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Apricot Chicken w/ Snap Peas and Jasmine Rice

Make a sweet, summer meal with this Apricot Chicken recipe topped with a Bonne Maman Apricot Fruit Spread – More Fruit, Less Sugar* glaze. Serve with some rice, add a side of fresh snap peas, sprinkle on some toasted sesame seeds and watch it disappear with delight!

*28% more fruit and 38% less sugar than our preserves


  • 4 Chicken breast, boneless/skinless
  • 1 Lb. Snap peas, stringless
  • 1 Cup Jasmine rice
  • 1 Jar Bonne Maman® Apricot Fruit Spread
  • 1 Tbsp. Dijon mustard
  • 1 Tsp. Salt
  • ½ Tsp. Black pepper
  • 2 Green onions, sliced on the bias
  • 1 Tbsp. Sesame seed, toasted


Makes 4 servings

Heat air fryer to 400°F  


Apricot Chicken:

Combine mustard and Bonne Maman® Apricot Fruit Spread – More Fruit, Less Sugar*. Set aside in two separate bowls. 

Season chicken breasts with salt and pepper, then coat chicken with ½ of your Apricot sauce. 

Cook chicken breasts in air fryer for 10 minutes, turning them over halfway through.

*28% more fruit and 38% less sugar than our preserves

Snap Peas:

Blanch peas in 3 quarts of lightly salted boiling water for 3 minutes. Drain and submerge in ice water until cool and set aside.


Jasmine Rice:

In medium pan, bring 1½ cups water, jasmine rice, and a pinch of salt to a boil, cover with a lid, reduce heat to simmer and let cook (undisturbed) for 15 minutes. Turn off heat and let rest with lid on for 5 additional minutes. Remove lid, fluff with a fork. 


To Serve:

Place jasmine rice and snap peas on plate and arrange chicken breast on top with Bonne Maman® Apricot Fruit Spread sauce. Garnish with a pinch of green onion and sesame seeds and enjoy!

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