Sweet and Tangy Red Chicken

Made  times
jamie820 0

"My mother got this recipe years ago from a friend and we have been making it ever since. I think that her friend called it Sweet and Tangy Chicken but our family has always just said Red Chicken. It's good paired with mashed potatoes or rice."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix apricot preserves, Russian dressing, soy sauce, yellow mustard, onion, and garlic together in a large bowl.
  3. Place chicken pieces into the apricot mixture and stir to coat.
  4. Transfer chicken and sauce to a baking dish.
  5. Bake in the preheated oven until the sauce is bubbling and thickened and the chicken is no longer pink inside, 45 minutes to 1 hour. Turn the chicken pieces twice while baking.
  6. If sauce seems thin, transfer chicken to a platter; place baking dish of sauce under broiler until sauce has thickened, 2 to 5 minutes.



This is almost the same thing my mother has used for years.She never used the mustard or onion. I can't wait to try it again with the onion and mustard. I have used some red pepper flakes for a ...

Made this for the first time. The family loved it and I will make it again. It was easy to do and had a good flavor. I used boneless skinless thighs and forgot the onion and it still tasted go...

Was not our favorite, too sweet. My kids did not like it.

From around the web