Baked Sweet and Sour Chicken: Your Effortless Apricot Chicken Recipe for Weeknights

Craving the vibrant, tantalizing flavors of sweet and sour chicken without the fuss of deep-frying or extensive prep? Our Baked Sweet and Sour Chicken, affectionately known as “Apricot Chicken,” offers a brilliant, foolproof solution. This incredible recipe transforms ordinary weeknight dinners into a delightful culinary experience, featuring tender, juicy chicken enveloped in a rich, tangy, and subtly sweet sauce. What makes it a standout? There’s no breading involved, making it a lighter, healthier option that’s baked to perfection. The result is a family-friendly meal that’s remarkably simple to prepare yet bursting with authentic, crave-worthy taste.

Inspired by a beloved co-worker’s potluck hit many years ago, this “Fake Out” Sweet and Sour Chicken quickly became a staple in countless homes, including ours. It defies the conventional expectations of sweet and sour dishes by skipping the typical breaded and fried chicken, opting instead for a streamlined, baked approach. The chicken pieces absorb the luscious sauce beautifully as they cook, becoming incredibly tender and infused with every note of its complex flavor profile. Whether you prefer to call it Baked Sweet and Sour Chicken or Apricot Chicken, one bite will convince you this recipe is a true winner that belongs in your regular dinner rotation.

Why This Baked Sweet and Sour Chicken Recipe is a Game-Changer

In a world where traditional sweet and sour chicken often involves multiple steps of breading, frying, and saucing, our baked version is a breath of fresh air. It’s perfect for busy weeknights when time is short but you still want a wholesome, homemade meal. Here’s why this recipe deserves a permanent spot in your rotation:

• Effortless Preparation: Forget complicated techniques. This recipe involves minimal chopping and simple mixing before everything goes into the oven. It’s truly a “dump and bake” meal, making it ideal for novice cooks and seasoned chefs alike.
• No Breading, No Frying: This is a key differentiator. By eliminating the breading and deep-frying, we significantly cut down on mess, calories, and cooking time. The chicken remains wonderfully moist and tender, soaking up all the delicious sauce without any greasy coating.
• Irresistible Flavor Profile: The sauce is a harmonious blend of sweet, sour, and savory notes, with a subtle depth provided by the apricot preserves and onion soup mix. While “Apricot Chicken” might make you expect a strong apricot presence, the fruit preserves simply contribute a wonderful natural sweetness and slight tang that balances the other ingredients beautifully, without overpowering the overall sweet and sour character.
• Healthy & Wholesome: Made with lean boneless, skinless chicken breasts and vibrant green peppers, it’s a nutritious meal you can feel good about serving your family. You control the ingredients, ensuring a wholesome dish.
• Family Favorite: The flavors are universally appealing, making it a hit with both kids and adults. It’s an excellent way to introduce new flavors or simply enjoy a comforting, familiar classic with a homemade touch.

Essential Ingredients for Your Apricot Sweet and Sour Chicken

One of the beauties of this recipe lies in its simplicity and reliance on readily available ingredients. You might even have most of these in your pantry already! Here’s a closer look at what you’ll need to create this fantastic meal:

• Boneless, Skinless Chicken Breasts: We recommend using fresh, high-quality chicken breasts cut into uniform 1-inch chunks. This ensures even cooking and allows the chicken to fully absorb the sauce’s flavors. For a slightly richer flavor and even more tender texture, you could also opt for boneless, skinless chicken thighs.
• French or Catalina Salad Dressing: This is the secret weapon for the sauce’s base! Both French and Catalina dressings offer a vibrant, tangy, and sweet profile that forms the backbone of our “sweet and sour” flavor. Choose your favorite brand, as the slight variations between brands can subtly alter the final taste.
• Apricot Preserves: Don’t skip this! While the “apricot” flavor itself is quite subtle in the final dish, the preserves provide a crucial sweetness, fruitiness, and a glossy, rich texture to the sauce that elevates the entire dish. It’s precisely what gives this recipe its alternative “Apricot Chicken” moniker.
• Onion Soup Mix: This unassuming packet adds a burst of savory depth and a unique umami quality to the sauce, beautifully complementing the sweet and tangy notes. If you’re not a fan of onions or prefer to control sodium levels, consider making a homemade dry onion soup mix.
• Pineapple Chunks (Drained): The sweet and juicy pineapple chunks are a classic pairing with sweet and sour dishes, adding a burst of tropical brightness. Draining them thoroughly is important to prevent excess liquid from thinning your sauce. Fresh pineapple can also be used for a fresher taste, but canned is incredibly convenient.
• Green Peppers (Chopped): These add a lovely crisp-tender texture and a fresh, slightly bitter contrast that balances the sweetness of the sauce. Feel free to add other bell pepper colors like red or yellow for visual appeal and varied flavor, though green peppers are traditional.
• Cooked Rice: Essential for soaking up every last drop of that incredible sauce! While fluffy white rice is a traditional choice, jasmine, basmati, brown rice, or even quinoa would work wonderfully as serving bases, offering different textures and nutritional profiles.

