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

Apricot Honey Chicken Recipe

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Apricot Honey Chicken is a sheer delight with its sweet, fruity sauce. There's no need to heat up the oven for this flavorful entree, so you can even enjoy it during the summer…or any time of year. —Kathy Hawkins, Ingleside, Illinois
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon canola oil
  • 3 tablespoons apricot preserves
  • 2 tablespoons orange juice
  • 4 teaspoons honey

Nutritional Facts

5 ounce-weight: 243 calories, 7g fat (1g saturated fat), 78mg cholesterol, 74mg sodium, 16g carbohydrate (15g sugars, trace fiber), 29g protein Diabetic Exchanges:1 starch, 4 lean meat 1 fat


  1. In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a meat thermometer reads 170°.
  2. Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through. Yield: 4 servings.
Originally published as Apricot Honey Chicken in Taste of Home June/July 2007, p23

Light-Bodied White Wine

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

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Reviewed Sep. 15, 2015

"My grandkids loved this, probably because it IS sweet. Of course, if you read a recipe and it says the sauce is made with honey, preserves and orange juice, all sweet ingredients, you've got to figure it's going to be sweet and not be surprised when it is. My husband added sriracha to his and declared it just right that way."

Reviewed Jun. 29, 2014

"I thought this was really good, quick and easy. I made the chicken with the potato dish on the same page which I did not really like. Next time I will serve the chicken breasts over plain white rice with broccoli or asparagus on the side."

Reviewed Feb. 4, 2014

"We marinated this overnight and this came out so good and not dry. If you have leftovers keep some of the sauce so it doesn't dry out the next time you eat it."

Reviewed Jun. 29, 2013

"Quick & easy"

Reviewed Jun. 8, 2013

"This was disgustingly sweet. I was able to fix it (didn't want to throw it out and be wasteful). I sort of made it into a spicy apricot sauce instead. I cut up this chicken into smaller bites, added some onions and red pepper to suck some up some of the sweetness. I added some red pepper spices and a little bit of hot sauce. It was better that way, but nothing like the original recipe. I would NOT recommend this recipe at all. I don't even mind sweetness with chicken usually, but this was not edible."

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