Apricot Chicken
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This Baked Apricot Chicken recipe is your ticket to a simple yet flavorsome meal. Combining tender chicken with the sweet tang of apricots, it’s a dish that’s sure to impress. Easy to prep and even easier to love, let’s dive into how this dish brings a burst of flavor to your table. Ready to give your dinner routine a delicious twist?
Serve this easy meal with rice, roasted broccoli, or a green salad for a filling delicious meal.
Why You’ll Love This Apricot Chicken
- Weeknight Warrior – Easy and quick, it’s ideal for busy weeknights when time is tight but you still want a home-cooked meal.
- Kid-Friendly – With its sweet apricot flavor, it’s often a hit with the little ones.
- Impress Guests – Its gourmet flair is great for hosting, making you look like a kitchen pro without much fuss.
Easy dinner recipes are my new obsession. I’m working pretty much full-time and am exhausted by the end of the day. The last thing I want to do is jump back into the kitchen. Good news is this recipe takes almost zero effort and tastes incredible! My very picky teenager even asked for seconds- insisting this makes its way onto our monthly meal rotation!
This Apricot Chicken is a real crowd-pleaser. It combines sweet and tangy flavors for a unique taste that’s not too overpowering. The dish has a hint of savory goodness that keeps it grounded, and a touch of sharpness to keep things interesting. It’s the perfect mix of different flavors that come together in a surprisingly delicious way.
Ingredients You’ll Need
- Apricot Preserves: The preserves create a delightful glaze that not only makes the dish look great but also adds a subtle fruity tang.
- French Dressing: Here’s the deal, I used a creamy french dressing the first few times in this recipe (which is what is photoed). A new taste test used Catalina dressing and we loved it a little more. Its tangy and slightly zesty flavor pairs excellently with the sweet apricot preserves, creating a more balanced and vibrant sauce.
- Onion Soup Mix: This helps to balance out the sweetness of the apricot preserves and the tanginess of the French dressing.
- Red Wine Vinegar: It brings a subtle acidity that cuts through the richness of the other ingredients, balancing out the sweetness of the apricot preserves and the savoriness of the onion soup mix.
- Dijon Mustard: It adds a subtle, sophisticated heat and a bit of complexity to the dish.
- Cornstarch: This thickens the sauce while it cooks.
- Chicken: If you prefer a lighter, quicker option, go for breasts. But if you’re after a richer, more indulgent dish, thighs are your go-to. Both are delicious – it just depends on your taste and texture preferences!
Baked Apricot Chicken
- Preheat Oven: Start by preheating the oven to 350°F (175°C).
- Prepare Chicken: Lay the chicken breasts in a single layer in a 9×13 baking dish. If the chicken breasts are thick, you might want to pound them slightly for even cooking.
- Mix the Sauce: In a small saucepan or skillet, combine the apricot preserves, French dressing, and a packet of onion soup mix. Add the red wine vinegar and Dijon mustard. Whisk these together until you get a smooth consistency.
- Add Cornstarch: For a thicker sauce, mix the cornstarch with the same amount of water until smooth. Whisk into the sauce mix and heat until a simmer.
- Coat the Chicken: Evenly pour the sauce over the chicken breasts, making sure they are well coated.
- Bake: Place the baking dish in the oven and bake for about 25-30 minutes. The chicken is done when it’s no longer pink in the center, the juices run clear, and the internal temperature reads 165°F.
- Rest and Serve: Let the chicken rest for a few minutes after taking it out of the oven. This helps to redistribute the juices. Serve hot, maybe with a side of rice or vegetables.
Expert Tips:
- Marinate for Depth: If time allows, marinate the chicken in a bit of the sauce before baking. This enhances the flavor deep into the meat.
- Consistent Chicken Thickness: Pound the chicken breasts to an even thickness. This ensures they cook evenly and stay juicy.
- Sauce Consistency: Adjust the thickness of the sauce to your liking. Use cornstarch to thicken it, but remember to dissolve it in water first to avoid clumps.
- Balancing Flavors: Taste the sauce before adding it to the chicken. Depending on your preference, adjust the sweetness, tanginess, or savory elements.
Recipe FAQs
Absolutely! Chicken thighs are juicier and more flavorful, making them a great alternative. Just adjust cooking times as thighs may take a bit longer to cook.
Not really. Dijon mustard adds a bit of heat, but overall, the dish is more sweet and tangy. You can adjust the amount of mustard to suit your heat preference.
Yes, you can prepare the chicken and sauce ahead and refrigerate. Just bake it when you’re ready. The flavors may even intensify when marinated overnight.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Yes, this recipe adapts well to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
More Yummy Chicken Dinner Ideas
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Baked Apricot Chicken
Ingredients
- 1/2 cup apricot preserves
- 1/2 cup French dressing
- 1/2 packet onion soup mix
- 1 tablespoon Dijon
- splash red wine vinegar
- 1 lb chicken breast (pounded to even thickness)
Instructions
- Preheat the oven to 350°F (175°C).
- Lay the chicken breasts in a single layer in a 9×13 baking dish. If the chicken breasts are thick, pound them to even thickness for even cooking.
- In a small saucepan or skillet, combine the apricot preserves, French dressing, and a packet of onion soup mix. Add the red wine vinegar and Dijon mustard. Whisk these together until you get a smooth consistency.
- For a thicker sauce, mix the cornstarch with the same amount of water until smooth. Whisk into the sauce mix and heat until a simmer.
- Evenly pour the sauce over the chicken breasts, making sure they are well coated.
- Place the baking dish in the oven and bake for about 25-30 minutes. The chicken is done when it’s no longer pink in the center, the juices run clear, and the internal temperature reads 165°F.
- Let the chicken rest for a few minutes after taking it out of the oven. This helps to redistribute the juices. Serve hot, maybe with a side of rice or vegetables.
Notes
- Marinate for Depth: If time allows, marinate the chicken in a bit of the sauce before baking. This enhances the flavor deep into the meat.
- Consistent Chicken Thickness: Pound the chicken breasts to an even thickness. This ensures they cook evenly and stay juicy.
- Sauce Consistency: Adjust the thickness of the sauce to your liking. Use cornstarch to thicken it, but remember to dissolve it in water first to avoid clumps.
- Balancing Flavors: Taste the sauce before adding it to the chicken. Depending on your preference, adjust the sweetness, tanginess, or savory elements.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