Step-by-Step Guide: Crafting Your Baked Sweet and Sour Chicken

Creating this delicious Baked Sweet and Sour Chicken is incredibly straightforward, making it perfect for any night of the week. Follow these simple steps for a meal that tastes like it took hours, but only requires minimal effort:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly spray a 9×13-inch baking dish with a nonstick cooking spray. This crucial step will prevent sticking and make cleanup an absolute breeze.
2. Prepare the Chicken: Take your boneless, skinless chicken breasts and cut them into approximately 1-inch uniform chunks. Uniformity is key here for even cooking, ensuring every piece reaches perfect tenderness without drying out. Place the chicken pieces into a large mixing bowl.
3. Whip Up the Signature Sauce: In the same mixing bowl with the chicken, add the full bottle of French or Catalina salad dressing, the apricot preserves, and the packet of dry onion soup mix. These three ingredients form the foundation of our incredibly flavorful sweet and sour sauce.
4. Coat the Chicken: Stir everything together thoroughly, ensuring each piece of chicken is completely and evenly coated in the savory-sweet sauce mixture. This step is crucial for the chicken to absorb all those wonderful flavors during baking, making it truly infused with taste.
5. Transfer and Bake (Initial): Pour the entire chicken and sauce mixture into your prepared 9×13-inch baking dish. Spread it out evenly so that the chicken cooks consistently. Bake, uncovered, for 45 minutes. This initial baking time allows the chicken to cook through and the flavors to beautifully meld together.
6. Add Pineapple and Peppers: After 45 minutes, carefully remove the baking dish from the oven. Stir in the thoroughly drained pineapple chunks and the freshly chopped green peppers. Give it a good stir to distribute these vibrant additions throughout the chicken and sauce.
7. Continue Baking: Return the dish to the oven and continue baking for an additional 15 minutes. This final bake allows the peppers to soften slightly (while still retaining a pleasant crisp-tender bite) and the pineapple to warm through, perfectly integrating its sweetness and tang into the rich sauce.
8. Serve Hot: Once done, remove the Baked Sweet and Sour Chicken from the oven. It’s best served immediately over a generous bed of warm, fluffy cooked rice, allowing the rice to soak up every last drop of the exquisite, flavorful sauce.

Expert Tips for the Best Baked Sweet and Sour Chicken

While this recipe is incredibly simple and forgiving, a few expert tips can help you achieve perfection every time and truly elevate your dining experience:

