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Apricot Chicken

An easy and delicious meal that the whole family will love.
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apricot chicken on plate with rice and veges

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 Apricot Chicken Recipe to your weeknight meals recipe collection, serve it with rice and some veges and that’s dinner – done!

apricot chicken 1

Apricot Chicken Recipe

This recipe again comes from one of my favourite community cookbooks. The Kurri Kurri King Coal Cookbook from 1979.

apricot chicken recipe

I have, however, added a couple of extra ingredients to make this a sticky Apricot Chicken dish that works every time.

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)
  • tablespoon oil.
apricot chicken ingredients

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.

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 2
apricot chicken 3

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. Do you have any other easy and delicious family meal recipes?

A. I sure do. Check out my Chilli Con Carne, Curried Sausages and Hawaiian Chicken along with the rest of the Cooking with Nana Ling Family Meal collection.

apricot chicken on plate with rice and veges

Apricot Chicken

An easy and delicious meal that the whole family will love.
4.93 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Australian
Keyword: apricot chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4 people
Calories: 549kcal

Equipment

  • baking dish with lid

Ingredients

  • 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)

Instructions

  • Pre-heat oven to 200 degrees celsius (fan-forced).
  • Coat tenderloins in flour (with a little salt and pepper added).
    chicken for apricot chicken
  • 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.
    french onion soup
  • Drain apricot halves and place apricots in baking dish. Pour apricot nectar over all of the ingredients.
    apricot nectar
  • 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.

Nutrition

Calories: 549kcal | Carbohydrates: 95g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 240mg | Potassium: 1950mg | Fiber: 9g | Sugar: 72g | Vitamin A: 5384IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 4mg
Recipe Rating




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Jan Gray

Friday 21st of April 2023

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

Saturday 22nd of April 2023

Thanks so much, Jan. Happy cooking!

Christine Mann

Thursday 20th of October 2022

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

Saturday 22nd of October 2022

oh, lovely! So pleased to hear your husband enjoyed this meal. Thank you for your kind comments, Christine. Libby x

Winston DEEFHOLTS

Monday 16th of May 2022

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

Tuesday 17th of May 2022

Thanks, Winston. Happy cooking!

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