featured 87887

Baked Apricot-Glazed Chicken

This easy Baked Apricot Chicken pairs tender chicken with a simple three-ingredient glaze for a quick, flavorful meal. It’s ideal for weeknight dinners, meal prep, or serving a crowd—plus it freezes beautifully for make-ahead convenience.

A pan of apricot chicken breasts with a serving on a bed of rice beside it.
This apricot chicken can be cooked all at once or halved and frozen to bake later. The photo above shows a half recipe—perfect for two people.

I’ve been experimenting with simple recipes lately, and this apricot chicken quickly became a favorite. The glaze is just apricot jam, onion soup mix, and French dressing—whisk, pour, and bake. It’s sweet-and-savory, juicy, and versatile: serve it over rice, with potatoes, or alongside a fresh salad or vegetables. Because it freezes so well, it’s excellent for meal prep.

Why You’ll Love This Apricot Chicken

  • Fast and simple: Minimal prep and cleanup make this a reliable weeknight dinner.
  • Freezer-friendly: Assemble now and freeze portions for busy nights.
  • Family-friendly: A sweet-and-savory glaze that appeals to both kids and adults.
  • Flexible sides: Pairs well with rice, potatoes, or green vegetables.
  • Few ingredients: The glaze uses only three common pantry items.
Ingredients for apricot chicken glaze sitting on a counter.
The glaze requires just 3 ingredients: onion soup mix, French dressing, and apricot jam.

Ingredients for Apricot Chicken

Note: For exact measurements see the recipe card below.

  • Chicken breasts – Boneless, skinless. Slice horizontally for even, quicker cooking.
  • Onion soup mix – Adds savory depth to the glaze.
  • French dressing – Offers tang and brightness to balance the jam.
  • Apricot jam – Sweet, fruity base that creates the signature glaze.

Portioning, Cooking, and Freezing Tips

This recipe is easy to adapt whether you’re cooking for two, four, or a larger family. With a couple of simple choices you can bake now, freeze for later, or portion meals for two-person households.

  • Cooking for two: The full recipe serves about 4–6. Halve the ingredients and bake in an 8×8 or 6×8 pan. Smaller pans often require slightly less bake time—check for doneness early.
  • Bake now, freeze later: Bake one pan and freeze another, or portion into freezer-safe bags for single or double servings.
  • Freezing method: Assemble chicken and glaze, then transfer to zip-top freezer bags or a freezer-safe container. Label and freeze for up to several months.
  • To cook from frozen: Thaw overnight in the refrigerator. Place thawed chicken and glaze into a baking dish and bake according to the directions below.
img 87887 3
This recipe is ideal for make-ahead freezing. For two people, divide the recipe in half and freeze each portion in a separate bag.

How to Make Baked Apricot Chicken

  1. Preheat the oven to 350°F (175°C). For even, faster cooking, slice thick chicken breasts in half horizontally to create thinner cutlets. Place the chicken in a single layer in a baking dish sized to the amount you’re making (a full recipe fits a 9×13; a half recipe fits an 8×8 or 6×8 pan).
  2. In a small bowl, whisk together the onion soup mix, apricot jam, and French dressing until smooth. Pour the glaze evenly over the chicken. If you’ve divided the recipe to freeze half, pour half the glaze over each portion.
  3. Cover the dish and bake at 350°F for 45–60 minutes, or until the chicken is cooked through and the glaze is bubbling. The safe internal temperature for chicken is 165°F (74°C).
Apricot chicken glaze mixed in a bowl.
img 87887 5
img 87887 6
If cooking for two, make one dish and freeze the other half for future meals.
img 87887 7
This serving was baked after freezing—an easy make-ahead dinner.

What to Serve with Apricot Chicken

  • Serve over oven-baked rice for a complete plate.
  • A crisp green salad with a light dressing refreshes the meal nicely.
  • Potato options: mashed, smashed, roasted sweet potatoes, or baked potatoes all pair well.
  • Green vegetables such as green beans or asparagus are excellent sides.
A piece of apricot chicken on a bed of rice on a white plate.

Other Easy Chicken Ideas

  • Honey mustard chicken—great for meal prep and freezes well.
  • Creamy Chicken Florentine for a richer option.
  • Chicken Divan flavored with curry for a comforting casserole.
  • Chicken soup variations for a lighter, warming dish.
  • Greek-style chicken marinades for bright, Mediterranean flavors.
  • Chicken rice pilaf casserole—assemble and freeze to bake later.

Recipe Card — Baked Apricot Chicken

Baked Apricot Chicken

Yield: 4 servings

Prep time: 5 minutes • Cook time: 1 hour • Total time: 1 hour 5 minutes

Ingredients

  • 4 boneless, skinless chicken breasts, sliced in half horizontally to make 8 portions
  • 1/2 package onion soup mix
  • 1 cup French dressing
  • 1/2 cup apricot jam

Instructions

  1. Preheat oven to 350°F (175°C). Slice the chicken breasts in half horizontally to create even, thinner pieces, then arrange in a single layer in a baking dish.
  2. Whisk together the onion soup mix, apricot jam, and French dressing until combined. Pour the glaze over the chicken.
  3. Cover and bake for 45–60 minutes, until the glaze is bubbling and the chicken temperature reaches 165°F (74°C).

Notes

For freezing: assemble portions in freezer bags or containers. Thaw overnight in the fridge before transferring to a baking dish and cooking as directed. When cooking smaller pans, monitor the dish—bake time may be shorter.

A piece of apricot chicken on a bed of rice on a plate.

Enjoy this easy baked apricot chicken as a simple weeknight dinner or a make-ahead meal. The three-ingredient glaze keeps it accessible and delicious, and the recipe’s flexibility makes it easy to scale or freeze to suit your lifestyle.