Sweet & Sticky Baked Apricot Chicken

If you’re looking for a quick and effortless dinner that still feels special, this Baked Apricot Chicken is a must-try!

With just three simple ingredients, this dish delivers tender, juicy chicken coated in a sweet and tangy glaze that caramelizes beautifully in the oven.

Perfect for busy weeknights, this recipe requires minimal prep—just mix, pour, and bake!

Serve it over fluffy rice or buttery couscous, and you’ve got a restaurant-quality meal with hardly any effort.

One bite, and this sweet and savory classic will be in your regular dinner rotation!

For Baked Apricot Chicken

Chicken Thighs – Bone-in, skin-on chicken thighs work best for this recipe, but you can also use boneless thighs if preferred.
Apricot Preserves – Adds a sweet, fruity glaze that caramelizes beautifully while baking.
French Dressing – Brings a tangy and slightly creamy element to balance the sweetness.
Dry Onion Soup Mix – A quick way to add rich, savory flavor with minimal effort.

For Serving Suggestions

Rice or Couscous – Perfect for soaking up the flavorful sauce.
Steamed Vegetables – Adds freshness and color to the plate.
Crusty Bread – Great for scooping up every last bit of the delicious glaze.

Sweet & Sticky Baked Apricot Chicken

A deliciously simple baked chicken dish with a sweet and savory glaze. Perfect for busy weeknights! Serve with rice or couscous for a complete meal

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Course: Main Course

Cuisine: American

Keyword: Sweet & Sticky Baked Apricot Chicken

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Notes

Ingredients:

1 cup apricot preserves
1 cup French dressing
1 (1-ounce) packet dry onion soup mix
12 chicken thighs

Instructions:

Preheat & Prep:
Preheat your oven to 350°F (175°C). Gather all ingredients.
Make the Sauce:
In a medium bowl, whisk together the apricot preserves, French dressing, and dry onion soup mix until well combined.
Assemble the Dish:
Place the chicken thighs in a 9x13-inch baking dish. Pour the apricot glaze evenly over the chicken.
Bake:
Bake uncovered for 50 to 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured near the bone. Serve & Enjoy:
Let the chicken rest for a few minutes before serving. Pair with rice, couscous, or roasted vegetables for a complete meal.

Tips:

For extra crispy skin, broil for the last 5 minutes.
Prefer boneless, skinless thighs? Reduce cooking time to 35–40 minutes.
Try substituting Russian dressing for a tangier flavor.

Nutrition

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1. Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
Yes! Boneless, skinless chicken thighs work great. Just note that they cook faster, so reduce the baking time to 35–40 minutes to keep them juicy.

2. Can I make the sauce ahead of time?
Absolutely! You can mix the apricot preserves, French dressing, and onion soup mix a day in advance. Store it in the fridge and pour it over the chicken when you’re ready to bake.

3. Can I use a different fruit preserve instead of apricot?
Yes! Peach, mango, or even orange marmalade can be used for a different twist on the glaze. They all bring a sweet and tangy element to the dish.

4. Can I cook this in a slow cooker?
Sure! Simply place the chicken and sauce in the slow cooker and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked.

5. Can I add vegetables to the baking dish?
Yes, definitely! Vegetables like carrots, potatoes, or bell peppers are great additions. Just chop them into uniform pieces so they cook evenly with the chicken.