Italian Apricot Chicken Recipe is savory, sweet, and full flavored. It was always a hit in our house when I was a kid – both for the cook, because it was easy, and for the eater, because it was yummy!
I originally posted this recipe with my vegetarian remake of the Italian Apricot Stew.
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I’m bringing you the next Childhood Favorites Remade!
This one dish, 30 minute meal, is something my mom made when I was in high school.
Italian Apricot Chicken
It was super easy to make. And, like many moms’ recipes, this one didn’t really have measurements.
She took boneless skinless chicken breasts, placed them in a baking pan, poured Italian Dressing on top, sprinkled a packet of Lipton Onion Soup Mix over the top, and placed a spoonful of Apricot Jam on each chicken piece.
Bake it up, and you have an easy chicken dinner with a lovely sauce. She would serve it over rice or mashed potatoes.
Childhood Favorites Ingredients
As prep work for this recipe, and it make it as homemade as possible, I set about making each of the main ingredients in a scratch version.
Now, if you don’t feel the need to make all of it by scratch, you could totally keep the recipe the way it was originally. It was easy, and I loved it as a kid.
So make it as easy and convenient as you’d like, or make it as homemade as you’d like. You could also bake all the veggies and chicken in the same baking dish for a one-dish meal.
I think this Italian Apricot Chicken Recipe stands the test of time. Still really easy, and super yummy, full flavored with lots of herbs and spices. Vegetarian or non-vegetarian.
About the only thing I would change in the recipe at all is that I would make the Italian Dressing with a little less oil. But, that might just be my own personal preference.
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Italian Apricot Chicken Recipe
Italian Apricot Chicken
- Preheat oven to 350° F.
- Rinse the chicken with tap water, and pat dry with a paper towel.
- Place the chicken in a baking pan, and pour Italian Dressing over. Move the chicken around a little so the dressing can get under each chicken piece. Sprinkle with Onion Soup Mix, and place a spoonful of Apricot Jam on top of each chicken piece.
- Bake 20-40 minutes, baking time will depend on how many pieces of chicken you have, and how large the pieces are. Test the chicken for doneness by inserting a meat thermometer into the thickest part of the chicken. It’s done when it reaches a temperature of 160° F. You can also cut open the chicken and look, if it’s white and opaque, it’s done. If it’s still pink, it needs to cook longer.
- Allow the chicken to rest for five minutes to lock in the moisture.