Baked apricot chicken

Jules —  May 13, 2005

My Grandma used to make this recipe. I loved going to her house for dinner and devouring this delicious chicken! Mom’s been fixing it for years and it’s still one of my favorites. I decided to start making it for my family. It’s a very easy recipe. I like a thicker sauce, so I boil or simmer the chicken first, for a few minutes, to cook off some of the juice. If you don’t already have the recipe, I think you will enjoy this yummy dish.

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


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the jam, dressing and soup mix. Mix together.
Place chicken pieces in a 9×13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

“Now, good digestion waits on appetite; and health on both.” ~Shakespeare
Quote from the recipe book of Leona Odle Dickey.



16 responses to Baked apricot chicken

  1. We’ll be right over! Yum!!!

  2. I’ve been making this yummy one since Julie brought it over to our house for dinner. It’s easy and great!! Even the kids like this one.

    Thanks for sharing it with me, Julie.

  3. I’m next to make this recipe. What a wonder it is to be a grandmother!!!! I want to be a wonderful Grandmother for these wonderful girls!!!

  4. You are! They love you very much!

  5. Glad you like it Karen. It is a kid friendly dish!

  6. I think I may try this one tonight. Thanks Julie!

  7. Abby, here is another delicious and easy chicken recipe. Try it, I think you will like it!!!

    Company Chicken

    Boneless, skinless chicken breasts
    Bacon slices(Equal in # to breasts)
    16 oz. sour cream
    1 can cream of chicken soup

    Place chicken breasts in glass baking dish.

    Wrap slice of bacon around each piece of chicken.

    Mix sour cream and can of soup together.

    Pour over chicken.

    Bake at 300 for 1 1/2 hours then bake for an additional 45 minutes at 375. In other words:

    300 – 1 1/2 hours
    375 – 45 minutes

    This is delicious! My kids like it, too. I’ve tried low fat sour cream and it doesn’t bake as well. Use the full strength sour cream! Just have a salad with it!!!

  8. Do you bake the sour cream and mushroom one uncovered? That seems like a long time to cook, but I guess the lower temp and the sauce keep it moist.

    Both recipes sound yummy!

  9. Yes, I believe I do bake it uncovered. Hehe… there are no mushrooms in the recipe! Sounds good though.

    It turns out moist. It cuts with a fork.

  10. Julie,
    Your Apricot Chicken was a hit here last night! Mom and Dad are here (guinea pigs!) and they liked it too. I had to substitute a bit, but it was still essentially your recipe. (I used apricot/pineapple jam and was out of dressing so had to make french dressing from scratch from the Better Homes and Garden cookbook). The biggest endorsement was that everyone, kids included, said they’d love to have it again!

    As a variation, we all thought it would be good over rice. (And I might add ginger and garlic to it sometime to try it as an Asian sweet and sour stir-fry kind of flavor!)

  11. I like it over rice!

    I am glad everyone enjoyed it!!

    The ginger sounds like a great idea!!

  12. I had to go back to look at the recipe. I guess I read the cream of chicken as cream of mushy-rooms. :)

  13. If you like the Company Chicken recipe you can thank Karen. She gave me the recipe.

  14. Debbie’s right about the chicken recipe, we all gave it a thumbs up. I am going to use it on some of my guinea pig friends or family here. The other chicken recipe sounds good too.

  15. I am glad you enjoyed it!!