This Easy Apricot Chicken is one of those reliable dinners you make once… and then keep making because it never fails. You stir together a quick sweet-and-savory sauce, pour it over chicken, and bake. The result is tender chicken in a glossy, spoon-over-everything glaze that tastes as if you put in much more work than you did!
It uses just 4 pantry ingredients—chicken, apricot preserves, onion soup mix, and French dressing—and it’s weeknight-easy but company-good.
Oven-bake: Only a few minutes of hands-on time, then the sauce thickens while the chicken stays juicy.
Apricot preserves = shiny glaze + gentle sweetness
French dressing = tang + balance (keeps it from tasting “too sweet”)
Onion soup mix = instant savory depth
Those four simple ingredients come together to make a sweet-and-savory glaze that turns plain chicken into something downright irresistible. Pretty amazing!
It’s fast enough for busy weeknights but special enough for company, and it’s one of those “how did I ever live without this?” dinners that earns a permanent spot in your rotation.
Pioneer Woman Ree Drummond (who adores chicken thighs) would be shaking her head at our choice, but we used chicken breast. You decide!
If you're wondering what to serve with your Apricot Chicken, the choice is yours: rice, buttered noodles, mashed potatoes, or roasted sweet potatoes—anything that catches that yummy sauce.
While you're planning, why not make it a meal? If you’re serving Funeral Potatoes, get them started first — they take a little longer in the oven. While the chicken bakes, whip up a quick Orange Fluff or Pistachio Fluff.
I lightly pounded the chicken breast to flatten it and speed up cooking. The second time I made it, I did not. Both times, the chicken was great, but I preferred the results with the flatter pieces of chicken.
I cut the chicken breast into serving-size pieces and arranged them in a single layer in a baking dish lightly coated with nonstick spray. Here's all you need to make the tasty sauce.
Seriously easy! Combine the remaining three ingredients in a bowl and mix them thoroughly.
Next, pour the mixture over the chicken. Distribute it evenly, then spoon some of the sauce over each piece of chicken to coat it.
Pop it in a 350-degree oven and bake it for 50 to 60 minutes. It's that simple! I served it with plain rice. Rice is foolproof when made in an Instant Pot. Best of all, the rice stayed warm while the chicken was baking. (At our house, my husband would prefer mashed potatoes!)
When I plated the meal, I spooned some of the delicious sauce over the rice. Rice pilaf or brown rice would be great as well. A green salad for daughter #2's family paired very well with it. Another yummy side for daughter #1 and her family was simple: perfectly cooked fresh asparagus.
This recipe is so versatile! One night, I used apricot preserves, and the next time, I used orange marmalade. Peach preserves would be delicious, too, I'm sure!
I used one of our favorite French dressings, but there are many other delicious variations, such as Catalina. For those of us lucky ducks in Nebraska, I'll bet Dorothy Lynch would be amazing!
My friend used boneless chicken thighs and added soy sauce. Next time, she plans to add garlic and red pepper flakes to elevate it. It's so easy to customize it to make it perfect for your family!
Bonus: There are many delicious ways to use leftovers, if you have any! (By the way, at our house, we call them "Plan-Overs!)
This recipe is not just for chicken! I bet this would be equally fantastic using boneless pork cutlets or pork tenderloin! I'll try that version next!
Watch for sales on chicken breasts and thighs, and freeze them in meal-size portions. Having chicken ready to go makes easy dinners like this even simpler.
This is one of those dependable recipes you can keep in your back pocket for busy days when you just need dinner to work.
Easy apricot chicken is a dish that's ridiculously simple to make, kid-friendly, and tastes fabulous. It helps you escape the kitchen fast!
My brother shared this straightforward recipe with me. He and his wife are both retired empty nesters. They are no longer rushing around to beat the clock. But who doesn't love a dish that's amazingly simple to make and tastes fabulous? I am so excited to share this recipe with you!
You can throw this apricot chicken together in minutes and pop it in the oven to bake unattended in a tangy sauce, becoming fork-tender and succulent. Serve it to your family; it's so easy, and it will disappear magically! I'm tempted to rename it Houdini chicken because it helps you escape the kitchen fast!
Fun fact: Pistachio Fluff was once called Watergate Salad, but also Shut The Gate Salad, because mom could whip it up the minute dad pulled in and shut the gate!
Can I use chicken thighs instead of breasts?
Yes! Dark meat stays juicier and adds rich flavor. Just increase bake time by about 5 minutes.
Can I use a jam other than apricot?
