Apricot Chicken

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Easy baked Apricot Chicken only requires 4 main ingredients and 5 minutes of prep. It's super delicious and an effortless weeknight dinner lifesaver!

See below the recipe card for step-by-step images

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: American

Keyword: apricot chicken, apricot chicken recipe

Servings: people

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 9x13-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

*Can’t find Catalina dressing? French dressing is similar, just a bit creamier. It will change the taste slightly, but still work great.

**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.

***You can use chicken breasts. You may need to adjust the cooking time by a few minutes.

Nutrition