Apricot Chicken

4.91 from 22 votes

If you don't love Apricot Chicken, you're not making it right! This is a quick, easy and delicious meal that the whole family will love.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Australian

Servings: people

Calories: 549kcal

Author: Libby Hakim

Equipment

baking dish
frypan

Ingredients

550-600 grams chicken tenderloins
½ cup plain flour (60 grams)
salt and pepper (to taste)
1 tablespoon vegetable oil
410 grams tinned apricot halves
500 ml apricot nectar (2 cups)
1 tablespoon soy sauce
40 grams French onion soup mix
1 tablespoon cornflour

Instructions

Pre-heat oven to 200 degrees celsius / 390 degrees fahrenheit (fan-forced).
Add salt and pepper to flour and then coat the tenderloins in the flour mixture.
Heat oil in a frypan over high heat and cook the tenderloins on both sides for 1-2 minutes until browned a little.
Place the tenderloins in a baking dish.
Drain apricot halves and place apricots in baking dish.
Combine nectar, soy sauce, cornflour and soup mix and whisk to combine. Pour over the chicken and apricot halves.
Bake, uncovered, for 35 minutes.
Serve with rice and vegetables.

Notes

Storing: You can store leftovers in an airtight container for up to one day.

Freezing: Store in an airtight container in the freezer for up to 6 weeks.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Options:

You can skip the step of cooking the tenderloins in the frypan first, but you'll need to add another 10 minutes to the cooking time.
Chicken thighs and drumsticks also work well with this recipe, but you may need to adjust the cooking time (again, adding another 10 minutes).

Nutrition

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