This apricot chicken recipe is tasty and incredibly simple. Just 4 ingredients and 45 minutes for a meal that the whole family will love.
Hello! I am so excited to be sharing my apricot chicken recipe as part of a virtual baby shower for my blogging buddy Katie from Katie’s Cucina and Sew Woodsy. She is such a lovely and generous person, and I am so excited for her to become a mama. No doubt she is going to be an amazing one!
The theme of this virtual baby shower is quick and easy meals for moms, and a bunch of awesome food bloggers have gotten together to share with you their best simple meal solutions! Here is a collage of just some of the recipes being shared, along with several simple crafts for moms! You can see the full link list below the collage. Be sure to hop around and discover some fab new blogs!
Then check out my easy apricot chicken recipe!
Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from A Farmgirls Dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie’s Kitchen
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road
As I said, the theme of the shower is simple recipes for new moms, and this apricot chicken recipe is just that. In fact, after I gave birth to my first baby my friend Emily brought me this very recipe. I loved it and asked her for the recipe, and when she gave it to me I was flabbergasted by how simple it was! It’s not my fanciest or most decadent dinner, but it is crazy simple and hits the spot! I do love me some sweet meat! Let me show you how simple it is and then you can print out the recipe with the exact measurements. Be sure to jump over to Katie’s blogs and say hi!
Grab your four ingredients: chicken, apricot jam, dry French Onion soup mix, and salad dressing.
Place the chicken in a casserole dish and mix the other three ingredients together. Pour the mixture on top of the chicken.
Now bake, serve over rice, and enjoy!
- 4-6 boneless skinless chicken breasts (whole or cut into strips)
- 8 oz. bottle of Catalina, Russian, or French dressing (I use Russian)
- 1 cup apricot jam
- 1 packet dry onion soup mix
- Rice, for serving
- Place the chicken breasts into a casserole dish.
- Mix the dressing, jam, and dry onion soup mix together.
- Pour the dressing mix over the top of the chicken.
- Bake at 350 degrees for 45 minutes or until chicken is done.
- Serve over rice.
If you enjoyed this apricot chicken recipe then you may also like:
Mom’s Crockpot Lemon Chicken Recipe
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Samantha says
February 26, 2014 at 6:42 amThe apricot glaze looks SO amazing! Thanks for the recipe!
Christine (Cook the Story) says
February 26, 2014 at 8:06 amWow! That is so simple! And it sounds delicious. Does the sauce get kind of sticky and amazing from the jam? yum! Thanks for joining with us to celebrate Katie today, Sarah!
Sarah Westover McKenna says
February 26, 2014 at 5:34 pmIt totally does. 🙂
Katie says
February 26, 2014 at 2:11 pmSarah–thank you for surprising us today! Some of the best meals are not fancy at all my friend. I can’t wait to give this recipe a try!!!
Bonnie says
February 26, 2014 at 5:48 pmDid anyone really read what the recipes said it said pour the dressing over the dressing they ment to say over the chicken lol
Sarah Westover McKenna says
February 26, 2014 at 5:55 pmWhoops! Thanks for pointing it out! I will go fix that! 🙂
Sherry Martin says
February 26, 2014 at 10:58 pmcan’t wait to taste it.
joni says
February 27, 2014 at 7:55 amI making this for 21+ years in my crockpot! It’s my kids most favorite and requested meal. (even my mother asks for it) So here’s my quick tip…use boneless skinless chicken thighs and cook on high 4 hours, low for 6…….my crockpot tends to run hot, so do it on a day when you can monitor your own appliance and see the right time and temp for your slow cooker !
Sarah Westover McKenna says
March 2, 2014 at 3:35 pmOooh—-crock pot! Great idea!
Regina Fisher says
February 27, 2014 at 8:32 amI’ve been making this for my family for years…everyone loves it. I cook my chicken a little first before adding the sauce.
Cami says
February 27, 2014 at 10:32 amI have a bottle of Bolthouse Farms yogurt Thousand Island dressing (healthier). Any idea if that would work? Russian and Thousand island seem kind of similar I think.
Sarah Westover McKenna says
March 2, 2014 at 3:34 pmI doubt it, actually. Russian is not cream based like Thousand Island.
Caroline @ chocolate & carrots says
February 28, 2014 at 4:59 amThis looks delicious!
Angela says
March 1, 2014 at 8:18 amNo way! My mom made this all of the time when we were growing up. I had no idea anyone else ate.this too. It’s a great easy recipe!
Sarah Westover McKenna says
March 2, 2014 at 3:31 pmIt’s a small world—-especially in Mormonville. 🙂
Karen says
March 1, 2014 at 11:33 amI’ve been making this for years (I usually use thousand island dressing). If you use chicken with the bone in, it will be a little moister, but regardless, there is lots of sauce for the rice. To cut down on salt, you may want to use less of the onion soup mix, which contains a lot of sodium.
Sarah Westover McKenna says
March 2, 2014 at 3:29 pmThanks for the tips! Will definitely have to try the bone-in tip!!
Jocelyn @BruCrew Life says
March 1, 2014 at 9:53 pmThat glaze looks incredible on the chicken and what a great easy recipe for busy nights!
leslie says
March 2, 2014 at 6:56 pmOh my….this screams….EASY and BURSTING with flavor!
