45+ Delicious Easter Potluck Recipes That Will Wow Your Guests

Easter is a time for celebration, family, and of course, delicious food! Whether you’re hosting an Easter brunch, dinner, or attending a potluck, having a variety of tasty dishes is key to making the day special.

If you’re on the hunt for fresh and exciting recipes that will wow your guests, look no further!

We’ve rounded up over 45 Easter potluck recipes that are perfect for every palate, from savory sides to decadent desserts.

These dishes are easy to make, visually appealing, and sure to be the stars of your Easter gathering.

Whether you’re looking for a classic deviled egg recipe or a unique twist on a springtime salad, these recipes will elevate your potluck spread and create lasting memories around the table.

45+ Delicious Easter Potluck Recipes That Will Wow Your Guests

Easter potlucks are the perfect occasion to gather with loved ones and enjoy a variety of flavorful dishes.

From vibrant salads and hearty casseroles to sweet treats that celebrate the season, these 45+ Easter potluck recipes will inspire you to bring something truly special to the table.

No matter your cooking skill level, there’s a dish for everyone in this collection.

So, roll up your sleeves, get cooking, and get ready to enjoy a wonderful Easter meal with family and friends.

Creamy Deviled Eggs

Deviled eggs are a classic Easter potluck dish that combines hard-boiled eggs with a creamy, tangy filling. This recipe is simple, yet elegant, and sure to be a crowd-pleaser. The smooth filling, made with mayonnaise, mustard, and a touch of paprika, gives a perfect balance of flavors that complements the egg whites beautifully.

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika for garnish

Instructions:

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool.
2. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
3. Mash the yolks with a fork and then add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and creamy.
4. Spoon or pipe the filling back into the egg whites. Sprinkle with paprika for garnish.
5. Serve chilled and enjoy!

These creamy deviled eggs make a fantastic addition to any Easter potluck. They’re visually appealing, delicious, and easy to make ahead. The combination of creamy yolk filling and soft egg whites with a sprinkle of paprika offers a perfect bite-sized treat that pairs well with other potluck dishes. Whether you’re a deviled egg enthusiast or trying them for the first time, this recipe is sure to be a hit!

Honey Glazed Carrots

Honey glazed carrots are a vibrant, sweet, and savory side dish that’s perfect for any Easter meal. The honey adds a natural sweetness to the carrots, while butter and a touch of thyme give the dish a savory depth. It’s simple to prepare, and the bright, glossy finish makes it a beautiful addition to your Easter potluck spread.

Ingredients:

• 1 lb baby carrots (or sliced regular carrots)
• 2 tablespoons butter
• 1/4 cup honey
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. In a large pot, bring water to a boil. Add the carrots and cook for 5-7 minutes, or until tender but still slightly firm. Drain the carrots and set aside.
2. In the same pot, melt the butter over medium heat. Add the honey, thyme, salt, and pepper, stirring to combine.
3. Return the cooked carrots to the pot and toss them in the honey glaze until they’re well coated. Cook for an additional 2-3 minutes, allowing the glaze to thicken slightly.
4. Serve warm and enjoy!

Honey glazed carrots are a delightful side dish that will bring both color and flavor to your Easter potluck. The natural sweetness of honey pairs beautifully with the savory butter and thyme, making each bite irresistible. This recipe is not only easy to make but also a healthy and crowd-pleasing option that will complement any main dish. The glossy finish of the glazed carrots makes them as pleasing to the eye as they are to the palate!

Raspberry Lemonade Pie

A refreshing dessert that’s perfect for spring, this raspberry lemonade pie is the ideal sweet treat for an Easter potluck. With a creamy, tart filling made from fresh raspberries, lemonade, and cream cheese, all nestled in a buttery graham cracker crust, this no-bake pie is light, fluffy, and bursting with flavor. It’s a delightful way to end any meal!

