Estimated reading time: 13 minutes
Tired of the same old chicken dinners? Craving something that’s bursting with flavor, incredibly easy to make, and guaranteed to please the whole family? Look no further! This baked apricot chicken recipe is your ticket to a delicious, satisfying meal that requires minimal effort but delivers maximum taste. Imagine tender, juicy chicken pieces bathed in a luscious, sweet, and tangy apricot glaze, baked to perfection. It’s the kind of dish that feels special enough for guests but is simple enough for a busy weeknight.
Apricot chicken has long been a beloved comfort food, combining savory chicken with the sweetness of apricots. Our oven-baked method ensures even cooking and a caramelized glaze. This easy baked apricot chicken recipe is foolproof, making it a perfect addition to any home-cooked meal.
Table of contents
- Why This Baked Apricot Chicken Will Be Your New Favorite
- Ingredients You’ll Need for Apricot Chicken
- How to Make Baked Apricot Chicken (Step-by-Step)
- Pro Tips for the Perfect Baked Apricot Chicken
- Popular Variations & Add-ins
- What to Serve with Your Delicious Apricot Chicken
- Storing and Reheating Leftovers
- Baked Apricot Chicken FAQ
- Your New Go-To Chicken Dinner Awaits!
Why This Baked Apricot Chicken Will Be Your New Favorite
If you need more convincing, here are just a few reasons why this apricot chicken recipe baked to perfection will win you over:
- Incredibly Flavorful: The combination of sweet apricot preserves, tangy dressing (optional), and savory seasonings creates a complex and irresistible flavor profile.
- Super Easy to Make: With simple-ingredients and straightforward steps, this recipe is perfect for beginner-cooks and busy individuals.
- Family-Friendly: Kids and adults alike adore the sweet and savory taste. It’s a guaranteed crowd-pleaser!
- Versatile: Easily customizable with different chicken cuts or by adding your favorite spices.
- Perfect for Meal Prep: Make a big-batch and enjoy leftovers for lunch or dinner throughout the-week.
- Looks Impressive: The golden, glazed chicken looks like it came from a fancy restaurant, but it’s your little secret how easy it was!
- Tender and Juicy Results: Our baking method and tips ensure your chicken stays moist and delicious every single time.
Ingredients You’ll Need for Apricot Chicken
The beauty of this baked apricot chicken lies in its simplicity, and that extends to the ingredient list. You likely have many of these items in your pantry already!
- Chicken: About 2.5 to 3 pounds. Bone-in, skin-on chicken thighs are highly recommended for the juiciest, most flavorful results. However, boneless, skinless chicken thighs, chicken breasts (see notes below), or even drumsticks will also work wonderfully.
- Apricot Preserves: 1 cup. This is the star of the show! Choose a good quality apricot preserve or apricot jam. The sweetness and fruitiness are key to the iconic glaze.
- Dressing (Optional but Recommended): 1/2 cup. Many classic recipes call for Russian dressing or French dressing. Catalina dressing also works well. These add a tangy, savory depth that complements the sweet apricots beautifully. If you prefer to omit, you might want to add a splash of vinegar (like apple-cider vinegar) and a bit more seasoning.
- Dry Onion Soup Mix (Optional): 1 packet (about 1 ounce). This is a popular “secret ingredient” in many apricot chicken recipes. It adds a fantastic savory, umami flavor. If you don’t have it or prefer to avoid it, you can substitute with a mix of onion powder, garlic powder, dried parsley, and a pinch of salt and pepper.
- Soy Sauce (Low Sodium Preferred): 1-2 tablespoons (optional). Adds a lovely-depth of flavor and a touch of saltiness to balance the sweetness. You can also use tamari for a gluten free option.
- Garlic Powder: 1 teaspoon (optional, especially if not using onion soup mix).
- Salt and Black Pepper: To taste, especially for seasoning the chicken directly if not using onion soup mix.
- Fresh Parsley or Chives (Optional for Garnish): A sprinkle of fresh-herbs adds a pop of color and freshness before serving.
Notes on Ingredients:
- Chicken Cuts:
- Chicken Thighs (Bone-in, Skin-on): These are our top pick! The bone helps-keep the meat moist, and the skin gets delightfully crispy and holds the glaze well. They are very forgiving and less prone to drying out.
- Boneless, Skinless Chicken Thighs: A great option if you prefer no bones or skin. Reduce cooking time slightly.
- Chicken Breasts: If using chicken breasts, be mindful that they can dry out more easily. It’s best to use thicker breasts, pound them to an even thickness, or consider cutting them into large chunks. You might also want to slightly reduce the baking time and check for doneness earlier. Marinating them in the sauce for 30 minutes beforehand can also help.
