My aunt brought this sweet and tangy dish to every spring garden club meeting in the 80s.

This oven baked 3-ingredient apricot jam chicken is the kind of sweet and tangy dish that could have sat on any church basement buffet or garden club table in the 1980s. My aunt used to walk into our spring garden club meetings with this very casserole in a glass dish tucked under her arm, and I swear the ladies would start lining up before she even set it down. It’s sticky, glossy, and just a little bit nostalgic—apricot jam and onion soup mix were pantry darlings back then.

With only three ingredients and almost no fuss, it’s perfect for busy weeknights, potlucks, or any time you want something comforting that tastes like it took more effort than it really did.

Serve this apricot jam chicken hot right from the glass casserole dish, spooning that extra orange glaze over the top of each piece. It goes especially well with plain white rice or buttered egg noodles to soak up the sweet and tangy sauce. On the side, think simple: steamed green beans, roasted carrots, or a crisp lettuce salad with a light vinaigrette to balance the richness. For a more old-fashioned Midwestern plate, add a scoop of mashed potatoes and some buttered peas.

Leftovers (if there are any) make a fine next-day lunch tucked into a soft roll or sliced over a bed of greens.

Oven Baked 3-Ingredient Apricot Jam Chicken

Servings: 6

Ingredients
2 1/2 to 3 pounds boneless, skinless chicken breasts (about 6 pieces)
1 1/2 cups apricot jam or apricot preserves
1 (1-ounce) packet dry onion soup mix
Directions