Ingredients:

• 1 1/2 cups fresh raspberries
• 1/2 cup lemon juice (freshly squeezed)
• 8 oz cream cheese, softened
• 1 cup sweetened condensed milk
• 1 cup whipped cream or whipped topping
• 1 pre-made graham cracker crust
• 1 tablespoon sugar (optional, for sweetness)

Instructions:

1. In a blender or food processor, combine the raspberries, lemon juice, and sugar (if using). Puree the mixture until smooth, then strain through a fine mesh sieve to remove the seeds.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and raspberry mixture, and continue to beat until fully combined.
3. Gently fold in the whipped cream until the mixture is light and fluffy.
4. Pour the filling into the graham cracker crust and smooth the top with a spatula.
5. Refrigerate the pie for at least 4 hours or until set. Before serving, garnish with fresh raspberries or lemon slices, if desired.

Raspberry lemonade pie is a delightful dessert that brings a refreshing combination of tartness and sweetness, making it a perfect dish to bring to an Easter potluck. The creamy texture, tangy lemon flavor, and the burst of fresh raspberries will have everyone reaching for seconds. This no-bake pie is easy to make ahead of time, allowing you to enjoy the day with minimal fuss. It’s a light, fruity, and satisfying dessert that will definitely be a crowd favorite!

Spinach and Artichoke Dip

A creamy, cheesy dip that’s perfect for dipping chips, crackers, or fresh veggies, spinach and artichoke dip is a popular choice for any gathering. The combination of tender spinach, savory artichokes, and a rich, cheesy base makes this dish a hit at potlucks. Serve it warm for a comforting, flavorful dip that everyone will enjoy.

Ingredients:

• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish (such as a 9×9-inch dish) with non-stick spray or butter.
2. In a large bowl, combine the spinach, artichokes, mayonnaise, sour cream, mozzarella, Parmesan, garlic, salt, and pepper. Stir until everything is evenly mixed.
3. Spread the mixture evenly into the prepared baking dish.
4. Bake for 20-25 minutes, or until the top is golden and the dip is bubbling.
5. Serve warm with your choice of chips, crackers, or fresh vegetable sticks.

Spinach and artichoke dip is the epitome of comfort food, making it a must-have for any potluck. The rich, creamy texture and blend of cheesy goodness with the earthiness of spinach and artichokes create an irresistible combination. It’s easy to make and can be prepared in advance, saving you time on the day of your gathering. Whether you’re dipping with crackers or fresh veggies, this dip will disappear fast—so make sure to save some for yourself!

Baked Ham with Pineapple Glaze

A succulent baked ham with a sweet and tangy pineapple glaze is a festive and flavorful main dish that’s perfect for Easter. The savory ham is enhanced by a glaze made from brown sugar, pineapple juice, and mustard, creating a delicious contrast of flavors. This dish is easy to prepare and can be made in advance, ensuring a stress-free holiday meal.

Ingredients:

• 1 (8-10 lb) bone-in ham
• 1 cup brown sugar
• 1/2 cup pineapple juice
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Place the ham on a roasting rack in a large roasting pan.
2. In a small saucepan, combine the brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, cinnamon, salt, and pepper. Cook over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens slightly, about 5-7 minutes.
3. Brush the ham generously with the pineapple glaze, making sure to coat it evenly.
4. Roast the ham in the oven for about 1.5 to 2 hours, basting every 30 minutes with the remaining glaze. The ham should reach an internal temperature of 140°F (60°C).
5. Let the ham rest for 15 minutes before slicing and serving.

Baked ham with pineapple glaze is an impressive main dish that will be the centerpiece of your Easter potluck. The combination of savory, tender ham with a sweet and tangy glaze elevates the flavors, making every bite a memorable one. This dish is not only delicious but also easy to make in advance, giving you more time to enjoy the celebration. It’s the perfect blend of simplicity and elegance, and will surely leave your guests coming back for seconds.

Strawberry Shortcake Trifle

This strawberry shortcake trifle is a decadent, yet easy-to-make dessert that brings a classic favorite to a whole new level. Layers of sweetened strawberries, fluffy sponge cake, and whipped cream come together to create a beautiful, indulgent treat. It’s the ideal dish for spring celebrations like Easter and a great way to showcase fresh seasonal berries.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 1 pound sponge cake or pound cake, cut into cubes
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Mint leaves for garnish (optional)

Instructions:

1. In a medium bowl, combine the sliced strawberries and sugar. Let the strawberries sit for about 30 minutes, allowing them to release their juices.
2. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
3. In a large trifle dish, layer the sponge cake cubes, followed by a layer of the macerated strawberries (with their juices), and then a layer of whipped cream. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
4. Refrigerate the trifle for at least 2 hours to let the flavors meld together.
5. Garnish with fresh mint leaves before serving, if desired.

