Made Easy Annual 2005, p87

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Apricot Chicken Breasts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
caree929 User ID: 3830950 136033
Reviewed Apr. 1, 2014

"The vinegar added a sourness to the sauce and did seem to offset the sweetness of the apricots somewhat. This was super easy to put together and even my toddler seemed to like it!"

Loading Image