Quick Apricot Almond Chicken Recipe
Quick Apricot Almond Chicken Recipe photo by Taste of Home
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Quick Apricot Almond Chicken Recipe

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Our home economists streamlined Sherry Keller’s favorite dish to make it even speedier to assemble. The succulent chicken entree has a sweet apricot sauce and a lovely look. “For variety, try it with other preserves,” Sherry notes from Lock Haven, Pennsylvania.
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
MAKES: 6 servings


  • 1/2 cup lemon juice
  • 1/4 cup Dijon mustard
  • 2 teaspoons minced garlic
  • 1/2 teaspoon white pepper
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup apricot preserves
  • 2 tablespoons butter
  • 1 cup sliced almonds
  • Hot cooked rice


  1. In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a meat thermometer reads 170°.
  3. Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice. Yield: 6 servings.
Originally published as Apricot Almond Chicken in Simple & Delicious September/October 2006, p12

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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katlaydee3 User ID: 3741999 161247
Reviewed Nov. 11, 2014

"I thought this was just okay. A little too sweet for me."

Dianaore User ID: 1737743 93578
Reviewed Aug. 19, 2010

"My family really liked this recipe and they are not ones to care for sauces much. It was a really large amount of sauce for just 4 of us so I am freezing the rest as it would be tasty on any white meat or even on meatballs with rice. I served this chicken dish with stuffing and lemon pepper green beans."

toni_jones User ID: 4951189 145610
Reviewed Mar. 10, 2010

"The lemon juice and Dijon mustard over powered the sauce."

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