Tangy Apricot Salsa Chicken

By Lori H – MB
Tangy Apricot Salsa Chicken
  • Prep Time: 5
  • Total Time: 25
  • Servings: 6

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About this Recipe

A delicious and easy recipe the whole family will like. We have this once a month for dinner taking the left overs for lunch the next day. Co-workers always comment how good this smells while it's warming in the microwave.


1/2 cup all-purpose flour
1 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp sweet paprika
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
16 ounces picante salsa
8 ounces apricot jam
1/2 cup apple cider
Hot cooked rice or a rice medley of wild
white and brown rice


In a resealable plastic bag or combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.

In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a meat thermometer reads 170°.

Serve with rice.


Try different brands of salsa to experiment and see what levels of spiciness people enjoy.

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