This delicious Apricot Chicken casserole combines the sweet and tangy flavor of apricots with tender, juicy chicken for a mouthwatering family dinner. With simple ingredients and minimal prep time, this easy apricot chicken recipe is the perfect mid-week dinner. Plus, it’s veggie loaded! This kid friendly, healthy chicken casserole will become a family dinner favourite.
Ingredients in this Apricot Chicken recipe
Just a few simple ingredients are needed for this vegetable-packed chicken casserole:
Onion – Use brown/yellow onion.
Garlic – Substitute the garlic cloves for 2 tsp minced garlic if needed.
Celery and sweet potato – For the flavour base and to get more veggies in!
Carrot – Two medium sized carrots, chopped small so still visible (the other veg get blended).
Chicken breast – I use chicken breast, but you can substitute with chicken thighs. They’re more forgiving and not as easily overcooked.
French onion soup mix – I use this homemade onion soup mix (it’s salt-free, gluten-free and additive-free), but you can substitute with 1 French onion soup mix packet if you need to. If using a packet mix, you may need to add a little water to the sauce to offset the thickening agent.
Apricot nectar – Canned apricot nectar is a thick, sweet juice made from apricots. I use the Ardmona brand, available in major Australian supermarkets. If in the US or elsewhere, the cans may be slightly lesser quantity so add some water or chicken broth to make up the difference.
Peas – Frozen peas, easy!
Olive oil – For sautéing the vegetables.
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
How to make Apricot Chicken
Thermomixer? Chop the garlic, onion, celery and sweet potato in your machine, and then sauté them in olive oil. Add the apricot nectar, French onion soup mix, salt and pepper, cook and then blend to make the sauce. Progressively add the carrots, chicken and peas, cooking some more, and then you’re done! This is an easy Thermomix chicken recipe 👍.
Conventional cook? Finely chop the garlic, onion, celery and sweet potato. In a large saucepan over medium-high heat, sauté the vegetables in olive oil. Add the apricot nectar, French onion soup mix, salt and pepper, and cook for 10 minutes. Using a food processor, blender or immersion blender, carefully blend until the sauce is smooth. Return to the saucepan, progressively adding and cooking the carrots, chicken and peas, and then you’re done!
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Serving and storing Apricot Chicken
This Apricot Chicken casserole can be stored in an airtight container for up to 5 days in the refrigerator, or for up to 3 months in the freezer.
This is a great chicken recipe to prepare ahead of time for an easy weeknight dinner. A chicken casserole is quick to reheat and a super satisfying meal.
Looking for more veggie loaded, easy dinner recipes? Try this Hidden Veg Pasta Sauce. It can be made ahead of time and freezes well. It’s perfect for a kid friendly pasta dinner on those busy weeknights!
If you make this Apricot Chicken please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy dinner recipes for family.
Happy cooking,
Chloe x
Apricot Chicken
Category: Family MainsTap or hover to scale
Ingredients
- 2 garlic cloves peeled
- 1 brown/yellow onion (Thermomixers: peeled and quartered)
- 70 g / 1 celery stalk (Thermomixers: roughly chopped)
- 100 g sweet potato (Thermomixers: peeled and roughly chopped)
- 2 tbs olive oil
- 1 400ml/ 13.5fl oz can apricot nectar
- 1 serve/packet French onion soup mix (Note 1)
- 1/4 tsp salt for family over 12 months
- 1/4 tsp ground black pepper
- 140 g / 2 carrots peeled and sliced very small
- 500 g chicken breast diced small
- 1/2 cup frozen peas
Thermo Cooker Instructions
- Put the garlic, onion, celery and sweet potato into the mixing bowl. Chop 3 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add the olive oil. Cook for 5 minutes, 100°C, speed 1, MC off. Scrape down the mixing bowl.
- Add the apricot nectar, French onion soup mix, salt and pepper. Cook for 10 minutes, 100°C, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Blend for 45 seconds, speed 7, MC on. Increase speed gradually. Scrape down the mixing bowl and lid.
- Add the carrots. Stir well with the spatula. Cook for 4 minutes, 100°C, speed 1, reverse, MC off. Put the simmering basket on the lid to prevent splatter.
- Add the chicken and peas. Stir well with the spatula. Cook for 10 minutes, 100°C, slowest speed, reverse, MC off. Put the simmering basket on the lid to prevent splatter. Serve over rice or pasta.
Conventional Instructions
- Finely chop the garlic, onion, celery and sweet potato.
- Heat olive oil in a large saucepan over medium-high heat. Add chopped vegetables and sauté for 3 to 5 minutes, until onion is translucent.
- Add the apricot nectar, French onion soup mix, salt and pepper. Simmer covered for 10 minutes, until sweet potato is soft.
- Transfer sauce mixture to a food processor or blender, or use an immersion blender. Carefully blend until smooth. Return to the saucepan.
- Add the carrots. Gently simmer, covered, for 5 minutes.
- Add the chicken and peas. Gently simmer, covered, for 10 minutes until chicken and carrots are cooked.
- Remove from the heat. Serve over rice or pasta.
