This oven baked 3-ingredient apricot chicken bake is straight out of my Aunt Linda’s Sunday supper playbook. She’s the queen of those no-fuss recipes that somehow taste like you spent all afternoon in the kitchen. The first time she pulled this bubbling, sticky-sweet chicken out of the oven, I was sure there had to be a long ingredient list involved. Nope—just three pantry staples and a glass baking dish. The apricot preserves melt into a glossy glaze, the French onion soup mix adds all the savory depth, and the chicken bakes up tender with caramelized, browned edges that steal the show every single time. It’s exactly the kind of recipe you reach for on a busy weeknight but still feel proud serving for a cozy Sunday dinner.
I usually serve this apricot chicken with simple sides that soak up all that extra glaze—think buttery rice, mashed potatoes, or even plain couscous. A crisp green salad or steamed green beans balances the sweetness really nicely, and roasted broccoli or asparagus works great if you already have the oven on. If you’re feeding a crowd, add a pan of dinner rolls or a loaf of crusty bread so everyone can swipe up the sticky sauce from the baking dish. Leftovers are fantastic sliced over salad greens or tucked into a warm pita with a little yogurt or ranch.
Oven Baked 3-Ingredient Apricot Chicken BakeServings: 4
Ingredients
2 lbs boneless, skinless chicken breasts (about 4 medium pieces)
1 cup apricot preserves (or apricot jam)
1 (1 oz) packet dry onion soup mix (such as Lipton French Onion)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the chicken doesn’t stick and cleanup is easier.
Pat the chicken breasts dry with paper towels and trim any excess fat. Lay the chicken in a single layer in the prepared glass baking 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, making sure each piece is well coated. Use the back of the spoon to spread it so it covers the tops and some of the sides. Any extra can be scraped into the dish around the chicken.
Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. This helps the chicken cook gently and keeps it juicy while the glaze starts to melt.
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 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the glaze is bubbling.
For those caramelized, browned edges like in the photo, switch the oven to broil for 2–4 minutes at the end of cooking. Keep a close eye on it so the sugars in the preserves don’t burn; you’re looking for deep golden-brown spots and a thick, sticky glaze.
Let the chicken rest in the baking dish for 5 minutes before serving. Spoon some of the glossy apricot-onion sauce from the dish over each piece when plating. Serve warm with your favorite sides.
Variations & Tips
Use chicken thighs: Swap the breasts for 2–2.5 lbs boneless, skinless chicken thighs. They stay extra juicy and are very forgiving if you accidentally cook them a few minutes longer. Bone-in pieces will work too; just add 10–15 minutes to the baking time and check for doneness. Make it a little tangy: Stir 1–2 tablespoons of Dijon or yellow mustard into the apricot and onion soup mix before baking. It cuts the sweetness and adds a nice grown-up flavor without adding more ingredients to the main recipe. Adjust the sweetness: If your preserves are very sweet and you prefer a more savory dish, use a heaping 3/4 cup instead of a full cup and thin it with 1–2 tablespoons of water so it still spreads easily. Extra sticky glaze: If you like lots of sauce, you can increase the apricot preserves to 1 1/4 cups and use 1 1/2 packets of onion soup mix, then bake as directed. Meal prep tip: This is a great make-ahead dish. In the morning (or the night before), place the chicken in the glass baking dish, pour the mixed glaze over the top, cover, and refrigerate. When you get home, just pop it straight into the preheated oven—add a few extra minutes if it’s very cold. Leftovers reheat well in the microwave, or can be sliced and served over salads, rice bowls, or in wraps for easy lunches. If you need it milder for kids, look for a low-sodium onion soup mix and serve with plenty of plain rice to balance the flavor.
