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Recipe: Southern Apricot Chicken

This is a creamy Southern style apricot chicken recipe that the entire family will love. Make it for guests and they will never know how easy it was Serve with rice Pilaf.

Southern Apricot Chicken Ingredients

  • 12 boneless, skinless chicken breast halves

  • 1 cup apricot preserves

  • 1 cup sour cream

  • 2 tablespoons Dijon mustard

  • salt and pepper to taste

How to Make Southern Apricot Chicken

  1. Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.

  2. Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.

  3. While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.

Southern Apricot Chicken Nutritions

  • Calories: 238.6 calories

  • Carbohydrate: 18.5 g

  • Cholesterol: 75.6 mg

  • Fat: 6.9 g

  • Fiber: 0.1 g

  • Protein: 25.3 g

  • SaturatedFat: 3.3 g

  • ServingSize:

  • Sodium: 141.8 mg

  • Sugar: 11.6 g

  • TransFat:

  • UnsaturatedFat:

Southern Apricot Chicken Reviews

  • It was good My kids liked it. I made this super quickly by browning cubed raw chicken in a skillet and then pouring the sauce over it and simmering for 10 minutes. Thank you

  • I loved this recipe - easy and tasty but I think the portion sizes are a bit optimistic. Id say this was for 6/4 people depending on how hungry they are.

  • Sorry, this didnt work out for us. I wish there were some way to get the flavor of the sauce to penetrate into the chicken, but as written, its just a yummy sauce over dry, tasteless chicken. Yes, the sauce is rich, and its not a taste Id like all the time, but if the flavor was in the chicken without all the heaviness smothered on top, and the chicken was moist, itd be a a recipe Id make again.

  • This tasted nice & was easy to make but the sauce was a little too rich for our liking.

  • This dish was GREATI used boneless, skinless chicken thighs and doubled the sauce.I thought it would be really sweet but it was just right (and the sauce is good over rice too) :)

  • Even using no sugar apricot preserve and fat free sour cream, this was a bit too sweet for our liking. It was very easy to make, but I doubt it will make the regular rotation.

  • I must admit that I was worried about the sour cream w/ preserves, but it really have a great flavor when it was done. I will make this again.

  • When i told my family what was in the sauce they werent to sure what to think. After they tasted it they were hooked. This is a great, quick recipe for a meal the whole family can enjoy. Not to sweet; not to bland...just right

  • This was pretty good, tasted faintly like sweet-and-sour sauce.

  • Perfect just as written and easy just as the write up claims

  • Great flavor blend, really easy to prepare Followed recipe exactly-- Next time, might add extra preserves for more fruity taste.

  • Very tasty, went well with rice pilaf.

  • I do serve this with rice Pilaf whenever I cook it. Now the portion sizes are based on the regular food guide to what we should be eating but of course I always double the recipe because we love this so much that we eat bigger portions than the norm. I dont always like to have left overs as I do not like how it tastes microwaved but my husband thinks its great as leftovers.

  • I did like this recipe... Easy and Delicious..

  • Intresting combinations, something different it was good i had it with broccoli n cheese.I Used sugar free peach jam instead since i did not have apricot and i figured its just about the same.

  • This was pretty good

  • My family liked it

  • Edible but wouldnt make again too rich for my familys taste

  • Pretty tasty.

  • This was awesome. I used 2 legs and 2 thighs with the skin on and it was great. And there was lots of sauce left over. I cant wait to eat the leftovers.

  • I like that this recipe didnt require excessive amounts of sugar and salt like so many apricot chicken dishes that call for russian dressing and onion soup. The sour cream provides a nice creamy texture and the mustard a pleasant zip. But while I liked the idea of a dish that required no extra cooking vessels, I decided to brown the chicken in a skillet before baking. That allowed me (1) to lock in more of the moisture and (2) to increase the time the chicken spent baking in the sauce, infusing more flavor. I really enjoyed the result and plan to make it again. I rate the recipe as four stars based on potential for improvement to five.Thanks for the great idea. I just ate my leftovers and look forward to making it again

  • Great, easy recipe Even though I followed the instructions to the letter I thought the finished product looked really bland so I drained a can of sugar-free apricots and sprinkled over the top then put it under the broiler for 5 minutes. Also we served it with whole wheat couscous and drizzled some of the sauce over it, making for a healthy, tasty, healthy and attractive dinner. Will definitely make this again with the changes noted.

  • I altered the recipe based on my familys tastes and the other reviews. I cut 4 chicken breast halves into cubes and seasoned with salt, pepper, garlic powder, and cayenne pepper. I put 1 tbsp of olive oil and 2 tbsp of butter in a skillet and melted. I browned the chicken in the skillet along with 1/2 of a chopped white onion. Once the chicken was cooked I added in the sauce. I doubled the recipe for the sauce because my family loves sauce and we always eat rice with our chicken. I cooked the chicken an additional 10 minutes in the sauce then tasted. After tasting I felt like it needed something so I added a tbsp of brown sugar and 1/2 tsp of cayenne pepper. I served over rice with veggies. It was amazing I didnt think the sauce was too rich and the flavor was great I wont be making it all the time because we have other recipes we like more but its definitely something I will make again

  • I actually get requests for this dinner. Its so delicious My husband gets excited when he sees me pull out the apricot preserves. I like to cut up the chicken into bite-size chunks, cook it on the stove, then add the sauce and let it simmer till warm. Then, I serve it over egg noodles. Yum

  • WOW If my husband can say "This isnt bad honey", this is a 10 in my books. Before I added the chicken to the casserole dish I did think about browning it in a pan then letting everything simmer, BUT, instead I added olive oil to the dish before I put the chicken in. Put a healthy addition of sea salt, pepper and seasoning to the chicken and just pressed on it. The flavor just POPPED I am adding this recipe to my "to do again list". Thank You so much for putting this in all recipes

Source: Southern Apricot Chicken

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