Chipotle Apricot Chicken Recipe

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From Eagle, Idaho, Trisha Kruse writes, “Although chipotle peppers may be unfamiliar to some home cooks, they're worth exploring! Their warm, smoky flavor really complements the apricots in this main course for an absolutely wonderful meal.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons butter
  • 2 fresh apricots, thinly sliced
  • 1/2 cup chicken broth
  • 1/3 cup apricot preserves
  • 2 tablespoons chopped chipotle pepper in adobo sauce
  • 1/2 teaspoon salt
  • Hot cooked rice, optional

Nutritional Facts

1 chicken breast half (calculated without rice) equals 312 calories, 10 g fat (5 g saturated fat), 109 mg cholesterol, 612 mg sodium, 20 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch 1 fat.


  1. In a large skillet, brown chicken in butter on both sides. Combine the apricots, broth, preserves, chipotle pepper and salt; pour over chicken.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until a meat thermometer reads 170° and sauce is thickened. Serve with rice if desired. Yield: 4 servings.
Originally published as Chipotle Apricot Chicken in Simple & Delicious July/August 2007, p27

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 Jul. 29, 2012

"Since I didn't have fresh apricots, I soaked some dried apricots in the chicken broth. For such a simple recipe, it sure packs a lot of flavor. I made the mistake of walking away from the stove too long and my sauce over-reduced. I just added a little white wine and still had a successful dinner."

Reviewed Jun. 30, 2011

"Wow, this is really good. It's not as spicy as you might think; the sweet jam balances the hot chipotles. I think it would be fine to omit the apricots if you don't have them, or to use peach jam. Green peppers might be good with this too."

Reviewed Dec. 24, 2009

"I make this all of the time now! I add green onions and use splenda smuckers preserves. I omit the fresh apricots when not in season but it is still wonderful!"

Reviewed Nov. 5, 2008

"This is wonderful. Everyone loves it. The leftovers make a great chicken salad.


Reviewed May. 1, 2008

"Delicious! The heat level is just right (my seven- and nine-year-old sons agree) and the apricots provide a perfect complement of sweetness. A favorite for our whole family."

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