The apricot chicken swap that skips the soup packet
When I need an easy dinner I know everyone will love, baked chicken is always at the top of my list.
This Baked Apricot Chicken is a delicious way to give that weeknight staple a fresh twist.
Most apricot chicken recipes lean on a packet of onion soup mix and a bottle of Russian dressing. This one uses apricot preserves, barbecue sauce, and a squeeze of fresh lime instead, which is what keeps it from tasting like straight sugar.
Don’t be surprised if this quickly becomes your favorite way to enjoy juicy chicken thighs. It definitely has for me!
(Looking for other easy chicken dinners? Don’t miss this Honey Balsamic Chicken or Baked Honey Mustard Chicken.)
Why you’ll love these apricot chicken thighs
- Weeknight timing that actually works. Ten minutes of prep, then the oven handles the rest while you deal with everything else.
- One baking dish, a five-ingredient glaze, and no marinating time to plan around.
- A hot 400 degree oven caramelizes the edges while the thighs stay tender in the middle.
- No onion soup mix and no bottled dressing, so it actually tastes like apricot.
Wow, amazing flavor! This will definitely go in my “repeat” file. Thank you so much.
– Lynda
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs: Boneless, skinless thighs are my pick here since they stay juicy even if you lose track of the timer. Boneless skinless breasts work too, they just aren’t as forgiving.
- Apricot preserves: Preserves have actual fruit chunks in them, which is what gives this glaze its texture. Check the label and grab a jar without a long list of added sugars if that matters to you.
- Barbecue sauce: This is the swap that sets this apart from the classic version. Ketchup works if that’s what you have, but barbecue sauce brings a peppery, smoky edge that ketchup just can’t.
- Lime juice: Freshly squeezed is worth it here. That acidity is what keeps all the fruit and sugar from tasting flat.
- Soy sauce: This is where the savory depth comes from. Tamari keeps it gluten-free, and Worcestershire sauce works if you’re avoiding soy.
- Garlic: Freshly minced cloves make a real difference over the jarred stuff. (Here’s how to mince garlic fast if you’re not a fan of the sticky-fingers part.)
- Sriracha: Totally optional, and this is your heat dial. Leave it out entirely for the kids, or lean in if you want real heat.
How to Make this Apricot Chicken
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Whisk the glaze together
Preheat the oven to 400 degrees. Whisk the apricot preserves, barbecue sauce, lime juice, soy sauce, garlic, Sriracha, salt, and pepper together in a medium bowl.
Then set aside half of the glaze in a second bowl for later.
Reserving half the glaze is the whole trick here. The half that bakes with the chicken picks up raw chicken juices along the way, so the fresh half you spoon on at the end is what makes it taste bright and fruity again.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Coat and bake the chicken
Lay the chicken thighs in a 9×13 inch baking dish and pour half of the glaze over the top. Lift each thigh up so some of it slides underneath.
Bake uncovered for 30 to 40 minutes, until a thermometer in the thickest thigh reads 165 degrees.
Warm the rest and serve
While the chicken bakes, warm the reserved glaze in a small saucepan over medium-low heat for a few minutes.
Spoon it over the thighs and finish with chopped fresh cilantro or parsley.
Oops! What did I do wrong?
My glaze tastes way too sweet. Can I fix it?
Whisk in more lime juice, a little at a time, until it tastes balanced again. Apricot preserves vary a lot brand to brand, so some jars just need more acid than others.
Why is my chicken dry?
Almost always overcooking. Thighs are forgiving but not bulletproof, so pull them the moment a thermometer reads 165 degrees in the thickest part. (Here’s more on the internal temperature for chicken.)
The glaze scorched on top. What happened?
The sugar in the preserves caramelizes fast, and thinner thighs can finish well before the 30 minute mark. Tent the dish loosely with foil for the last 10 minutes if you see it darkening early.
FAQs
The main difference between preserves and jam is the texture. Jam is made from crushed fruit pulp while preserves contain visible chunks of the fruit.
Jam is generally more spreadable while preserves are better scooped out. Either one works in this glaze, the jam version will just be smoother.
