This recipe for Apricot Chicken is one my mom introduced me to eons ago. And quite honestly, we make on repeat the vast majority of Sundays. Our kids cannot get enough.
I don’t have any fancy pictures of it, and I’m sure it’s not the most healthy thing on the planet, but I’ve had a lot of requests to share it lately so I figured it was time.
It does have some good protein, and there’s something about the mixture of savory and sweet that is just incredibly good. It’s so easy to pair with anything you want, and is also great for leftovers.
You ready? It’s pretty complicated…HA! I kid, because not only is this recipe delicious and a huge crowd-pleaser, I think it might win for the very easiest recipe I have ever made.
So here we go:
Ingredients
Method
- Place chicken breasts in a casserole dish sprayed with cooking spray.
- Mix up the preserves, dressing and onion soup mix.
- Pour over the chicken breasts.
- Bake uncovered at 350 degrees for an hour if breasts are frozen, slightly less if thawed or if you're using the smaller tenderloins as pictured in my photo.
- Serve hot over any kind of rice.
Extra good with this simple side salad, a strawberry spinach salad, or this chopped pesto salad we love (just omit the chicken from that last one if you’re making it with this). And usually my girls whip up Shelley’s flat bread as a side.
Enjoy!!
Note: Some older comments on this post reference soup recipes that have been moved to their own post.
Mmmm like chocken soups)
We love TJ's cornbread! That is the best cornbread mix out there. The gluten free version is good too.