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4.6 of 5 (40 ratings)

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  • 2 tablespoons Pure Wesson® Canola Oil
  • 4 boneless skinless chicken breasts (4 breasts = 1 lb)
  • 1 teaspoon dried Italian seasoning
  • 1-1/3 cups reduced-sodium chicken broth
  • 1/2 cup apricot preserves
  • 1 tablespoon cornstarch

Nutrition Information*

Serving Size 4 servings (1 breast with about 1/4 cup sauce each)
Calories 305

View complete nutrition information


  1. Heat oil in large skillet over medium-high heat. Sprinkle chicken with Italian seasoning. Add to skillet and cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once.
  2. Stir together all remaining ingredients in small bowl until well blended. Gradually add to chicken in skillet. Cook 3 to 4 minutes or until sauce is thickened, stirring constantly.

Cook's Tips

If dried Italian seasoning is not available, use 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme. Serve chicken and sauce with hot cooked rice. Jasamine rice would be particularly good.

Nutrition Information close
Amount per Serving
Calories 305  
  % Daily Value*
Total fat 9 g 15%
Saturated fat 1 g 7%
Cholesterol 72 mg 24%
Sodium 263 mg 11%
Carbohydrate 28 g 9%
Dietary fiber 0 g 1%
Sugars 18 g  
Protein 28 g  
Vitamin A   2%
Vitamin C   6%
Calcium   4%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
34 reviews you can use for Apricot Chicken
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User Rating: 5 stars

Super quick and easy. We really liked it.

Posted by: baker59 | on 02/12/2015
User Rating: 5 stars

I used two two boneless skinless chicken breast and cut each in half resulting in four pieces of chicken. This was done to see if the recipe would be approved by the family. I did not have apricot preserves. I substituted orange marmalade. I browned and cooked chicken in the oven using a Le Creuset dutch oven. However, I did not cooke with a top. The result was awesome. The side dish was brown rice infused with green and yellow zuchini and slivered almonds. Overall rating is 5 stars.

Posted by: Outstanding Granddad | on 01/16/2015
User Rating: 4 stars

I'm not the best cook and it showed with this recipe. I guessed at the oil and got too much. I got my skillet too hot and it made the outside of the chicken tough. My husband really liked it giving it an 8 out of 10. We will try it again when I can take my time and do it right. It really is a very simple recipe.

Posted by: Shortys wife | on 09/12/2014
User Rating: 3 stars

I made this with homemade chicken broth and thought my daughters (ages 6 & 8) would love it. They said it was "ok" but recommended that I not make it again. That said, we ate the leftovers the next night and we all really liked it. I think the flavors in this dish need time to marinade. I will make it again, but next time I will make the broth concoction and marinade the chicken overnight before cooking.

Posted by: jess | on 06/16/2014
User Rating: 5 stars

On the Apricot Chicken, would love to have an alternative listed for healthier recipe and maybe even some vegetables that would go well with the chicken. haven't been much of a cook so really need good ideas . Thank you

Posted by: Karrey | on 03/27/2014
User Rating: 4 stars

Not one for sweet entrees, this one was delish! Saut?some zucchini, mushrooms and snow peas with some ginger for a side and served it all over rice. Will have this one again :)

Posted by: rsh1106 | on 09/02/2013
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