This Apricot Chicken Bake is an easy baked chicken dinner made with tender chicken breasts, sweet apricots, a creamy cheese sauce, and a golden breadcrumb topping. It is a simple weeknight casserole that is full of flavor, family-friendly, and can easily be adapted to be gluten-free.
Apricot Chicken Bake is a quick and easy dinner recipe that is perfect for busy weeknights when you want something comforting but still a little different. Tender boneless skinless chicken breasts are baked with a creamy Dijon and cheese topping, finished with sweet apricots and a buttery breadcrumb crust that turns golden in the oven.
If you have ever searched for apricot chicken recipes, you have probably noticed there are not many options out there. Apricots and chicken actually pair beautifully together, balancing savory and slightly sweet flavors in a way that feels fresh and unexpected. This baked apricot chicken is a great way to introduce new flavors without making dinner feel complicated.
This Apricot Chicken Bake is also a great transitional meal for spring and early summer. It is hearty enough to feel comforting, but still light and bright thanks to the fruit and herbs. It pairs well with simple sides like green vegetables, rice, or a fresh salad.
Another bonus is how adaptable this recipe is. You can make it lighter, gluten-free, or even double it for guests without changing much at all. It is the kind of easy chicken casserole you will find yourself coming back to again and again.
What I Love About This Recipe
- It uses simple pantry ingredients but still feels unique thanks to the sweet apricots and Dijon mustard combination.
- The creamy cheese topping keeps the chicken juicy while the breadcrumbs add just the right amount of crunch.
- It is easy enough for a weeknight but nice enough to serve to guests.
- You can easily adapt it for gluten-free or lighter diets without sacrificing flavor.
Equipment You May Need
- Baking Dish – An 8×8-inch pan or oval casserole dish works perfectly for even baking.
- Mixing Bowl – Used to combine the creamy cheese sauce.
- Measuring Cups and Spoons – Helpful for measuring liquids, cheese, and seasonings accurately.
- Cutting Board and Knife – For chopping the apricots into bite-sized pieces.
Ingredients
- Olive Oil – Lightly coats the baking dish and helps prevent sticking.
- Boneless Skinless Chicken Breasts – Lean protein that stays tender when baked with sauce.
- Salt and Pepper – Enhances the overall flavor of the chicken.
- Light Mayonnaise – Creates a creamy base for the sauce without drying out the chicken.
- Dijon Mustard – Adds tang and depth to balance the sweetness of the apricots.
- Canned Apricot Halves – Bring natural sweetness and moisture to the dish.
- Dried Dill – Adds a subtle herbal note that pairs well with chicken and cheese.
- Shredded Swiss Cheese – Melts smoothly and adds richness without overpowering the dish.
- Panko Bread Crumbs – Create a crispy, golden topping.
- Butter – Helps the breadcrumbs brown and adds flavor.
How to Make Apricot Chicken Bake
Step One: Prepare the Baking Dish
Preheat the oven to 350 degrees F. Brush olive oil over the bottom and sides of an 8×8-inch baking dish or casserole pan.
Step Two: Season the Chicken
Place the chicken breasts in a single layer in the baking dish and sprinkle evenly with salt and pepper.
Step Three: Make the Cheese Sauce
In a medium mixing bowl, stir together the mayonnaise, Dijon mustard, 3 tablespoons of juice from the canned apricots, and dried dill until well combined. Stir in the shredded Swiss cheese, then spread the mixture evenly over the chicken breasts.
Step Four: Add the Apricots and Topping
Remove the apricots from the remaining juice and discard the juice. Coarsely chop the apricots and spoon them evenly over the cheese mixture. Sprinkle the breadcrumbs on top, then drizzle the melted butter over the breadcrumbs.
Step Five: Bake the Chicken
Bake uncovered at 350 degrees F for 30 to 45 minutes, or until the chicken is cooked through and the topping is lightly golden.