- Apricot Preserves: Look for preserves with real fruit pieces for the best texture. Sugar-free options can be used, but the glaze might not caramelize as well, and the overall sweetness will be different.
- Dressings: If you’re making your own dressing substitute, aim for a balance of tang (vinegar), a little sweetness (a touch of honey or maple syrup if not using enough preserves), and savory notes (onion/garlic powder, paprika).
- Onion Soup Mix: While convenient, if you have dietary concerns or prefer whole ingredients, create your own savory blend. A good starting point for a substitute is 2 tablespoons dried minced onion, 1 teaspoon onion-powder, 1/2 teaspoon garlic-powder, 1/2 teaspoon dried parsley, 1/4 teaspoon celery salt (optional), and a pinch of black pepper.
How to Make Baked Apricot Chicken (Step-by-Step)
Time needed: 1 hour
This oven baked apricot chicken recipe is designed for simplicity. Follow these steps for a delicious outcome:
- Preheat Your Oven & Prepare Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 09×13 inch baking dish or a similar-sized casserole dish. This prevents sticking and makes cleanup easier.
- Prepare the Chicken (If Necessary):
Pat the chicken pieces dry with paper towels. This helps the skin crisp up (if using skin-on) and allows the sauce to adhere better. If using chicken breasts, you might want to pound them to an even thickness or cut them into large, uniform pieces.
- Season the Chicken (Optional but Recommended):
If you’re not using the dry onion soup mix, or even if you are and want extra flavor, lightly season the chicken pieces on all sides with salt, black pepper, and garlic powder.
- Arrange Chicken in Baking Dish:
Place the chicken pieces in a single-layer in the prepared baking dish. Try not to overcrowd the dish, as this can cause the chicken to steam-rather than bake and brown properly. Use two dishes if necessary.
- Mix the Apricot Glaze:
In a medium bowl, combine the apricot preserves, your chosen dressing (if using), the dry onion soup mix (if using, or your savory seasoning blend), and soy sauce (if using). Whisk everything together until well combined and smooth. This is your signature apricot glaze for chicken.
- Pour Glaze Over Chicken:
Pour the apricot glaze mixture evenly over the chicken pieces in the baking dish. Use a spoon or spatula to ensure each-piece is nicely coated.
- Bake the Apricot Chicken:
– For bone-in, skin-on chicken thighs: Bake for 45-55 minutes.
– For boneless, skinless chicken thighs: Bake for 30-40 minutes.
– For chicken breasts (depending on thickness): Bake for 25-35 minutes.
– The chicken is done when it’s cooked through and the internal temperature-reaches 165°F (74°C) when measured with a meat-thermometer inserted into the thickest part of the chicken, avoiding the-bone. The juices should run clear when pierced with a fork. The apricot sauce for chicken should be bubbly and slightly caramelized around the edges. - Baste (Optional but Recommended for Extra Flavor):
About halfway through the baking time, you can open the oven and spoon some of the glaze from the bottom of the dish over the chicken pieces. This helps to build up a richer, more flavorful glaze.
- Rest Before Serving:
Once cooked, remove the baked apricot chicken from the oven. Let it rest for 5-10 minutes before serving. This allows the juices to-redistribute, resulting in more tender and flavorful chicken.
- Garnish and Serve:
Sprinkle with fresh chopped-parsley or chives if desired, and serve hot with your favorite side dishes.
Pro Tips for the Perfect Baked Apricot Chicken
Want to elevate your apricot chicken recipe baked from great to absolutely spectacular? Here are some expert tips:
- Don’t Overcrowd the Pan: Give your chicken pieces some space in the baking dish. Overcrowding will lower the temperature and cause the chicken to steam instead of bake, preventing that lovely browning and caramelization of the glaze.
- Use a Meat Thermometer: This is the most reliable-way to ensure your chicken is cooked perfectly – safe to eat but still-juicy and tender. Aim for an internal-temperature of 165°F (74°C) for chicken breasts and 170-175°F (77-79°C) for thighs for optimal texture.
- For Crispier Skin (if using skin-on chicken): You can briefly broil the chicken for the last 2-3 minutes of cooking. Keep a very close eye on it, as the sugary glaze can burn quickly under the broiler.
- Adjust Sweetness/Tanginess: Taste your glaze before pouring it over the chicken (use a clean spoon!). If it’s too sweet for your liking, add a little more soy sauce or a tiny splash of apple cider vinegar. If not sweet enough, a touch more preserves can be added.
