This easy baked apricot chicken pairs chicken with a simple three-ingredient glaze that’s quick to put together. It’s a great fit for meal prep, weeknight dinners, or serving a crowd.
I've been having a lot of fun trying new recipes, and this easy apricot chicken has earned a place as a favorite. My husband has called it “really good” more than once, so I'd say that's a win! The recipe is very simple: mix a glaze of three ingredients (apricot jam, onion soup mix, and French dressing), pour it over chicken, and bake. It's also very versatile and works beautifully as a freeze-ahead meal. It's definitely a keeper!
Why You’re Going to Love This Easy Apricot Chicken, Too
- Quick and easy: Great for busy weeknights, with minimal prep and cleanup.
- Freezer-friendly: Easy to prepare in advance for a future meal.
- Family-approved: Sweet, savory flavors and juicy, tender chicken that's sure to be a hit!
- Versatile: Serve it with rice, a vegetable, or a fresh salad for a complete meal.
- Simple ingredients: Made with just a few ingredients.
What You’ll Need for Apricot Chicken
*Note: See the printable recipe card at the bottom of this post for exact ingredient amounts.
- Chicken Breasts – Boneless and skinless, sliced horizontally for even portions and faster cooking.
- Onion Soup Mix – A savory seasoning blend that adds rich flavor to the dish.
- French Dressing – A tangy, slightly sweet sauce that goes perfectly with the apricot glaze.
- Apricot Jam – A sweet, fruity base for the glaze that gives the chicken its signature flavor.
How to Portion, Cook, and Freeze This Recipe for Your Lifestyle
Watch Apricot Chicken Being Made!
Here’s a quick video of this recipe being made! Just click the arrow to watch…
Cooking isn’t one-size-fits-all. Whether you’re feeding a family, cooking for two, or prepping meals for busy days, this recipe can be adjusted to fit your needs and keep kitchen time stress-free.
By planning ahead and making small adjustments, you can simplify mealtime and enjoy home-cooked food that works for your own situation.
- Portioning if you are cooking for 2: This recipe serves 4 to 6 people if you make and bake it all at once. For that, use a 9×13 pan (or one slightly larger). To serve only 2, halve the recipe and bake it in an 8×8 or 6×8 inch pan. (A smaller pan may cook faster than a full one.)
- Baking options if you are cooking for 2: Bake one pan now and freeze the other for later. You can bake one portion for 2 now and freeze the other half.
- Freezing this recipe for meal prep: Since I freeze meals ahead for 2 people, I froze this in two separate zip-top bags. If you're cooking for more people, freeze it all in one bag.
- To cook from frozen: Thaw overnight on the bottom shelf of the fridge. Transfer the chicken and glaze to a baking dish and bake as directed.
Easy Instructions for Baked Apricot Chicken
- Preheat the oven to 350 degrees. To help the chicken cook more evenly and quickly, I like to slice the breasts in half horizontally. Lay a breast flat on a cutting board, steady it gently with your hand, and carefully cut through the middle to make two thinner pieces. This speeds up cooking and helps the chicken cook evenly without drying out. Arrange the pieces in a single layer in the bottom of a baking dish. Choose the pan size based on how many you're cooking for. For the full recipe, use a large baking dish, 9×13 or bigger. If you're cooking for 2 (as we are), use a smaller dish with half the breasts and freeze the other half for later. The photos in this post show a half batch baked in a 6×8 inch dish.
- In a small bowl, mix the onion soup mix, apricot jam, and French dressing together. Pour over the chicken in the baking dish. (If you're dividing the recipe and freezing half, pour half the glaze, 3/4 cup, over each portion of chicken.)
- Bake, covered, at 350 degrees for 45 to 60 minutes, until it's bubbly all around and the chicken is cooked through to an internal temperature of at least 165 degrees Fahrenheit (73.9 degrees Celsius).
Handy tip
If cooking for two is a struggle, I found a real game changer: properly sized baking pans made for two. I've put together a list of my favorites in my online shop. (These are affiliate links.)
What to serve with apricot chicken:
- Apricot chicken is delicious served with oven baked rice.
- A green salad with poppyseed dressing makes a tasty, refreshing side.
- If you'd rather have potatoes than rice, smashed potatoes, mashed potatoes, roasted sweet potatoes, or baked potatoes all go well with this chicken.
- Green vegetables like green beans or asparagus pair nicely with baked chicken.
Other Easy Chicken Recipes:
- Honey Mustard Chicken Marinade is an easy meal prep idea that can be frozen ahead for baking or grilling.
- Creamy Chicken Florentine
- Chicken Divan with Curry
- Chicken Soup with Star Anise
- Greek Chicken Marinade
- This chicken rice pilaf casserole can be made fresh in a hurry or assembled and frozen to bake later.
Baked Apricot Chicken Recipe
This easy baked apricot chicken combines chicken with a simple three-ingredient glaze that's quick to prepare. It's a great fit for meal prep, weeknight dinners, or a crowd-pleasing dinner.
Ingredients
Method
- Preheat the oven to 350 degrees. For more even, quicker cooking, slice the chicken breasts in half horizontally. Lay each breast flat on a cutting board, steady it with your hand, and carefully cut through the middle to make two thinner pieces. Arrange the pieces in a single layer in a baking dish sized 9×13 or larger.
- In a small bowl, mix the onion soup mix, apricot jam, and French dressing. Pour over the chicken in the baking dish. (If dividing and freezing half, pour half the glaze, 3/4 cup, over each portion.)
- Bake, covered, at 350 degrees for 45 to 60 minutes, until the chicken is cooked through to an internal temperature of at least 165 degrees Fahrenheit (73.9 degrees Celsius).
Notes
See the post above for how to freeze this recipe and how to adapt it for two people.
For freezing and scaling down to two servings, refer to the instructions in the post above.
