High Protein | Weight Watchers Friendly
Baked Almond Apricot Chicken Breasts are about to become your new go-to weeknight dinner.
This recipe takes simple ingredients and turns them into something that feels way fancier than the effort it requires. You get juicy, golden chicken breasts coated in a sweet and tangy apricot sauce, finished with crunchy toasted almonds and a pop of fresh thyme.
It’s the kind of dinner you serve to guests but also make on a random Tuesday.
The sauce is made with reduced-sugar apricot preserves, chicken broth, orange juice, Dijon mustard, and apple cider vinegar. It thickens up beautifully in the oven and coats every bite of chicken.
The toasted sliced almonds on top add a little crunch that makes the whole dish come together. You probably already have most of these ingredients in your pantry.
This recipe is done in 40 minutes, start to finish. You sear the chicken on the stovetop, build the sauce, pour it over, and let the oven do the rest. Minimal cleanup, maximum flavor.
Serve it over rice, with roasted vegetables, or honestly just on its own.
Why You’ll Love This Baked Almond Apricot Chicken
It’s Quick
From start to finish, this recipe takes 40 minutes. That includes prep and cook time, so it works even on a busy weeknight.
The Sauce Does All the Work
The apricot almond sauce is sweet, tangy, and savory all at once. It thickens on its own in the oven, so you don’t have to stand over the stove stirring anything.
Simple Ingredients
Everything in this recipe is easy to find at a regular grocery store. Most of it is pantry-friendly, and nothing is complicated.
Great for Meal Prep
This recipe stores and reheats well. Make it on Sunday and you’ve got a solid protein ready to go for the week.
It Looks Impressive
The golden chicken, glossy apricot sauce, toasted almonds, and fresh thyme garnish make this dish a standout on the table.
Ingredient Substitutions
Apricot Preserves
Regular apricot jam works in place of reduced-sugar apricot preserves. Peach preserves are also a good substitute if apricot isn’t available.
Chicken Broth
Regular chicken broth can replace reduced-sodium broth. If you only have chicken stock, that works too.
Orange Juice
Fresh-squeezed or store-bought orange juice both work here. In a pinch, pineapple juice can be used for a slightly different but still fruity flavor.
Dijon Mustard
Whole grain mustard is a solid swap for Dijon and adds a bit of texture to the sauce.
Apple Cider Vinegar
White wine vinegar or rice vinegar can be used in place of apple cider vinegar in an equal amount.
Fresh Thyme
Dried thyme works as a substitute. Use about one-third the amount since dried herbs are more concentrated than fresh.
Sliced Almonds
Chopped walnuts or pecans can replace sliced almonds if that’s what you have on hand.
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Baked Almond Apricot Chicken Breasts
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Equipment
Ingredients
- 4 boneless skinless chicken breasts
- salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
For the Apricot Almond Sauce:
- ⅓ cup reduced-sugar apricot preserves
- ½ cup reduced-sodium chicken broth
- ¼ cup orange juice
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh thyme leaves plus extra sprigs for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ¼ cup sliced almonds lightly toasted
- red bell peppers diced for garnish
Instructions
- Preheat the oven to 375°F.
- Pat the chicken breasts dry with paper towels.
- Season both sides of the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Place the chicken breasts in the skillet.
- Sear for 2 to 3 minutes per side, until lightly golden.
- Remove the skillet from the heat.
- In a small bowl, add the apricot preserves, chicken broth, orange juice, Dijon mustard, apple cider vinegar, thyme, salt, and pepper.
- Using a whisk, mix until smooth.
- In a second small bowl, combine the cornstarch and cold water. Stir until the cornstarch is fully dissolved to form a slurry.
- Pour the slurry into the apricot mixture and whisk to combine.
- Pour the apricot sauce over and around the chicken in the skillet.
- Turn each chicken breast once so both sides are coated in the sauce.
- Sprinkle the toasted sliced almonds evenly over the top of the chicken.
- Cover the skillet loosely with foil.
- Place the skillet in the oven and bake for 15 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbling and thickened.
- Remove the skillet from the oven and allow the chicken to rest in the pan for 5 minutes.
- Spoon the apricot almond sauce over each chicken breast.
- Garnish with fresh thyme sprigs and diced red bell pepper.
Notes
Tips and Tricks
Dry the chicken before searing. Patting the chicken dry with paper towels before adding it to the pan helps it sear properly and get that golden color instead of steaming. Don’t skip the cornstarch slurry. The cornstarch and water mixture is what thickens the sauce in the oven. Make sure the cornstarch is fully dissolved before adding it to the apricot mixture. Toast the almonds first. Lightly toasting the sliced almonds before adding them to the dish brings out more flavor and keeps them from getting too soft in the oven. Use a meat thermometer. The most reliable way to know your chicken is done is to check the internal temperature. It should read 165°F at the thickest part. Let it rest. Allowing the chicken to rest in the pan for 5 minutes before serving helps the juices redistribute so the meat stays moist. Oven-safe skillet is key. Make sure your skillet is rated for oven use before starting. A cast iron or stainless steel skillet works well for this recipe.Storing and Reheating
Storing: Allow the chicken to cool completely before storing. Place it in an airtight container with the sauce and refrigerate for up to 4 days. Freezing: This recipe can be frozen. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons of water or chicken broth. Warm over low heat, stirring the sauce occasionally, until the chicken is heated through. Reheat in Oven – Place the chicken in an oven-safe dish, cover loosely with foil, and warm at 325°F for 10 to 15 minutes, or until heated through. Reheat in Microwave – Place a serving on a microwave-safe plate, cover loosely, and heat in 30-second intervals until warmed through.Nutrition
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