Easy Apricot Chicken (only 5 ingredients)

4.93 from 26 votes

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Make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can’t go wrong with this recipe!

Apricot chicken close-up on a white platter
Featured With This Recipe
  1. Ingredients in Apricot Chicken
  2. Apricot Chicken Cooking Methods
  3. What to Serve with Apricot Chicken
  4. Frequently Asked Questions
  5. More Easy Chicken Recipes
  6. How to Make Apricot Chicken
  7. Easy Apricot Chicken (only 5 ingredients) Recipe

Apricot chicken is a sweet and savory dish that can be cooked and served in a variety of ways. This is such a great weeknight meal that the whole family loves. All the cooking methods are easy and cleanup is minimal (especially if you use pan liners). There’s no reason NOT to love this chicken!

Ingredients in Apricot Chicken

All these ingredients to make apricot chicken are super simple can can easily be found in most grocery stores. Here’s what you need:

  • Chicken – Boneless, skinless chicken breasts or you can use chicken thighs
  • Apricot preserves (or apricot jam)
  • Catalina salad dressing (or Russian dressing)
  • Dijon mustard
  • Dried onion soup mix
  • Optional ingredients: salt & pepper (to taste), a splash of soy sauce, garlic, red pepper flakes

Apricot Chicken Cooking Methods

I have made this Apricot Chicken recipe FOUR different ways, all with great success. That’s really what I love most about this recipe. You can prepare it pretty much any way you’d like! You can have your chicken in about 25 minutes in the Instant Pot, or you can have it be cooking for hours in a CrockPot. No matter how you make this recipe, it is going to be delicious!

Baked Apricot Chicken

This is actually the method I use the most. It is SO easy and I can prepare the rest of the meal while the chicken is baking. Baked apricot chicken goes great with rice or along with a side salad. The leftovers are amazing served over green salad the next day (try it with blue cheese crumbles and vinaigrette).

Apricot chicken in sauce in a white baking dish

Slow Cooker Apricot Chicken

I like this method when I want to shred the chicken and put it over rice. The chicken comes out nice and tender and shreds easily. I also like this method for when I want to get dinner prepped earlier in the day. I love coming home and having dinner DONE.

Instant Pot Apricot Chicken

This method is great when you are in a pinch and need dinner done, like now. I have gotten the burn notice before when I haven’t put the water at the bottom of the Instant Pot first. Adding water to the bottom seems to fix this problem. You can serve the chicken shredded or as whole pieces.

Grilled Apricot Chicken

This is my favorite way of preparing the chicken in the summertime. The apricot mixture makes for an excellent glaze. We have also tried it over kabobs and it really brings out the flavor of the vegetables. Try it with peppers, onions, pineapple, and, of course, apricots! You won’t regret it.

Apricot chicken close up being pulled apart with a fork

What to Serve with Apricot Chicken

Apricot chicken can be served with all kinds of side dishes. We usually serve it with white or brown rice (we love spooning the extra apricot sauce over it). You can also serve it with quinoa, baked potatoes, mashed potatoes, or even just serve with with some steamed or grilled vegetables.

Read Next: 25+ Quick and Easy Dinner Ideas

Frequently Asked Questions

Is Apricot Chicken Gluten Free?

It easily can be! Onion soup mix and Catalina dressing are the only ingredients in this recipe that can contain gluten. Both of these ingredients are available gluten free. Check the labels at the store.

Can I freeze Apricot Chicken?

Absolutely! Place the raw chicken in a freezer bag with the apricot mixture. Carefully press the air out of the bag so it will lie flat. Seal the bag. Using your hands on the outside of the sealed bag, shake or squeeze the contents of the bag to distribute the sauce evenly. Freeze for up to six months. When you are ready to use it, place the bag in the refrigerator for 24 hours, or until chicken is thawed. Prepare according to recipe.

What goes well with Apricot Chicken?

We like to serve Apricot Chicken with brown or white rice. Spoon the excess sauce over the rice when serving. It is so good! If grilling or baking the chicken, serve with baked potatoes or roasted potatoes. A simple green salad or roasted vegetables are sides that also go well with this dish.

More Easy Chicken Recipes

How to Make Apricot Chicken

Apricot chicken close-up on a white platter

Easy Apricot Chicken (only 5 ingredients)

4.93 from 26 votes
Make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings



  • 3 chicken breasts (boneless, skinless)
  • 1 cup apricot preserves
  • 1 cup Catalina salad dressing (or Russian dressing)
  • 2 tablespoons Dijon mustard
  • 2 ounces dried onion soup mix


  • Cut chicken breasts in half or into serving-sized portions. 
  • In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well. 

Baked Instructions:

  • Preheat oven to 375-degrees. Place chicken in a greased 9×13 baking dish. Pour apricot mixture evenly over chicken and bake 40-45 minutes or until chicken is cooked through. 

Slow Cooker Instructions:

  • Place chicken in slow cooker. Pour apricot mixture over chicken and cook on high for 2-3 hours or on low heat for 4-6 hours. Serve as whole pieces or shred. 

Pressure Cooker (Instant Pot) Instructions:

  • Put ⅓ cup water in the Instant Pot. Place chicken in the water and then pour the apricot mixture over the top. Place lid (make sure release tab is set to "sealing") and cook on high pressure for 10 minutes and allow to natural release for additional 5 minutes. 

