With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!
With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!
This recipe for 3-Ingredient Apricot Glazed Chicken was originally posted in August, 2014. The photos were updated in May, 2017.
The start of the new school year is actually getting closer for us…I can almost taste it! Let’s just say that I’ve had a pretty difficult time this summer entertaining my older two boys with a baby in tow.
Nothing is easy! We’ve had plenty of travels, fun adventures, and family time, but it was not always smooth. I think that the kids are just as ready for school to start as I am!
And as we know, with the start of a new school year comes the return of busy weeknights, soccer practices, board meetings, and all of the other commitments that we find on our calendar.
That’s why it’s more important than ever to have some tasty dinner options that will please the masses without making you a slave to your stove.
Ingredients You Need To Make Apricot Glazed Chicken
I should clarify that this Apricot Glazed Chicken actually includes FOUR ingredients (if you count the chicken)! Math never was my strongest subject, but even I can count that high. 😃
The apricot glaze is made with just 3 simple-yet-flavorful ingredients for a dinner that will fill your family’s tummies while saving you time!
Pop the glazed chicken in the oven and off you go to accomplish the other 9098342098088 tasks on your to-do list for the evening!
Cook’s Tips – 3-Ingredient Apricot Glazed Chicken
- Cooking Just for Two? This meal can easily be prepared in smaller quantities by cutting all of the ingredients in half. You can use only chicken breasts, only thighs, or only drumsticks if that’s an easier way to purchase 1.5-2 lbs. of meat. You will also want to cut the glaze ingredients in half. Cooking time should remain the same.
- Want to Prep Ahead? There’s not much prep work involved at all, but if you want to get a head start you can whisk together the glaze in advance. Keep it covered in the refrigerator for up to 1 week before using.
More Delicious Chicken Recipes To Try;
- Garlic Sesame Chicken
- Chinese Chicken Salad with Cashews
- Dump and Bake Chicken Tacos
- One Pot Coconut Chicken Curry
3-Ingredient Apricot Glazed Chicken
With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!
Ingredients
- 3-4 pounds bone-in skin-on chicken parts (breasts, thighs, drumsticks, or a combination)
- 8 ounces Catalina salad dressing
- ½ jar (about 5-6 ounces ) apricot jam
- 1 1 ouce envelope dry onion soup mix
Instructions
Preheat oven to 350F (180C).
- For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Place chicken, skin-side up, on prepared pan.
- In a medium bowl, whisk together 3 glaze ingredients.
- Pour sauce over chicken and spread liberally on each piece.
- Bake, uncovered, for about 1 hour, or until chicken is cooked through.
Recipe Notes
Cooking Just for Two? This meal can easily be prepared in smaller quantities by cutting all of the ingredients in half. You can use only chicken breasts, only thighs, or only drumsticks if that's an easier way to purchase 1.5-2 lbs. of meat. You will also want to cut the glaze ingredients in half. Cooking time should remain the same.
Want to Prep Ahead? There's not much prep work involved at all, but if you want to get a head start you can whisk together the glaze in advance. Keep it covered in the refrigerator for up to 1 week before using.
Note: Nutrition information includes skin-on chicken and entire sauce recipe. While cooking, a lot of the sauce drips off, so nutritional stats will vary depending on how much of the glaze is actually consumed.
THAT looks delicious. My husband loves grilled chicken! I cannot wait to try this.
Definitely give it a try, Michele! It was a big hit in our house. 🙂
The original recipe 1969 Arthur Godfrey Radio Show used Russian Dressing. You can add bell peppers and pineapple chunks. Delicious.
Thanks for the tip, Helen!!! 🙂
I believe it was Red Russian Dressing, which, like the Catalina is NOT a cream based dressing. And that’s VERY hard to find where I live now. I’ve substituted the Catalina dressing for a number of years and the taste seems the same, or very close to the original.
FYI – this is a GREAT recipe for a crowd! You can easily double it and make it in a large roasting pan.
OH universe, WHY?! Haha, I have a bag of drumsticks in the freezer, but none of the other ingredients, and I’ve finished my grocery shopping for the month. Next month I guess, because this looks amazing!
Quick prepare dinners are my favorite and this recipe sounds delicious. Thanks for sharing this recipe.
I just love Apricot and this glaze looks fabulous. Hope you are having a great Labor Day Weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
My husband has an adversion to chicken “on the bone.” Any tips on doing this with boneless/skinless???
Hi, Lora! Yes, you can definitely make this with boneless chicken! You will just need to adjust the baking time because boneless chicken will cook much faster. The cooking time will vary depending on the size/thickness of your meat, but I would start with 4-6 chicken breasts (about 6-8 ounces each) and bake them with the glaze in a 400-degree oven for about 30-40 minutes. Chicken with the skin ON will get much crispier in the oven, but you can also stick the chicken under the broiler for the final few minutes to get the glaze to caramelize and crisp up a little bit if you like. Enjoy!
Love the new photos! Makes me want to dive in. APricot glaze is amazing, right? and on chicken –> DIVINE!
Thanks, Lindsay! YES! Apricot glaze on chicken is the best! 🙂
Hello,
sorry, I’m going to be the annoying person who wants to change the recipe… what’s in the onion soup mix?
I suppose caramelised onions would substitute?
Hi, Paola! The onion soup mix is a combination of a lot of dry seasonings. So caramelized onions wouldn’t be a good substitute — you’re looking more for something like dried minced onions and/or onion powder. But there are also many other flavors in the seasoning mix that you might want to include, such as soy sauce, garlic, salt, sugar, etc. Hope that helps!
Google Lipton Onion Soup Mix Recipe it will give ingredients. Very easy to come up with all ingredients in kitchen. Do not use caramelized onions
Hi could u maybe use thousand island dressing instead of the catalina?
Hi, Brandi! I think you could probably use the Thousand Island, but it’s a creamy dressing whereas the Catalina is a sweet oil-and-vinegar based dressing. The Thousand Island will just change the taste and texture of the finished dish. 🙂
Can I omit the soup mix because of the high sodium, and replace with a lower one, any suggestions????
Hi, Annie! I’ve never tried the dish with a different type of seasoning, so you’re welcome to experiment — it just won’t taste the same. 🙂
This is the first meal I prepared for my husband … he refers to it as “chicken catch a husband!” It worked! We have been married a long time!!!
I love that!!! Maybe I should re-name the recipe! 🙂
This recipe is fantastic! Being a busy college student and on a budget, this recipe is absolutely perfect for weekend get-togethers. I can’t wait to make this dish more as fall sets in. Thanks so much for posting, Blair!
Thanks, Olivia! So glad that you enjoyed it! 🙂
we love this! made it the first time with egg noodles. but what do you suggest to put this with?
That’s great, Gina! This chicken is so versatile, you could pair it with almost anything that you prefer. The egg noodles are perfect, but rice or just a good loaf of crusty bread or some homemade biscuits would also work. Mashed potatoes would be tasty, and so would a green salad, roasted broccoli, or cooked asparagus. Basically…anything goes!
I like serving this over white rice.
Yes, that’s a great option! Thanks, Rosemary!
I believe it was Red Russian Dressing, which, like the Catalina is NOT a cream based dressing. And that’s VERY hard to find where I live now. I’ve substituted the Catalina dressing for a number of years and the taste seems the same, or very close to the original.
FYI – this is a GREAT recipe for a crowd! You can easily double it and make it in a large roasting pan.