Baked Almond Apricot Chicken Breasts

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

6 WW Smart Points

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

Calories: 242kcalCarbohydrates: 16gProtein: 26gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 72mgSodium: 328mgPotassium: 550mgFiber: 2gSugar: 9gVitamin A: 151IUVitamin C: 12mgCalcium: 36mgIron: 1mg

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