I usually don't have luck when I bake chicken, it always seems to dry out. But this dish was so moist and juicy! I cut the recipe in half and put 6 skinless, boneless thighs in a smaller rectangular casserole dish. There was not a lot of space for the sauce to fall off the chicken, so it was baking in the sauce the whole time, yum! I baked it for a total of 60 minutes and flipped the thighs when there was 20 minutes left. I used 1/2 cup of creamy french dressing from Kraft, 1 packet of Mrs. Grass' low sodium onion soup mix, and 1/2 cup regular apricot preserves. My boyfriend loved it, I will definitely be making this dish again!
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I usually don't have luck when I bake chicken, it always seems to dry out. But this dish was...