Ingredients for Apricot Almond Chicken
- 1/2 cup chicken broth
- 1 cup uncooked long-grain rice
- Onion
- Green Pepper
- Sweet Red Pepper
- 1/4 teaspoon salt
- Dried Thyme
- Dried Marjoram
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/4 cup apricot preserves (for rice mixture) and 4 tablespoons apricot preserves (for topping chicken breasts)
- 1/4 cup sliced almonds
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How to Make Apricot Almond Chicken
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 cup uncooked long-grain rice, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup chicken broth, 1/4 cup apricot preserves, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.
- Transfer the rice mixture to a greased 13x9x2-inch baking dish.
- Arrange 4 boneless, skinless chicken breasts (about 1.5 lbs total) on top of the rice mixture.
- Cover the baking dish with foil.
- Bake for 55-60 minutes, or until the rice is tender and the chicken is cooked through.
- Uncover the baking dish and gently stir the rice.
- Place 1 tablespoon of apricot preserves on top of each chicken breast.
- Sprinkle 1/4 cup sliced almonds evenly over the chicken and rice.
- Bake, uncovered, for an additional 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
39g
Fat
5g
Carbs
17g
