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Active Time
10 min
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Total Time
30 min
Ingredients
Makes 4 servings
Step 1
Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
Step 2
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
Step 3
While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
Step 4
Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Step 5
Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
Leave a Review
Reviews (79)
Back to TopI have made this recipe for almost 20 years, though I use skin-on, bone-in thighs instead of breasts. They don't dry out and make a really inexpensive dish.
Teresa
Los Angeles
1/21/2022
Very good! Thought it was needing a little extra kick- added ginger, thyme and rosemary to the sauce
angiebroyles
Baton Rouge, LA
8/20/2019
I have made this recipe innumerable times--it's always good and guest love it. Make sure that the chicken breasts halves are of equal size so they all cook to the same degree of doneness. Next time I might increase the amount of mustard. The toasted almonds are essential! This weekend I did not follow the recipe and put the sauce on the chicken from the beginning--I think it was better that way.
vickicohn
New York, NY
10/5/2015
I added chicken broth to make it more saucy to serve over rice. The whole family liked it, a little sriracha sauce for the adults and it was perfect! I did cut down on the preserves so it would not be too sweet, and used all the soy sauce per the recipe, we like things flavorful. Might do a pineapple apricot sauce next time. Good recipe base to do lots of different things with.
TCarlsen
Bend, OR
4/22/2015
I made extra sauce so there was a lot to baste with and there was sauce when I served the chicken over cous cous (my choice). My chicken breasts were quite large and cooked an extra 10 minutes. Next time I will add dried apricots to the sauce.
jsarirose
Seattle, WA
2/18/2013
OMG - this is such an easy and delicious recipe. This is now one of my "go to" meals for dinner parties. DELICIOUS. I highly recommend good quality kosher chicken breasts. Also, Trader Joe's whole grain mustard is excellent. Omitted the butter. It was completely unnecessary. Don't skip the broiling step - it really helps the sauce bubble up and carmelize. Also, be sure to remember that if they're thicker breasts, you'll need more cooking time.
caronb418
Placentia, CA
10/27/2012
I've made this lots of times and was just thinking about making it again tonight. The flavors are well-rounded with the sweetness of the jam, the tangy bite of the mustard, and the toasted nuttiness of the almonds. Yum. My favorite side dish for this is mashed potatoes. I love how they taste with the sauce and almonds.
Anonymous
Manchester, NH
12/7/2011
Simple, quick, and delicious!
loudakay
Lafayette Hill, PA
11/4/2011
I would probably go to 2.5 stars but cannot round to 3. Very easy but the sauce has very little oomph. I will try it again but with a spicier mustard.
jeninma
Lexington, MA
12/13/2010
Easy, tasty, unusual!
Anonymous
Seattle, WA
11/30/2009
This recipe is quite good and very easy to fix. It's a good dish for a crowd because the preparation is minimal. Do not overcook!
vickicohn
11/30/2008
This was so good and so easy! Great weeknight meal. Used 1-1/2 tsp instead of 1-1/2 tbsp per other reviewer's advice.
cakeforbreakfast
St. Charles, IL
11/4/2008
I was a little worried about this recipe after reading some reviews on here. Still, I made it, following the advice to replace the mustard with ginger powder (just a pinch) and reducing the soy sauce (to 2tsp.) I served with orzo and steamed vegetables. It was a very simple, tasty meal!
Anonymous
NJ
5/14/2008
I fixed this for a large gathering (x6) so I used a lot of soy sauce and I believe that's the problem. I plan to make a single recipe and use a lot less soy - could it be a misprint and be teaspoons instead of tablespoons?
bobbianne
Cleveland
1/26/2008
I really like these even though I'm not a chicken fan. May try next time with chicken thighs or I'm thinking pork chops. Sauce was absolutely delicious and I plan on doubling next time to pour over side dish of rice.
debsunshine
1/13/2008
