Easy Baked Apricot Chicken
Baked Apricot Chicken
Baked apricot chicken is a guaranteed crowd-pleaser! When you bake chicken thighs in this sweet apricot glaze, magic happens—they become golden, juicy, and extra delicious.
Your family will love how flavorful this simple dish is, and you’ll love how effortlessly it comes together for a stress-free dinner!
For Baked Apricot Chicken
- Chicken Thighs – I use bone-in, skin-on thighs because they stay juicy, but skinless thighs also work beautifully.
- Apricot Preserves – Adds sweetness and creates a luscious, sticky glaze that coats the chicken perfectly.
- French Dressing – Brings tanginess and richness, balancing the sweetness of the apricot preserves.
- Dry Onion Soup Mix – Packs a flavorful punch, adding savory depth and seasoning effortlessly.
Baked Apricot Chicken
This baked apricot chicken is delightfully sweet, savory, and irresistibly sticky. It’s a simple, quick-to-prepare dish perfect for busy weeknights. Delicious served with rice or couscous.
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Servings: 12
Calories: 342kcal
Ingredients
- 1 cup apricot preserves
- 1 cup French dressing
- 1 packet (1 ounce) dry onion soup mix
- 12 chicken thighs
Instructions
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Preheat your oven to 350°F (175°C).
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In a medium bowl, whisk together apricot preserves, French dressing, and dry onion soup mix until thoroughly blended.
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Arrange chicken thighs evenly in a 9×13-inch baking dish. Pour the apricot mixture evenly over the chicken thighs, ensuring they are thoroughly coated.
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Bake uncovered for approximately 50–60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured near the bone with an instant-read thermometer.
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Remove from the oven and serve warm. Enjoy this flavorful glazed chicken alongside seasoned rice or couscous if desired.
Nutrition
Calories: 342kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Cholesterol: 60mg | Sodium: 445mg | Sugar: 22g
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1. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, but since they’re leaner, they can dry out faster. To keep them juicy, either marinate them beforehand or baste them with the sauce while baking.
2. What if I don’t have French dressing?
No worries! Catalina dressing is a great swap, or you can mix ketchup, vinegar, and a bit of sugar for a quick DIY version. The key is that tangy-sweet balance!
3. Can I prep this ahead of time?
Yes! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven—no extra steps needed!
4. What sides go best with this dish?
Rice or couscous are perfect for soaking up that delicious sauce. For something fresh, try a crisp green salad or roasted veggies.
5. How do I adjust the sauce thickness?
Want it thicker? Stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) before baking. Prefer it thinner? Add a splash of chicken broth to loosen it up.
