Posts on Clarks Condensed contain affiliate links, which I earn a small commission from. These are provided for your convenience, and the price isn’t increased at all.
Discover this easy and delicious Apricot Chicken recipe! With just a few ingredients—apricot jelly, French dressing, and French onion soup mix—this flavorful dish is perfect for any weeknight dinner. Ready in under an hour
The first time I made dinner for Forrest at my apartment, I wanted to impress him, so I turned to a dish I loved for being both elegant and effortless—Apricot Chicken! It’s a simple recipe that even a beginner can master, yet the flavors are rich and satisfying. The sweet, tangy apricot glaze and tender chicken make it a perfect weeknight meal. Forrest seemed to enjoy it, so I counted it as a success! Over time, it became a go-to recipe in our household, and it’s still a favorite.
If you’re looking for a delicious, no-fuss dinner that feels a little fancy, this Apricot Chicken is precisely what you need!
Ingredients:
- 2-3 chicken breasts, cut in half (or 4-5 chicken tenderloins)
- 1 (18-ounce) jar Apricot Jelly
- ½ of a 16-ounce container of French Dressing
- 1 packet French Onion Soup Mix
Instructions:
- Preheat your oven to 350°F (175°C).
- Combine the apricot jelly, French dressing, and French onion soup mix in a medium bowl until well mixed.
- Place the chicken pieces in a single layer of a glass baking dish.
- Pour the apricot mixture evenly over the chicken, ensuring all pieces are coated.
- Bake for 45 minutes or until the chicken is fully cooked and no longer pink in the center (internal temperature of 165°F).
- Serve hot over rice or pasta for a complete meal.
Recipe Tips + Suggestions:
- Even Coating: For the best results, try to coat the chicken evenly in the apricot mixture. Basting the chicken halfway through cooking can also help enhance the flavor.
- Rice or Pasta: This dish pairs wonderfully with white rice, but you can also serve it over pasta, couscous, or even mashed potatoes.
- Vegetable Pairing: Steamed green beans or roasted broccoli complement this dish well, providing a nice contrast to the sweetness of the sauce.
Substitutions
- Apricot Jelly: Peach preserves work great as a substitute if you don’t have apricot jelly. Of course, it would then be called peach chicken!
- French Dressing: Catalina dressing can be used in place of French dressing for a similar flavor.
- Chicken Cuts: Boneless chicken thighs can be used instead of chicken breasts or tenderloins for a richer flavor.
Storage Recommendations:
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish can also be frozen. Place cooked and cooled chicken in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: To reheat, place the chicken in a covered baking dish and warm in the oven at 325°F until heated through, or microwave in 1-minute increments until hot.
This Apricot Chicken recipe is a tried-and-true favorite that’s perfect for any occasion. Whether you’re cooking for someone special or just need a quick, tasty dinner, it’s bound to impress!
Easy Apricot Chicken Recipe
Yield:
5
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Apricot chicken is a simple and elegant recipe that everyone will love! It has just a few simple ingredients and comes together quickly.
Ingredients
- 3chicken breasts cut in half, or 4-5 chicken tenderloins
- 1 – 18 ounce jar Apricot Jelly
- 1/2 of a 16 ounce container of French Dressing
- 1 packet French Onion Soup Mix
Instructions
- Preheat oven to 350 degrees.
- Combine jelly, french dressing, and soup mix together.
- Place chicken into a glass baking dish.
- Pour mixture over the chicken
- Bake for 45 minutes, or until chicken is no longer pink.
- Serve over rice or pasta.
Nutrition Information:
Yield: 5
Serving Size: 1
Amount Per Serving:
Calories: 649Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 47mgSodium: 606mgCarbohydrates: 86gFiber: 1gSugar: 61gProtein: 19g
