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Baked Apricot Chicken

This super kid friendly delicious dish is easy to put together, and easy on the cook. Just place the baking dish in the oven, remove the cover after 15 minutes, and forget it until it's done.



Baked Apricot Chicken


  • 2 tablespoons cornstarch

  • 2 cups apricot nectar

  • 1 cup small pieces of chopped apricot, fresh or dried, optional

  • 1 envelope dry onion soup mix*

  • chicken pieces, skin on, as desired

  • 1 teaspoon minced or powdered garlic, optional

  • 1 teaspoon minced or powdered ginger, optional

  • ½ teaspoon pepper

  • 2 tablespoons brown sugar, optional

Please note: *According to preference, dry onion soup mix can be used as is, or milled to a powder, optional.


  1. In a saucepan, mix a small amount of apricot nectar with the cornstarch until combined.

  2. Add remaining nectar and soup mix, mix well, then heat and stir until sauce thickens.

  3. Arrange prepared (cleaned and dried) chicken pieces in a 9x13-inch baking dish, skin side up.

  4. Bake covered at 3:50 degrees F for 15 minutes. UNCOVER and bake 45 more minutes, or until chicken is tender and cooked through.

  5. Baste several times with sauce.




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