Add this traditional Apricot Chicken Recipe to your weeknight meals recipe collection. Served with rice, you can have it on the dinner table in under an hour and it's sure to be a winner with everyone in the family.
Jump to:
Your new family favourite
This retro recipe tends to polarise – but I'm definitely a lover of Apricot Chicken. My mum made it often as I was growing up and I was always pleased to see it baking in the oven. Even the smell of it as it cooks is satisfying!
I reckon if you don't love it, you're just not making it right! And here's how my version of this recipe will help you make it just right:
- the sauce ingredients have been tweaked so you get a lovely thick, rich and sticky sauce – forget watery, bland apricot sauce
- the addition of both french onion soup mix and soy sauce balances the sweetness of the apricots
- searing the chicken first adds more depth and flavour.
I know, there's a few extra ingredients and steps in my version. But it's still a super quick dinner idea and the little extra effort delivers so much extra flavour.
Here's one of the 3-ingredient original Apricot Chicken recipes that inspired this one. It appears in the Kurri Kurri King Coal Cookbook from 1979.
(And that recipe book has some other fantastic old school recipes. Check out the Snickerdoodles, Potato Cakes, Scottish Tablet and Texas Sheet Cake recipes.)
Ingredient notes
I prefer to make this chicken dish with tenderloins, however chicken drumsticks or thighs also work well. I don't recommend using chicken breasts, as they tend to dry out during baking.
When it comes to browning the chicken, I recommend vegetable oil or canola oil.
Apricot nectar can be found in the long life juice aisle at the supermarket.
Optional ingredients are the apricot halves (something my mum adds, and makes the dish a little extra lovely) and parsley (for garnishing, if desired).
You'll find a fill ingredient list and measurements in the recipe card at the end of this post.
How to make Apricot Chicken
Start by finding a large baking dish and pre-heating your oven to 200 degrees celsius / 390 degrees fahrenheit (fan-forced).
Next, coat the tenderloins in flour (with a little salt and pepper added) (see image 1).
Add the vegetable oil to a frypan and heat over high heat. Cook the chicken on both sides for about 1-2 minutes (or until browned a little) (see image 2) before adding to the baking dish.
TIP: You can skip this step, but it is a whole lot better when you take the little extra time required to brown the chicken a little before cooking in the oven. It adds a powerful flavour boost and reduces the oven cooking time.
Next, drain the apricot halves and place them in the baking dish (see image 3).
Combine the apricot nectar, soy sauce, cornflour and soup mix and whisk to eliminate any lumps. Pour over the chicken and apricot halves (see image 4).
I told you this was still a super easy apricot chicken casserole recipe!
Bake in the oven, uncovered, for 35 minutes.
Remove from the oven and serve immediately.
Slow cooking instructions
Start by prepping in accordance with the instructions above but placing ingredients into the slow cooker rather than a baking dish. Then simply cook in your slow cooker on low for 6 hours or high for 4 hours.
Recipe FAQs
You can store leftovers in an airtight container for up to one day in the fridge or in the freezer for up to 6 weeks.
Yes, though you may need to adjust the cooking time slightly. Chicken thighs and drumsticks also work well with this recipe but may need an extra 10 minutes or so in the oven.
Your mixture should thicken nicely while cooking. If it seems too runny, you could add a little extra cornflour with a little water and add to the baking dish. Stir this mixture through before serving to thicken the apricot sauce for chicken.
It goes well with any type of rice and vegetables.
More chicken dinner ideas
Want some more easy and tasty chicken recipes? Start here:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.
Apricot Chicken
Equipment
- baking dish with lid
- frypan
Ingredients
- 550-600 grams chicken tenderloins
- ½ cup plain flour (60 grams)
- salt and pepper (to taste)
- 1 tablespoon vegetable oil
- 410 grams tinned apricot halves
- 500 ml apricot nectar (2 cups)
- 1 tablespoon soy sauce
- 40 grams French onion soup mix
- 1 tablespoon cornflour
Instructions
- Pre-heat oven to 200 degrees celsius / 390 degrees fahrenheit (fan-forced).