This strawberry shortcake trifle is a delightful dessert that combines the rich flavors of fresh strawberries, light sponge cake, and creamy whipped topping. It’s visually stunning and offers a refreshing, fruity contrast to heavier dishes, making it a perfect fit for an Easter potluck. With its beautiful layers and crowd-pleasing flavors, this trifle will be the highlight of your dessert table, leaving everyone with smiles on their faces and happy bellies.

Bacon-Wrapped Asparagus

Bacon-wrapped asparagus is a savory, crispy side dish that’s both simple and elegant. The smoky flavor of bacon enhances the natural sweetness of fresh asparagus, creating a perfect balance of flavors. It’s an ideal choice for an Easter potluck because it’s easy to prepare, and the bacon adds an irresistible crunch that everyone will enjoy.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 12 slices bacon
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Lay out the asparagus spears and drizzle with olive oil. Season with salt and pepper, tossing to coat evenly.
3. Wrap each bundle of 3-4 asparagus spears with a slice of bacon, securing the bacon with toothpicks if necessary.
4. Place the bacon-wrapped asparagus on the prepared baking sheet and bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
5. Optional: Drizzle with balsamic glaze for added flavor and serve warm.

Bacon-wrapped asparagus is a crowd-pleasing dish that’s guaranteed to impress at your Easter potluck. The smoky, crispy bacon complements the fresh, tender asparagus, making every bite a perfect combination of savory flavors. This recipe is easy to assemble, and the result is an elegant dish that pairs well with a variety of main courses. It’s a perfect side that will have your guests reaching for seconds, adding a touch of sophistication to your spread.

Potato Salad with Dijon Dressing

Potato salad is a staple at any potluck, but this version with Dijon dressing brings a twist to the classic dish. The tangy Dijon mustard in the dressing adds depth to the creamy potatoes, and the addition of fresh herbs like parsley and dill makes it extra flavorful. This recipe is quick to prepare and can be served chilled, making it a great addition to your Easter gathering.

Ingredients:

• 2 lbs small potatoes (Yukon Gold or red potatoes work well)
• 1/4 cup Dijon mustard
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• Salt and pepper to taste
• 1/2 red onion, finely chopped
• 2 hard-boiled eggs, chopped (optional)

Instructions:

1. Boil the potatoes in salted water for 10-15 minutes, or until tender when pierced with a fork. Drain and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
2. In a small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, salt, and pepper until well combined.
3. In a large bowl, combine the cooked potatoes, chopped red onion, fresh parsley, and dill. Add the dressing and toss to coat.
4. Gently fold in the chopped hard-boiled eggs, if using.
5. Chill the potato salad in the refrigerator for at least 1 hour before serving.

This Dijon dressing potato salad offers a refreshing change from the traditional creamy version. The tangy mustard dressing adds a flavorful kick, while the fresh herbs bring brightness to the dish. The creamy potatoes are balanced with the crunch of red onions, and the optional hard-boiled eggs make it even more satisfying. This is an excellent side dish for any Easter potluck, and it can easily be made in advance, allowing the flavors to meld together. It’s a comforting yet elevated dish that your guests will love!

Poppy Seed Chicken Casserole

Poppy seed chicken casserole is a warm, comforting dish that’s perfect for Easter or any gathering. This casserole features tender chicken in a creamy sauce topped with a crunchy, buttery breadcrumb topping. The addition of poppy seeds gives it a subtle, nutty flavor that pairs beautifully with the richness of the dish. It’s easy to make and serves a crowd, making it an excellent choice for a potluck.

Ingredients:

• 4 cups cooked, shredded chicken (about 2 large chicken breasts)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1 tablespoon poppy seeds
• 1 cup grated cheddar cheese
• 1 1/2 cups crushed Ritz crackers (or other buttery crackers)
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise, Dijon mustard, garlic powder, and poppy seeds. Stir in the shredded chicken and mix until well combined.
3. Transfer the chicken mixture into the prepared baking dish. Sprinkle the grated cheddar cheese evenly over the top.
4. In a separate bowl, combine the crushed crackers with the melted butter. Sprinkle the buttery cracker mixture over the casserole.
5. Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
6. Let the casserole cool for a few minutes before serving.