• Embrace the Abundant Sauce: This recipe is renowned for its generous and incredibly flavorful sauce. Make sure to serve it with plenty of cooked rice or noodles to ensure none of that deliciousness goes to waste! Every grain or strand will be coated in sweet and tangy goodness.
• Adjusting for Onion Preferences: If you’re not a fan of onions or prefer a milder flavor profile, you can simply omit the onion soup mix from the recipe. Alternatively, for a more controlled flavor and potentially lower sodium, consider making your own Homemade Onion Soup Mix.
• Uniform Chicken Pieces are Key: Cutting your chicken breasts into even 1-inch pieces is crucial. This ensures that every piece cooks uniformly, preventing some pieces from drying out while others are still cooking, guaranteeing tender chicken throughout.
• Variations on Vegetables: While green peppers and pineapple are classic additions, don’t hesitate to experiment! Broccoli florets, sliced carrots, snap peas, or even red and yellow bell peppers can add more color, nutrition, and textural variety. Add them during the last 15-20 minutes of baking, depending on how crisp-tender you like them.
• Thickening the Sauce (Optional): If you prefer a thicker, more luscious sauce, after baking, you can carefully spoon some of the sauce (leaving the chicken and vegetables in the dish) into a small saucepan. Bring it to a gentle simmer, and stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. Cook for a minute or two until thickened, then pour it back over the chicken.
• Don’t Overcook: Chicken breasts can become dry if overcooked. While the sauce helps keep them moist, keep an eye on them. The specified baking times usually result in perfectly cooked chicken, but ovens can vary.
• Rest the Chicken: Although not strictly necessary with this recipe due to the sauce, allowing the chicken to rest for 5-10 minutes after removing it from the oven can help the juices redistribute, resulting in even more tender and flavorful chicken.

Serving Suggestions and Perfect Pairings

This Baked Sweet and Sour Chicken is a complete meal on its own, especially when served over rice. However, here are some ideas to enhance your dining experience and make it even more special:

• Classic Rice: As mentioned, fluffy white rice (Jasmine or Basmati) is the quintessential choice for soaking up the generous amount of incredible sauce. For a healthier twist or different texture, opt for brown rice or quinoa.
• Noodle Bowls: For a heartier, takeout-style meal, serve this chicken over a bed of stir-fried lo mein or other Asian noodles.
• Steamed Vegetables: Complement the vibrant flavors with a simple side of steamed broccoli florets, asparagus spears, or crisp green beans. A quick stir-fry of mixed Asian vegetables would also be a fantastic addition.
• Light Salad: A crisp green salad with a light vinaigrette can offer a refreshing contrast to the rich and savory-sweet flavors of the chicken.
• Garnish with Freshness: A sprinkle of fresh chopped cilantro or thinly sliced green onions (scallions) can add a beautiful pop of color and a fresh, aromatic finish right before serving. A dash of toasted sesame seeds also works wonders for both flavor and visual appeal!

Meal Prep and Storage Tips

One of the great advantages of this Baked Sweet and Sour Chicken recipe is its suitability for meal prepping. You can enjoy delicious leftovers for days, making your busy week even easier!

• Refrigeration: Store any leftover Baked Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before sealing and storing.
• Freezing: This dish freezes remarkably well! Once completely cooled, transfer the chicken and sauce to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months without significant loss of quality. Thaw overnight in the refrigerator before reheating.
• Reheating: For the best results, reheat leftovers gently in a microwave (stirring occasionally) or on the stovetop over medium-low heat until warmed through. You might want to add a splash of water or broth if the sauce has thickened too much in the fridge, to restore its desired consistency.

Nutritional Insights and Disclaimer

This Baked Sweet and Sour Chicken is a relatively lean dish, especially due to the primary use of boneless, skinless chicken breasts and the healthier baking method over deep-frying. It offers a good source of protein and includes beneficial vegetables like green peppers and fruits from the pineapple and apricot preserves. While we provide estimated nutritional information for this recipe, it’s important to understand that these values can vary.

As “The Country Cook” is not a certified dietician or nutritionist, any nutritional information shared here is an estimate calculated based on the ingredients and quantities listed. Factors such as specific brands of salad dressing, preserves, or onion soup mix, as well as the exact size of chicken breasts, can influence the final calorie count and other nutritional values. If precise calorie counts and other dietary information are critical for your health or meal planning, we strongly recommend using your preferred online nutritional calculator with the specific brands you use to get the most accurate figures for your dietary needs.

Frequently Asked Questions (FAQs) About Baked Sweet and Sour Chicken

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work wonderfully in this recipe. They tend to stay even more moist and have a richer flavor. Adjust baking time slightly if needed, ensuring the chicken is cooked through to an internal temperature of 165°F (74°C) with a meat thermometer.

What if I don’t have apricot preserves?

