Baked Apricot Chicken and Rice

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit.

Ingredients Nutrition

  • 8 boneless skinless chicken breast halves
  • 1 (10 ounce) jar apricot preserves
  • 1 (1 ounce) package dry onion soup mix
  • 1 (8 ounce) bottle Russian salad dressing or 1 (8 ounce) bottle Catalina dressing
  • 4 cups cooked rice


  1. Preheat the oven to 325F degrees.
  2. Spray 9 X 13 baking dish with non stick spray.
  3. Place the chicken breasts in the bottom of the dish.
  4. Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
  5. Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.


Most Helpful

This did not have a good flavor at all. I felt that the salad dressing overpowered the Apricot flavor. Will not be making again.

Anna Sparks February 13, 2007

Easy to prepare. I used frozen chicken tenders. Instead of rice, I served leftover potatoes. The apricot/catalina dressing sauce was a bit sweet, so I may add more onion mix the next time...

MsPCGenius January 06, 2007

This is a favorite with my family. I make it regularly. Sometimes I use a whole cut up chicken and sometimes I use boneless chicken breast. Either way it is delicious.

PCrocker February 14, 2005

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