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Wednesday, June 18, 2008

Featured Recipe: Easy Apricot Chicken

Today’s featured recipe is EASY and DELICIOUS. That’s about all I have to say about it.

Featured Recipe: Easy Apricot Chicken
Recipe type: Main Dish, Poultry
  • 4 – 8 boneless skinless chicken breasts
  • 1 8-oz bottle of Russian salad dressing
  • 1 Cup Apricot Preserves/Jam
  • 1 Package Lipton Onion Soup Mix
  1. If your chicken breasts are frozen, no need to defrost – just place them in your baking dish. Sprinkle the entire Onion Soup Mix over the top then pour the Russian Dressing and Apricot preserves over the top and kind of “mush” it all together with a spoon.
  2. Bake in a 350 degree oven for ~1.5 hours. (You can cook it for a shorter time if the chicken isn’t frozen)
  3. Eat with rice.
Jane Notes:
- I rarely cook 4-8 chicken breasts at once”¦but this makes enough sauce for that much chicken. I just do 2 breasts and have lots of leftover sauce.
- I mix the onion soup, russian dressing and apricot preserves with a spoon in the casserole dish and then add the chicken.
- I don’t use the entire onion soup mix packet – I like about ½ – ¾ of the packet. Just a personal preference.
- You can just add half the apricot preserves if you have an 18 oz jar. Half the jar is about 1 cup, and you won’t have to wash a measuring cup. One of the reasons I love this recipe is because there are no dishes to wash except the dish it cooks in!!



  1. 1

    I make this same chicken dish with Russian (or Catalina if I can’t find Russian) onion soup mix, and a can of whole cranberry sauce. My family loves this!

  2. 2
    Jessica H

    That sounds like a great twist on it Sheri. I will have to try it! I first saw the apricot chicken recipe on Kelsey’s Kitchen (anyone with iProvo cable will know what I am talking about!

  3. 3

    I’ve never heard of russian dressing, i guess they dont have it here is australia. So funny i just made apricot chicken last night. I didnt have time to do in in the oven, so i cut the chicken up into stirfry strips, fry sealed the chicken with onion and capsicum, added a can of apricot nectar, some french onion dried soup and some chopped apricots. I served it with rice and topped with nutmeg and cracked pepper. The kids licked thier plates clean!!!

  4. 4
    Jane Maynard

    those sound like nice variations!

    jess – did kelsey incorporate the dressing, soup mix and apricots together…or just mix them? hee hee…

  5. 5
    Jane Maynard

    oh – and tara – wish bone is the only brand in my grocery store that makes russian dressing. doesn’t seem to be too common, but like sheri said, I think catalina would work…

  6. 6

    Here’s a pretty good recipe for Russian dressing if you can’t find it in the store.

    Russian Dressing

    1/4 cup granulated sugar
    3 Tbsp. water
    1 cup canola oil
    1/2 cup ketchup
    2 to 3 Tbsp. fresh lemon juice
    1 Tbsp. vinegar
    1/2 tsp. salt
    1/2 tsp. paprika
    1 1/2 tsps. celery seed
    1 Tbsp. Worcestershire sauce
    1/4 cup grated onion

    In a saucepan, cook sugar and water until it forms a thick syrup/spins a thread, about 230°. Cool syrup. Combine remaining ingredients; add syrup and whisk to blend well (or combine in your blender) . Chill thoroughly.

    Makes about 2 cups.

  7. 7
    Jane Maynard

    cool….thanks hillary!

  8. 8

    I love this recipe. I loved the taste and thought it would be so easy and yummy in the crock pot. I’ve tried it a couple times now with the very same ingredients in the crock. WE LOVE it. The chicken just falls apart — so tender! It’s perfect over brown rice.

    Thanks for the recipe! It’s already become a regular on our weekly menu in the last month.

    • Julia

      How long do you cook it in the Crockpot?

    • Jane Maynard

      julia – I’ve emailed candra to find out from her, so hopefully she’ll comment soon with an answer for you. in the meantime, you can probably do it like other chicken recipes in the crockpot – 3-4 hours on high, 6-8 hours on low is a good ball park. but candra will probably have more helpful info!

    • Candra

      Julia, I cook it for 6 hours on low or 3 hours on high. Also, I don’t think you can really go wrong with the ratios, but the measurements I use in the crock pot version are slightly different:

      1.5 lbs chicken breasts
      1/2 c. Apricot preserves/jam
      1/2-3/4 c. French or Russian dressing
      1 pkg dry onion soup mix

      (But I rarely measure and just sort of eyeball it). Hope that helps!!

      Thanks for the idea, Jane!! Yummy flavors together.

  9. 9

    I’ve made this with meatballs in the crock pot (my kids ask for the sweat and sour meatballs. Also, used my homemade peach jam when I didn’t have apricot.

  10. 10

    what a great idea = thanks for sharing! 🙂

  11. 11
    Mama T

    i use creamy french dressing… and the crockpot. it’s all good!

  12. 12

    If you don’t have Russian dressing, just mix ketchup and mayo until it tastes right. 🙂

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