This apricot chicken recipe is an easy favorite with just four ingredients and one pan. The sweet-tangy glaze is sticky, savory, and full of flavor, turning simple pantry staples into a cozy dinner. It’s the perfect “company’s coming” recipe because it takes almost no prep and bakes up beautifully every time.
Holly’s Recipe Highlights
- Flavor: Sweet, tangy, and savory glaze with a retro “Russian chicken” vibe.
- Recommended Tools: All you need is a 9×13 baking dish, bowl, whisk, and an instant-read thermometer.
- Serving Suggestions: I love serving it over rice, noodles, or mashed potatoes with plenty of extra sauce spooned over the top.
4 Ingredient Recipe
- Chicken: Legs, thighs, wings (up to 20), and breasts can be used. Bone-in cuts stay juicier for the full baking time. Ensure the breasts are the same thickness or tucked under the sauce so they don’t dry out.
- Jam: For a thicker, stickier glaze, use chunky jam or preserves. It can be swapped for peach jam or orange marmalade.
- Dressing: Russian dressing gives a deeper tang to the sauce. It can be swapped for French dressing. Catalina dressing also works if you want extra zip.
- Soup Mix: This adds a salty-savory flavor. For lower sodium, use a reduced-sodium packet if available and serve with plain rice.
- Variations: Try stirring in drained pineapple chunks for a sweeter, more tropical vibe and extra sauce, diced red or green bell pepper for color and a little crunch, or sliced onions for a softer texture and deeper onion flavor. If you like a little kick, add red pepper flakes for sweet heat or a splash of soy sauce to balance the sweetness.
How to Make Apricot Chicken
- Place chicken in a baking dish (full recipe below).
- Mix dressing, jam, and soup mix in a bowl.
- Pour over the chicken and bake.
Holly’s Tips for the Best Results
- For juicy chicken: Use bone-in thighs or drumsticks.
- Want a thicker sauce: Swap smooth jam for chunkier apricot preserves.
- Too sweet? Add a small splash of soy sauce or a pinch of chili flakes to balance things out.
- Cooking smaller pieces or wings: Start checking early and pull at 165°F to keep them tender.
Storage and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 weeks. Thaw in the fridge overnight. Cover with foil and warm in the oven at 325°F until heated through. Leftovers can be stuffed into wraps, tossed in a rice bowl, or tossed into a salad.
Easy Chicken Dinner Night
Did you enjoy this Apricot Chicken Recipe? Leave a comment and rating below.
Apricot Chicken Recipe
Ingredients
- 2 pounds chicken legs or thighs
- 1 cup apricot jam
- 1 cup Russian dressing or French dressing
- 1 (1 ounce) packet dry onion soup mix
Instructions
- Preheat oven to 350°F.
- Place chicken in a baking dish.
- Mix together jam, dressing, and onion soup mix, then pour over the chicken.
- Bake for 50-60 minutes or until chicken reaches an internal temperature of 165°F.
Notes
- Use parchment paper to line the baking dish for easy clean-up.
- This recipe will work with up to 20 chicken wings.
- If using chicken breasts, reduce the cook time. Cook until the chicken reaches 165°F.
- For a thicker sauce, whisk in a slurry made with 1 tablespoon cornstarch mixed with 1 tablespoon water. Cook sauce until thick.
- Optional ingredients that can be added are drained pineapple chunks, diced red or green pepper, red chili flakes, onions or a bit of soy sauce for extra flavor.
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze cooled chicken in zippered bags for up to 6 weeks. Thaw before reheating.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Apricot Chicken Recipe
I made this with 8 rather large thighs. I used apricot preserves, as that was what I had on hand. I added a can of drained pineapple chunks, and found them superfluous- I won’t bother with them next time. I also added two packets ( the kind you get from a Chineserestaurant), and they added nice flavor. I served it with chicken rice-a-roni. Hubby loved it as much as I did. I’ll definitely be making this again.
That sounds delicious. Thanks for sharing, Fran! I am glad you enjoyed it.