Back to Apricot Honey Chicken

Print Options


Card Sizes

Apricot Honey Chicken Recipe

Apricot Honey Chicken Recipe

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. YIELD: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


  • 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.

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

Reviews for Apricot Honey Chicken

Sort By :
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."

Reviewed Apr. 13, 2013

"my kids didn't really like was OK, but they pushed aside the sauce"

Reviewed Jul. 27, 2012

"Quick & Easy - Test chicken w/thermometer so as not to overcook."

Reviewed Jul. 26, 2012

"Delicious! I used 4 tablespoons apricot preserves, 2 tablespoons orange juice, only 2 teaspoons honey and 1 teaspoon soy sauce. Have made it in a skillet and also in the crockpot. Doubled the sauce for the crockpot so there would be enough sauce for with rice."

Reviewed Jul. 20, 2012

"It tastes great! Just be careful to be sure the chicken doesn't overcook because it'll be dry"

Reviewed Jul. 7, 2012

"I didn't have apricot preserves so I used orange marmalade instead. Omitted the honey and used a bit of Dijon mustard. YUMMY!"

Reviewed Jul. 6, 2012

"This was tasteless."

Reviewed Jul. 5, 2012

"With preserves, OJ AND honey this is too sweet. I ditched the honey and added lemon juice to cut the sweet and some tang. Wonderful, lighter taste."

Reviewed Jul. 5, 2012

"i find a splash of soy sauce adds a browned appearance plus cuts a bit of the cloying sweetness. A pinch of dry ginger adds interest too."

Reviewed Feb. 18, 2012

"We loved this. I used homemade apricot jam. Next time I would decrease the amount of honey and increase the amount of jam for more flavor and the jam already is sweetened. Love this recipe! TFS!"

Reviewed Feb. 13, 2012

"made this lastnight the family loved it"

Reviewed Nov. 2, 2010

"This recipe was a big hit with my family. My 8-year-old said, "I was actually in love with the sauce!" It was super easy to make, too."

Reviewed Sep. 18, 2010

"I used orange marmalade rather than apricot preserves because it was what I had. Turned out very good!"

Reviewed Apr. 21, 2010

"This recipe was so easy to make and tasted very good."

Reviewed Nov. 4, 2009

"This is one of my favorite weeknight recipes: sweet, healthy, and super easy. I serve with green beans and brown rice."

Reviewed Sep. 14, 2009

"Not bad, but I think that next time I would use 4 tbls. of the apricot preserves and only 3 tbles of honey to give it a little more flavor."

Loading Image

Wine Pairings

Light-Bodied White Wine

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