Apricot Chicken
Updated
Updated
Easy baked Apricot Chicken only requires 4 main ingredients and 5 minutes of prep. It’s super delicious, and I love that it’s an effortless weeknight dinner lifesaver!
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5 STAR REVIEW
Easy Apricot Chicken Recipe
This apricot chicken recipe is so easy and practically hands-off, but with fantastic results. It’s perfect for when I need dinner but am feeling unmotivated, and it’d make a great dish for first-time cooks.
I used just 4 main ingredients, plus a couple of standard seasonings to make this chicken recipe. From there, it’s as simple as combining everything in a casserole dish and popping it all in the oven. The result is juicy chicken thighs in a savory and sweet, sticky sauce. I add a side or two, and dinner is ready to go!
Apricot Chicken
Ingredients
- 1 cup Catalina salad dressing*
- 1 packet dry onion soup mix, (1.25 ounce)
- 1½ cups apricot preserves**
- ¼ teaspoon red pepper flakes
- 8 boneless, skinless chicken thighs***, (about 2 pounds), excess fat removed
- salt and pepper, (to taste)
Instructions
- Preheat oven to 375 degrees F. Coat a 9×13-inch glass baking dish with nonstick cooking spray.
- In a medium bowl, combine the Catalina dressing, onion soup mix, apricot jam, and red pepper flakes. Blend well. Pour just enough of the sauce to lightly coat the bottom of the dish.
- Season the chicken thighs on both sides with a bit of coarse salt and pepper and place in the baking dish, in a single layer. Pour the remaining sauce on top, making sure all the chicken is covered.
- Bake, uncovered, for 40 to 45 minutes (or until the juices run clear and the chicken has an internal temperature of 165°F.)
- I like to garnish with scallions and serve over mashed potatoes with a roasted vegetable.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Apricot Chicken Step by Step
Gather your ingredients: Pull the ingredients out and place them on the kitchen counter.
Make the sauce: Combine 1 cup of Catalina dressing, 1 packet of soup mix, 1½ cups of apricot jam, and ¼ teaspoon of red pepper flakes. Pour just enough of the sauce into a greased 9×13 baking dish to coat the bottom.
Add the chicken: Season the chicken thighs on both sides with salt and pepper, then place in the baking dish. Pour the remaining apricot sauce on top.
Bake: Bake at 375°F for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F.
Garnish and serve: Garnish with green onions and serve.
How to Store Leftovers
Store leftover apricot chicken in an airtight container in the fridge for up to 3 days. Leftovers also freeze well in a freezer safe container or bag up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Reheat leftovers in the microwave until heated through.
Serving Suggestions
My go-to way of serving apricot chicken is over mashed potatoes with a side of tender, roasted green beans. You could swap the potatoes for rice or noodles if desired. Other veggies like roasted broccoli, crispy Brussels sprouts, and crunchy asparagus also pair well.
I tried this recipe and really enjoyed the way it turned out!
I wish all recipes were this easy and delicious. Even my picky kids gobbled it up!
This was the easiest chicken recipe ever and SO good. My kids ate it all up. The ingredients do sound off but together make such a tasty sauce. Thanks for sharing!
Thanks for reminding me of this recipe. Made for years. I also sub Catalina for pineapple or peach jam. All good. You are a favorite food blogger!