Sweet And Sour Glazed Chicken Recipe - Allrecipes.com
Sweet And Sour Glazed Chicken Recipe
  • READY IN 1 hr

Sweet And Sour Glazed Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2007

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 use a entire jar of apricot preserves also the sugar free variety with Splenda. This helps lower the amount of sugar in the recipe and cuts out a lot of calories and fat that is in the Russian dressing. I think it tastes better too.

Most Helpful Critical Review
Jan 16, 2004

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 double the dry onion soup mix. Also, I would probably throw in garlic, onions, and some curry/ginger, and maybe some soy sauce. I really don't know. I do know this is not a fix again for our family.

Jul 31, 2004

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 sauce over my chicken and my rice. My whole family loves it, too.

Sep 02, 2008

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 pineapple preserves along with two small bottles of the Russian dressing. It made the most wonderful glaze. I will add this to my favorites!

Oct 17, 2007

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 preserves and 1 jar pineapple preserves. I use 6 - 8 chicken breasts, too. Yummy!

Aug 04, 2009

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 chicken I recommend putting foil over the pan for all but the last 2 minutes. this will help keep the moisture in.

Feb 09, 2009

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 to keep ingredients in the pantry. Serve over rice.

Mar 25, 2009

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.


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  • Calories
  • 820 kcal
  • 41%
  • Carbohydrates
  • 57.1 g
  • 18%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 46.6 g
  • 72%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 43.6 g
  • 87%
  • Sodium
  • 1423 mg
  • 57%

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

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