- Marinate for Deeper Flavor: While not strictly necessary for this easy recipe, if you have extra time, you can marinate the chicken in the apricot glaze mixture for 30 minutes to an hour (or even longer in the refrigerator) before baking. This allows the flavors to-penetrate the meat more deeply.
- Scrape Up the Good Bits: After serving, those caramelized bits of glaze stuck to the baking dish are pure gold! Scrape them up and drizzle over the chicken or your side of rice.
Popular Variations & Add-ins
One of the best things about this baked apricot chicken is its versatility. Here are some popular ways to customize it:
Baked Apricot Chicken with Onion Soup Mix
This is a classic for a reason! Simply add one packet (around 1 ounce) of dry Lipton-style onion soup mix to your apricot preserves and dressing. It imparts a savory, umami depth that many people adore. This is often a key component in a “3 ingredient apricot chicken” recipe (chicken, preserves, soup mix).
Using French or Russian Dressing
These dressings are traditional choices and contribute a pleasant tang and creaminess that balances the sweetness of the apricots. Catalina dressing is another excellent option. If you don’t have these, a simple vinaigrette with a bit of tomato paste and paprika can mimic some of the flavor profiles.
Other Flavor Boosters
- Garlic & Ginger: Add 1-2 minced garlic cloves and/or 1 teaspoon of freshly grated ginger to the glaze for an aromatic kick.
- Soy Sauce or Tamari: As mentioned in the ingredients, a tablespoon or two of soy sauce (or tamari for gluten-free) adds umami and depth.
- Red-Pepper Flakes: For a touch of heat, add 1/4 to 1/2 teaspoon of red-pepper flakes to the glaze.
- Mustard: Adding a teaspoon of Dijon mustard or spicy brown mustard can make the sauce taste even better.
- Citrus-Zest: A bit of lemon or orange zest in the glaze can brighten the flavors.
Making It Your Own (Customization)
- Chicken Cuts: Experiment with drumsticks, wings, or even a whole cut-up chicken. Adjust baking times accordingly.
- Add Vegetables: Toss some hearty vegetables like sliced onions, bell peppers, or carrots into the baking dish with the chicken for a one-pan meal. They’ll roast in the delicious apricot glaze.
- Spice it Up: Beyond red pepper flakes, consider a pinch of cayenne, a dash of smoked paprika for smokiness, or even a little curry powder for an exotic twist.
What to Serve with Your Delicious Apricot Chicken
This tender juicy baked chicken pairs wonderfully with a variety of side dishes that can soak up that amazing apricot glaze:
- Rice: Steamed white rice, brown rice, jasmine rice, or even a wild rice pilaf are perfect for soaking up the sauce.
- Quinoa: A healthy and fluffy option.
- Couscous: Quick-cooking and great at absorbing flavors.
- Roasted Vegetables: Roasted broccoli, green beans, asparagus, carrots, or sweet potatoes complement the sweetness of the chicken.
- Mashed Potatoes or Cauliflower Mash: Creamy and comforting.
- Simple Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast.
- Steamed Greens: Spinach, kale, or bok choy.
- Bread: Crusty bread or dinner rolls are great for mopping up every last bit of that delicious apricot sauce.
Storing and Reheating Leftovers
Leftover baked apricot chicken is fantastic! Here’s how to store and reheat it:
- Storage: Allow the chicken to cool-completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating:
- Oven (Recommended): Preheat your oven-to 350°F (175°C). Place the chicken in an oven-safe dish, perhaps with a splash of water or chicken broth to keep it moist, and cover with foil. Heat for 15-20 minutes, or until warmed-through.
- Microwave: Place chicken on a microwave-safe plate. Cover loosely and heat in 30-60 second intervals until warmed through. Be careful not to overcook, as this can dry out the chicken.
- Stovetop: You can shred or slice leftover chicken and gently reheat it in a skillet over medium-low heat with a little extra sauce or a splash of water/broth.
Baked Apricot Chicken FAQ
A: It’s simple! You arrange chicken pieces in a baking dish, mix apricot preserves with optional ingredients like French/Russian dressing or onion soup mix, pour this glaze over the chicken, and then bake at 375°F (190°C) until cooked through and the glaze is bubbly and caramelized.
A: Yes, you can use chicken breasts. However, they are leaner and can dry out more easily than thighs. To help prevent this, use thicker breasts, consider pounding them to an even thickness, or cut them into larger chunks. You may also want to reduce the baking time slightly and check for doneness (165°F / 74°C) earlier. Marinating them in the sauce for 20-30 minutes before baking can also help keep them moist.
