Baked Apricot Chicken And Rice Recipe

Juicy chicken breasts baked to perfection with sweet apricot preserves, creating a delightful harmony of flavors! This versatile dish is equally delicious served hot or cold, making it perfect for any season. Enjoy warm for a comforting meal or chill it for a refreshing summer lunch, garnished with fresh fruit like berries or sliced peaches. A simple yet elegant recipe ready in under 75 minutes!

Prep Time 15 mins
Cook Time 65 mins
Calories 713.2 kcal
Protein 69g
Rating 3.0 (3 Reviews)
Baked Apricot Chicken And Rice 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Apricot Chicken And Rice

  • 4 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 (12 ounce) jar apricot preserves
  • 1 (1 ounce) packet onion soup mix
  • 1/2 cup creamy Italian salad dressing
  • 2 cups cooked rice

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How to Make Baked Apricot Chicken And Rice

  1. Preheat oven to 325°F (160°C).
  2. Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
  3. Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in the bottom of the prepared baking dish.
  4. In a medium bowl, whisk together 1 (12 ounce) jar apricot preserves, 1 (1 ounce) packet onion soup mix, and 1/2 cup creamy Italian salad dressing. Pour evenly over the chicken breasts.
  5. Bake for 50-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  6. While the chicken is baking, prepare 2 cups of cooked rice according to package directions.
  7. Serve each chicken breast over 1/2 cup of cooked rice. Spoon a generous amount of the apricot sauce over the chicken and rice.
  8. Garnish with fresh fruit (such as berries or peach slices) if desired, especially when serving cold.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

100g

Fat

8g

Carbs

40g

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