Russian Apricot Chicken
4 ingredients only! If you love sweet and tangy flavors, then you'll love this chicken recipe!
Servings: 4
Equipment
Ingredients
- 1 package of dry onion soup mix
- 1 cup (237 ml) catalina dressing
- 1 cup (237 g) apricot preserves
- 1 ½ pounds (680 g) boneless skinless chicken thighs
Instructions
- Preheat oven to 400 °F (204 °C) and line a baking pan with two layers of foil and place chicken into the pan.
- In a measuring cup, whisk together onion soup mix, catalina dressing, and apricot preserves.1 package of dry onion soup mix, 1 cup catalina dressing, 1 cup apricot preserves
- Pour the mixture all over the chicken.1 1/2 pounds boneless skinless chicken thighs
- Bake uncovered for 40-50 minutes, or when the internal temperature of the chicken reaches 165 °F (74 °C)
- While baking, you'll want to baste it often with either a brush or a baster. Just so the chicken gets re-coated with the delicious sauce.
- If you want, 5 minutes or so before the chicken is done, you can pop it under the broiler to get the sauce to caramelize a bit on the chicken but this is totally optional.
- Serve with your favorite veggies or grains.
Notes
I used a mixture of chicken breasts and chicken thighs in my dish just to see how it'd turn out and of course, since chicken thighs are dark meat, they turned out juicier and more tender. If I were to do it again, I'd make this dish with all chicken thighs. The chicken breasts were still good and you can definitely still use them if you don't like chicken thighs, but I just personally prefer thighs and thought the chicken turned out better with thighs. There will be a bit of leftover sauce left in the bottom of the dish so definitely use that when you serve your chicken and/or put it all over whatever else you're serving with your chicken!
Nutrition
Serving: 1 Serving | Calories: 1082 kcal | Carbohydrates: 75 g | Protein: 34 g | Fat: 73 g | Fiber: 1 g | Sugar: 65 g
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