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READY IN 1½ hrs

Apricot Chicken I

Read Reviews (341)

"Tangy, fruity chicken made in just 3 easy steps! It's great served with rice." — Shirley Rickey

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Original recipe makes 6 servings Change Servings

6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix

1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.

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PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

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Very yummy and extraordinarily easy to make! I used Catalina, which added zing, and used No Sugar Added apricot preserves--tasted more natural that way. My husband gobbled it up! Great for a meal you don't want to spend much time preparing. Later note: I've made this multiple times, and lately decided to try something new with it. I used chicken pieces instead of breasts, since I had a package on hand I needed to use, and I put this all in the slow cooker rather than the oven. I used fat-free Catalina and no-sugar added apricot preserves. I also added some minced garlic (from a jar). WOW!!! I think I liked the flavor even better this way, and the chicken was incredibly tender. The minced garlic added a little something extra that made the sauce incredible.

—IVOIRIENNE

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Most Helpful Critical Review

Apr 01, 2008

I should have listened to the review that said this was awful! One of the worst things I’ve made from this site so far. It had a really funny taste and was pretty much inedible. That apricot and onion soup are two flavors that should NOT be mixed!!!!

—ANGEL.9

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417 Ratings

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Oct 13, 2003

I have been making this recipe for years but with a twist. I pound the chicken till it is very thin. Make stuffing (I use stove-top). Put a spoon fool of stuffing on top of the chicken and roll the chicken up. Then place the chicken in a casserole dish and cover with mixture. Bake at 375 for 45 minutes.

—Heidi B

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Dec 23, 2003

I have been making this recipe since the early 1970's. It's a family favorite and I often make it with whole chicken cut into eighths or just boneless, skinless chicken thighs for pot luck dinners and as my contribution to parties. I recommend if you can find it to use Wishbone RED Russian dressing. Much less sweet taste than the pink Russian dressing. I live in Morris County, Denville, NJ and the Key Foods Store has this brand. I have recently found the Wishbone Red Russian dressing in the local Shop-Rite markets. I also use Lipton Onion Soup Mix. I have tried other brands and found them too salty or to intense taste of dried onions.

—ZIPORAHS

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Feb 11, 2012

In an effort to cut some of the sugar and based on another reviewers suggestion, I used fat free Catalina dressing and Smuckers reduced sugar apricot jam and it was still to sweet for my taste. However hubby loved this recipe as it definitely satisfied his sweet tooth. NOTE: This is an excellent crockpot recipe with cook time of approximately 6 hours on low. Serve on a bed of rice, sprinkle with crushed peanuts and it's dinner!

—Crystal S

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Sep 27, 2003

I tried this because of the high marks from reviewers, & was not disappointed- and my somewhat picky husband loved it; however, it is virtually impossible to find Russian dressing & I did not want to add the pickle relish of 1000-Island.... so I did the homemade Russian dressing combo of ketchup & mayo with a 1:2 ratio; I cut the recipe down, so I used 1/4 cup ketchup mixed with 1/2 cup fat-free mayo & 3/4 cup apricot preserves; sounds like a weird combo at first, but it was excellent!!! Very tangy... I also used this on chicken strips instead of breasts, which cut down the baking time to 30 minutes & was very tasty

—RLDW

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Feb 06, 2003

Wow! This is SO good! I first made this for my husband and mother-in-law, and was a little anxious to see how it turned out. I was not disappointed! Both my husband and mother-in-law loved it! The three of us easily devoured all six chicken breasts. Oh, I only found an 8oz. bottle of the dressing, and had just one packet of onion soup mix. It came out great that way. The second time I made it, I simply used one bottle of dressing (8oz.), one jar of apricot preserves (10oz.), and one packet of onion soup mix. It was excellent!

—KELEA

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Aug 30, 2003

This is an easy and delicious recipe! It is wonderful with apricot preserves; however, I have also made it with raspberry preserves, and I think I actually prefer the raspberry. Both my husband and I love this recipe. It has become a regular in our household. (Delicious with rice pilaf!)

—THEGORDONS

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Nutrition

Calories
456 kcal
23%

Carbohydrates
55.7 g
18%

Cholesterol
68 mg
23%

Fat
13.8 g
21%

Fiber
1.4 g
6%

Protein
28.5 g
57%

Sodium
1134 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apricot Chicken I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 456
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 2.3g 12 %
Cholesterol 68mg 23 %
Sodium 1134mg 45 %
** Potassium 382mg 11 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 1.4g 6 %
Protein 28.5g 57 %
Sugars 44.4g
Vitamin A 9 %
Vitamin C 7 %
Calcium 5 %
Iron 13 %
** Thiamin 12 %
** Niacin 145 %
** Vitamin B6 43 %
** Magnesium 13 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.