While apricot preserves are recommended for their unique contribution to the “Apricot Chicken” flavor, peach preserves or orange marmalade can be used as substitutes in a pinch. The flavor profile will change slightly, but it will still be delicious and offer a similar sweet and tangy base.

Can I make this recipe spicier?

Yes! To add a delightful kick, you can include a dash of red pepper flakes to the sauce mixture before baking, or drizzle some sriracha sauce over your individual serving before eating. A tiny bit of freshly grated ginger can also add a wonderful warmth and complexity to the sauce.

How do I know the chicken is cooked through?

The most reliable way to ensure chicken is fully cooked and safe to eat is to use a meat thermometer. Insert it into the thickest part of a chicken piece; it should read 165°F (74°C). The chicken should also appear opaque white throughout.

Is this recipe gluten-free?

This recipe is generally not gluten-free as written, primarily due to the salad dressing and onion soup mix, which often contain gluten-containing ingredients. If you need to adhere to a gluten-free diet, carefully check the labels for certified gluten-free versions of these specific ingredients.

Can I make this in a slow cooker?

Yes, you can adapt this for a slow cooker! Combine all ingredients (except pineapple and green peppers) in your slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Add the pineapple and green peppers during the last 30-60 minutes of cooking. The sauce may need thickening with a cornstarch slurry at the end if you prefer a less watery consistency.

Can I add other vegetables?

Definitely! This recipe is very adaptable. Consider adding sliced carrots, broccoli florets, snow peas, or even water chestnuts for added crunch. Incorporate them during the last 15-20 minutes of baking to ensure they are cooked through but still retain some bite.

Craving More Delicious Recipes?

If you loved this easy and flavorful baked chicken, be sure to explore more fantastic recipes that simplify mealtime without compromising on taste:

• Easy Sweet and Sour Chicken
• General Tso’s Chicken
• Hibachi Chicken
• Hibachi Steak
• Hibachi Fried Rice
• Chicken Egg Roll in a Bowl
• Sweet and Sour Pork Chops
• Crock Pot Sweet and Sour Chicken
• Crock Pot Sweet and Sour Meatballs
• Crock Pot Chicken and Gravy

Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken (a.k.a. Apricot Chicken) is a super easy, no breading, baked chicken in a super flavorful sweet and sour sauce – perfect for a quick and delicious family dinner!

Rating: 4.88 out of 5 stars based on 16 Reviews

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4

Author: Brandie Skibinski

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch chunks
• 16 ounce bottle French or Catalina salad dressing
• 1 cup apricot preserves
• 1 packet dry onion soup mix
• 15.75 ounce can pineapple chunks, thoroughly drained
• 2 green peppers, chopped into 1-inch pieces
• Cooked rice, for serving

Instructions

1. Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
2. Place the 1-inch chicken chunks into a large mixing bowl.
3. Add the salad dressing, apricot preserves, and dry onion soup mix to the bowl with the chicken.
4. Stir all ingredients together thoroughly until the chicken is well coated in the sauce.
5. Pour the entire mixture into the prepared baking dish, spreading it evenly.
6. Bake, uncovered, for 45 minutes.
7. Remove the dish from the oven and stir in the drained pineapple chunks and chopped green peppers.
8. Return to the oven and cook for an additional 15 minutes, or until chicken is cooked through and peppers are crisp-tender.
9. Remove from oven and serve immediately over hot, cooked rice.

Video Tutorial

Course: Main Course

Cuisine: American

Nutrition Information (Estimated Per Serving)

Calories: 253 kcal | Carbohydrates: 41g | Protein: 19g | Fat: 2g | Sodium: 147mg | Fiber: 1g | Sugar: 27g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe? We’d love to see it! Share your creation on Instagram and tag us @thecountrycook and use our hashtag #thecountrycook!

This Baked Sweet and Sour Chicken recipe truly embodies simplicity without sacrificing an ounce of flavor. Whether you’re a seasoned home cook or just starting your culinary journey, this “Fake Out” Apricot Chicken promises a delicious, satisfying, and easy-to-make meal that will quickly become a cherished part of your family’s dinner rotation. Give it a try tonight and discover your new favorite way to enjoy sweet and sour chicken!

Originally published: December 2012
Updated & republished: May 2020