Baked Apricot Chicken Recipe

Rewritten review: This recipe is absolutely fantastic and incredibly simple to put together. I've prepared it four times already, and I have to say, I find it even more delicious with Catalina dressing instead of French or Italian, which I also tried. I opted for thighs which turned out perfect and more budget-friendly. This dish is definitely a keeper. Thanks for sharing! ***I just made this for the fifth time and even my mom asked for the recipe! TIP: Bake at 350 degrees for 1 hour, then flip the chicken, baste it with the juices, and return it to the oven for an additional 15-20 minutes for a caramelized finish. And trust me, stick to using Catalina dressing over French or Italian.***

I prepared this dish when we had another couple over for a card game night. I used 4 drumsticks and 4 thighs, and replaced the onion soup mix with 1 cup of chopped onion to reduce the salt and sugar content. I covered it for the first 30 minutes of baking to prevent the preserves from burning. We enjoyed it with brown rice and broccoli on the side.

Review Rewritten: I recently tried this classic recipe, and it did not disappoint! I opted for French Dressing this time but might give Italian a shot next time for a change. For the sauce, I used a whole bottle of French dressing, a whole jar of preserves, and Lipton's French Onion Soup Mix, all thoroughly mixed. A time-saving tip I picked up is to freeze half of the sauce for future use. To prepare, I spread the sauce in a large Pyrex dish, placed the chicken skin-side down, almost submerged in the sauce. I baked it for 15 minutes, basting the chicken with the juices halfway through, then repeated the process for another half-hour. After flipping the chicken and cooking for another 15 minutes, I basted it again for extra flavor. Finally, I broiled the chicken for a few minutes to achieve a beautiful caramelization and crispiness. I also included sliced onions and carrots in the baking dish and served the chicken with brown rice and steamed broccoli, drizzling the apricot sauce over everything. If the sauce turns out too runny, a quick fix is to mix some cornstarch with the sauce in a pan, bring it to a boil to thicken it up. Overall, it was a delightful meal that I will surely make again.

The whole family absolutely enjoyed this dish! I decided to use 8 chicken thighs with skin, and I made a few adjustments to cater to my family's preference for crispy skin. After browning the chicken in butter in a skillet, I transferred it to the crockpot for cooking. Once it was done, I took the chicken out and popped it under the broiler for 5-10 minutes to achieve that perfect crispiness. While the chicken was broiling, I thickened the sauce by adding cornstarch over heat. This step is crucial for bringing out the full flavor of the sauce. After thickening, I poured the sauce over the chicken, and it was a hit with everyone. For the next time, I may consider using 2 packets of the soup mix for even more flavor.

I was thrilled to come across this recipe, as my mother used to make this dish often when I was a child. It was very popular in the 1970s! I always adored it but had completely forgotten about it. It tasted just like I remembered (I used French Dressing). I'm looking forward to trying it with Catalina dressing. I didn't have any issues with the sauce sliding off the chicken, but I made sure to pat the chicken pieces dry before coating them with the glaze. I baked the chicken in a 9x13 pan lined with foil and sprayed with cooking spray. Cleanup was a breeze – just removed the foil and tossed it away.

Quick and effortless recipe that turned out surprisingly delicious when I used Creamy French dressing from Aldi. I might try using Catalina dressing next time as suggested by others, and add some fresh herbs for extra brightness. I basted the chicken thighs a few times while cooking and finished it under the broiler for a sticky and slightly crispy glaze. Lining the baking pan with parchment paper made cleanup a breeze, avoiding any stubborn mess. It's a simple dish that appears more elaborate than it actually is. Paired with baked potatoes and steamed broccoli, the family loved it!

Incredible Recipe! Extremely simple and absolutely tasty! I used 4 large bone-in chicken breasts with skin for this dish. Marinated them in the sauce for an hour, then placed them on a rimmed sheet pan lined with Reynolds Non-Stick foil. Poured half of the sauce over the chicken before baking according to the instructions. Boiled the remaining sauce for 15 minutes and used it as a dipping sauce while eating. The leftovers were amazing! Warmed the remaining two breasts covered in a casserole dish for about 30 minutes at 350 degrees, and they were almost as delicious as the first time!

I absolutely loved this recipe (although I deducted one star for the modifications I made) and it will definitely become a staple in my cooking repertoire. I made a few adjustments to the original recipe. Firstly, following a recommendation from another reviewer, I swapped out the French dressing for Catalina dressing. Secondly, when I was coating the chicken with the mixture, I decided to stuff some of it inside each chicken thigh. It was a bit tricky fitting all 12 thighs into my 8 x 12 baking pan, so I had to roll them up slightly, allowing me to stuff some of the mixture inside. This turned out to be a brilliant move as it really infused the chicken with flavor. Lastly, I reserved about a quarter of the mixture to use as a final glaze. After baking covered for an hour, I uncovered the chicken, coated it with the remaining sauce, and baked it for an additional 15 minutes. I know these were quite a few changes, but they definitely elevated the dish. The chicken turned out incredibly moist and flavorful, so much so that I would even consider serving it to guests.

This recipe is a game changer! I opted for chicken breasts and spiced it up a bit. It's a huge hit with my family, the flavor is absolutely amazing. Pairing it with Uncle Ben's wild rice and a seven layer salad - tonight's dinner is going to be fantastic!

I absolutely adore this recipe! I start by marinating the chicken in a delightful blend of Portuguese spices for a few minutes before drizzling the dressing on top and popping it in the oven. The result is a burst of spicy flavor that truly elevates the dish.

I was given this recipe by my college roommate more than 50 years ago, and I have continued to make it many times since then. The original recipe used Thousand Island dressing, which I still use to this day, and it always receives rave reviews from everyone who tries it.

Simple to prepare, delicious results. I improvised with Thousand Island dressing, and it turned out great. The sauce complemented the stuffing perfectly. This recipe has earned a spot on my "Make it again" list.

This dish is absolutely delicious! The broiler gave it a crispy glazed finish that was so satisfying. It paired perfectly with rice. Yum! 🤤🍚