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Cinnamon-Apricot Chicken Breasts

Total Time

Prep: 45 min. Bake: 30 min.


6 servings

Whenever I offer this chicken to guests, they not only say they like it, they empty the plate. That's the best compliment a cook can ever receive!


  • 2 cups water
  • 1 cinnamon stick
  • 6 tablespoons butter, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1 cup coarsely chopped dried apricots
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon dried savory
  • 3/4 cup coarsely chopped pecans


  1. In a large saucepan, combine the water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside.
  2. In a large skillet, cook chicken in remaining butter over medium-high heat until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in the broth, apricots, juices, zest and savory; simmer for 5 minutes.
  3. Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13x9-in. baking dish; top with chicken.
  4. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear.

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