Chicken with Curried Apricot Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 11%
  • Fat: 4.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.1g
  • Carbohydrate: 40.1g
  • Fiber: 0.6g
  • Cholesterol: 73mg
  • Iron: 0.0mg
  • Sodium: 306mg
  • Calcium: 0.0mg


  • 1 regular-size bag boil-in-bag rice, uncooked or 2 cups hot cooked rice (cooked without salt or fat)
  • Vegetable cooking spray
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/2 teaspoon minced garlic (about 1 clove)
  • 1/2 cup no-sugar-added apricot spread
  • 3 tablespoons canned no-salt-added chicken broth
  • 1/2 teaspoon curry powder
  • 1/3 cup reduced-fat sour cream
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper


  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until lightly browned. Remove chicken from skillet; set aside.
  3. Add garlic to skillet; cook, stirring constantly, 1 minute. Combine apricot spread, chicken broth, and curry powder, stirring well. Add apricot mixture and chicken to skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
  4. Uncover and stir in sour cream and remaining 3 ingredients; simmer 2 minutes. To serve, place 1/2 cup rice onto each of 4 individual serving plates. Top with chicken. Spoon apricot sauce evenly over chicken.
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