Baked Apricot Chicken
Only 6 ingredients needed to make this delicious Baked Apricot Chicken. Perfect for a weeknight meal.
Servings: 6
Ingredients
- 6 to 8 boneless, skinless chicken thighs
- 1 cup apricot preserves
- 3/4 cup Catalina dressing
- 1 packet dry onion soup mix
- 2 tablespoons Dijon mustard
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat oven to 375 degrees and lightly grease a 9x12-inch baking dish.Place chicken in baking dish.
- In a medium bowl, stir together the remaining ingredients.Pour mixture over chicken.
- Bake uncovered for 50 minutes. After 30 minutes, I like to spoon the sauce over the chicken to coat it more.
Video
Notes
Leftovers will keep in an airtight container in the refrigerator for 4 days.
Nutrition
Calories: 345kcal | Carbohydrates: 39g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1093mg | Potassium: 364mg | Fiber: 1g | Sugar: 26g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg