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Tangy Chicken


"Quick and easy chicken for a busy person. Also great in the slow cooker!"
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servings 442 cals
Original recipe yields 6 servings


  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1055 mg
  • 42%

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.

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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place the chicken breasts in a 9x13 inch baking dish. Combine the preserves, dressing and soup mix. Spoon mixture over the chicken and bake in the preheated oven for 35 to 45 minutes or until the chicken is done and the juices run clear.

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Read all reviews 51
  1. 55 Ratings

Most helpful positive review

Easy and tasty. I served it with rice mixed with chopped carrots and peas. Delicious.

Most helpful critical review

Be careful..I was looking for tangy but this has more of a "barbeque" taste.

Most helpful
Most positive
Least positive

Easy and tasty. I served it with rice mixed with chopped carrots and peas. Delicious.

Really good basic. For those of you wanting a little more "tang" try this: to the basic mixture add 2 T rice vinegar, 2 T soy or teriyaki sauce, 1 t garlic, 1 t spicy mustard. Taste the sauce...

This is a great recipe. I used French dressing because I couldn't find Russian. My husband loved it and asked me to add this to our recipe rotation.

Tangy and tasty. I made my own Russian dressing with equal part ketchup and mayo, a bit of lemon juice and some parsley. I poured it over whole chicken pieces and baked at 375 for about an hour....

This recipe is excellent. I've used chicken thighs instead of breasts, marmalade instead of apricot, and I've tried it in the slow cooker. It always comes out fantastic!

Great recipe. I've made this quite a few times now and it's always a hit. Now I have my friend making it for her family too. The kids love it.

So tasty and easy, too. I didn't have Russian dressing, so I used Thousand Island instead. The chicken turned out very moist. I used the remaining sauce over rice pilaf and served dinner with...

My sister-in-law has been making this for years and she was kind enough to share it with me -- it's a colorful, tasty recipe that's good enough for company. Spoon the chicken and sauce over whit...

This was delicious, though I think next time, I'll use more apricot preserves. For the russian dressing, I used Thousand Island. Everyone thought I was super creative, so thanks for the recipe!