u003cstrongu003eQ: How do I make baked apricot chicken?u003c/strongu003e

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.

u003cstrongu003eQ: Can I use chicken breasts instead-of thighs for this apricot chicken recipe baked?u003c/strongu003e

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.

u003cstrongu003eQ: How do I know when the baked apricot chicken is cooked?u003c/strongu003e

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.

u003cstrongu003eQ: What's the best way to get a good glaze on the chicken?u003c/strongu003e

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.

u003cstrongu003eQ: Can I make this recipe ahead of-time?u003c/strongu003e

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.

u003cstrongu003eQ: Can I use fresh apricots instead of apricot preserves?u003c/strongu003e

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.

u003cstrongu003eQ: Is this baked apricot chicken recipe gluten-free?u003c/strongu003e

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.

Easy Baked Apricot Chicken Recipe

Description

An incredibly easy and delicious Baked Apricot Chicken recipe featuring tender, juicy chicken coated in a sweet and tangy apricot glaze. Perfect for a weeknight family dinner, this dish is a guaranteed crowd-pleaser!

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)

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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

Chicken Cuts:
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.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Cuisine: American