Poppy seed chicken casserole is a flavorful, comforting dish that will be a hit at your Easter potluck. The creamy chicken mixture is perfectly complemented by the crunchy, buttery topping, while the poppy seeds add a unique touch of flavor. This casserole is easy to assemble and can be made ahead of time, making it perfect for a busy potluck day. It’s the kind of dish that’s both satisfying and indulgent, and it’s sure to become a favorite at your gathering!

Lemon Garlic Roasted Potatoes

Lemon garlic roasted potatoes are a flavorful and simple side dish that is sure to be a crowd-pleaser at any Easter potluck. The bright citrusy zest from the lemon combined with the rich aroma of garlic creates a perfect seasoning for the crispy potatoes. Roasted to perfection, these potatoes are golden on the outside and soft on the inside—an ideal complement to any main course.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, toss the halved potatoes with olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the outside, and tender on the inside.
5. Garnish with fresh parsley before serving.

Lemon garlic roasted potatoes are a vibrant, flavorful side dish that will enhance any Easter meal. The zesty lemon and fragrant garlic bring brightness to the potatoes, making them an irresistible addition to your potluck spread. They’re simple to prepare and easy to cook, but the flavors are bold enough to impress your guests. These roasted potatoes are the perfect balance of crispy and tender, offering a comforting yet refreshing side that pairs wonderfully with any main course.

Fruit Salad with Honey-Lime Dressing

A fresh fruit salad with honey-lime dressing is a light and refreshing dish that makes the perfect side or dessert for Easter. This vibrant fruit salad showcases seasonal fruits like strawberries, oranges, and pineapple, all drizzled with a sweet honey-lime dressing that adds a zesty, tropical flavor. It’s easy to make, beautifully colorful, and the perfect way to celebrate spring.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup pineapple chunks
• 1 orange, peeled and segmented
• 1/2 cup grapes, halved
• 1 kiwi, peeled and sliced
• 1/4 cup honey
• 2 tablespoons lime juice
• 1 tablespoon fresh mint, chopped (optional)

Instructions:

1. In a large bowl, combine all of the prepared fruits: strawberries, pineapple, orange segments, grapes, and kiwi.
2. In a small bowl, whisk together the honey and lime juice until smooth.
3. Drizzle the honey-lime dressing over the fruit and gently toss to combine.
4. If desired, garnish with fresh mint for a burst of color and flavor.
5. Chill the fruit salad in the refrigerator for at least 30 minutes before serving.

This fruit salad with honey-lime dressing is a light and healthy dish that brings vibrant colors and bright flavors to your Easter potluck. The combination of sweet, juicy fruits with the tangy lime and honey dressing is incredibly refreshing. It’s easy to prepare ahead of time, and it’s a crowd-pleasing option that offers a healthy alternative to heavier side dishes. With its balance of sweet and tart, this fruit salad is a perfect springtime treat that will have everyone reaching for more.

Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole is a comforting and cheesy side dish that’s perfect for potlucks and family gatherings. The creamy sauce combines with tender broccoli and fluffy rice, topped with a layer of melted cheese for an indulgent treat. This dish is hearty, flavorful, and simple to prepare, making it a go-to side for Easter celebrations.

Ingredients:

• 1 1/2 cups uncooked rice (white or brown)
• 1 lb broccoli florets, steamed
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Cook the rice according to package instructions, then set aside.
2. Steam the broccoli florets until tender, about 5-7 minutes, and chop into bite-sized pieces.
3. In a large mixing bowl, combine the cooked rice, steamed broccoli, shredded cheddar cheese, cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper. Stir to combine until everything is evenly coated.
4. Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.
5. If desired, sprinkle breadcrumbs over the top for added crunch.
6. Bake at 350°F (175°C) for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
7. Let it cool slightly before serving.

