Baked Apricot Chicken

Baked Apricot Chicken


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

Ingredients {{adjustedServings}} servings 342 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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  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 415

  1. 553 Ratings


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***


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.


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.