Apricot Chicken

How to Make Apricot Chicken

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1. Heat the oven to 180°C / 350°F.

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2. Arrange the chicken thighs skin side up in a single layer in a large baking dish.

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3. Drain the apricot halves, keeping the juice. Whisk the juice with the apricot nectar, soup mix, jam, mustard and pepper until the soup mix has dissolved.

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4. Pour the sauce around and over the chicken.

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5. Bake for 25 minutes, spoon the sauce over the chicken, and bake for 20 minutes more.

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6. Tuck the apricot halves around the chicken and bake for 10 minutes more, until the chicken reads 80°C / 175°F and the sauce is thick and glossy.

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7. Sprinkle with the parsley and serve with rice or mashed potatoes and peas, spooning the sauce over.

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Tips for Making Apricot Chicken

• Bake the chicken skin side up and spoon the sauce over halfway through. The skin stays golden and the sauce glazes it as it thickens.
• Add the apricot halves at the end. They keep their shape and look better, and they do not turn to mush in the long bake.
• Taste the sauce before you add salt. The soup mix is already salty, and a little pepper is usually all it needs.

What to Serve with Apricot Chicken

• Steamed rice
• Creamy mashed potatoes
• Buttered peas

Storing & Reheating Apricot Chicken

Keeps in the fridge for up to 3 days and reheats well in the oven or microwave. Freeze for up to 3 months and thaw in the fridge overnight before reheating until piping hot.

Apricot Chicken FAQ: Common Questions

Apricot Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.