This classic apricot chicken is only 4 ingredients – apricot jam, onion soup mix, chicken, and French dressing. Sweet, sticky, and incredibly retro, you can’t help but be won over by this simple apricot chicken recipe!
Instead of using French dressing, you could also make your own homemade Russian dressing recipe! Or, for a different take on chicken, why not try this Honey Garlic Instant Pot Chicken Thighs recipe?
Apricot Chicken
Using preserves like apricot jam with meat might seem strange to the modern cook, but it is actually a classic way to brighten up dishes and transform even a boring chicken into an incredibly tasty dinner.
The sweetness of the apricot jam and the tart spiciness of the Russian dressing combine together wonderfully, and the onion soup mix brings all of the salty, savory flavors that you crave with a roast chicken!
Ingredients for Apricot Chicken
This is SO easy you guys, very few ingredients and tastes like you cooked all day!
Chicken
- Chicken thighs – I prefer thighs as they don’t dry out like chicken breast, but the choice is up to you
- Oil
- Salt & pepper
Apricot Sauce
- Apricot preserves
- French dressing (or Russian dressing, depending on your preference)
- Dry onion soup mix
How to Make Apricot Chicken
- Season, your chicken with salt & pepper on both sides
- Fry in oil until all sides are browned
- Mix together all of the sauce ingredients
- Brush half of the sauce on the chicken, and then bake for 30 minutes at 350.
- Add the rest of the sauce to the chicken and cook until internal temperature reads 185.
Make Sure You Use Chicken Thighs!
Chicken thighs have a bad reputation in certain places, with some people preferring to use chicken breasts instead. However, the long cooking times and sweeter taste of the sauce will basically turn a chicken breast into a dry mess if you try and cook with it, so make sure you use thighs! The choice is up to you as always, but I always let you guys know what cut of meat works the best in each recipe, then you can make your own choice!
The slow, gentle cooking time will gradually cook the thighs, releasing all of its natural flavors, enhancing the sauce at the same time.
You could even use an entire broken-down chicken instead of just thighs in this recipe, but make sure that your breasts don’t overcook.
How to Freeze Apricot Chicken
This apricot chicken is incredibly rich and filling, so you might find yourself having some leftover that you want to freeze for later. Despite the stickiness of the sauce, it will freeze really well – just make sure to store it all together in a lidded container in your freezer.
When you want to it eat it, warm it back up in the oven set to 350. If you find the top is starting to brown too soon, you can tend it with foil to keep it from burning.
What to Serve with Apricot Chicken
Try some of these side dishes that are reader favorites!
Happy cooking! Who else loves this retro recipe? Ah nothing like a pack of onion soup mix to make an easy, delicious dinner!
Love,
Karlynn
Classic Apricot Chicken
Ingredients
Chicken
- 8 chicken thighs bone in and skin on
- 1 tbsp oil
- salt and pepper
Apricot Sauce
- 1 cup apricot preserves
- 1 cup French dressing or Russian Dressing
- one 1 ounce package dry onion soup mix
Instructions
- Preheat your oven to 350 °F.
- Get out a large oven proof skillet or pan.
- Season the chicken with salt and pepper on both sides.
- Heat the oil in the skillet.
- Fry the chicken in the oil until all sides are browned.
- Mix together the sauce ingredients.
- Brush half of the sauce over top of the chicken in the pan, reserving some for later.
- Bake in the oven for 30 minutes.
- Pour the remaining mixture on top of the chicken thighs.
- Continue to cook the thighs until the internal temperature reaches 185 °F.
- Remove and serve with some sauce drizzled over top of the chicken.
Notes
- The nutritional calculates all of the sauce, which you don’t eat so values shown are higher that actual
- Servings are 2 chicken thighs per person in this recipe
Nutrition
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Jay says
What would you suggest using instead of the onion soup mix for someone who hates the taste of onion?
StacyNH says
Really delicious, and the kids loved it. After I seared 8 chicken thighs on both sides, I put some leftover orzo with sundried tomatoes and spinach in the bottom of a 13×9 baking dish, added some fresh pineapple chunks and quartered fresh brussels sprouts , then the layered the chicken thighs and poured on all of the sauce. I did broil it for a few minutes at the end.
The sprouts were amazing and even the pickiest kid ate them.
The recipe would have been just as delicious without my additions. I just happened to have stuff in the fridge that sounded like it would be good, so I think this recipe is great for adding whatever you may have on hand. I will definitely make it again.
Carolyn says
Hi from a fellow Canadian prairie dweller.
I made this tonight. It was delicious. I seasoned the chicken with garlic salt and paprika instead of salt and pepper when I was browning it. I’ll definitely make this again.
Linda says
Love this – I was playing around with it and husb likes the result …
Add to your recipe:
* 1 tsp paprika
* 1 tsp dry mustard
* 1tbsp soy sauce
* 1tsp Worcestershire
* 1tbsp Montreal Chicken seasoning
Let me know if you try it please!
Jo says
how to cook in slow cooker
ginger says
Sounds delish! but you recommend baking to 185 whereas 165 is usually recommended for chiccken. How come?