Step Six: Rest and Serve
Remove from the oven and let rest for a few minutes before serving so the sauce sets slightly.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve with green beans, broccoli, or asparagus for a balanced meal.
- Pair with rice, quinoa, or mashed potatoes to soak up the creamy sauce.
- Add a simple side salad with a light vinaigrette to keep the meal fresh and light.
Quick Tips for Best Results
- Baking time may vary depending on the thickness of the chicken breasts, so start checking around 30 minutes.
- If the breadcrumbs brown too quickly, loosely cover the dish with foil for the remainder of baking.
- For extra flavor, use freshly shredded cheese instead of pre-shredded.
Apricot Chicken Bake FAQ
How should I store Apricot Chicken Bake?
Store leftovers covered or in an airtight container in the refrigerator for up to 3 days.
Can I freeze Apricot Chicken Bake?
Freezing is not recommended because the mayonnaise and cheese topping can change texture once thawed.
How long will Apricot Chicken Bake last?
When stored properly in the refrigerator, this dish will stay fresh for about 3 days.
Substitutions?
You can swap Swiss cheese for mozzarella or an Italian blend, and use regular or light mayonnaise. Gluten-free bread crumbs or cracker crumbs can be used in place of panko, or the crumbs can be omitted entirely.
Can I use low-fat ingredients?
Yes, low-fat mayonnaise and reduced-fat cheese can be used, though the topping may be slightly less rich and creamy.
What else can I add to this recipe?
Sliced onions, a pinch of red pepper flakes, or fresh herbs like thyme or parsley can be added for extra flavor.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan without the chicken.
Vegetarian – This would also be tough to make vegetarian without the chicken.
Low-Carb – For a lower-carb version you can omit or reduce the breadcrumbs.
Gluten-Free -Try a gluten-free breadcrumb.
I hope you enjoy this Apricot Chicken Bake recipe! You might also like this Chicken Parmesan Baked Pasta and Nacho Chicken!
Apricot Chicken Bake
Ingredients
- 1 tablespoon olive oil
- 4 small boneless skinless chicken breasts
- salt & pepper to taste
- 1/2 cup light mayonnaise (or regular)
- 1 tablespoon Dijon mustard
- 1 (15 oz.) can Apricot Halves (not drained); divided
- 1 teaspoon dried dill
- 1 1/2 cups shredded Swiss cheese
- 1 cup Panko bread crumbs
- 1/4 cup butter melted
Instructions
- Preheat oven to 350 degrees F.
- Brush oil over bottom and sides of an 8×8 baking dish or an oval casserole pan.
- Place chicken breasts on bottom of pan in single layer and sprinkle salt and pepper on top.
- in a medium mixing bowl, mix together mayonnaise, mustard, 3 tablespoons of juice from apricots, and dill until well combined. Stir in cheese. Spread mixture of chicken breasts.
- Remove apricots from remaining juice, discard juice. Coarsely chop apricots. Spoon apricots of cheese mixture on chicken. Top with breadcrumbs. Drizzle melted butter over bread crumbs.
- Bake chicken uncovered at 350 degrees F for about 30-45 minutes or until cooked through.
Notes
- Baking time may vary depending on size of chicken breasts.
- You can easily multiply this recipe and place in larger baking dish.
- Instead of Swiss cheese you could use an Italian blend or mozzarella.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Rach's Recipes says
Your cheesy apricot chicken bake is a real winner! I used apricot preserves and some coriander too. My kids went back for seconds – which is rare! Thanks for sharing.
Cindy Peterson says
I love peaches so I would use them first. I haven’t every thought of mixing peaches, chicken and cheese. I like peaches and I like cheese so this could be a winning combo
Lisa Huff says
Peaches would be great too!
Linda Bradshaw says
This recipe looks interesting. I bet my son would love it. I want to make it first. The Libby’s® Apricot Halves sound good. I have not had them yet.
Lisa Huff says
Thanks Linda, hope you enjoy!
Faith says
Looks like an easy dinner, yum.
Jane says
Love the idea of adding fruit to the dish.