Hey y'all! If you’re looking for a cozy, crowd-pleasing dish that practically cooks itself, this Apricot Chicken Rice Bake is your new weeknight hero. Juicy Chicken, tender rice, and a touch of sweet-tart apricot come together in one easy, bubbling casserole. It’s perfect for potlucks, family dinners, or just when you crave something satisfying with minimal fuss. Let’s get cooking!
Why You'll Love This
- Sweet and savory flavors blend beautifully for a unique comfort food experience.
- Just one pan for easy prep and even easier cleanup.
- Minimal hands-on time—let your oven do the work!
- Great for feeding a crowd or enjoying delicious leftovers.
- Ingredients are common and budget-friendly.
Ingredients
- 4 boneless, skinless Chicken breasts (about 2 lbs)
- 1 ½ cups uncooked long grain white rice
- 1 (15-oz) can apricot halves in juice, drained and chopped (reserve ¼ cup juice)
- 1 ¼ cups low sodium chicken broth
- ½ cup apricot preserves
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Directions
Step 1: Prep the Oven and Pan
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Step 2: Arrange the Rice and Aromatics
- Spread the uncooked rice evenly on the bottom of the prepared baking dish.
- Scatter the chopped onion and minced garlic over the rice.
Step 3: Mix the Liquid
- In a large bowl, whisk together the chicken broth, reserved apricot juice, apricot preserves, soy sauce, thyme, paprika, and a big pinch of salt and pepper. Pour mixture evenly over the rice and aromatics.
Step 4: Top with Chicken and Apricots
- Arrange chicken breasts over the rice. Drizzle with the remaining tablespoon of olive oil and season the chicken with a bit more salt and pepper.
- Spoon the chopped apricot halves evenly over each chicken breast.
Step 5: Bake
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the rice is fluffy and chicken is cooked through (internal temp 165°F / 74°C).
Step 6: Rest and Serve
- Let the casserole rest for 5-10 minutes before garnishing with fresh parsley and serving. Enjoy!
Notes
- For best results, do not substitute instant rice—use long grain regular rice for perfect texture.
- Slice chicken breasts in half lengthwise if they are extra thick, so they cook evenly.
- Letting the casserole rest helps the rice absorb extra liquid for a fluffier bite.
Variations
- Spicy Apricot: Add 1 tablespoon sriracha or ½ teaspoon red pepper flakes to the sauce.
- Vegetarian: Substitute chickpeas or tofu for chicken and use vegetable broth instead of chicken broth.
- Herby: Add 1 teaspoon each of dried rosemary and oregano for a fragrant twist.
Required Equipment
- 9x13-inch baking dish
- Mixing bowl
- Whisk
- Aluminum foil
- Sharp knife and cutting board
Storage Instructions
Allow leftovers to cool completely, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or the entire dish in a 350°F (175°C) oven until hot. For longer storage, freeze portions in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad tossed in lemon vinaigrette.
- Pair with steamed green beans or roasted broccoli for a vibrant plate.
- Enjoy with a glass of chilled white wine, like sauvignon blanc or riesling.
Pro Tips
- Browning chicken in a skillet first adds even more flavor and color.
- Check for doneness at the 50-minute mark—don't overbake to keep chicken juicy.
- For extra decadence, sprinkle ½ cup slivered almonds over the top before the final bake.
FAQ
Can I use brown rice instead of white?
You can, but add ½ cup more broth and increase the baking time by 15-20 minutes to ensure the rice is fully cooked.
What can I use in place of apricot preserves?
Peach or orange marmalade makes a great substitute for apricot preserves if needed.
How do I know when the chicken is done?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup long grain white rice
- 1 cup chicken broth
- 1 cup apricot preserves
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 medium onion, finely chopped
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2Spread uncooked rice evenly in the prepared baking dish. Sprinkle chopped onion over the rice.
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3Arrange chicken thighs on top of the rice and season with salt, pepper, and garlic powder.
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4In a medium bowl, whisk together apricot preserves, chicken broth, soy sauce, and Dijon mustard until smooth.
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5Pour the apricot mixture evenly over the chicken and rice.
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6Cover the dish tightly with foil and bake for 45 minutes, or until the chicken is cooked through and rice is tender. Remove foil in the last 10 minutes for a golden top if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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