Recipe by Kittencal@recipezazz
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.
Top Review by Alisa Lea
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.
- 6 boneless skinless chicken breasts
- black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 cup apricot preserves
- 1 cup French dressing or 1 cup Russian salad dressing
- 1 tablespoon garlic (or to taste)
- 1 (1 ounce) package dry onion soup mix
Directions See How It's Made
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Heat oil with butter in a skillet over medium-high heat.
- Season the chicken with black pepper (do not use any salt).
- 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).
- 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.
- Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
- Serve with rice.