Reviewed: Nov. 18, 2009

Fantastic 5 min prep meal. Some of the recipes I find on this site say 10 min prep, but that is only true if you already have all the ingredients prepared i.e. chopping is done. In this case 5 min is the truth. Meal is very tasty and fantastic if you're busy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

behraster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2009

This chicken didn't have much flavor, I don't know if it needed to marinate or what. We will try this again with peaches.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ashvoice

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Lakewood, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2009

I used 9 skinless chicken thighs, one pack of onion mix and one teaspoon of goya adobo without pepper and two cans of apricot nectar. Instead of baking, I pressure cooked this combo for 8 minutes and cooled at once. It came out way more juicier than when I've baked it. I think next time I will add about a half teaspoon more of adobo to add just a little more salt flavor. So if you are in a pinch for time and don't have an hour of baking time...pressure cook this baby!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Valerie H

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

Great recipe! An eaiser version would be to use boneless, skinless chicken thighs (more moist), catalina dressing, onion soup mix and one can of apricots in light syrup (drained). Mix everything together and bake for 2 hours (stirring every so often). super tasty and its makes a nice sauce. Great served over rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Doreen

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2009

This was delicious! I used chicken breats instead of thighs.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sam553

Cooking Level: Beginning

Home Town: Spokane, Washington, USA

Living In: Reno, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2008

We ate it, but it wasn't great. Won't make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2008

The most amazing chicken dish ever. I serve it over rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FunkyApples

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2008

There is really nothing redeeming about this recipe except that it is easy. I think it's better to use fresh onions and herbs than to use onion soup mix. The canned fruit adds nothng. If one must use the canned fruit, at least add some spice to it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2008

This is a great recipe for a potluck or buffet style party. As others, I made a few minor changes to make it more in line with my style. I salted the chicken, dredged it in flour, and pan fried it in about 2 tbl of oil. I also added 2 tsp of Red Curry Paste to the oil to add a spicy flare to the chicken. Once the chicken was brown, I moved it to the oven to finish cooking and hold. I made the sauce as directed but doubled the Apricot nectar and simmered. About 30 minutes before serving, I combined the chicken with the sauce and simmered. You may want to hold off putting the apricot halves into the sauce until this step. My thanks to the original author of this recipe for posting this wonderful recipe. It is very simple and easily accommodating to your own style.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PLANETJOEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

I would give it three and a half stars, it was ok, but not a favorite. My husband did go back for seconds though...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2008

I made this with chicken breasts rather than thighs. Marinated overnight, so the chicken was VERY tender. I couldn't find any onion soup mix without MSG. I added extra onion soup mix per one reviewer's suggestion... My guy really liked the pairing of onion and apricot, but I would have preferred less onion flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kofa

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

This recipe is very good. I put it in the crockpot as I am a busy mom. I used a can of peaches and placed all of the ingedients in the blender and a little water. yummmy. I let it cook all day and it was wonderful. I served this over rice and had a green salad. even my picky eaters ate this. awesome recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PEETREE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2007

I made this recipe last night for my boyfriend. It was super simple, and I followed the recipe exactly. The only change I made was I used drumsticks instead of thighs. I served the chicken with steamed bok choy with a drizzle of soy and sesame oil, and some steamed rice. Next time I'd like to try and marinate the chicken in the nectar, and also cook it for a bit longer. Will definetly be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amytron

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Sydney, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2007

Kids didn't like the apricot but liked the chicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2007

This recipe is pretty good! We have a lot of food allergies in our family, so it's hard to find recipes to fit our needs. We halved the recipe to feed ourselves & our 15 month old & served it over cooked rice. If you're looking to reduce fat in the recipe, use skinless thighs (or breast - but that is more expensive) & make sure to cover the dish tightly while it's baking so the chicken doesn't dry out. We substituted dried onion (1/2 t) & salt (1/2 t) for the dry soup mix, as that's often a product that contains allergens for us. We added 1 T blackstrap molasses in place of others' suggestions of soy sauce (again - allergens) to give the flavor a little more depth & also for added nutrition! We also added a clove of minced garlic. We did let the chicken marinate in the sauce for a few hrs b4 baking (& adding the apricots). For those who are curious about nectar - it's conventionally sold as fruit puree mixed w/corn syrup (eew!) & water - however you can buy higher quality nectar that's only fruit puree/juice & water. Thanks for such a simple supper dish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2007

I reduced the recipe down to 1 serving, reduced per other's suggestions the amount of onion soup, replaced the onion soup with dried onion and salt, added in a splash of soy sauce and a dash of garlic, marinated it over night, and broiled the chicken. It turned out very tasty! It's not a show stopper. It is an excellent compliment to a oriental chicken salad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janell the Great

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2006

This recipe has been a stable in my home for years. I use lovely legs (skinned legs with the knee removed). I like to add a handful of sliced mushrooms to the cooking process and 1/4 cup roasted almond slithers just as I am serving. Serve with steamed rice, borccoli and corn - delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2006

My husband and two year old gave this chicken a thumbs up! Me too. I turned it into a crockpot recipe. I think that took care of the need to marinate. The chicken was moist and flavorful all the way through. I will probably add a few crushed cloves of garlic next time. I used a whole packet of french onion soup. I think it depends on the brand. The one I used had way less sodium then the one sitting next to it on the shelf.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2006

ONION SOUP MIX, APRICOT PRESERVES AND CATALINA SALAD DRESSING. MIS TOGETHER AND YOU HAVE A WONDERFUL CHICKEN DISH

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

HENRYSGRL

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2005

Made this tonight with breasts and preserves instead of nectar. This just didn't trip our trigger the way that the other recipes do that call for salad dressing. Perhaps if you had the liquid from the apricot halves, that would help.

Was this review helpful? [ YES ]
2 users found this review helpful