Apricot-Orange Chicken Bake with Almonds
Boneless chicken breasts baked with a glossy apricot-orange glaze enriched with dried apricots, honey, and warm curry spice. Topped with sliced almonds for crunch. A bright, sweet-savory dish perfect for weeknight dinners or casual entertaining. The sauce thickens on the stovetop before baking, ensuring the chicken stays moist while developing a caramelized exterior.
Ingredients
- 4 whole boneless skinless chicken breasts, trimmed to 6-8 oz each
- salt, to taste
- black pepper, to taste
- ⅝ cup apricot preserves
- ½ cup dried apricots, chopped
- ½ cup orange juice
- ¼ cup honey
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 2 teaspoons curry powder
- 1 teaspoon Tabasco sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- ⅓ cup sliced almonds
Instructions
- 1
Heat oven to 450F with rack in upper position.
- 2
Lightly coat a 9x13-inch baking dish with vegetable oil spray.
- 3
Pat chicken dry and season generously with salt and pepper.
- 4
Arrange chicken in prepared baking dish.
- 5
Whisk apricot preserves, dried apricots, orange juice, honey, vinegar, soy sauce, curry powder, and Tabasco in a saucepan over medium-high heat.
- 6
Simmer, whisking often, until mixture thickens, about 8 minutes.
- 7
Dissolve cornstarch in water, then whisk into sauce.
- 8
Pour apricot-orange sauce over chicken and sprinkle with almonds.
- 9
Bake until chicken registers 160F on instant-read thermometer, 15-18 minutes.
Tips
Make the sauce ahead and refrigerate up to 2 days. Reheat gently before pouring over chicken to ensure it coats evenly.
Check chicken temp at the thickest point to avoid overcooking. Carryover heat will continue cooking for 1-2 minutes after removal.
Toast almonds in a dry skillet for 2 minutes before sprinkling to deepen their flavor and crunch.
Good to Know
Leftovers keep refrigerated in airtight container for 3 days. Cool completely before storing. Not suitable for freezing due to sauce texture breakdown.
Prepare sauce through thickening step up to 2 days ahead. Store in airtight container. Season and arrange chicken in baking dish just before baking.
Serve hot with rice, couscous, or steamed vegetables to absorb the glaze. Pairs well with a crisp white wine or iced tea.
Common Mistakes
Overcook chicken to avoid dry texture; check internal temp at 15 minutes.
Skip whisking the sauce often to avoid lumps and uneven thickening.
Add cornstarch slurry too early to prevent it from losing thickening power.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use bone-in chicken thighs instead?
Yes, but increase bake time to 20-25 minutes since thighs are thicker. Thighs will stay moister than breasts due to higher fat content.
What if my sauce doesn't thicken?
Whisk cornstarch with water until smooth before adding. If still thin, simmer 1-2 minutes longer or add 1/2 teaspoon more cornstarch mixed with water.
How long can I keep leftovers?
Refrigerate in airtight container for up to 3 days. Reheat gently in oven at 350F for 10 minutes to avoid drying out chicken.