This apricot chicken recipe gives you juicy chicken in a glossy, sweet and savoury sauce. It’s a classic Aussie weeknight dinner, ready in about 40 minutes.
You can make it two ways: the classic version with apricot nectar and French onion soup mix, or from scratch with apricot jam and pantry spices. Both are below.
Table of Contents
Classic or from scratch?
| Classic | From scratch | |
|---|---|---|
| Apricot | 375 to 400 ml apricot nectar | 1/2 cup apricot jam plus 1 cup stock |
| Savoury flavour | 1 packet French onion soup mix | 2 tsp onion powder, 1 tsp garlic powder, 1/2 tsp each paprika, dried thyme and celery salt |
| Best for | Busy nights, the taste most people grew up with | Less salt, more control |
The recipe card uses the classic version. To go from scratch, swap in the jam, stock and spice mix above. You can also use a 400 g tin of apricot halves, or 6 to 8 fresh apricots in summer.
The best chicken for apricot chicken
- Boneless thighs: juicy and hard to overcook. Bake for 20 to 25 minutes.
- Bone-in thighs or drumsticks: the most flavour. Bake for 35 to 40 minutes.
- Breast fillets: leaner, so they dry out faster. Cut into large chunks and bake for 18 to 22 minutes.
Chicken is safe once it reaches 75°C in the thickest part.
3 tips for a balanced sauce
Brown the chicken first. A golden colour adds a lot of flavour. Pale chicken tastes flat.
Add a little sour. A splash of vinegar or lemon juice stops the sauce tasting too sweet.
Use low-salt stock. The soup mix is already salty, so low-sodium stock keeps it in check.
Apricot Chicken Recipe
Course: DinnerCuisine: AustralianDifficulty: Easy6
servings10
minutes30
minutes480
kcal40
minutesThe classic Aussie apricot chicken with apricot nectar and French onion soup mix, plus a quick sear, real onion and a splash of lemon for balance. Juicy chicken in a glossy sweet and savoury sauce.
Ingredients
1 kg boneless, skinless chicken thighs (or 1.2 kg bone-in thighs/drumsticks)
1 tbsp light olive oil
1 brown onion, thinly sliced
2 garlic cloves, minced (optional but great)
375–400 ml apricot nectar
1 packet French onion soup mix
½ cup (125 ml) low-sodium chicken stock
1 tsp soy sauce or Worcestershire
1–2 tsp apple cider vinegar or lemon juice (to brighten)
Fine sea salt & black pepper, to taste
Optional finish: 1 tsp cornflour mixed with 2 tbsp cold water (for thicker sauce) + 1 tbsp butter
To serve: chopped parsley, lemon zest, toasted slivered almonds
Directions
- Heat oven to 180°C fan (200°C conventional). Pat chicken dry; season lightly with salt and pepper.
- Sear chicken: In a large oven-safe pan, heat oil on medium-high. Brown chicken 2–3 minutes per side until golden (don’t cook through). Transfer to a plate.
- Soften aromatics: Reduce heat to medium. Add onion and cook 5–6 minutes until soft and lightly golden. Stir in garlic 30 seconds.
- Make sauce: Whisk apricot nectar with soup mix, stock, soy/Worcestershire and vinegar/lemon. Pour into the pan, scraping up any browned bits. Simmer 2 minutes.
- Bake: Return chicken (and juices) to the pan, turning to coat. Bake 20–25 minutes (boneless thighs) or 35–40 minutes (bone-in), turning once and basting midway, until cooked through and glossy.
- Finish: Place the pan back on the stove. If you want a thicker sauce, stir in cornflour slurry and simmer 1–2 minutes. Swirl in butter (optional). Taste; adjust salt, pepper and acidity.
- Serve: Scatter parsley and lemon zest; top with toasted almonds. Spoon over rice, couscous or mash with steamed greens.
Notes
- Chicken breast: use 1 kg breast fillets cut into large chunks and bake for 18 to 22 minutes, until cooked through.
- Tinned apricots: add drained apricot halves for the last 10 minutes of baking.
- Make ahead: mix the sauce up to 3 days ahead and keep it in the fridge.
- Leftovers: keep in the fridge for 3 to 4 days, or freeze for up to 3 months.
- Less sweet: add an extra squeeze of lemon and a pinch of salt.
Slow cooker and tray bake versions
Slow cooker: brown the chicken first for the best flavour, then add everything to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Thicken with a cornflour slurry at the end.
Tray bake: toss cauliflower, carrot and red onion with oil on a tray. Add the chicken, pour the sauce over and roast for 30 to 40 minutes, basting once.
Spicy: add 1/2 to 1 teaspoon chilli flakes or a dash of sriracha to the sauce.
Apricot chicken troubleshooting
- Too sweet: add 1/2 teaspoon vinegar or lemon juice and a pinch of salt.
- Too salty: stir in 2 to 3 tablespoons of passata or a little more nectar. Use low-salt stock next time.
- Sauce too thin: simmer on the stove for a few minutes or add a small cornflour slurry.
- Sauce too thick: loosen with warm stock, a tablespoon at a time.
- Dry chicken breast: take it out as soon as it’s cooked through and rest it under foil.
What to serve with apricot chicken
Steamed rice is the classic, as it soaks up the sauce. Couscous, quinoa or mashed potato work well too.
Add green beans with lemon, roasted broccoli or a simple salad. Toasted almonds or sesame seeds on top add a nice crunch.
Make ahead and storage
- Sauce: mix up to 3 days ahead and keep chilled.
- Fridge: cooked apricot chicken keeps for 3 to 4 days.
- Freezer: up to 3 months. Thaw in the fridge.
- Reheat: on the stove over low heat with a splash of stock, or covered in a 160°C oven for 12 to 15 minutes.
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Frequently asked questions
Is apricot chicken an Australian dish?
It’s a classic of Australian home cooking, especially the nectar and French onion soup version that became popular in the 1970s and 80s.
Can I make this apricot chicken recipe without packet soup?
Yes. Use the from-scratch spice mix in the table above. It gives the same savoury flavour with less salt.
What cut of chicken is best for apricot chicken?
Thighs, boneless or bone-in. They stay juicy. Breast works with a shorter bake time.
Can I make apricot chicken in the slow cooker?
Yes. Cook on low for 6 to 7 hours or high for 3 to 4 hours, then thicken the sauce with cornflour.
Can I freeze apricot chicken?
Yes, for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of stock.
This apricot chicken recipe is simple, cheap and always popular. Use the packet on busy nights and the from-scratch mix when you have a little more time.
Cheers,
Ella x
