Chicken 'n' Rice with Apricot Sauce Recipe
Chicken 'n' Rice with Apricot Sauce Recipe photo by Taste of Home
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Chicken 'n' Rice with Apricot Sauce Recipe

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A sweet and spicy apricot sauce gives lots of flavor to my tender chicken entree. It's especially fast because it's made with instant rice. Serve it with crusty bread, fresh fruit and a green salad.—Diana Duda, Glenwood, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1-1/2 cups orange juice
  • 1 cup reduced-sugar apricot preserves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground ginger
  • 2 cups uncooked instant rice
  • 6 boneless skinless chicken breast halves (1-1/2 pounds)

Nutritional Facts

1 each: 337 calories, 3g fat (1g saturated fat), 63mg cholesterol, 156mg sodium, 49g carbohydrate (19g sugars, 1g fiber), 26g protein.


  1. In a small microwave-safe bowl, combine the orange juice, preserves, allspice, salt, pepper and ginger. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until preserves begin to melt; stir to blend.
  2. Place the rice in a shallow 3-qt. microwave-safe dish; arrange chicken on top. Pour sauce over chicken and rice. Cover and refrigerate for 4 hours.
  3. Cover and microwave at 80% power for 11-15 minutes or until chicken juices run clear and the rice is tender. Yield: 6 servings.
Originally published as Sunny Chicken 'N' Rice in Easy Cooking for Diabetics 2007, p21

Light-Bodied White Wine

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

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