Total Time
45mins
Prep 20 mins
Cook 25 mins

You can use a whole cut-up chicken or 10 chicken thighs if desired and increase baking time. if you are in a hurry you can omit the browning, but the chicken will not be as good, you can double this recipe but you will need a large baking dish, or just double the sauce amounts. Serve with cooked rice. Do not season the chicken with any salt, the dry soup mix already has enough in it.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. Heat oil with butter in a skillet over medium-high heat.
  4. Season the chicken with black pepper (do not use any salt).
  5. Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
  6. In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
  7. Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
  8. Serve with rice.
Most Helpful

Yum!! I don't know what else to say. I had to sub Thousand Island for the French salad dressing (too lazy to go back to the store!) and my breasts were large bone-in so I increased the cooking time. Even picky DS1 said he really liked the sauce, and that's something special. This is definitely gonna be a repeat recipe around here.

Alisa Lea April 14, 2007

I love this recipe. I haven't made it in years, thanks for reminding me how much I love it.

lesguild February 03, 2015

Awesome recipe--loved it. Normally wouldn't have tried this one but I just happened to have homemade Russian salad dressing on hand (recipe no. 34564) which I had made for Reuben sandwiches right after St. Patrick's Day. Well, I gotta tell ya, when I see a recipe by Kittencal, I just know it's gonna be real, real good!! Thanks for sharing.

loreengale April 12, 2010