My neighbor brought this to a potluck once and it disappears fast every single time. It tastes incredible and takes only 3 ingredients!

This oven baked 3-ingredient Amish apricot chicken bake is the kind of recipe that makes you look like you fussed all afternoon, when really you tossed three things in a dish and walked away. My neighbor brought a version of this to a neighborhood potluck years ago, and it vanished so fast people were scraping the corners of the pan for the sticky glaze. It’s based on a classic Amish-style pantry recipe: simple ingredients, cozy flavor, and zero drama. The chicken bakes up tender with a glossy, golden apricot glaze that caramelizes around the edges in the oven—perfect for busy weeknights or when you need a guaranteed crowd-pleaser.

Serve this apricot chicken over fluffy white rice, buttered egg noodles, or mashed potatoes to soak up all that sweet-savory glaze. A simple green side salad or steamed green beans balances the richness, and roasted carrots or broccoli work really well if you want everything in the oven at once. If you’re taking it to a potluck, bring it right in the glass baking dish and set it out with a big spoon—people can pile it onto their plates alongside rolls, coleslaw, and whatever casseroles show up on the table.

Servings: 6

3 to 3 1/2 pounds bone-in, skin-on chicken thighs (about 6 to 8 pieces)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the glaze doesn’t stick too much.

Pat the chicken thighs dry with paper towels. This helps the skin brown and keeps the glaze from sliding right off. Arrange the chicken in a single layer, skin-side up, in the prepared glass baking dish, leaving a little space between each piece.

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

Spoon the apricot-onion mixture evenly over the chicken thighs, spreading it over the tops and sides. It’s okay if some falls into the bottom of the dish; it will turn into a bubbly, caramelized sauce as it bakes.

Place the baking dish on the middle rack of the preheated oven. Bake for 45 to 55 minutes, or until the chicken is cooked through and the skin is browned and sticky. The glaze around the edges of the glass dish should be bubbling and turning a deep golden color.

Check for doneness by inserting an instant-read thermometer into the thickest part of a thigh, not touching the bone. It should read at least 165°F (74°C). If the chicken is done but you want more color on the skin, switch the oven to broil and broil for 2 to 3 minutes, watching closely so the sugars in the glaze don’t burn.

Remove the baking dish from the oven and let the chicken rest for 5 to 10 minutes. The glaze will thicken slightly as it cools. Spoon some of the sticky apricot sauce from the bottom of the dish over the chicken right before serving.

Serve the chicken directly from the glass baking dish while it’s still warm, making sure everyone gets some of the glossy, golden glaze from the bottom of the pan.

For a slightly tangier version, you can whisk 1 to 2 tablespoons of apple cider vinegar into the apricot and onion soup mixture before pouring it over the chicken, but keep in mind this technically adds another ingredient beyond the core three. If you prefer white meat, you can use bone-in, skin-on chicken breasts instead of thighs; just check them earlier, around 35 to 40 minutes, to avoid drying them out. Boneless, skinless thighs also work but won’t brown as deeply on top—reduce the bake time to about 30 to 35 minutes, and rely on the thermometer for doneness. To make cleanup easier, you can line the glass baking dish with a single layer of foil before adding the chicken and glaze, then lightly grease the foil. For food safety, always thaw chicken completely in the refrigerator (never on the counter), keep raw chicken and its juices away from other foods, and wash your hands, cutting boards, and utensils well after handling. Use an instant-read thermometer to confirm the internal temperature reaches at least 165°F (74°C), and refrigerate leftovers within 2 hours in a shallow container. Leftovers reheat well in a covered dish at 325°F until warmed through, and the glaze thickens even more the next day, making it great for meal prep bowls with rice and veggies.