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Apricot Almond Chicken

Course Main Course
Cook Time 30 minutes
Total Time 30 minutes
Author Adapted from Taste of Home Best Loved Recipes


  • 1 cup apricot preserves or compote preferably one with a high fruit to sugar ratio
  • I used Bonne Maman Apricot Compote
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon cider vinegar
  • 2 teaspoons wholegrain mustard
  • 6 boneless skinless chicken breasts
  • a generous half cup sliced almonds
  • 1 tablespoon butter plus extra to grease the pan


  • 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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