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Side view of Apricot Chicken breast on a plate with a cut out.
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4.96 from 45 votes

Easy Apricot Chicken

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 Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Apricot Chicken
Servings: 6 servings
Calories: 261kcal
Author: Erica Walker

Ingredients

  • 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

Instructions

  • In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well. 
    Bowl of sauce for Instant Pot Apricot Chicken. Wooden spoon on the side.

Baked Instructions:

  • Preheat oven to 375℉. Place chicken in a greased 9x13 baking dish. Pour apricot mixture evenly over chicken and bake 40-45 minutes or until chicken is cooked through. 
    Baked Apricot Chicken in a baking dish.

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. 
    Tongs grabbing Apricot Chicken breast from a baking dish.

Pressure Cooker (Instant Pot) Instructions:

  • Put 1/3 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. 
    Six servings of cooked Instant Pot Apricot Chicken in the Instant Pot.

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℉), brushing with remaining apricot mixture while grilling.  
    Side view of Apricot Chicken breast on a plate with a cut out.

Video

Notes

Let it rest: Let the chicken sit for a few minutes after cooking so the juices can settle back into the meat—this keeps it tender and flavorful when you cut into it.
For a thicker sauce: If you want a thicker glaze or sauce, you can simmer the leftover sauce on the stovetop until it reduces, or use a quicker method by adding a cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup water). Simply bring the sauce to a simmer and whisk in the slurry a little at a time until it reaches your desired thickness.

Nutrition

Calories: 261kcal | Carbohydrates: 14g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 717mg | Potassium: 425mg | Fiber: 1g | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 9mg | Iron: 0.5mg