Aryn says
March 3, 2014 at 9:02 amWe’ve been making this for years, except we use Catalina dressing and both packets of Onion Soup. I’m not a chicken thigh fan, so I make it with breasts, and I use a knife to stab the chicken the death so the juices seep inside while it’s cooking!
One time we desperately wanted it in the blink of an eye, so I used those Perdue Short-Cut strips and threw the whole mess in a frying pan. Not quite as amazing, but it satisfied the urge!!
Sarah Westover McKenna says
March 3, 2014 at 11:04 amStabbing it to death next time! 🙂
Lisa says
March 4, 2014 at 2:59 pmIt says to bake for 45 mins. Boneless chicken breasts only takes 20-25 mins and the bone-in takes 45-60 mins. Doesn’t it get overcooked if it stays in the oven that long? I know it has a lot of sauce to keep it from drying out, just curious. I’m going to make this! It looks so good! Thanks!
Sarah Westover McKenna says
March 4, 2014 at 3:32 pmI haven’t had any problems with it being dry, but you can adjust it as you would like. Just be careful not to undercook!
Melissa says
March 6, 2014 at 1:54 pmI am making the apricot chicken tonight for dinner 😉 I have the glass dish and ingredients ready to go! Do I cover the pan with tin foil or leave it uncovered?
Thanks!!!
Sarah Westover McKenna says
March 6, 2014 at 5:36 pmI uncover it, although I doubt it matters. Enjoy!
JulieD says
March 6, 2014 at 5:25 pmLooks like such an easy recipe! Thanks so much for joining in on the shower for Katie!
Kelley says
March 9, 2014 at 5:34 pmI’ve had this recipe for years but when I went to make it for my in-laws I couldn’t find my recipe card. Thank you so much for posting, you saved dinner! 🙂
Sarah Westover McKenna says
March 10, 2014 at 12:12 pmHip hip hooray! Dinner is saved! 🙂
kathy says
March 9, 2014 at 6:28 pmTried the apricot chicken easy and very good.
Sarah Westover McKenna says
March 10, 2014 at 12:12 pmSo glad you liked it!
edna collis says
July 17, 2015 at 2:49 amhi can you tell me how many grams is the dry onion soup mis as we dont get packets in new zealand just a small packet
thanks edna
Sarah Westover McKenna says
July 21, 2015 at 11:21 amabout 3 Tablespoons
Michelle G. says
December 26, 2015 at 9:56 pmI make a variation of this with Catalina/French dressing and a can of whole cranberry sauce instead of the apricot jam – I got the recipe from a family in my second-to-last area on my mission. It’s so good! I love apricots so I’ll have to give this version a try!
Nancy Wiswell says
January 28, 2016 at 1:35 pmI have been making this dish for over 20 years. When I first found it, it was called Sweet & Sour Chicken. My son ate it for a couple years, and then decided he didn’t like “sweet & sour” (he was about 15 at the time, which tells you a lot). So I changed the name to Russian Chicken, served it again, and he has loved it ever since!
Diane says
February 9, 2016 at 5:15 pmI need to read the ingredients to those dressings, but if they don’t work (due to allergies), do you think Italian would? Thanks.
Sarah Westover McKenna says
February 9, 2016 at 5:46 pmMaybe not sweet enough . . .
Diane says
February 17, 2016 at 4:56 amOk, think I can use a french. My kid is milk, egg and nut free. So, I have orange marmalade, do you think the apricot is critical or orange would be just as good? Thanks.
Sarah Westover McKenna says
February 18, 2016 at 10:18 amI think orange would work! Sorry about all of the food allergies – that’s rough to work around!
Leslie says
April 13, 2016 at 7:56 pmI love easy dinners, so I can’t wait to go through this list. And I haven’t had Russian dressing since I was a kid…this brings back so many memories!
Jhuls | The Not So Creative Cook says
April 15, 2016 at 7:47 amThis looks heavenly! Yum! 🙂
Helen says
April 15, 2016 at 5:18 pmThis looks great! Thanks for sharing on the “What’s for DInner” link up!
Jess says
April 6, 2018 at 4:32 pmYUM!! I bet this is amazing!! PINNED!
Helen at the Lazy Gastronome says
April 7, 2018 at 11:30 amLooks totally delicious! Thank you for sharing at the What’s for Dinner Party –
Julianna says
April 7, 2018 at 7:37 pmPhew! I was worried that there wouldn’t be any space for me to comment! :D. Well, your dish sounds super yummy and so easy to put together! I hope to be making this one very soon.
Thanks a bunch for sharing with us at Fiesta Friday this week! I am sure everyone is loving your recipe! 😀
Jann Olson says
April 11, 2018 at 8:58 pmI’ve made this before and I loved it. I had forgotten about it. Glad to have the recipe again! Thanks for sharing with SYC.
hugs,
Jann
Suzanne says
April 26, 2018 at 11:42 amMy sauce never thickens when I make this recipe. I end up with just barely coated chicken. What am I doing wrong?
Sarah Westover McKenna says
May 7, 2018 at 11:48 amI am so sorry, but I have no idea! Do you do it at the same heat for the full cooking time? That is all that I can think of. I always just throw it together and dump it on. I’m sorry that I am not of more help!
Laurie says
June 26, 2018 at 9:55 amWhat other jams could work well in this? Would strawberry rhubarb work or have you heard of any others that work well?
Sarah Westover McKenna says
June 27, 2018 at 6:38 pmI have never tried any other jams in this recipe, so I’m not sure. Sorry!