My mother-in-law whipped this up for Sunday dinner and I was completely blown away by the flavor. You only need 3 ingredients to make this sweet and savory dish that the whole table will fight over.

This oven baked 3-ingredient apricot preserve onion chicken is exactly the kind of weeknight miracle my mother-in-law is famous for. The first time she made it for Sunday dinner, I honestly thought she’d been fussing in the kitchen all afternoon—the chicken came out sticky, golden, and ridiculously flavorful. In reality, she had tossed together just three pantry-friendly ingredients: chicken breasts, apricot preserves, and a packet of dry onion soup mix. It bakes up into a sweet-and-savory glazed chicken that tastes way more complicated than it is, and it’s perfect for anyone juggling work, family, and the constant question of “what’s for dinner?” while still wanting something a little special for the table.

Serve this sticky apricot onion chicken straight from the glass casserole dish with the extra glaze spooned over the top. It’s amazing over fluffy white rice, buttered egg noodles, or creamy mashed potatoes to soak up all the sweet and savory sauce. Add a simple green side—like roasted green beans, a tossed salad, or steamed broccoli—to balance out the richness. If you’re feeding a crowd for Sunday dinner, round it out with dinner rolls or crusty bread so everyone can swipe up every last bit of that glossy apricot-onion glaze.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a glass 9x13-inch casserole dish or coat it with nonstick cooking spray.

Pat the chicken breasts dry with paper towels and trim any excess fat. Arrange the chicken in a single layer in the prepared glass casserole dish, leaving a little space between each piece so the glaze can flow around them.

In a medium bowl, stir together the apricot preserves and dry onion soup mix until well combined. The mixture will be thick and chunky—that’s exactly what you want for a sticky glaze.

Spoon the apricot-onion mixture evenly over the chicken breasts, using the back of the spoon to spread it so each piece is completely coated. Scrape any remaining mixture from the bowl over the top so nothing goes to waste.

Cover the casserole dish loosely with foil and bake for 20 minutes. This helps the chicken cook through gently while the glaze starts to melt and mingle with the juices.

Remove the foil, baste the chicken with the sauce from the bottom of the dish, and return it to the oven uncovered. Bake for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the top is glossy and bubbling.

For extra caramelization and a stickier finish, switch the oven to broil on high for 2 to 3 minutes at the end of baking, watching closely so the glaze doesn’t burn. You’re aiming for a deep golden, slightly sticky top with some browned edges.

Let the chicken rest in the hot dish for 5 minutes so the juices settle and the glaze thickens slightly. Spoon the glossy apricot-onion sauce from the bottom of the dish over the chicken before serving, and serve directly from the glass casserole dish for that cozy, family-style Sunday dinner feel.

If you prefer dark meat, swap the chicken breasts for 6 to 8 boneless, skinless chicken thighs and bake a few minutes longer until they’re tender and cooked through—thighs stay extra juicy under the sticky glaze. For a slightly less sweet version, use 3/4 cup apricot preserves and add 2 tablespoons of water to thin the glaze a bit. You can also mix in 1 teaspoon of Dijon mustard or a splash of soy sauce to the apricot-onion mixture for a deeper savory note without adding more ingredients to your shopping list. To make this more meal-prep friendly, assemble the chicken and glaze in the glass dish the night before, cover tightly, and refrigerate; when you’re ready to cook, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. Leftovers reheat well in the microwave or oven and are fantastic sliced over salads or tucked into sandwiches with a little of the extra sauce spooned on top.