Oven-Baked Apricot-Glazed Chicken

This easy Baked Apricot Chicken combines tender chicken breasts with a simple three-ingredient glaze for a dish that’s ready with minimal effort. The glaze—made from apricot jam, French dressing, and onion soup mix—creates a sweet-and-savory coating that’s ideal for weeknights, meal prep, or serving a crowd. It also freezes and reheats well, making it a convenient recipe to keep on hand.

A pan of apricot chicken breasts with a serving on a bed of rice beside it. — This apricot chicken can be made all at once, or half of it can be frozen to cook later. Pictured above is half a recipe—cooked for just the two of us.

Why you’ll love this Easy Apricot Chicken

Fast and simple: Minimal prep—mix the glaze, pour it over chicken, and bake.
Freezer-friendly: Assemble now and freeze portions for later meals.
Family-pleasing: A balance of sweet and savory that most people enjoy.
Versatile: Serve with rice, potatoes, roasted vegetables, or a crisp salad.
Few ingredients: Uses common pantry items for an approachable recipe.

Ingredients for Apricot Chicken

See the recipe summary below for exact measurements. This list describes the components you’ll need.

Chicken breasts: Boneless, skinless. Slicing them in half horizontally produces even portions that cook faster.
Onion soup mix: Adds savory depth and seasoning to the glaze.
French dressing: Tangy and slightly sweet, it helps thin the jam into a glaze.
Apricot jam: Provides the fruity sweetness and signature apricot flavor.

Portioning, baking, and freezing to fit your life

This recipe adapts easily whether you’re cooking for one, two, a family, or making meals to freeze.

Cooking for two: The full recipe yields about 4 servings. To cook for two, halve the ingredients and use an 8×8 or 6×8-inch baking dish. A smaller pan may shorten the bake time slightly.
Make-and-freeze: Assemble the full recipe, then divide into portions and freeze in zip-top bags or freezer-safe containers. Label with the date and contents.
Cooking from frozen: Thaw overnight in the refrigerator, transfer to a baking dish, and bake according to directions.
Pan sizes: For the full recipe use a 9×13-inch pan; for smaller portions use an 8×8 or 6×8-inch dish.

Apricot chicken in a baking dish ready to cook. — This is a wonderful freeze-ahead meal. If you are cooking for two, divide the recipe in half and put each half in two zip-top freezer bags.

Easy instructions for Baked Apricot Chicken

Preheat the oven to 350°F (175°C). If desired, slice each chicken breast horizontally to make thinner, more even pieces that cook quickly and stay moist. Arrange the chicken in a single layer in a baking dish sized to the amount you’re making.
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 about half the glaze over each portion before freezing.
Cover the dish and bake at 350°F for 45–60 minutes, or until the chicken registers 165°F (74°C) in the thickest part and the glaze is bubbly. Baking time varies with pan size and thickness of the chicken.

Apricot chicken glaze mixed in a bowl. — If you want to adapt this recipe for two people, make one dish now and freeze the other half for later. The pan pictured is half a recipe.

Chicken pieces arranged in a baking dish with glaze. — If you want to adapt this recipe for two people, make one dish now and freeze the other half for later. The pan pictured is half a recipe.

Handy tip

Slicing chicken breasts in half horizontally helps them cook evenly and shortens bake time without drying them out. This is especially useful when using thicker supermarket breasts.

What to serve with apricot chicken

Steamed or oven-baked rice for a simple, classic pairing.
A crisp green salad with a light vinaigrette or poppy seed dressing for contrast.
Mashed, roasted, or smashed potatoes for a comforting side.
Roasted or steamed green vegetables such as green beans or asparagus to round out the plate.

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

Other easy chicken ideas

Honey mustard chicken
Creamy chicken Florentine
Chicken Divan with curry
Chicken noodle soup
Greek-style grilled or baked chicken
Chicken and rice pilaf casserole

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

Baked Apricot Chicken — Recipe Summary

Yield: 4 servings

Prep time: 5 minutes

Cook time: 45–60 minutes

Total time: About 1 hour

Ingredients

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

Directions

Preheat oven to 350°F (175°C). Arrange chicken pieces in a single layer in a baking dish sized for the amount you’re making.
Whisk together the onion soup mix, apricot jam, and French dressing until smooth. Pour evenly over the chicken.
Cover and bake at 350°F for 45–60 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is bubbly. Serve hot.

Notes

This recipe freezes well. Assemble and freeze portions in labeled bags or containers. Thaw overnight in the refrigerator before baking. If you halve the recipe for two people, use a smaller baking dish and check doneness a little earlier, as thinner portions will cook faster.