Monday, March 30, 2009

Apricot Chicken

This recipe reminds me so much of my childhood! On special holidays my grandmother used to make a version of Apricot Chicken. Since moving away when I first left for college, it became harder and harder to get home for these dinners. It always makes me a little sad as different holidays come and go, to know that I am missing out from the family gathering and traditions. I guess, in the meantime, I will have to find my copycat dishes and wait for my next trip back home.
This recipe was delicious, incredibly easy to throw together, and very close to my grandmother's. I must warn, though, to watch it carefully as you obviously don't want your chicken to dry out. The sauce is nice and sweet, and not too overwhelmingly 'apricot'. I would recommend serving it with a little sauce spooned over each piece of chicken. My grandmother always used a cut up fryer, but I made mine this time using all boneless, skinless chicken breasts. I think either way would work, depending on your preference.
Apricot Chicken
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Preheat oven to 350 degrees. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken. Cover dish and bake for 1 hour in preheated oven.


  1. Yum. I love apricot chicken but have never made it - great recipe.

  2. It's so funny you posted this, b/c I was just telling Marcus the other day that Grandma Sylvia used to make an "Apricot Chicken" and I thought he'd really like it! He prefers the breasts, so I'll have to try it with the boneless, skinless chicken, as you did!