Absolutely. Whole cranberry sauce is great! Homemade peach, pineapple, apricot jam, and orange marmalade all work well. And don't be afraid to try different dressings! Russian, Italian, Catalina dressings all work well, and you might even try barbecue sauce!
Can I make this in a slow cooker?
You betcha! Cook on LOW for 4–5 hours or HIGH for 2–3 hours. The sauce thickens as it cooks and smells heavenly.
Can I double the recipe?
Yes — it scales perfectly for feeding a crowd. Use two pans to avoid crowding the chicken.
What’s the best side to serve with Apricot Chicken?
Rice, buttered noodles, mashed potatoes, or even roasted sweet potatoes — anything that catches that yummy, glossy sauce.
Need more inspiration for quick and filling dinner recipes and a quick dessert while the oven is on? Check out these old standbys that have gotten me through decades of meals.
This is one of those dependable recipes you can keep in your back pocket for busy days when you just need dinner to work. If you would like to tell me how it worked for you, I'd love to hear it! Just drop a line in the comments!
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!
Sign up now!
Betty, I have made this recipe many times but mine calls for whole cranberry sauce instead of preserves. However, my sister uses different types of preserves. I use Russian or Western dressing. It doesn't seem to matter and I've never served it without getting compliments. I will definitely try the different preserves next time. Thanks for posting.
Wanda! How nice to hear from you! That sounds amazing and I'll bet it's a little less sweet! Thanks so much for sharing and taking the time to comment!!
I tried the Apricot preserves... ; I love them on toast or bagels but I was not impressed with this chicken. I think the cranberry sounds much nicer!
As soon as I read this post, I ran out to the market and purchased the ingredients. I just finished the dish, and it was nothing short of delicious!
Oh my gracious, you have idea how much that means to me!!! Thank you for taking time from your busy day to comment. Happy New Year!!
This is so good and so easy to make. I used a cut-up rotisserie chicken and cooked it at 350 for 30 minutes. Served it over rice and added a package broccoli florets to mix in. Compliments from everyone at the table. Thank you.
Oh my goodness, thank you! I spent the cold gray day at a funeral and what a happy note to find your comment at the end of a sad day, it was just what I needed, thank you!!
I use Russian dressing and serve it over brown rice or couscous. Wonderful!
That does sound amazing!! I'll definitely try it. Thank you!
I'm wanting to try it with Olive Garden signature Italian dressing but what preserves would pair good with it??
Fruit preserves are not a traditional ingredient in Italian cuisine, but apricot or peach preserves have a sweet and tangy flavor that could pair well Italian-style dressing. If it was me, I'd mix some in a separate dish and try it before committing to a whole batch. I might consider honey as a sweetener instead. I love your desire to experiment! Let me know how it goes
Fig goes with Italian
Hi, I'm not sure what you mean but tell me more, please. I am intrigued.
I have made this before & absolutely love it.Chicken does not even taste like chicken,tastes like a piece of heaven.I pound my chicken breasts,pour the dried onion soup over,then spoon apricot jam ,& pour some Western dressing over that.I also add some pineapple chunks on top,finishes the flavor just right.
You have no idea how a word from a reader makes my day brighter! Thank you! I love your idea of adding the pineapple! I will give that one a shot next time I make it!
Can you freeze this recipe. Please email answer! I have to make this tomorrow!
the email address you gave me isn't working. Do you plan to assemble it, freeze it and bake it later, or make it, then freeze the baked recipe? I have not done it but I think either would work. Email meat [email protected] for more
I was looking for chicken ideas and ran across this. I was hesitate when I saw the ingredients. I couldn't see how this would be good but for some reason I decided to try it.
OMG! This was absolutely delicious. I'm so glad I decided to give it a try. The only thing I did differently was I added a little Serrano pepper to the sauce because I love spice. Thank you for sharing.
Oh, Debbie! How it tickles me that you were brave enough to try an odd-sounding new recipe and even more tickled that you took time to comment! The recipe is so easy that it seems impossible it would be good but it is and it's become one of my most-shared posts! You know what tickles me even more? That you decided to make it your own my jazzing it up with some spice! You go girl!! THANK YOU! 😍
Turned out more like soup. I followed the recipe exactly, haven’t tasre it yet. What did I do wrong?
The only thing I can think of is if you covered when you baked it. Please tell me more. i am so sad.
What would be a good alternative to the dressing? I'm unable to find French, Western or even Russian dressing at where I'm at. Would love to make this, but stumped at the dressing substitute.
