Easy Apricot Chicken Recipe

Name: Easy Apricot Chicken
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6
Ingredients: 1 (10 fluid ounce) bottle Russian-style salad dressing; 1 cup apricot preserves; 1.5 (1 ounce) packages dry onion soup mix; 6 skinless, boneless chicken breast halves

Cook Time: 60 minutes

This flavorful chicken dish combines the rich taste of Russian-style salad dressing, sweet apricot preserves, and savory onion soup mix to create a juicy, tender meal that's perfect for any occasion.

Ingredients

1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
1 ounces dry onion soup mix
6 skinless, boneless chicken breast halves

Directions

Preheat your oven to 350F (175C).
Place the chicken breasts into a 4-quart casserole dish.
In a mixing bowl, combine the salad dressing, apricot preserves, and onion soup mix. Stir until the mixture is well combined.
Pour the dressing mixture over the chicken breasts, ensuring they are evenly coated.
Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven.
Bake for about 1 hour, or until the chicken is no longer pink in the center, and the juices run clear. You can check the internal temperature using an instant-read thermometer, which should register at least 165F (74C).

Nutrition Facts (per serving)

Nutrition Information	Per Serving
Calories	456 kcal
Total Fat	14g (18% DV)
Saturated Fat	2g (12% DV)
Cholesterol	68mg (23% DV)
Sodium	1134mg (49% DV)
Total Carbohydrates	56g (20% DV)
Dietary Fiber	1g (5% DV)
Total Sugars	44g
Protein	29g (57% DV)
Vitamin C	5mg (5% DV)
Calcium	37mg (3% DV)
Iron	1mg (7% DV)
Potassium	382mg (8% DV)

* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

** Nutrient information is based on available data, and some ingredients may not have detailed information available.

Easy Apricot Chicken is a quick and delicious recipe that has become a staple in many American households. With its simple ingredients and easy preparation, it's perfect for busy weeknights. The dish combines tender chicken breasts with a sweet and savory sauce made from apricot jam, Russian dressing, and onion soup mix. Although this dish is widely loved for its flavorful, mouth-watering combination, there is a rich history behind this easy-to-make dinner.

History of Apricot Chicken

While it is difficult to pinpoint the exact origin of apricot chicken, it is believed to have been popularized in the 1960s and 1970s, when "convenience cooking" came to the forefront of American kitchens. The use of pre-made ingredients like Russian dressing, onion soup mix, and apricot preserves was common during this era. This combination was quick to prepare and required minimal cooking skills, making it an ideal dish for families looking for a hassle-free dinner option. Over time, variations emerged, with people experimenting with different types of salad dressings and adding their own special touches, further expanding the appeal of this dish.

Regional Variations

Apricot Chicken can be found in various forms across the United States, and even beyond. In some regions, the dish is made using chicken thighs instead of breasts for a juicier result. Others may swap the Russian dressing with Catalina dressing, which offers a slightly tangier flavor. A popular variation involves cooking the chicken in a slow cooker rather than in the oven, ensuring the chicken is even more tender and juicy. Additionally, some people add extra ingredients like garlic, ginger, or raisins to elevate the flavor profile. The versatility of this dish allows it to adapt to different tastes and preferences, making it a go-to meal for families with diverse culinary backgrounds.

How It Differs from Similar Dishes

Although apricot chicken shares some similarities with other chicken dishes like sweet and sour chicken or orange chicken, it stands out due to its unique combination of ingredients. The use of apricot preserves as the primary sweetener provides a distinctly fruity flavor that sets it apart from other sweet chicken recipes. Unlike sweet and sour chicken, which often includes vinegar for tang, apricot chicken relies on the sweetness of the jam and the richness of the Russian dressing. This gives the dish a smoother, less acidic taste compared to its counterparts. Furthermore, apricot chicken is often quicker and easier to prepare, making it a more convenient option for busy cooks.

Where It Is Typically Served

Apricot chicken is commonly served in home kitchens across the United States, particularly in casual settings. It's a favorite dish for family dinners, as it's easy to make in large quantities and pairs well with a variety of sides, such as rice, mashed potatoes, or roasted vegetables. The dish is also popular for potlucks, church gatherings, and other social events due to its wide appeal and simple preparation. In some areas, apricot chicken has made its way into local restaurants' comfort food menus, where it continues to be a popular choice for diners seeking a hearty, satisfying meal.

Interesting Facts

The combination of Russian dressing and apricot jam was originally intended to create a sweet and savory sauce that complemented chicken perfectly. Over time, this pairing has become a defining characteristic of the dish.
While the classic recipe uses chicken breasts, variations of apricot chicken often incorporate chicken thighs or even drumsticks for added flavor and tenderness.
In some versions of the recipe, ingredients like dry sherry, garlic, and even dried apricots are added to give the dish an extra burst of flavor and texture.
Despite its popularity, the origins of apricot chicken remain somewhat mysterious. It has become a beloved family favorite, with many people adapting it to suit their personal tastes.
The dish is so beloved that it has sparked numerous adaptations, with cooks experimenting with different fruits and dressings to make the recipe their own.

