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Herb-Apricot Chicken Recipe

Herb-Apricot Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on March 27, 2013

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    I am positive everyone thought I was the worst cook ever after tasting that, I am sorry but that was the first rachel ray recipe I tried and I will not try another, the taste was awful.Stick with emeril lagasse and paula dean, now THEY know how to cook!

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  • on December 26, 2010

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    I added some red pepper flakes & fresh garlic as other reviewers suggested, which added dimension to the flavor. Also, I started with just 1 1/2 cup of chicken stock, which was sufficient for 6 chicken breasts. I liked the taste with the revisions I made. But the apricots didn't "melt" down. They remained as hard chunks. Based on the previous reviews, I think instead of adding dried apricots, apricot preserves would work better. The preserves would melt and there would be an apricot flavor though out.

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  • on December 19, 2010

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    I saw this on TV yesterday, so I thought I would try it. Big mistake. I can't understand how anyone could think this recipe is good. I did follow other reviewers suggestions of using less chicken stock, but that wasn't the problem. The problem was that it had no taste other than lemon, and it really was just not good! Neither my kids nor my husband liked it! Although it was super easy to make, I would pass on this for sure!

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  • on December 18, 2010

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    I gave it only one star because I will not make it again. It was ok, I eat it because I was hungry but did not really enjoyed it.

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  • on December 18, 2010

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    Made this exactly as the recipe said, and we LOVED it with rice as the side dish! The herbs and the apricots went hand-in-hand with the chicken. Thanks, Rachael!!

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  • on November 08, 2010

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    YUM - This is an awesome recipe - SOOOOOO easy to make. Love it! Thank you Rachael.

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  • on November 06, 2010

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    I do think it's tasty too! very!

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  • on October 04, 2010

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    I tried this recipe for the first time and it was delicious. After reading some of the other reviews I made sure to use chicken STOCK and to follow the recipe closely. I used 1/2 cup less stock than directed and the sauce thickened wonderfully. The flavors were bright and balanced and I will definitely be making this again!

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  • on June 18, 2010

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    It was good, but definitely not "oh-my-god, wow." I wish I had read ALL of the comments so I would have used less stock. Seriously, follow that piece of advice. The cornstarch would have helped too, because the sauce was too liquidy to do anything with unless you are serving with rice. I made it for my parents who were visiting from out of town. They all raved about it,but I was under impressed. If I made it again, I would use all chicken breasts, reduce the stock by half, and add cornstarch.

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  • on January 27, 2010

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    I cook a LOT of Rachael's food - I have all her cookbooks and watch the show as often as I can. This was not disappointing! We made it with the Butternut Squash Risotto and it was very, very good.

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