A: The most reliable way is to use a meat-thermometer. Insert it into the thickest-part of the chicken, avoiding the bone. Chicken is cooked when it reaches an internal-temperature of 165°F (74°C) for breasts, or 170-175°F (77-79°C) for thighs. Juices should run clear when pierced with a fork.
A: Ensure your sauce has enough sugar content (from the preserves) to caramelize. Don’t make the sauce too thin. Basting the chicken with the pan-juices halfway through baking can also help build a thicker, more flavorful glaze. A brief broil at the end (watch carefully!) can also enhance caramelization.
A: Yes! You can prepare the chicken and the-sauce, combine them in the baking-dish, cover, and refrigerate for up to 24 hours before baking. You might need to add a few extra-minutes to the baking time if cooking from cold. Cooked apricot chicken also reheats well.
A: While fresh apricots are delicious, apricot preserves provide the concentrated sweetness, syrupy texture, and convenience needed for the classic glaze in this recipe. Using fresh apricots would require cooking them down with sugar and other ingredients to create a similar consistency, essentially making your own preserves first.
A: It can easily be made gluten-free. Ensure your apricot preserves are gluten-free. If using soy sauce, opt for tamari or a certified gluten-free soy sauce. If using dry onion soup mix or bottled dressing, check the labels carefully, as these can sometimes contain gluten. Making your own seasoning blend instead of using packaged soup mix is a good way to ensure it’s gluten-free.
Your New Go-To Chicken Dinner Awaits!
This easy baked apricot chicken recipe is more than just a meal; it’s a delightful experience of sweet, savory, and tangy flavors all coming together in perfect harmony. It’s proof that you don’t need complicated ingredients or techniques to create a truly memorable dish. Whether you stick to the basic apricot chicken recipe baked or explore some of the fun variations, you’re in for a treat.
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Easy Baked Apricot Chicken
Equipment
- 9×13 inch Baking Dish (or similar size casserole dish)
- Medium mixing bowl
- Whisk
- Meat Thermometer
Ingredients
For the Chicken:
- 2.5 – 3 lbs Bone-in Skin-on Chicken Thighs (or other cuts, see notes)
- Salt to taste, optional
- Black Pepper to taste, optional
- 1 tsp Garlic Powder optional, especially if not using onion soup mix
For the Apricot Glaze:
- 1 cup Apricot Preserves good quality
- 1/2 cup Russian or French Dressing or Catalina dressing, optional but recommended
- 1 packet approx. 1 oz Dry Onion Soup Mix (optional, or homemade savory blend)
- 1-2 tbsp Soy Sauce low sodium preferred, optional
For Garnish (Optional):
- 1 tbsp Fresh Parsley chopped
- 1 tbsp Fresh Chives chopped
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Prepare Chicken: Pat chicken pieces dry. If not using onion soup mix, season chicken lightly with salt, pepper, and garlic powder.
- Arrange Chicken: Place chicken in a single layer in the prepared baking dish.
- Mix Glaze: In a medium bowl, whisk together apricot preserves, dressing (if using), dry onion soup mix (if using or your savory blend), and soy sauce (if using) until smooth.
- Coat Chicken: Pour the apricot glaze evenly over the chicken pieces, ensuring each piece is coated.
- Bake:
- For bone-in, skin-on thighs: Bake for 45-55 minutes.
- For boneless, skinless thighs: Bake for 30-40 minutes.
- For chicken breasts (depending on thickness): Bake for 25-35 minutes.
- Chicken is done when internal temperature reaches 165°F (74°C) for breasts, or 170-175°F (77-79°C) for thighs, and juices run clear.
- Baste (Optional): Halfway through baking, spoon some glaze from the dish over the chicken.
- Rest: Remove from oven and let rest for 5-10 minutes before serving.
- Garnish & Serve: Sprinkle with fresh parsley or chives (if desired) and serve hot.
Notes
Bone-in, skin-on thighs: Highly recommended for best flavor and juiciness.
Boneless, skinless thighs: Reduce cook time slightly.
Chicken Breasts: Can dry out. Use thicker breasts, pound to even thickness, or cut into chunks. Reduce cook time and check doneness earlier. Marinating for 30 mins can help.
Apricot Preserves: Use good quality preserves. Sugar-free options may alter glaze caramelization.
Onion Soup Mix Substitute: If not using a packet, try 2 tbsp dried minced onion, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried parsley.
Crispier Skin: Broil for the last 2-3 minutes, watching carefully to prevent burning.
Don’t Overcrowd: Use two dishes if necessary to ensure proper baking.
Meat Thermometer: Best way to ensure perfectly cooked chicken.
