Sweet And Sour Glazed Chicken

Sweet And Sour Glazed Chicken

"This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice."
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Ingredients

1 h servings 820 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 820 kcal
  • 41%
  • Fat:
  • 46.6 g
  • 72%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 43.6 g
  • 87%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1423 mg
  • 57%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
  3. Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 45 to 60 minutes, occasionally spooning the sauce over the chicken.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

73
  1. 84 Ratings

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Most helpful positive review

This is a great recipe. My husband loves it. I made a few changes to make it a little heathier. Instead of Russian dressing I used a raspberry vinegerette preferably one with splenda. I also...

Most helpful critical review

This was horrible. The taste was extremely bland. The sauce became too thin during cooking.The presentation was very poor. I would not use as much Russian dressing, more apricot preserves, and d...

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This is a great recipe. My husband loves it. I made a few changes to make it a little heathier. Instead of Russian dressing I used a raspberry vinegerette preferably one with splenda. I also...

I make this recipe all of the time, but I only use one envelope of Lipton Onion Soup Mix and I use boneless chicken breasts. I have grown up on this recipe since I was a little girl. I love the...

I prepared this for a group and it was just wonderful! I cooked the chicken overnight in the crock pot then put it all together the next morning. I only used one soup envelope and one cup of p...

I grew up on a similar rendition of this recipe and it's one of my kids favorites today. I use boneless breasts and mix 1 package dry onion soup, 1 bottle russian dressing, 1 jar apricot preserv...

This was horrible. The taste was extremely bland. The sauce became too thin during cooking.The presentation was very poor. I would not use as much Russian dressing, more apricot preserves, and d...

my mom made this recipe every week when i was growing up in the oven. the chicken was always too dry- I tried it in a slow cooker and it came out MUCH better. if you still want to bake the ch...

I have made this many times, usually with boneless breasts and just 1 packet of onion soup mix. Recently tried substituting can of cranberry sauce for apricot preserves tastes even better.

This is okay, especially for kids. You can toss in pineapple chunks, too. For adults, a little bit of crushed red pepper flakes makes it less bland and similar to a dish at PF Chang's. Easy t...

Easy, quick and delicious. I used 3 lbs of skinless bone-in chicken thighs. Also followed an earlier suggestion and covered with foil for first 30 minutes, then uncovered for balance of cookin...

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