Cheesy broccoli rice casserole is a rich and comforting side dish that will surely satisfy at your Easter potluck. The creamy and cheesy mixture blends perfectly with tender broccoli and fluffy rice, making it a delicious addition to any meal. The optional breadcrumb topping adds a nice crunch that contrasts with the creamy interior. It’s an easy, make-ahead dish that’s perfect for feeding a crowd, and the hearty flavors will leave everyone coming back for seconds!

Honey Balsamic Glazed Carrots

Honey balsamic glazed carrots are a sweet and tangy side dish that’s perfect for Easter. The natural sweetness of the carrots is elevated by the rich, syrupy glaze made from honey and balsamic vinegar. This dish is simple to make, yet packed with flavor, and provides a beautiful pop of color to your potluck spread.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
2. In a large bowl, toss the carrots with olive oil, salt, pepper, and garlic powder.
3. Spread the carrots in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the carrots are roasting, whisk together the honey and balsamic vinegar in a small bowl.
5. Once the carrots are done, remove them from the oven and drizzle the honey balsamic glaze over the top. Toss to coat evenly.
6. Garnish with chopped fresh parsley and serve.

Honey balsamic glazed carrots are the perfect balance of sweet and savory, making them a standout side dish for your Easter potluck. The natural sweetness of the carrots is complemented by the rich, tangy glaze, and the fresh parsley adds a pop of color. This dish is not only flavorful but also incredibly easy to prepare, making it a great addition to any festive meal. It’s a healthy yet indulgent side that will have your guests asking for the recipe!

Deviled Eggs with a Twist

Deviled eggs are a classic Easter dish, but this version adds a twist with a hint of spicy sriracha and creamy avocado. The smooth, rich filling is complemented by the creamy avocado, while the sriracha brings just the right amount of heat to each bite. These deviled eggs are sure to stand out at your potluck and become a favorite!

Ingredients:

• 12 large eggs
• 1 ripe avocado, peeled and pitted
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon sriracha sauce (or to taste)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Paprika, for garnish
• Fresh cilantro, for garnish (optional)

Instructions:

1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes. Remove the eggs and cool them in an ice bath.
2. Once the eggs are cool, peel and cut them in half lengthwise. Remove the yolks and place them in a bowl.
3. In the bowl with the yolks, add the avocado, mayonnaise, Dijon mustard, sriracha, lemon juice, salt, and pepper. Mash everything together until smooth and creamy.
4. Spoon or pipe the avocado mixture into the egg whites.
5. Sprinkle with paprika and garnish with fresh cilantro, if desired.
6. Chill in the refrigerator for at least 30 minutes before serving.

These deviled eggs with avocado and sriracha add a bold twist to a traditional favorite. The creamy avocado filling offers a smooth texture, while the sriracha brings just the right amount of spice, making these deviled eggs a standout at your Easter potluck. They’re easy to prepare, look beautiful on any serving tray, and are sure to be a conversation starter. These eggs are the perfect combination of creamy, savory, and spicy, and will be gone in no time!

Apricot and Almond Stuffed Chicken Breast

Apricot and almond stuffed chicken breasts are an elegant and flavorful main dish that brings a touch of sweetness and crunch to the table. The juicy chicken is filled with a savory-sweet mixture of apricots and toasted almonds, creating a unique contrast of flavors. This dish is both impressive and easy to prepare, making it perfect for an Easter potluck or any special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup dried apricots, chopped
• 1/4 cup slivered almonds, toasted
• 2 tablespoons cream cheese, softened
• 1 tablespoon honey
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the chopped apricots, toasted almonds, cream cheese, honey, and thyme. Season with salt and pepper.
3. Using a sharp knife, make a pocket in each chicken breast by cutting horizontally through the thickest part.
4. Stuff each chicken breast with the apricot and almond mixture, securing the opening with toothpicks if necessary.
5. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Add the chicken broth to the skillet and transfer the pan to the oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the chicken from the oven and let it rest for 5 minutes before serving.

Apricot and almond stuffed chicken breasts are a delightful and flavorful dish that will be the star of your Easter potluck. The combination of sweet apricots and crunchy almonds provides a perfect contrast to the tender chicken, while the honey adds just the right touch of sweetness. This dish is easy to prepare yet looks and tastes impressive, making it an excellent choice for feeding a crowd. It’s a unique and satisfying main dish that will leave your guests raving!

Note: More recipes are coming soon!