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Baked Apricot Chicken Breasts, full of that sweet and sticky apricot sauce, takes me right back to that irresistible dish I was served growing up.
There’s a reason why this dish hasn’t lost its popularity – the sweet and tangy flavor of the sauce, juicy chicken, and minimal ingredients or recipe steps makes this baked apricot chicken breasts dish ideal for any midweek meal.
You could use the slow cooker, an Instant Pot, or even a cast iron skillet on the stovetop to make these delicious apricot chicken breasts.
Serve your apricot chicken breasts over a serving of freshly steamed rice or your favorite veggies for a truly comforting meal.
FAQs
Yes, you can. You could either make your baked apricot chicken breasts a day in advance to reheat just prior to serving or you could even marinate the raw chicken breast meat for a couple of hours prior to baking, stored in an airtight container or Ziploc bag and ready to be baked.
If you do opt to marinade the chicken, it’s best not to marinade for longer than 12 hours as this can make the meat stringy.
HOW DO I KNOW IF THE CHICKEN IS COOKED PROPERLY?
When it comes to chicken, you always want to ensure that the meat has cooked through for food safety reasons. To check that the chicken has cooked through, insert a food thermometer into the thickest section of the chicken breast. The internal temperature should register at least 165F for it to be safe to eat.
HOW SHOULD I STORE LEFTOVER BAKED APRICOT CHICKEN BREASTS?
Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. You also have the option to freeze your leftovers for up to 3 months.
Thaw the frozen leftovers overnight in the refrigerator to reheat in the oven, covered with aluminum foil so that the meat doesn’t dry out.
Baked Apricot Chicken
- Preheat your oven to 375 degrees F. Grease a 9×13 dish and lay your chicken breast in it. Season with salt and pepper.
- Combine your preserves, dressing, vinegar and soup mix in a medium sized bowl.
- Pour it over your chicken.
- Bake for 45 minutes, uncovered.
- Don’t forget to pack up your leftovers for lunch!
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Baked Apricot Chicken
Baked Apricot Chicken Breasts, full of that sweet and sticky apricot sauce, takes me right back to that irresistible dish I was served growing up.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Serves:4
Hover over “serves” value to reveal recipe scaler
Ingredients
- 4 boneless skinless Chicken Breast skinless Chicken Breast
- 1 cup apricot preserves
- 1 cup french dressing
- ½ TBSP apple cider vinegar
- 1 packet dry onion soup mix
- salt and pepper to taste
- Parsley to garnish optional
Instructions
-
Preheat your oven to 375 degrees F. Grease a 9×13 dish and lay your chicken breast in it. Season with salt and pepper.
-
Combine your preserves, dressing, vinegar and soup mix in a medium sized bowl.
-
Pour it over your chicken.
-
Bake for 45 minutes, uncovered.
Nutrition Information:
Calories: 436kcal (22%)Carbohydrates: 56g (19%)Protein: 2g (4%)Fat: 25g (38%)Saturated Fat: 4g (20%)Polyunsaturated Fat: 14gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 1241mg (52%)Potassium: 190mg (5%)Fiber: 2g (8%)Sugar: 37g (41%)Vitamin A: 413IU (8%)Vitamin C: 6mg (7%)Calcium: 43mg (4%)Iron: 1mg (6%)
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