Everyone loves this easy sweet and sour chicken with apricot sauce! Chicken is tender and juicy, while the sauce is sweet and sticky, what's not to love?
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.
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.
Leftover chicken can be enjoyed cold, or added to other recipes.
Reheat chicken if desired in the microwave, or covered with foil in the oven.