Real Recipes From Real Home Cooks ®

apricot chicken

★★★★★ 2
a recipe by
Cindy Gowing
Junction City, OR

When I made it the first time my oldest son just loved it and asks me to make it a lot.

Blue Ribbon Recipe

This easy-to-prepare apricot chicken will be a go-to recipe on a busy weeknight. We opted to use chicken breasts, but chicken thighs will work too. Once baked, the chicken is tender, tangy, and sweet. A delicious blend of flavors. Adding chicken broth to prepare the rice adds a bit of savory flavor. It's perfect with the sweeter chicken.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For apricot chicken

  • 1 - 2
    chicken breasts or two chicken thighs boneless and skinless per person
  • 1 - 1/2 tsp
    garlic (to your liking)
  • salt and pepper, to taste
  • 1 sm
    bottle of Zesty Italian dressing (8 oz)
  • 1 jar
    apricot jam or preserves (18 oz)
  • 1 pkg
    Lipton onion soup mix
  • 1 c
    rice for 2 people (unless each person wants more)
  • 2 c
    chicken broth per cup of rice

How To Make apricot chicken

  • Preparing the rice.
    Take 2 cups of chicken broth for every 1 cup of water. Bring broth to a rolling boil and then add the rice. Cover the pot with a tight-fitting lid and turn off the rice. Let sit until the chicken is done. Then you should have nice fluffy rice.
  • Chicken in a baking dish with salt and pepper.
    Spray an oven-safe pan with Pam of choice. Add the chicken. Salt and pepper both sides of the chicken.
  • Dressing, jam, onion soup mix, and garlic poured over the chicken and baking in oven.
    In a bowl, mix the dressing, apricot jam, onion soup mix, and garlic together until well blended. Pour over the chicken. Bake at 350 for 25 to 30 min.
  • Checking that the Apricot Chicken is cooked.
    Check the chicken at 25 min. Poke with a knife. If the juices run clear, it's done. If not, cook another ten minutes and check again. Serve over steamed rice.