Save a spoonful of the glaze from the bottom of the baking dish. The apricot preserves bubble around the chicken in the oven, picking up the savory flavor of the onion soup mix. Some of the glaze thickens on top, and the rest pools underneath. Spoon it over a sliced chicken breast and let whatever runs off soak into the rice.
Chicken Bellhaven is a three-ingredient dinner made with boneless, skinless chicken breasts, apricot preserves and a packet of dry onion soup mix. The preserves bring sweetness and a little tang. The onion soup mix seasons the whole dish, so the only sauce prep is a quick stir in a bowl.
How to make the apricot-onion glaze
Stir the dry onion soup mix straight into the apricot preserves. Break up any clumps so the seasoning gets spread over all the chicken. The mixture will be thick at first. Use the back of a spoon to spread it over each breast once they’re arranged in the lightly greased glass dish.
Choose a baking dish large enough to hold the breasts side by side without overlapping. Spread the glaze over the thin ends as well as the centers. Small pieces of apricot from the preserves are fine and soften as the chicken bakes.
How to tell when the chicken is done
Bake the chicken uncovered at 350°F. At about 35 minutes, check the thickest part of each breast with an instant-read thermometer. The chicken is done at 165°F. The glaze should be bubbling, with some darker spots around the edges. If the breasts are particularly thick, give them more time and check again.
Let the chicken rest for five minutes before slicing. If the breasts are large, slice them crosswise in the dish so each portion gets some of the caramelized top.
What to serve with Chicken Bellhaven
Plain rice and green beans make an easy plate. Buttered noodles catch the sauce just as well, and cheesy garlic mashed potatoes make it a little richer. For something fresh alongside the sweet glaze, try a crisp green salad.
Make-ahead tips and leftovers
For a head start, mix the glaze a few hours ahead and keep it covered in the fridge. At dinnertime, spread it over the chicken while the oven preheats. Refrigerate cooked leftovers within two hours and use them within three to four days. Keep the chicken with its glaze so you can spoon it over the slices when reheating.
Can I use thighs or make extra glaze?
Boneless, skinless thighs are an option. Use 165°F in the thickest part to judge doneness since the timing can vary with the size of the pieces. For extra glaze to spoon over rice or potatoes, double the preserves and onion soup mix and keep the amount of chicken the same.
3-Ingredient Chicken Bellhaven with Apricot Glaze Recipe
3-Ingredient Chicken Bellhaven with Apricot Glaze
Ingredients
Method
- Heat the oven to 350°F. Lightly grease a rectangular glass baking dish and lay the chicken breasts side by side in a single layer.
- Stir the apricot preserves and dry onion soup mix together in a small bowl until the seasoning is evenly distributed.
- Divide the glaze among the chicken breasts and use the back of a spoon to spread it over each piece.
- Bake uncovered for 35 to 45 minutes, until the glaze bubbles and caramelizes and the thickest part of each breast reaches 165°F. Allow more time for especially thick pieces if needed.
- Rest the chicken for 5 minutes. Spoon the warm glaze from the baking dish over each piece to serve.
