Easy Baked Apricot Chicken
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!
Equipment
- 9x13 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 9x13 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.
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.