Apricot chicken

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Photography Credit: Sally Vargas


6 Lilydale* Free Range Chicken Thighs, skin off
90g French onion soup mix
840g apricot nectar
1 cup plain flour to coat


  1. Using non-stick cooking spray to coat a baking or casserole dish.
  2. Coat the chicken thigh fillets in flour and place in the dish.
  3. In a large jug, combine the soup packets and apricot nectar, mix well, then pour over chicken.
  4. Cover and bake at 180C for no longer than 90 minutes.

recipe notes

Serve with boiled rice or vegetables

Credits: Best Recipes