Apricot Almond Chicken

Tender chicken breasts are paired with a rich apricot glaze and crunchy almonds for simple yet flavourful dinner option in this Apricot Almond Chicken recipe. I have been making this recipe fairly regularly since 2012, back when I was given a copy of Best Loved Recipes (affiliate link) at BlogHer 2012, a long ago blogging conference. The book is a wonderful collection of more than 1,400 treasured recipes from home cooks, complied and tested by the Taste of Home test kitchens over a 20 year period and I still enjoy using it.

I love finding new chicken recipes, so when I saw a recipe for Apricot Almond Chicken I was keen to try it. Apricots and almonds are favourites, so it was a natural choice. It also reminded me of my Apricot Onion Chicken, a recipe which holds very special memories for me.

Please note, this recipe is a treat, and not something you would want to have every day as it contains quite high calorie ingredients, but oh my it really is delicious. This is a wonderful, easy dish for entertaining, but I am not going to pretend for one minute it is the healthy option!

I am planning on re-photographing this recipe as I took these photos back in 2012 and they are, well, not the best! It does give you an idea of how the recipe comes out though, and it is far too delicious not to share just because the photos are not so great.

Should I Use Jam, Preserves or Compote for Apricot Almond Chicken?

You can use apricot jam, preserves or compote for this recipe. Although these terms are sometimes used interchangeably, jams, preserves and compotes are not all the same thing. I like to use apricot compote for my Apricot Almond Chicken as it has a bit less sugar than apricot preserves or jam, which I think suits this recipe. However any of these options will work.

I adapted the recipe to suit my family’s tastes and I was very pleased with the results. I reduced the amount of vinegar in the sauce but increased the mustard. I also used more almonds than the recipe called for and changed the method slightly by baking the chicken in all of the sauce instead of reserving some of it to serve separately. I feel it helps keep the chicken extra moist.

Is This Recipe Gluten-Free?

Simply substitute Tamari for soy sauce to make this recipe gluten-free and be sure that your jam is gluten-free too. Despite its name, whole grain mustard is normally also gluten-free, however please do check to be absolutely certain if this is a requirement. Be absolutely certain that all your ingredients and side dishes are certified gluten-free if making this recipe for anyone with coeliac disease or a gluten intolerance.

How to Serve Apricot Almond Chicken

This is a wonderful, easy dish for entertaining. I usually serve Apricot Almond Chicken with wild rice or mashed potatoes and a green vegetable. It’s also delicious with some crusty bread to mop up the sauce. In warmer weather I often choose to serve it with rice and a green salad. I have also served it for a luncheon on its own with a mixed salad alongside.

How to Love Your Leftovers

My family loves my Apricot Almond Chicken, but it is pretty rare for there to be six of us at the table. When I do have leftovers, they are delicious chopped up and served cold in a mixed salad. Leftovers will keep for 2 to 3 days if you cool them quickly and store them in the refrigerator.

Apricot Almond Chicken – Printable Recipe

Created by: April J Harris

Apricot Almond Chicken

Course Main Course

Cuisine American

Servings 6

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup apricot jam, preserves or compote, preferably one with a high fruit to sugar ratio I used Bonne Maman Apricot Compote. Be sure the jam is gluten-free if this is required.
• 3 tablespoons reduced sodium soy sauce or Tamari use Tamari for a gluten-free option
• 1 tablespoon cider vinegar
• 2 teaspoons wholegrain mustard Be sure your mustard is gluten-free if this is required
• 6 boneless skinless chicken breasts or chicken supremes
• ½ cup sliced almonds
• 1 tablespoon butter plus extra to grease the pan

Instructions

• Preheat the oven to 350°F (175°C). Grease a large casserole lightly with butter.
• To make the sauce, combine the apricot jam or compote, soy sauce, vinegar and mustard in a clean jar.
• Shake to mix well. You can also whisk the ingredients together in a bowl if you don’t have a jar to hand.
• Lay the chicken breasts in the pan and pour the sauce over top.
• Sprinkle the almonds over top.
• Melt the butter and drizzle it over the almonds.
• Bake the chicken, uncovered, for 30 to 35 minutes until no pink remains inside or the internal temperature reaches 165°F.
• Lift the chicken out of the sauce using a slotted spoon and serve with rice, new potatoes or couscous and a green vegetable or salad.

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