Where do you live? There are many many brands of French-type dressing! Western, Catalina, Dorothy Lynch, California style etc + https://www.nutritionix.com/grocery/category/salad-dressing/french-dressing/205. If you are on Pinterest, there a many recipes for making your own homemade French dressing! Since we emailed directly yesterday, I am curious to know how it turns out using ranch dressing! Apparently French dressing is not a staple in Singapore!
I made this last night and it was delicious! I had a bag of frozen rice with veggies that I popped in the microwave and served the chicken on top of the rice with the apricot sauce. This is a keeper
That means so much to me! I'm delighted you enjoyed it!
I needed an easy meal that would pass for "fancy" (by my kids' standards, anyway) for our family Valentine's dinner and this was a huge hit! Thanks for sharing!
Oh, you have no idea how that makes my day!! Thank you sooo much for taking the time to comment! 😍
I’m so glad I found this recipe! I used to make apricot chicken in the slow cooker but wanted to try baking now that the better weather is here. This is even better than anything I’ve done in the crockpot!!!! Everyone (even the picky 15 yr old) loved it! I’ll definitely be bookmarking this site:)
Apricot chicken is most definitely a crowd pleaser and I'm so glad you enjoyed making it in the oven! I always wish we still had kids at home to feed! When they like something it is so fune to watch them devour it! Thanks so much for taking time from your busy day to comment!
I’d made this recipe for YEARS, as my kids were growing up and it was always my go to for any friend needing a meal brought~
I recently made it twice for recovering neighbors, but for some reason it did not get as “jelled” as it used to!
Could it be that I could only find French “style” dressing?
Perhaps a metal pan would work better?
How fun to hear that this dish was a blast from the past, Beth! Several factors could have made the chicken less "jelled" or coated with the sauce. The first thought that comes to mind is today's chicken is raised much more qucikly and it may have higher water content. Another factor may be variances in oven temperature and it could simply take a little longer in the oven for the sauce to evapoarate a little more to make the sauce stickier. Ah, cooking is always an adventure in humility and adaptation! Good luck next time, I'd love to hear. One more thought- I think I mentioned Russian dressing has a different, more creamy base than French- could that be a possibility?
I added sliced raw onion rings and drained, half can of pineapple chunks to the bottom of casserole dish… then the chicken, then the sauce.
This is a recipe from college days… now we are empty nesters.. and love it! Enjoy!
Wow! Thank you! I will be stealing that one! 😉 Sounds amazing!
Anyone use fresh apricots ? My tree is overflowing…
I don't think my recipe would lend itself to using fresh apricots but I did find this recipe for you! https://www.simplyrecipes.com/recipes/apricot_chicken/ it wold probably work with boneless pork chops too! Wish I had some of them! Yum!
add a teaspoon of curry powder and 1/2 c each of dried apricots and prunes to take this to a whole new level!
Thanks for the tip! I will give it a try!
My aunt made this using Italian dressing and called it Russian chicken. It was flavor full and she used chicken legs. So wonderful.
That sounds so interesting! Did she still use onion soup mix and apricot jam? Please tell me so I can try out a new twist! Thank you!
This looks so good. I will give it a try. Thank you for sharing. In the recipe picture what have you garnished it with?
Also your friend that makes it with minced garlic and chilly flakes. How much of each to put?
My garnish is my standar-Parsley!! I call it "green magic"- makes everything look better! 💚 As for the chili flakes or garlic- hmmm-If you’d like to add a little savory heat, try 1–2 cloves of garlic (minced) and ¼–½ teaspoon red chili flakes. Use the lower end for mild, the higher end for a little kick — the apricot keeps it nicely balanced. I'd err on the side of too little the first time you try it- you can always add... Merry Christmas!
I had apricot chicken at a local restaurant and it was delicious. Decided to try and make it myself and came across this recipe. I'm gonna try it tonight. The one I had at the restaurant had shivered almonds on top, so I'm going to add them.
I think that sounds like a great addition!
I tried in a small crock pot with chicken thighs. Cooked on low for 4 hours. The sauce never thickened and the chicken turned out very dry. Very disappointing. I will try it again since I love apricot. This time I will bake it and use only a half cup of French dressing. Goodie
I'm sorry it didn't turn out, but this is an oven recipe, meant to be baked in a shallow pan. When you do, the dry heat of the oven will reduce and thicken the sauce and the chicken will be very tender. Yes, if you do it in a crocpt (I have never tried it) you will need to reduce the amount of liquid. Let me know if you try it again and how it turns out