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–+ servings
Plate with boneless chicken thighs topped with red sauce, served alongside a portion of cooked green beans and a fork on the side.
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5 from 3 votes

Russian Apricot Chicken

Sweet, tangy, and deeply savory all at once. This Russian apricot chicken only needs four ingredients, and one of them is chicken!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 4
Author: Julie Chiou

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
    A glass measuring cup filled with a mixture of tomato sauce and dry seasoning on a light countertop.
  • Pour the mixture all over the chicken.
    1 1/2 pounds boneless skinless chicken thighs
    Raw chicken thighs on a baking sheet are being topped with red sauce from a glass bowl.
  • 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.

Nutrition

Serving: 1 serving | Calories: 530 kcal | Carbohydrates: 57 g | Protein: 33 g | Fat: 18 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.03 g | Cholesterol: 162 mg | Sodium: 967 mg | Potassium: 464 mg | Fiber: 0.2 g | Sugar: 42 g

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