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
Latest posts by Sarah Westover McKenna (see all)
- Harry Potter Birthday Party - March 22, 2019
- Christmas Caramels - December 14, 2018
- Christmas Sugar Cookies Recipe - December 12, 2018
The apricot glaze looks SO amazing! Thanks for the recipe!
Wow! 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!
It totally does. 🙂
Sarah–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!!!
Did anyone really read what the recipes said it said pour the dressing over the dressing they ment to say over the chicken lol
Whoops! Thanks for pointing it out! I will go fix that! 🙂
can’t wait to taste it.
I 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 !
Oooh—-crock pot! Great idea!
I’ve been making this for my family for years…everyone loves it. I cook my chicken a little first before adding the sauce.
I 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.
I doubt it, actually. Russian is not cream based like Thousand Island.
This looks delicious!
No 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!
It’s a small world—-especially in Mormonville. 🙂
I’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.
Thanks for the tips! Will definitely have to try the bone-in tip!!
That glaze looks incredible on the chicken and what a great easy recipe for busy nights!
Oh my….this screams….EASY and BURSTING with flavor!
We’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!!
Stabbing it to death next time! 🙂
It 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!
I haven’t had any problems with it being dry, but you can adjust it as you would like. Just be careful not to undercook!
I 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!!!
I uncover it, although I doubt it matters. Enjoy!
Looks like such an easy recipe! Thanks so much for joining in on the shower for Katie!
I’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! 🙂
Hip hip hooray! Dinner is saved! 🙂
Tried the apricot chicken easy and very good.
So glad you liked it!
hi 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
about 3 Tablespoons
I 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!
I 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!
I need to read the ingredients to those dressings, but if they don’t work (due to allergies), do you think Italian would? Thanks.
Maybe not sweet enough . . .
Ok, 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.
I think orange would work! Sorry about all of the food allergies – that’s rough to work around!
I 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!
This looks heavenly! Yum! 🙂
This looks great! Thanks for sharing on the “What’s for DInner” link up!
YUM!! I bet this is amazing!! PINNED!
Looks totally delicious! Thank you for sharing at the What’s for Dinner Party –
Phew! 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! 😀
I’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
My sauce never thickens when I make this recipe. I end up with just barely coated chicken. What am I doing wrong?
I 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!
What other jams could work well in this? Would strawberry rhubarb work or have you heard of any others that work well?
I have never tried any other jams in this recipe, so I’m not sure. Sorry!
Sauce is so Runny.
I have made this two times. The first time, I threw it out because the sauce was like water.
The second time I broiled it at the end. It was a bit better but totally runny. No where near the appetizing photos you have posted online.
What am I doing wrong. I did sub out Western dressing for Catalina. So disappointed. No one else has had this experience.
We grew up with this recipe but we always put saurkraut in the disg first then the chicken and top with the sauce. It creates a totally different dish!