Apricot Chicken Casserole with Rosemary and Mustard

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nostalgic Australian apricot chicken casserole combining tender chicken thighs baked slowly in a savory apricot and mustard sauce with fragrant rosemary. This australian-inspired chicken ready in about 65 minutes pairs chicken thighs, bone-in skin-on, olive oil, large yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Season 6 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown skin-side down for 5-6 minutes until golden and crispy; flip and brown the other side for 3 minutes. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 large sliced yellow onion and sauté over medium heat for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 3/4 cup chopped dried apricots, 2 tbsp Dijon mustard, 1 tbsp honey, and 1 cup chicken stock. Bring to a simmer and cook for 3 minutes until slightly thickened.
  4. Step 4: Return chicken thighs to the skillet, nestling them into the sauce. Add 3 fresh rosemary sprigs on top.
  5. Step 5: Transfer skillet to preheated oven and bake uncovered for 35-40 minutes until chicken is cooked through and sauce is bubbling.
  6. Step 6: Remove rosemary sprigs before serving. Spoon sauce over chicken and serve with steamed vegetables or rice.

Equipment for this recipe

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Frequently asked questions

How long does Apricot Chicken Casserole with Rosemary and Mustard take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Apricot Chicken Casserole with Rosemary and Mustard?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Apricot Chicken Casserole with Rosemary and Mustard?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Apricot Chicken Casserole with Rosemary and Mustard for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Apricot Chicken Casserole with Rosemary and Mustard?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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