Baked Apricot Chicken Recipe - Allrecipes.com
Baked Apricot Chicken Recipe

Baked Apricot Chicken

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
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***

 
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.

 
Feb 28, 2007

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.

 
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.

 
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!

 
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!!

 
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.

 
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.

 

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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.

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