Of all of the easy chicken recipes I have, this apricot chicken has to be my favorite.
That is in part because it is so easy, but also because you would not believe from this list of ingredients just how amazing this recipe is.
When I first saw this recipe I was quite hesitant about making it.
The mixture just sounded too odd to be very good. I am so glad to have been proven wrong.
The variation I had called for Thousand Island dressing, so that is what I use to this day. I have been told the French dressing version is equally good.
You won’t believe just four ingredients can be so tasty.
I hope you enjoy it.
Apricot Chicken Recipe
- 12 ounces apricot jam, or preserves
- 8 ounces French salad dressing, or Thousand Island dressing
- 1 package dry onion soup mix
- 4 to 6 bone-in chicken breasts, skinned or 1 to 2 pounds of mixed chicken pieces, skinned
- Preheat the oven to 350°F.
- In a small bowl, combine the preserves, dressing and soup mix. Place the chicken in a large baking dish or roasting pan. Pour the sauce over the chicken. (Even easier preparation - I just layer the ingredients over the chicken. Jam or preserves are spread on first, then sprinkle the onion soup mix over and cover with the salad dressing. Easy and delicious.)
- Bake for 1 hour, basting every 15 minutes until a meat thermometer inserted into the chicken registers 170°F and the juices run clear. (If you don't have a meat thermometer, look for the juices to be clear. If they are, the chicken is done.)
- Use a mango puree or spread in place of the apricot for a delicious mango chicken recipe.
- I use sugar free apricot jam or preserves and it works wonderfully, so this is a great diabetic chicken recipe too.
- Cut the fat by using low fat salad dressing.
- I have also heard of a similar recipe that uses raspberry preserves or jam, or orange marmalade. I haven’t tried either, but if you like those flavors you may want to give them a try.