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Apricot Almond Chicken

"This tender chicken topped with sweet apricot preserves and crunchy almonds is special enough for guests, yet requires no complicated cooking," notes Betty Due of Mendota, Illinois. The hearty brown rice, with colorful flecks of red and green pepper, makes a pretty accompaniment.
  • Total Time
    Prep: 20 min. Bake: 1 hour 5 min. + standing
  • Makes
    4 servings


  • 2-1/4 cups chicken broth
  • 1 cup uncooked long grain brown rice
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon salt, optional
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 tablespoons apricot preserves
  • 1/3 cup sliced almonds, toasted


  • In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken.
  • Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
  • Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170°. Let stand for 5 minutes before serving.
Nutrition Facts
1 each: 456 calories, 11g fat (0 saturated fat), 76mg cholesterol, 143mg sodium, 54g carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable, 1/2 fat.

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Average Rating:
  • sheryl
    Jul 10, 2017

    I wish I would have read the reviews first. I am now at one hour and 30 minutes, rice is not done, I even raised the oven temperature for the majority of the time. I am late to take this dish to a family gathering, and I am more than disappointed. Can I give this zero stars?

  • micael
    Sep 24, 2013

    My Husband loves this and it is easy to make

  • acooley1
    Jun 12, 2012

    This was good, but not great. The rice didn't really absorb all of the liquid, and it took a lot longer to bake- I think in all, I had it in the oven about an hour and 40 minutes to make sure the rice was actually tender. The chicken was pretty well dried out by that time. Okay, aside from the dry chicken, and the wet rice, this was pretty good tasting. If I make it again (which I probably won't, but if I did...) I would let the rice bake on it's own for quite awhile before adding the chicken in. After all was said and done, it DID taste good.

  • tayer
    Apr 11, 2012

    Very tasty and very easy. I halved it, since there are only two of us, and I used orange marmalade and pecans, since that's what I had. Really nice recipe.

  • blue_eyes998
    Apr 3, 2011

    This recipe is a little odd with the seasoned rice and sweet preserves, but it works! I used Uncle Ben's Natural Whole Grain Brown Rice and it turned out perfect--not too runny at all. Perhaps the brand makes a difference? I thought the chicken turned out a touch dry, but otherwise this is a good basic, easy dish with a built-in side.

  • ojc0806
    Apr 3, 2010

    Tasty, but will use less chicken broth next time was on the runny side.

  • omahacook
    Jan 13, 2010

    No comment left

  • mhulton
    Nov 7, 2009

    Way to runny. Do not use brown rice, use white and maybe more of the water will absorb. Also, the brown rice did not cook enough when the chicken was done. I would also reduce the liquid amount.

  • akglmu
    Aug 18, 2009

    I have to say, the rice in this recipe was wonderful! The chicken on the other hand, was not very tasty. I will definitely make the rice again, but not the chicken.

  • me_logan
    Apr 29, 2008

    No comment left