- Add salt and pepper to flour and then coat the tenderloins in the flour mixture.
- Heat oil in a frypan over high heat and cook the tenderloins on both sides for 1-2 minutes until browned a little.
- Place the tenderloins in a baking dish.
- Drain apricot halves and place apricots in baking dish.
- Combine nectar, soy sauce, cornflour and soup mix and whisk to combine. Pour over the chicken and apricot halves.
- Bake for 35 minutes.
- Serve with rice and vegetables.
Notes
- You can skip the step of cooking the tenderloins in the frypan first, but you'll need to add another 10 minutes to the cooking time.
- Chicken thighs and drumsticks also work well with this recipe, but you may need to adjust the cooking time (again, adding another 10 minutes).
Tom McInnes
Hi Libby,
I would love to make this recipe but I am allergic to onion (and the rest of that family) Do you have any suggestions as to what I could use instead of the French Onion soup?
You have lots of beautiful recipes so thank you for sharing.
...Tom
Libby Hakim
Hi Tom. I'd add some extra cornflour along with Worcestershire sauce, thyme, and bay leaves. Thanks for your kinds words, also. I love sharing the recipes 🙂
Annie
Go Indian store Asafoetida or Hing (onion alternative) - do your research on how much to use & since French onion soup flavour is caramelised onions & beef broth/stock etc, you may need to make small amount caramel / copycat caramelised flavour to add as well, hope this helps
Rob
This recipe is so delicious mouth watering. I've made this version a few times now & won't make it any other way. Hubby & I just love, love, love it. Thanks Libby
Libby Hakim
You're so welcome, Rob! Thanks for the review and rating, much appreciated. Enjoy 🙂
Gillian Bradley
so, so good. great comfort food. think I'll omit soy next time. husband found a bit salty. we had this with polenta. perfect. I'm a huge nagi fan, but glad I found your site. very reminiscent. cheers from sunny coast, qld. thanks Libby.
Jan Stringer
I can’t find French onion soup packets anywhere anymore. Been looking
Libby Hakim
Supermarkets should have it, though I have found it hard to locate on the shelves as it's often not in a prominent position. But it is there!
Barb Young
You are so right in that it's better if you coat and fry the chicken first. Awesome flavour. I added carrots to it. Had it twice this week its so good
Libby Hakim
Wonderful! Thanks for your review, Barb. Enjoy!
christopher
And very freezable and then for quick week night use.With rice and green veg.
A mainstay when my kids at school on industrial scale.
The addition of apricot halves should be mandatory !
Tom McInnes
Hi Libby,
I am allergic to onion and the rest of the allium family, what would you recommend in place of the french onion soup mix
Libby Hakim
Hi Tom. I'd trying adding some dried thyme, nutritional yeast and extra cornflour. Good luck!
Tom McInned
thank you Libby, I will try your suggestions.
Tom McInnes
@Libby Hakim,
Noelene Reynolds
I would use the apricot chicken maggie Apricot chicken recipe base which is lovely .
Jan Gray
This is one of my all time favourites and one of the first dishes I learned to cook when I left home (48 years ago 🤭). It’s a really good one for the slow cooker too.
Libby Hakim
Thanks so much, Jan. Happy cooking!
Christine Mann
Yum! I haven't made this for over 25 years! I made it tonight with Chicken Maryland's and my husband loved it so much, he came back for seconds! Sides were mashed potatoes, beans, peas and corn. I didn’t have Apricot Nectar so substituted Orange/Mango Juice. Just soooo very delicious! Love all your recipes Libby
Libby Hakim
oh, lovely! So pleased to hear your husband enjoyed this meal. Thank you for your kind comments, Christine. Libby x
Winston DEEFHOLTS
Sounds yumm.i am going to follow your recipe,i love cooking,and always trying new ideas,,my family love what i cook,they are not Restaurant style dishes..but home cooked and from the heart..thankyou...regards.Winston Deefholts.
Libby Hakim
Thanks, Winston. Happy cooking!