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Apricot-Lemon Chicken

Total Time

Prep/Total Time: 30 min.


4 servings

Chicken spread with an apricot and lemon sauce is elegant enough for company and a snap to make. I got this recipe in college and have used it to woo my friends and family ever since. It is very healthy as well, so it is something I can add to my regular menu rotation. —Kendra Doss, Kansas City, Missouri
Apricot-Lemon Chicken Recipe photo by Taste of Home


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 teaspoons canola oil
  • 1/3 cup apricot spreadable fruit
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest


  1. Flatten chicken to 1/2-in. thickness. Combine the curry powder, salt and pepper; sprinkle over chicken.
  2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove to a serving plate; keep warm.
  3. Add the spreadable fruit, water and lemon juice to the pan; cook and stir for 1-2 minutes or until syrupy. Serve over chicken; sprinkle with lemon zest.

Nutrition Facts

1 chicken breast half with 1 tablespoon sauce: 261 calories, 6g fat (1g saturated fat), 94mg cholesterol, 377mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

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