Whether you're a fan of classic American comfort food or enjoy trying new variations, apricot chicken is sure to become a favorite in your recipe repertoire. The dish's history, versatility, and ease of preparation make it a perfect meal for any occasion.

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FAQ about Easy Apricot Chicken Recipe

Leftover apricot chicken should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Reheat thoroughly before serving. You can also freeze it for longer storage, up to 3 months. To reheat from frozen, thaw overnight in the fridge and heat in the oven or microwave until heated through.

Yes, you can experiment with different types of salad dressings. Catalina dressing is commonly used as a substitute for Russian dressing. Some people also prefer Thousand Island dressing or French dressing. The choice of dressing will slightly alter the flavor, but the recipe will still work well.

Yes, apricot chicken can be made in a slow cooker. Simply place the chicken and sauce ingredients into the slow cooker, and cook on low for 4-6 hours or until the chicken is tender and cooked through. Slow cooking makes the chicken juicier, but you may need to adjust the cooking time depending on your slow cooker.

Absolutely! Chicken thighs work very well in this recipe. They tend to be juicier and more flavorful than chicken breasts. You can use bone-in or boneless thighs, though boneless will cook a bit faster. If using bone-in, increase the cooking time slightly.

To reduce the sugar content, you can use sugar-free or reduced-sugar apricot preserves. You can also opt for a lower-sugar dressing like fat-free Catalina or use a smaller amount of preserves. Keep in mind, though, that reducing sugar may slightly alter the flavor balance.

Yes, you can add vegetables like carrots, bell peppers, or onions to the dish. Just chop them up and add them to the casserole along with the chicken and sauce. You can also serve the chicken over a bed of steamed vegetables or rice for a more complete meal.

Yes, you can double the recipe to serve more people. Just be sure to use a larger baking dish and check the chicken's internal temperature to ensure it's cooked through. You may also need to adjust the baking time slightly, but always cook until the chicken reaches 165°F (74°C).

Apricot chicken pairs well with a variety of sides. Consider serving it over rice (white, brown, or jasmine), quinoa, or couscous. Roasted or steamed vegetables like broccoli, green beans, or carrots also complement the dish. For a twist, try it with a side of mashed potatoes or a simple salad.

Yes, you can use frozen chicken, but it will require a longer cooking time. Be sure to fully thaw the chicken before preparing the dish for best results. If using frozen chicken breasts, add an extra 15-20 minutes to the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C).

Yes, you can cook apricot chicken on the stovetop. In a large skillet, heat the sauce and chicken, then cover and simmer on low heat for about 30-45 minutes, or until the chicken is cooked through. Make sure the sauce doesn't burn, and adjust the heat as necessary.

Comments

IVOIRIENNE

10/06/2025 01:52:54 PM

Very yummy and extraordinarily easy to make! I used Catalina, which added zing, and used No Sugar Added apricot preserves--tasted more natural that way. My husband gobbled it up! Great for a meal you don't want to spend much time preparing. Later note: I've made this multiple times, and lately decided to try something new with it. I used chicken pieces instead of breasts, since I had a package on hand I needed to use, and I put this all in the slow cooker rather than the oven. I used fat-free Catalina and no-sugar added apricot preserves. I also added some minced garlic (from a jar). WOW!!! I think I liked the flavor even better this way, and the chicken was incredibly tender. The minced garlic added a little something extra that made the sauce incredible.

Crystal S

02/11/2012 11:14:05 AM

In an effort to cut some of the sugar and based on another reviewers suggestion, I used fat free Catalina dressing and Smuckers reduced sugar apricot jam and it was still to sweet for my taste. However hubby loved this recipe as it definitely satisfied his sweet tooth. NOTE: This is an excellent crockpot recipe with cook time of approximately 6 hours on low. Serve on a bed of rice, sprinkle with crushed peanuts and it's dinner!

Adventureland

05/20/2013 03:39:32 AM

This dish is very forgiving—you can easily substitute thousand island dressing for the Russian dressing, vary the amounts of the ingredients to taste, use different chicken parts, or move the whole thing to a crock pot. The crock pot version is juicier than the oven version but still very good. Chicken thighs work very well in this recipe and are usually cheaper than breasts. I've tried searing the chicken before combining with the other ingredients, but that doesn't seem to make enough of a difference to bother with. I've also tried adding dried apricots, which was very successful. My favorite version so far has been 12 chicken thighs, 1 bottle of thousand island dressing, 1 envelope of onion-soup mix, 1 jar of apricot jam, and 8 ounces of diced dried apricots, all cooked in a crock pot on high for four hours. Overall, this is a good basic, easy recipe that's a big hit every time.

