Oven Baked 4-Ingredient Apricot Glazed Chicken
Why You’ll Love This Recipe
This 4-ingredient apricot glazed chicken is an easy oven-baked dinner that delivers big flavor with very little preparation. Tender chicken breasts are coated in a sweet, savory, sticky glaze made with apricot preserves, French dressing, and dry onion soup mix.
Recipe benefits:
- Only 4 ingredients — perfect for busy weeknights.
- Easy preparation — mix the glaze, pour it over the chicken, and bake.
- Family-friendly flavor — the combination of sweet apricot and savory onion is appealing without being complicated.
- Budget-friendly — uses simple grocery-store ingredients.
- Make-ahead friendly — leftovers can be refrigerated and reheated.
- One-dish cleanup — everything bakes together in one casserole dish.
- Versatile — serve with rice, mashed potatoes, noodles, or vegetables.
Ingredients
- 2 pounds boneless, skinless chicken breasts, about 4 medium pieces
- 1 cup apricot preserves
- 1 cup French dressing
- 1 (1-ounce) packet dry onion soup mix
How to Make Apricot Glazed Chicken
1. Prepare the oven and baking dish
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Arrange the chicken
Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared baking dish.
3. Make the apricot glaze
Add the apricot preserves, French dressing, and dry onion soup mix to a bowl. Whisk until well combined and glossy.
4. Coat the chicken
Pour the apricot mixture evenly over the chicken. Use a spoon or spatula to make sure each piece is generously coated.
5. Bake covered
Loosely cover the dish with foil and bake for 20 minutes.
6. Finish baking uncovered
Remove the foil and baste the chicken with the sauce from the bottom of the dish. Continue baking for another 15–25 minutes, until the glaze becomes thick and caramelized.
The chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
7. Rest and serve
Let the chicken rest for 5–10 minutes before serving. Spoon the extra apricot glaze and caramelized onion bits over each piece.
What to Serve With Apricot Chicken
This sweet and savory chicken pairs especially well with:
- White rice
- Mashed potatoes
- Buttered egg noodles
- Steamed green beans
- Roasted asparagus
- Mixed green salad
- Crusty bread or dinner rolls
The rice or mashed potatoes are particularly good because they soak up the extra apricot onion glaze.
Tips for the Best Apricot Glazed Chicken
Use similar-sized chicken breasts: This helps everything cook evenly.
Warm thick preserves: If your apricot preserves are difficult to whisk, microwave them briefly to soften them.
Don’t overcrowd the pan: Give the chicken enough room so the glaze can bubble and caramelize around the edges.
Try chicken thighs: Boneless, skinless chicken thighs work well and tend to stay especially juicy.
Want more tang? Substitute part of the French dressing with Catalina or Russian dressing.
Want some heat? Add a pinch of red pepper flakes for a sweet-and-spicy version. Keep in mind this makes it a 5-ingredient variation.
Storage and Reheating
Refrigerate leftover apricot chicken within 2 hours in a shallow, covered container. Reheat gently in the microwave or in a low oven, adding a spoonful of the leftover glaze to help keep the chicken moist.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are an excellent substitute and can be especially juicy.
Can I make this recipe ahead of time?
Yes. You can prepare the chicken and glaze ahead and refrigerate it until you’re ready to bake. Make sure raw chicken remains refrigerated and is cooked to 165°F (74°C).
What does apricot chicken taste like?
It has a delicious balance of sweet, tangy, and savory flavors. The apricot preserves provide sweetness while the dressing and onion soup mix add tanginess and savory depth.
What can I serve with apricot glazed chicken?
Rice, mashed potatoes, egg noodles, green beans, asparagus, or a fresh green salad all pair beautifully with this easy chicken dinner.
