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Apricot-Almond Chicken Breasts

“This chicken dish is so delicious, I constantly get asked for the recipe—even my picky eaters clamor for it! It takes only minutes to prepare, so on busy weeknights I can put a healthy supper on the table.” Trisha Kruse - Eagle, Idaho
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup apricot preserves
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon honey mustard
  • 1/4 cup sliced almonds


  • Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes.
  • In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.
Nutrition Facts
1 each: 372 calories, 7g fat (1g saturated fat), 94mg cholesterol, 468mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1/2 fat.

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Average Rating:
  • juicyfruit007
    May 19, 2013

    This was just ok. The sauce was tasty enough, but the hunk of chicken was still rather bland.

  • donnaoconn
    May 15, 2013

    No comment left

  • acissel
    Oct 22, 2012

    No comment left

  • Catering
    May 21, 2012

    I originally rated this recipe on 4/8/10. In response to "kpmorrow," peach preserves can be substituted for the apricot preserves. The recipe is equally delicious. Also, toasting the almonds in the oven before use gives them more flavor. I have used this recipe over and over and have received numerous requests for it. Absolutely delicious!

  • jraglin84
    May 14, 2012

    No comment left

  • kpmorrow
    Feb 16, 2012

    What would be a good substitute for the apricot preserves?

  • smokey420
    Feb 7, 2012

    Very juicy, tasty, quick and easy. Love it!

  • robynrenee
    Nov 13, 2011

    Hubby and I love this! Excellent flavor.

  • schield
    Apr 27, 2011

    So yummy and quick. It's a keeper!

  • ww2buff47
    Aug 19, 2010

    No comment left