or scroll for handy tips and a little nostalgia.
This retro recipe is still sometimes on the menu at our house. Apricot Chicken is such an easy meal to prepare and is usually a winner with everyone in the family.
Add this traditional Apricot Chicken Recipe to your weeknight meals recipe collection, serve it with rice and some veges and that’s dinner – done!
Apricot Chicken Recipe
This recipe again comes from one of my favourite community cookbooks.
The Kurri Kurri King Coal Cookbook from 1979.
I have, however, added a couple of extra ingredients to make this a sticky Apricot Chicken dish that works every time.
So keep scrolling for the tested and tweaked recipe.
Ingredients for Apricot Chicken
Here’s what you’ll need:
- chicken tenderloins (if you have a whole chicken, check out my whole butterflied chicken recipe)
- apricot nectar
- apricot halves (this is one of my additional ingredients and makes the dish a little extra lovely, but it is optional)
- french onion soup mix
- plain flour (with salt and pepper, to taste)
Making Apricot Chicken
You’ll need a large baking dish with a lid to make this recipe. If your baking dish does not have a lid, coat with foil instead.
You can just add the ingredients into the baking dish and bake, however a few extra steps will make this dish even better.
Start by pre-heating your oven to 200 degrees celsius (fan-forced).
Next, coat the tenderloins in flour (with a little salt and pepper added).
Cook the chicken on both sides for 2 minutes and then add to the baking dish.
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.
Add all ingredients to the baking dish
Next, sprinkle the french onion soup mix over the chicken.
Drain the apricot halves and place them in the baking dish.
Now, pour the apricot nectar over all of the ingredients.
Place the lid on the baking dish and bake in the oven, covered, for 50 minutes. Remove lid or cover and then bake for a further 10 minutes.
Remove from the oven and serve.
Apricot Chicken FAQs
Q. Can I use another cut of chicken?
A. Yes, though you may need to adjust the cooking time slightly. Chicken thighs and drumsticks also work well with this recipe.
Q. The sauce is too runny, what can I do?
A. Mix the cornflour with a little water and add to the baking dish. Stir through before serving to thicken the apricot sauce for chicken.
Q. What to serve with Apricot Chicken?
A. It goes well with any type of rice and vegetables.
Q. Do you have a roast chicken recipe?
A. I certainly do. Check out my easy Butterflied Chicken Recipe.
Q. What about another recipe that uses tenderloins?
Sure – you’ll love this Crumbed Chicken Tenders recipe.
Q. Do you have any other easy and delicious family meal recipes?
- baking dish with lid
- 600 grams chicken tenderloins
- 500 ml apricot nectar
- 410 grams tinned apricot halves
- 40 grams French onion soup mix
- 1/2 cup plain flour
- salt and pepper (to taste)
- 1 tablespoon vegetable oil
- 1 tablespoon cornflour (optional)
- Pre-heat oven to 200 degrees celsius (fan-forced).
- Coat tenderloins in flour (with a little salt and pepper added).
- Heat oil in a frypan and cook the tenderloins on both sides for 2 minutes.
- Place tenderloins in a baking dish. Sprinkle with french onion soup mix.
- Drain apricot halves and place apricots in baking dish. Pour apricot nectar over all of the ingredients.
- Place lid on baking dish (or cover with foil).
- Bake covered for 50 minutes. Remove lid or cover and then bake again for 10 minutes.
- Remove from oven. If you wish to thicken the sauce, mix the cornflour with a little water and add to baking dish. Stir through before serving.
- Serve with rice and vegetables.