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Baked Apricot Chicken

Read Reviews (319)

"Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired." — SHANG

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Original recipe makes 12 servings Change Servings

12 chicken thighs
1 cup apricot preserves

1 cup French dressing
1 (1 ounce) package dry onion soup mix

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the jam, dressing and soup mix. Mix together.
Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

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Great recipe, especially if you don't have all the ingredients. I "improvised" and it turned out great. My husband wanted more! Here's what I did: A cup of apricot preserves, a cup of Italian dressing, and in place of the onion soup mix, I made my own. I used 1 tbsp onion flakes, 1 tbsp meat tenderizer seasoning, 1/4 cup of chicken broth, a pinch of pepper, and a pinch of sugar. I combined all the ingredients and poured it over my chicken pieces and dropped small spoonfuls of butter over the chicken to help brown the meat. I cooked it for 50 minutes. During cooking, I also spooned the marinade over the chicken a few times. Very easy, very simple. Just make sure you TASTE the marianade before using it. If it doesn't taste good before you put it on the chicken, it won't taste good after either. Get the sauce to your liking.

—Shannon

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Most Helpful Critical Review

Nov 16, 2010

This was good, but the sauce seemed a little runny. However, it was very easy and a nice change from the typical chicken dish. If you like a slightly sweet, tangy sauce with your chicken, you'll like this. A good addition might be some serano or habanero chile peppers to kick it up a notch.

—Poophead

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422 Ratings

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May 26, 2010

This is amazing and so easy to make. I've made this 4 times already and I must say, I prefer it better with Catalina dressing rather than French/Italian, which I tried out too. I made this with thighs and is just perfect (+cheaper, too). Definitely a keeper. Thanks for sharing! ***Just made this for a 5th time & was asked for the recipe by my own momma. TIP: Bake at 350 for 1 Hr, flip the chicken over, baste with juices & pop back in the oven for another 15-20 mins to get a caramalized effect. And definitely use Catalina over French/Italian, trust me***

—BRACKY189

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Mar 29, 2003

I have made this recipe for years, only I have always used Italian dressing in place of French dressing. I will have to try French dressing for a change. In recent years (now that we are more fat conscious)I always use the apricot jam, mixed with a package of dry Good Seasons Italian Dressing Mix and 1/4 vinegar (skip the oil). This is a recipe I fall back on all the time.

—ANNIE222

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Feb 05, 2006

What a great recipe! Incredibly easy to make and very tasty. My husband and friends loved it. I scaled the recipe to 4 servings and used 4 skinless chicken breasts instead of thighs. I also marinated the chicken breasts in the apricot mixture for an hour before baking and then served them over brown rice. I will absolutely make this recipe again-- it is delicious!

—SCARLETT74

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Dec 25, 2003

I have made this recipe for many years using Wishbone Red Russian dressing (not as sweet as french dressing) using chicken thighs. I found the breast meat too dry. This recipe is always requested for "potluck dinners". Yesterday, I did not want to use the oven, so I made it on top of the stove and it was just as good as oven baked. I did the same as if I was going to bake it. Placed the chicken thighs in one layer in a large skillet, added ingredients and simmered for 45 minutes. Excellent!!

—ZIPORAHS

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Nov 13, 2008

This is a great recipe. I added pineapple chunks for the last 10 min and served it with rice and a garden salad.

—BarbsBerry

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Sep 26, 2008

Made this when we hosted another couple for an evening of cards. Used 4 drumsticks and 4 thighs and subbed 1 cup chopped onion for the onion soup (cuts down on the salt and the sugar as well). Covered it the first 30 minutes of baking to keep the preserves from burning. Served with brown rice and broccoli.

—Mrs. Newman

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Nutrition

Calories
342 kcal
17%

Carbohydrates
23.3 g
8%

Cholesterol
59 mg
20%

Fat
20.1 g
31%

Fiber
0.1 g
< 1%

Protein
15.9 g
32%

Sodium
444 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Apricot Chicken

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 342
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 4.4g 22 %
Cholesterol 59mg 20 %
Sodium 444mg 18 %
** Potassium 140mg 4 %
Total Carbohydrates 23.3g 8 %
Dietary Fiber 0.1g < 1 %
Protein 15.9g 32 %
Sugars 20.5g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 2 %
Iron 9 %
** Thiamin 5 %
** Niacin 54 %
** Vitamin B6 12 %
** Magnesium 5 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.