Grilled Instructions:

  • Place chicken in a large sealing freezer bag. Place half of the apricot mixture in a bowl and set aside. Pour the rest of the apricot mixture in the bag with the chicken and place in refrigerator for 2-3 hours. Remove chicken from bag and discard marinade. 
  • Grill chicken over medium-high heat for about 5-6 minutes on each side or until chicken is completely cooked through (internal temp of 165-degrees), brushing with remaining apricot mixture while grilling. 

Nutrition Information

Calories: 261kcalCarbohydrates: 14gProtein: 24gFat: 10gSaturated Fat: 2gCholesterol: 72mgSodium: 717mgPotassium: 425mgFiber: 1gSugar: 12gVitamin A: 35IUVitamin C: 1.6mgCalcium: 9mgIron: 0.5mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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How many stars would you give this recipe?


  1. 5 stars
    This is simple and easy to make top-of-the-line gourmet dish in my opinion!! my new favorite dish!! It’s delicious!! I would give it more stars if I could!! The whole family loves it!!

  2. 4 stars
    Made this with bone-in chicken breasts cut in half and thighs. My family loved it but thought the mustard was too pungent and overwhelmed other flavors. I will try it with 1/2 the amount next time.

  3. I have been making this for years. I use creamy french dressing. It’s also delish on wings
    I bake in a aluminum throw away pan as it gets very stick and it’s difficult to clean.

  4. 4 stars
    What is the sauce? I’m in Australia & have no idea what Catalan dressing is. Recipe sounds delicious. Thank you
    Kay ⚘

    1. Catalina dressing is made by Kraft. It is a tomato based sweet non spicy salad dressing. If you google copycat Catalina recipe you will get something similar if you cannot get it in Australia.

    1. Make it all the time. I have another recipe like this one minus the mustard. It is awesome. Will try this with the mustard next time.

  5. When I try to watch the video, a commercial comes on, I skip the commercial when prompted, and the video I was watching skips to another recipe. I can’t get past cutting the chicken into pieces. Can you fix?

    1. In the beginning of the video there is an option to stay on the current video or skip to the next video. If you click “stay” it should keep you on the current video!

  6. 5 stars
    This recipe is amazing!! I have made it numerous times- with and without minor modifications. Shared recipe with friends and family and all have raved about it! Try it- you will love it!

  7. I’m afraid I don’t know what apricot preserves are. I have apricot jam, will that work as well?

  8. 5 stars
    Gave this a try for dinner tonight and it did not disappoint! Easily, a new favorite recipe; the whole family loved it!

  9. 5 stars
    This looks so delicious and full of flavor! My family is going to love this recipe! I can’t wait to make this soon!

  10. 5 stars
    This recipe is just too perfect! SO simple and just DELICIOUS! We have it all the time and just can’t get enough!

  11. Im gonna make Tommorow for my elderly dad. I’m gonna use skinless chicken thighs…he loves dark meat..i guess ill serve with a rice dish and vegetable

  12. 5 stars
    I have made your chicken recipe 3 times and it is awesome. My finicky husband also raves about it. Thank you so much for a flavorful recipe that is easy to make and throughly enjoyed by my husband and myself. Yummy!!!!

  13. I made this last night for my large family. I did it following the oven directions and used twice as much chicken but the same amount of sauce as in the recipe and it still worked wonderfully! Everyone liked it! In my family that is a miracle.

  14. Great easy recipe. I double the sauce mixture, add peppers Broccoli mushrooms and pineapple to the recipe. Sometimes a little ginger . Layer those first, chicken on top, Boneless thighs are best .Pour sauce. Bake . Jasmine rice. Voila!

  15. Sounds silly, but we all know that one wrong direction is the difference between dinner and the compost pile – you mention adding preserves twice. I assume you mean that you add the preserves, the Catalan dressing, the Dijon mustard and the onion soup mix? I wanted to make sure that I have it correct before cooking.

    Like I said, silly issue and I’m probably right, but goodness knows I’ve screwed up recipes by assuming before.

    Looking forward to trying this. Found you through your Parmesan Potato Halves and have bookmarked a BUNCH of other recipes too! We need new flavors and my oldest just moved home after 6 years in the army. I feel like I can cook again since it isn’t just for myself or myself plus one very picky eater.

    1. WHOOPS! I didn’t even notice I had it on there twice! I fixed the recipe. Thanks for catching that and letting us know!

      1. 5 stars
        This recipe is still not fixed. I almost messed up because the catalina dressing is ommitted from the instructions #2.

  16. 5 stars
    The OG name is Catalina Chicken. I have Been using this recipe for years. It’s so good. Chicken thighs taste the best in my opinion for this. We add in 1/2 tsp of apple cider vinegar instead of the mustard. I love that you can sub in any preserve you want in this dish. We’ve done peach, pineapple, and orange marmalade. All work well 🙂

      1. Taking the onions out will definitely change the flavor profile of the dish. However, I know that the other ingredients in Onion Soup Mix are beef bouillon, parsley, celery seed, paprika and ground black pepper. So if you add those spices you’ll get pretty close!

  17. 5 stars
    This recipe was absolutely delicious, I ended up using peach preserves because that’s what I had in the fridge. I served it with jasmine rice & steamed broccoli, the entire family loved. Will definitely make this one again!! Thanks!!

    1. Oh yum! I will have to try it with peach preserves sometime, that sounds delicious! Thanks for sharing!