Apricot Chicken is a delicious, easy recipe that I’ve been making for years! It only requires mixing three ingredients and pouring the mixture over the chicken before you bake it in the oven for an hour. My favorite type of recipe!
Apricot Chicken travels well and is one of my go-to dishes when I bring people meals. I have made it multiple times when we have had the missionaries over for dinner and there isn’t ever a piece left. One Elder asked what kind of sauce it was and said it was sooooooo good! It has the sweet and savory thing going on, almost like a sweet barbecue sauce.
Have you ever stopped making a recipe for no reason? I had not made Apricot Chicken in years and decided to on a whim this week. My eldest daughter said, “Oh! I remember this dinner,” when she sat down at the table. My middle and youngest girls didn’t remember Apricot Chicken at all! So interesting how we get into routines and habits. I was happy to shake up the meal plan this week since this recipe is so simple and makes enough for our family to have leftovers.
Apricot Chicken Recipe
8 boneless, skinless chicken breasts (I like to chop them up)
1 (8 oz) bottle Russian salad dressing
1 cup apricot jam
Place chicken in a greased 9×13 pan. Combine the Russian dressing, apricot jam, and onion soup mix in a bowl. Pour the mixture over the chicken to coat. Bake uncovered at 350 degrees for one hour or until chicken reaches an internal temperature of 165 degrees. Makes 8 servings.
- 8 8 boneless, skinless chicken breasts
- 1 package onion soup mix
- 1 cup apricot preserves
- 8 oz Russian salad dressing
Place chicken in a greased 9×13 pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for one hour. Makes 8 servings.