Easy baked Apricot Chicken only requires 4 main ingredients and 5 minutes of prep. It’s super delicious and an effortless weeknight dinner lifesaver!
Quick & Easy Apricot Chicken
This apricot chicken recipe is so easy and practically hands-off, but with fantastic results. It’s perfect for when you need dinner but are feeling unmotivated, or a great dish for first-time cooks to make.
You’ll need just 4 main ingredients, plus a couple 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 end result is juicy chicken thighs in a savory and sweet, sticky sauce. Just add a side or two and dinner is ready to go!
Why You’ll Love This Apricot Chicken Recipe
Here are a few reasons why I love this baked apricot chicken.
- Simple prep. All you need to do is combine the sauce ingredients and pour it over the chicken in the baking dish. The oven does the rest.
- Sweet, savory, and tart. Catalina dressing, apricot preserves, and onion soup mix give this chicken a unique blend of sweet yet tart flavors, with lots of savory undertones.
- Ideal for busy weeknights. Apricot chicken comes together in under an hour, with the oven doing 99% of the work. Add some mashed potatoes and a veggie and you have a tasty dinner for any weeknight.
Ingredients Needed
This baked apricot chicken recipe is made with just 4 main ingredients. They might sound like a strange combo, but trust me, they work!
(Scroll down to the recipe card below for details and measurements.)
- Catalina salad dressing – Acts as the base for the sauce, adding a sweet and tangy flavor.
- Dry onion soup mix – Adds lots of savory flavor and cuts down on the need for individual seasonings.
- Apricot preserves – Using preserves is easier than cooking down fresh apricots and adds a sweet yet tart flavor.
- Red pepper flakes – A bit of heat to balance the sweetness of the other ingredients.
- Chicken thighs – Boneless and skinless, with any excess fat removed.
- Salt & pepper – To season the chicken.
How to Make Apricot Chicken
This chicken recipe comes together with just a few minutes of prep.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Make the sauce. Combine the Catalina dressing, soup mix, apricot jam, and red pepper flakes. Pour just enough 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 375F for 40 to 45 minutes, until the chicken reaches an internal temperature of 165F.
Tips & Variations
Here are a few tips and variations for making apricot chicken.
- Can I use chicken breasts? I prefer thighs as they have more flavor but yes, you can use chicken breasts as well. You may need to adjust the cooking time by a few minutes.
- Try it with French dressing. Can’t find Catalina dressing? French dressing is similar, just a bit creamier. It will change the taste a bit but still work great.
- Try it with cranberry sauce. If you don’t have or like apricot preserves, cranberry sauce is so delicious, too. It’s a great use for any leftover cranberry sauce or use a can of store-bought whole berry cranberry sauce.
Video: Easy Apricot Chicken
Serving Suggestions
My go-to way of serving apricot chicken is over mashed potatoes and roasted green beans. You could swap the potatoes for rice or noodles if desired. Other veggies like roasted broccoli, brussels sprouts, and asparagus also pair well.
Proper Storage
- Fridge. Store leftover apricot chicken in an airtight container in the fridge for up to 3 days.
- Freezer. 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. Reheat leftovers in the microwave, until heated through.
More Easy Chicken Recipes
- Boursin Chicken
- No Peek Chicken and Rice Casserole
- Mayo Ritz Cracker Chicken
- Salsa Verde Chicken
- One-Pan Roast Chicken Dinner
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Apricot Chicken
Ingredients
- 1 cup Catalina salad dressing
- 1 packet dry onion soup mix (1.25 ounce)
- 1 & 1/2 cups apricot preserves
- 1/4 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.
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!