One of the most beloved family favourites is none other than Apricot Chicken. This sweet and savoury dish has graced many Aussie dinner tables over the years, passed down from nan to mum to us, often scribbled on the back of a notepad or tucked away in an old recipe tin.
There’s something quite nostalgic about this meal. Whether you remember it from your childhood or you’re about to try it for the first time, Apricot Chicken is wonderfully simple, made with pantry staples and bursting with flavour. Juicy chicken pieces are cooked in a tangy, fruity sauce that’s both sweet and savoury—served with fluffy rice or mashed potatoes, it’s a dish that always brings comfort.
Let’s dive into this classic dinner winner and give it the love it deserves.
A Little Bit of History
Apricot Chicken might sound a little retro, and it is! Popularised during the 70s and 80s, this dish became a household favourite, thanks to its clever use of canned apricot nectar and French onion soup mix. While it may have started as a “shortcut” meal, it’s proven itself time and again to be a family classic.
You’ll find a few variations floating around, some baked, some simmered, some made in the slow cooker, but the heart of the recipe remains the same: chicken, apricots, and a whole lot of goodness.
What Makes the Apricot Chicken Recipe So Special?
There’s a reason Apricot Chicken has stuck around through the decades:
- Sweet and savoury balance – Apricot nectar pairs beautifully with the umami notes of the soup mix or onion and garlic
- Budget-friendly – Uses everyday ingredients you probably already have
- Kid-approved – The natural sweetness makes it a hit with little ones
- Comforting – It’s warm, rich, and deeply satisfying
- One-pan wonder – Less washing up, more relaxing!
Ingredients You’ll Need
Here’s the classic take, with a few optional tweaks for modern palates.
Main Ingredients:
- 6–8 chicken thighs (boneless, skinless – or use drumsticks if preferred)
- 1 tablespoon olive oil
- Salt and pepper, to season
For the Sauce:
- 1 can (400–450ml) apricot nectar
- 1 packet French onion soup mix
- 1 tablespoon soy sauce (optional, for depth)
- 1 clove garlic, minced (optional)
- 1 small onion, finely sliced (optional for extra savoury flavour)
Optional Add-ins:
- 4–6 halved canned apricot pieces (or fresh if in season)
- 1 teaspoon Dijon mustard (for a tangy touch)
- Fresh herbs to garnish (parsley or thyme)
Method – Classic Apricot Chicken Recipe
Step 1: Brown the Chicken
Heat the olive oil in a large ovenproof pan or deep frypan over medium heat. Season your chicken with salt and pepper, then sear for 2–3 minutes each side until lightly golden. You don’t need to cook it through—just a bit of colour for flavour. Remove and set aside.
Step 2: Build the Sauce
In the same pan, add a touch more oil if needed and sauté your onion until soft (if using). Add garlic and stir briefly. Pour in the apricot nectar, then sprinkle in the French onion soup mix and soy sauce. Stir until combined. Bring to a gentle simmer.
Step 3: Combine and Simmer or Bake
Return the chicken to the pan, spooning the sauce over the top. If using halved apricots, tuck them in now. You can do one of two things:
- Stovetop method: Cover and simmer gently for 25–30 minutes until chicken is tender and sauce has thickened slightly.
- Oven method: Transfer the pan to a preheated oven at 180°C (fan-forced) and bake uncovered for 30–35 minutes until the top is golden and bubbling.
Whichever way you choose, the result is a golden, aromatic dish that fills the kitchen with the most inviting scent.
Serving Suggestions
Apricot Chicken is best served with something that soaks up all that tasty sauce. Try it with:
- Steamed white or brown rice
- Creamy mashed potatoes
- Couscous or pearl barley
- Buttered egg noodles
- A side of steamed green beans, broccoli, or zucchini
If you want a complete meal in one pan, toss in a few wedges of sweet potato or carrots before baking.
Slow Cooker Apricot Chicken Variation
This dish also works beautifully in a slow cooker—just toss everything in and let it bubble away while you go about your day.
Instructions:
- Brown the chicken as above (or skip this step if in a rush).
- Place chicken in the slow cooker bowl.
- Mix the apricot nectar, soup mix, and optional ingredients in a jug and pour over.
- Cook on low for 6–7 hours or high for 3–4 hours.
The result? Incredibly tender chicken that falls apart with a spoon, and a silky, luscious sauce.
Modern Tweaks and Alternatives
If you’re looking to add your own flair or adapt for dietary needs, here are some ideas:
- No French onion soup mix? Sauté extra onion, add a spoonful of miso or veggie stock paste, and season well.
- Low sugar version: Use low-sugar apricot nectar or dilute with a little water or chicken stock.
- Vegan/vegetarian? Swap chicken for chickpeas or roasted cauliflower and use veggie soup mix.
- Gluten-free: Make sure your soup mix and soy sauce are gluten-free or swap with stock and cornstarch for thickening.
Fun Ways to Reuse Leftovers
If you’ve got a bit left over (though it’s unlikely!), here are some creative ideas:
- Apricot Chicken Toasties: Shred the meat and make a savoury toasted sandwich with melted cheese.
- Rice Bowl: Serve leftovers cold or warm over rice with fresh greens and sesame seeds.
- Stuffed Sweet Potatoes: Scoop warm apricot chicken into baked sweet potato halves.
- Puff Pastry Parcels: Wrap in pastry with cheese for an easy bake the next day.
Tips for Success
- Don’t overcook the chicken – Boneless thighs are forgiving, but you want them tender, not dry.
- Taste the sauce before baking—if it’s too sweet, a squeeze of lemon or dash of mustard balances it beautifully.
- Garnish with fresh herbs – A little sprinkle of parsley or thyme at the end really lifts the flavour.
- Add vegetables if you want a one-pan dish—sweet potato, pumpkin, carrots or even green beans work well.
Make-Ahead and Freezer Friendly
Apricot Chicken keeps very well and is ideal for meal prep or freezing.
- To store: Cool completely and store in an airtight container in the fridge for up to 3 days.
- To freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat gently.
The flavours deepen as it sits—so it’s often even tastier the next day.
Final Thoughts
Traditional Apricot Chicken is one of those recipes that brings comfort to the table every single time. It’s simple, it’s nostalgic, and it’s packed with flavour. Whether you’re cooking for fussy eaters, a big family gathering, or just a quiet night at home, this dish is a guaranteed crowd-pleaser.
So go on—pull out that old baking dish, grab a tin of apricot nectar from the pantry, and rediscover this timeless favourite. It might be retro, but trust us—Apricot Chicken is forever in fashion.