No, leave it uncovered the whole time. That’s what lets the glaze reduce and caramelize instead of steaming.
Yes, boneless skinless breasts work with the same glaze and the same 400 degree oven. Start checking them earlier, closer to 20 to 25 minutes, since they cook faster than thighs.
Yes, and the Sriracha is where you control it. Leave it out completely and the glaze stays purely sweet and savory, which is the version the kids will actually eat.
Add it and you get a low, warm heat that builds behind the apricot instead of hitting you up front. Taste the glaze before it goes on the chicken, since you can always whisk in a little more.
Tap stars to rate!
Apricot Chicken
email this recipe!
Equipment
- Large Mixing Bowl
- Whisk
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or chicken breasts
- ¾ cup apricot preserves
- ¼ cup barbecue sauce or ketchup
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon soy sauce or Tamari or Worcestershire sauce
- 2 cloves garlic finely minced
- ½-1 teaspoon Sriracha sauce optional
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- Fresh parsley or cilantro finely chopped, optional
Instructions
- Preheat the oven to 400 degrees.
- Add the preserves, barbecue sauce, lime juice, soy sauce, garlic, Sriracha sauce, salt, and black pepper to a medium-sized bowl. Whisk until well combined. Reserve half of the sauce for later.¾ cup apricot preserves, ¼ cup barbecue sauce, 2 tablespoons lime juice, 1 tablespoon soy sauce or Tamari, 2 cloves garlic, ½-1 teaspoon Sriracha sauce, 1 teaspoon salt, ¼ teaspoon black pepper
- Add the chicken to a 9×13 inch baking dish and pour half of the sauce over it. Lift the thighs up to let some of the sauce get underneath the chicken.1 ½ pounds boneless skinless chicken thighs
- Bake in the preheated oven for 30-40 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- While the chicken is baking, heat up the reserved sauce in a small saucepan over medium-low heat for a few minutes.
- Serve the chicken with the sauce and finely chopped fresh cilantro or parsley.Fresh parsley or cilantro
Tap stars to rate!
Video
Notes
- Reserve half the glaze: Set aside half before the chicken goes in. The half that bakes picks up raw chicken juices along the way, so the fresh half spooned on at the end is what makes it taste bright and fruity.
- Make ahead: You can mix the glaze the day before and keep it in the fridge.
- Substitutions: Boneless skinless breasts work in place of thighs, just start checking them closer to 20 to 25 minutes. Tamari keeps it gluten-free, and Worcestershire sauce or coconut aminos work if you’re avoiding soy.
- Heat level: The Sriracha is optional. Leave it out for a purely sweet and savory glaze, or add more if you want real heat.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.
- Reheating: Warm it back up in the microwave, or use the oven for the best results.
- Freezing: Place the completely cooled chicken in a freezer-safe container and freeze for up to 4 to 6 months. The glaze thins out a bit when it thaws, so simmer it in a saucepan for a couple of minutes to bring it back.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with it?
That glaze leaves a good amount of sauce in the dish, so I always want something starchy next to it to catch the extra.
Instant Pot White Rice is the easiest answer since it cooks hands-off while the chicken is in the oven. Coconut Rice is the one I reach for when I want the sweetness to carry through the whole plate.
For something with a little crunch, Broccoli Slaw is great here because the vinegar cuts straight through the sticky glaze. Air Fryer Green Beans work too, and they free up the oven since the chicken is already using it.
And if you want to go fully comfort food, Melting Potatoes can share the oven at 400 degrees right alongside the chicken.
A simple green salad with Homemade Ranch Dressing rounds it out on the nights you don’t feel like cooking a third thing.
More Easy Chicken Dinners
A sweet glaze plus a pack of chicken goes a long way. Here are four more that work the same way, one for whichever appliance you feel like using tonight.
Wow, amazing flavor! This will definitely go in my “repeat” file. Thank you so much.
Yay! So happy to hear you enjoyed the recipe, Lynda! Chicken and apricot go so well together. Thanks so much for taking the time to leave a comment!