Melissa Boos

01/06/2019 04:08:57 PM

My Nanny used to make this when I was younger. I can't imagine using 1/2 a packet of something, so I just used 1 like I remember her doing. I also didn't bake it for an hour. PLEASE don't bake it for an hour. That is way too long! I think I did about half an hour and that was plenty! This also works well in a slow cooker!

Kelly Benning

07/05/2015 06:33:03 PM

I've made this for years and it is always popular with my husband and kids. I use chicken tenders because they are smaller and cook faster. I also make it in a skillet on the stove and let the chicken simmer in the sauce until it is done (about half an hour if using the tenders). I only use half the bottle of Wishbone Russian dressing, 1 pouch of Lipton Onion Soup mix, and 1 jar of Smucker's Apricot-Pinapple Preserves and have plenty of sauce for the chicken and rice.

Rebekah Rose Hills

10/08/2020 12:09:41 PM

We thought this was a pretty tasty meal - I used boneless skinless chicken thighs, baked covered for about 30 minutes, and uncovered for another 30 minutes. The chicken turned a lovely shade of pink!! I thickened the sauce a little bit with a cornstarch slurry, diced up the chicken, tossed in some steamed broccoli and served it over rice for a pretty easy and tasty dinner!

Momo

01/19/2013 10:08:14 PM

Taste is incredible-my husband REALLY enjoyed it!!! Except: (1) Dry the meat off-& use thighs, legs & wings (2) Bake chicken for 45-60 minutes at 325^, take out & drain off fat & juices, then pour jam mixture over chicken, pop back in the oven for 30 minutes -- I use apricot-pineapple freezer jam, & added a 14 oz. can of apricot halves. The flavor is so incredible! Otherwise it gets way too oily, watery & looses fruit flavor....

Elaine DeCarlo

07/05/2021 08:28:44 PM

Recipe omits the fact that Wishbone's clear Russian dressing is the one to use. If you can't find that, Kraft Catalina might do.

Robin Stevens-Beaver

01/26/2011 05:55:12 PM

This is such great recipe. "What tender chicken!" everyone moaned -- with full mouths. So I made this "as written" the first couple of times and served it over brown rice. Always one to experiment, I added a few touches the third time I reached for this gem-of-a-recipe. Here's what I did: Lots more chicken (family pack). Used only one pkg. of dry onion soup mix, to which I added: the apricot preserves; 1/3 C. good-quality DRY Sherry (please, not "cooking Sherry"); 1 tsp. DRY mustard; 1 tsp. ground WHITE pepper; and 1 C. raisins. Also, I used "Light" Catalina Dressing. The beauty of this, though, is that Shirley's recipe is delicious as it is. But if you have some extra time and want to add a bit of flare, the sky's the limit! Cook time can be less, like 45 min., so be careful or chicken will dry out. Thank you Shirley.

FunDuck9901

12/08/2023 04:50:52 PM

I used a can of Apricots, Orange Marmalade Jelly, 2-table spoons of Thousand Island dressing. It needed something extra, so I added a teaspoon of ginger. Tastes Great. form John

Denise Palmer

08/01/2019 01:47:38 PM

When I was living with my daughter and her husband so I could watch my new grandson, my daughter made this over rice. It was sooooo good I could t wait to make it for my family back home which is two hours away. They loved it too. I make it in the crock pot and use boneless chicken thighs! This is a whole family favorite!!!

FriskyHam8619

04/13/2025 12:32:55 AM

My kids loved it, now grown they make it for their families🥰

Samuel Collins

02/23/2025 12:53:16 PM

I’m shook — tastes insane.

Erin Breig

01/04/2025 12:53:20 AM

I love this recipe. My mom always makes it with the French dressing and it's great. However I tried it with Catalina dressing and cut up chicken thighs inside the sauce and baked just under an hour. It reminded me of sesame chicken from Chinese takeout so I put sesame seeds all over it. So so so good with roasted broccoli and white jasmine rice. If you decide to do what I did, roast the broccoli with some sesame oil and soy sauce/olive oil salt pepper garlic, and you'll end up with an Asian inspired version. Love it

ToughOnion2049

12/27/2024 06:35:33 PM

I add a dash of Worstechire sauce.

Anna Lopez

12/07/2024 11:55:51 PM

Tastes even better than it looks.

UpbeatOrzo3987

11/23/2024 03:45:46 AM

it was so good will be making again make just like it the recipe said

RubyCake3006

10/02/2024 05:04:10 PM

Easy and so good! I use French dressing as taught to me by my beloved rebbitzin Elaine z’!”.

StrongNaan9393

08/22/2024 10:07:08 PM

It was an absolute hit. I added some grated Ginger and grated garlic. It was beyond easy. Was tender and juicy. Husband said this has become his favorite dinner.

Burnsoc

04/19/2024 08:35:59 PM

I’ve made this as per the recipe and it’s great. Now I add minced garlic and ginger for some extra flavor. Red Russian dressing can be hard to find, so I generally use Catalina. I pair with Near East rice pilaf.

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