Some recipes have been around for decades for one simple reason—they just work. This Oven-Baked Apricot Chicken is one of those tried-and-true family favorites that delivers big flavor with very little effort.

With just four simple ingredients, you can have a delicious dinner in the oven in less than 10 minutes. The combination of sweet apricot preserves, tangy Catalina dressing, and savory onion soup mix creates a glaze that caramelizes beautifully as it bakes. The result is tender, juicy chicken with a rich sweet-and-savory flavor that’s perfect for busy weeknights, Sunday dinner, or meal prepping for the week ahead.

One of my favorite things about this recipe is that it freezes beautifully. I like to divide the chicken into two 13×9-inch baking dishes before adding the sauce. Bake one for dinner tonight and freeze the other (before baking) for an easy meal on a hectic evening. Future you will be thankful!

Oven-baked Apricot Chicken

Ingredients

  • 2½ pounds skinless, boneless chicken breasts
  • 1 cup apricot preserves
  • 1 cup Catalina dressing
  • 1 (1-ounce) envelope dry onion soup mix

Directions

  1. Select thin-sliced chicken breasts, or slice larger chicken breasts in half to create even pieces. Cut into serving-size portions.
  2. Divide the chicken between two 13×9-inch baking dishes (approximately 1¼ pounds per pan). If you’re making only one pan, you’ll likely have extra sauce.
  3. In a medium bowl, combine the apricot preserves, Catalina dressing, and dry onion soup mix until well blended.
  4. Spoon the sauce evenly over the chicken.
  5. Bake uncovered at 350°F for 50 minutes, or until the chicken reaches an internal temperature of 165°F.
  6. Sprinkle with chopped fresh parsley or chives just before serving.

Food Fairy Tips

  • Serve over fluffy rice, buttered egg noodles, or mashed potatoes to soak up every bit of the delicious sauce.
  • Pair it with roasted broccoli, green beans, asparagus, or a crisp garden salad for an easy complete meal.
  • Want to make meal prep even easier? Assemble the chicken and sauce in a freezer-safe baking dish, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.
  • Leftovers make excellent lunches and taste even better the next day!

Whether you’re feeding a family, taking a meal to a friend, or stocking your freezer with make-ahead dinners, this Oven-Baked Apricot Chicken is one recipe you’ll find yourself coming back to again and again. Sometimes the simplest recipes really are the most memorable.

Happy cooking!

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Simple recipes. Big flavor. Little fuss. Aneisa Rolen shares easy-to-follow recipes with companion videos, making home cooking approachable for every cook.

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