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Baked Apricot Chicken

This baked apricot chicken is sweet, sticky, and simply delicious. A quick and easy recipe to prep on busy weeknights. Serve with rice or couscous if desired.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1608.2 kcal

Equipment

  • 1 9x13 inch Baking Dish Essential for baking the chicken and collecting sauce.
  • 1 Medium Mixing Bowl For combining the sauce ingredients.
  • 1 Whisk or Spoon To thoroughly mix the preserves, dressing, and soup mix.
  • 1 Instant-Read Thermometer Crucial for ensuring chicken reaches a safe internal temperature of 165°F (74°C).

Ingredients
  

Main

  • 1 cup apricot preserves
  • 1 cup French dressing
  • 1 1 ounce package dry onion soup mix
  • 12 chicken thighs

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Allrecipes / Karen Hibbard
  • Stir apricot preserves, dressing, and soup mix together in a medium bowl until combined. Allrecipes / Karen Hibbard
  • Place chicken thighs in a 9x13-inch baking dish. Pour apricot mixture over chicken. Allrecipes / Karen Hibbard
  • Bake uncovered in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 50 to 60 minutes. Allrecipes / Karen Hibbard
  • Enjoy! Allrecipes / Karen Hibbard

Notes

To elevate this simple dish, consider browning the chicken thighs skin-side down in a hot pan for 3-4 minutes before placing them in the baking dish. This creates a crispier skin and adds depth of flavor. For a more balanced sauce, a splash of apple cider vinegar or lemon juice can cut through the sweetness of the apricot preserves. Fresh herbs like thyme or rosemary added during the last 15 minutes of baking can also brighten the profile. Always rest the chicken for 5-10 minutes after baking to allow juices to redistribute, ensuring a more tender and moist result. Serve with roasted vegetables or a light pilaf.