Apricot Chicken Bake – This Apricot Chicken Bake Recipe is the perfect mix of sweet and savory, and it’s ridiculously easy to make. Think juicy chicken thighs baked with sweet apricots, a tangy sauce, and topped with crispy fried onions. It’s one of those dishes that feels fancy but takes hardly any effort. Perfect for busy weeknights when you want to impress without breaking a sweat.
The first time I made this, it was a total pantry raid. I had a can of apricots and some chicken thighs sitting in the fridge, so I just went for it. Honestly, I wasn’t sure how it would turn out—sweet and savory isn’t always my husband’s thing—but he ended up loving it. And our kid? Let’s just say there were no leftovers! Now, it’s become one of those go-to recipes I keep in my back pocket for when I need something quick, but still a little special. Plus, the crispy onions on top? Total game-changer.
What makes this Apricot Chicken Bake truly special?
You’ll love this recipe because it’s got everything: it’s easy, flavorful, and just a little bit different. The apricot preserves and nectar give the chicken a sweet glaze that’s perfectly balanced with the savory onion soup mix and tangy Dijon mustard. And don’t even get me started on the crispy fried onions on top—they add the perfect crunch! It’s great for when you want something comforting but with a twist, and it’s one of those recipes that people will ask you to make again. What’s better than that?
What You Need To Make This Apricot Chicken Bake Recipe?
Chicken Thighs: I love using boneless chicken thighs for this recipe because they stay juicy and tender, even after baking. You could use chicken breasts, but honestly, the thighs soak up the flavor so much better, and they’re harder to mess up—always a win!
Apricot Halves: These add such a nice burst of sweetness to balance out the savory sauce. Canned apricots are super convenient, but if you’ve got fresh apricots, go ahead and use them when they’re in season. Just slice them up and toss them in!
Onion Soup Mix: This is like a secret weapon in the kitchen. It packs a punch of flavor without needing a bunch of different ingredients. It’s savory, a little salty, and just makes the sauce sing.
Apricot Nectar: This adds another layer of fruity sweetness to the dish. If you’ve never used it before, apricot nectar is like a concentrated apricot juice—rich and flavorful. It really ties everything together.
Dijon Mustard: Don’t skip this! The Dijon gives the sauce a little tang and cuts through the sweetness of the apricots, balancing everything out perfectly.
Apricot Preserves: These make the sauce thick and sticky in the best possible way. They melt down and coat the chicken with a glossy, sweet glaze that’s just irresistible.
Crispy Fried Onions: These are the finishing touch that takes the dish from good to great. The crunch is exactly what you need on top of all that tender, juicy chicken. Plus, who doesn’t love fried onions?
Steps To Make Apricot Chicken Bake:
Alright, let’s get cooking! Start by preheating your oven to 375°F. Grab a 9×13-inch baking dish and place your chicken thighs in there. Make sure they’re spread out evenly. Now, take those apricot halves and nestle them around the chicken—tuck them in between the thighs so everyone gets a nice mix of chicken and apricot.
In a medium-sized bowl, stir together the onion soup mix, apricot nectar, Dijon mustard, and apricot preserves. Give it a good mix until it’s all combined and smooth. Now, pour that sweet and savory sauce over the chicken and apricots, making sure everything is nicely coated.
Pop the baking dish in the oven and let it bake for 45-55 minutes. You want the chicken to be cooked through and the sauce to get all bubbly and caramelized. It should smell amazing at this point!
Once the chicken is done, take the dish out of the oven and sprinkle the crispy fried onions on top. This is the game-changer—seriously, don’t skip it! Serve it up while it’s warm and get ready to dig in. Enjoy!
Tip:
Here’s a little trick to make this Apricot Chicken Bake even more promising: marinate the chicken thighs in the apricot sauce for about an hour before baking. This allows the chicken to really soak up all those sweet and savory flavors, making it even more tender and flavorful when it’s done. Another tip? If you like a bit of extra caramelization, broil the chicken for the last 2-3 minutes. Just keep an eye on it so the sauce doesn’t burn, but you’ll get a lovely golden top that adds an extra depth of flavor. And if you’re feeling adventurous, you could even throw in some crushed red pepper flakes to give the sauce a little heat!
Frequently Asked Questions:
Can I use fresh apricots instead of canned?
Absolutely! Fresh apricots are perfect when they’re in season. Just slice them in half, remove the pits, and use them in place of the canned apricots. The flavor will be slightly less sweet, but still delicious.
What can I serve with this dish?
This dish pairs perfectly with rice, mashed potatoes, or even a fresh side salad. The sauce is great for spooning over rice or potatoes, soaking up all that sweet and tangy goodness.
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more tender during baking. If you use chicken breasts, be sure to check for doneness a bit earlier so they don’t dry out.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Apricot Chicken Bake Recipe
Ingredients
- 8 boneless chicken thighs
- 1 14 ounces can apricot halves, drained
- 1 packet onion soup mix
- 1/2 c apricot nectar
- 2 tbsp Dijon mustard
- 1 c apricot preserves
- 1 c crispy fried onions
Instructions
- Start by preheating your oven to 375°F. Grab a 9x13-inch baking dish and arrange the chicken thighs inside. Nestle the apricot halves between and around the chicken pieces, making sure they’re evenly distributed.
- In a medium bowl, mix together the onion soup mix, apricot nectar, Dijon mustard, and apricot preserves until it’s all well combined. Pour this mixture evenly over the chicken and apricots, making sure everything is nicely coated.
- Pop the dish into the oven and bake for about 45-55 minutes, or until the chicken is cooked through and the sauce is bubbling and caramelized.
- When it’s done, sprinkle the crispy fried onions on top for that perfect crunch. Serve it up warm and appreciate every taste!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
