One Pan Apricot Chicken like your mom used to make, with just five ingredient and one pan, this dish is all about flavor with almost no effort! Includes recipes for homemade onion soup mix and French dressing!
We’re a huge fan of one pot chicken dishes here, especially with so few ingredients. These chicken thighs are crispy, sticky, sweet and savory all at once. Your whole family will love them.
Baked Apricot Chicken
Apricot Chicken was one of those recipes I grew up LOVING in spite of the “grab a jar of this and that and stir it together” recipe that it is.
I have listed it below as the bare necessities but I will tell you, I used homemade onion soup mix and homemade French dressing, which I have listed for you below in the post too.
Apricot Chicken can be as quick and easy or as homemade a recipe as you’d like.
When it comes to keeping the delicious glaze on top of the Apricot Chicken I actually like to pour on the glaze in two batches. This allows some of it to cook into the chicken and brown. The sticky topping then allows the second half of the glaze a way to adhere.
How to make the easiest one pot chicken recipes:
- Heat a cast iron skillet on high heat.
- Add chicken that has skin and bone to the pan, thighs work best.
- Sear the chicken well on both sides.
- Add additional items to the pan, like vegetables, rice or sauces.
- Roast at 375 degrees or higher.
- Stir ingredients or sauce ingredients once while cooking.
This sticky apricot glaze is actually full of flavor. When I’ve shared the original five ingredient recipe with people I usually get a concerned look, but once they taste it they always ask for the recipe.
One of my favorite hacks for this recipe though (if you want to call an extra ingredient a hack!) is orange! A bit of orange juice and orange zest takes the sauce to the next level.
When my husband sees the dish in the kitchen he always acts helpful and starts slicing an orange into wedges because his favorite way to enjoy it is with fresh orange squeezed over it once served. What would I do without him? haha.
If you’re like me and want to avoid the pre-made options I’ve included the homemade versions I normally use below for you. I actually love the homemade onion soup mix and use it a lot! I grew up eating onion soup mix with sour cream for my old school potato chip dip and I love using it in my Ultimate Slow Cooker French Dip Sandwiches.
How to make Onion Soup Mix:
Mix together the following to replace one packet of dried Onion Soup Mix
- 1/4 cup dried onion flakes
- 2 tablespoons low-sodium beef bouillon granules
- 1/4 teaspoon onion powder
- 1/4 teaspoon parsley flakes
- 1/8 teaspoon celery seed
- 1/8 teaspoon paprika
- 1/8 teaspoon ground black pepper
I make this onion soup mix recipe in bulk and use about 1/4 cup of the seasoning in place of one packet. By volume you’d think it should be more than 1/4 cup but the onion flakes make pockets where the seasoning goes, so about 1/4 cup is perfect.
How to make French Dressing:
Whisk together the ingredients in a bowl or combine in a small food processor or blender.
- 1 cup olive oil
- 2/3 cup ketchup
- 1/2 cup sugar
- 1/2 cup white vinegar
- 2 tablespoons grated chopped onion, with juices squeezed out
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
Other one pot chicken recipes:
- Spanish Olives Chicken and Rice (One Pan!)
- One Pot Mexican Chicken and Rice
- One Pot Basil Chicken Coconut Curry
Tools Used in the making of this One Pot Apricot Chicken Recipe:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Onion Soup Mix: If you don’t want to use the homemade version above, this is the natural pre-made variety I use.
French Dressing: Love this, all natural option.
One Pot Apricot Chicken Recipe
- Yield: 6 Servings
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Course: Main Course
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
- Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
Brown both sides of the chicken for 3-5 minutes.
- In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
Pour the rest over the chicken and cook an additional 5 minutes.
Yield: 6 Servings, Amount per serving: 351 calories, Calories: 351g, Carbohydrates: 13g, Protein: 23g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 107mg, Sodium: 1179mg, Potassium: 360mg, Fiber: 1g, Sugar: 8g, Vitamin A: 275g, Vitamin C: 3.8g, Calcium: 34g, Iron: 1.5g
All images and text © for Dinner, then Dessert.