Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

SHANG
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl combine the jam, dressing and soup mix. Mix together.

  • Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

342 calories; 20.1 g total fat; 59 mg cholesterol; 444 mg sodium. 23.3 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (542)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2010
This is amazing and so easy to make. I've made this 4 times already and I must say I prefer it better with Catalina dressing rather than French/Italian which I tried out too. I made this with thighs and is just perfect ( cheaper too). Definitely a keeper. Thanks for sharing! Just made this for a 5th time & was asked for the recipe by my own momma. TIP: Bake at 350 for 1 Hr flip the chicken over baste with juices & pop back in the oven for another 15-20 mins to get a caramalized effect. And definitely use Catalina over French/Italian trust me Read More
(476)

Most helpful critical review

Rating: 3 stars
03/31/2011
OK so I don't know why I am different than everyone else but I had some problems with this dish. This is not a recipe where you just pour on the sauce and walk away. I checked mine after about 10 minutes of cooking and all the sauce had slid off the thighs and was burning because of all the sugar onto the baking dish. Thank goodness I had lined the pan as a precaution but a novice cook may not have known to do that. I re basted and turned them several times during cooking until I finally thought some of the sauce was on the chicken not just the pan. That being said with lots of tending the final product was moist and flavorful. I think this dish would be much better by first browning the thighs and then putting them in a crock pot. If you are using the oven put them in the smallest possible dish so the sauce doesnt just run of the sides. Oh my gosh DO NOT forget to line the pan with foil. Read More
(101)
707 Ratings
  • 5 star values: 442
  • 4 star values: 177
  • 3 star values: 57
  • 2 star values: 20
  • 1 star values: 11
Rating: 5 stars
05/26/2010
This is amazing and so easy to make. I've made this 4 times already and I must say I prefer it better with Catalina dressing rather than French/Italian which I tried out too. I made this with thighs and is just perfect ( cheaper too). Definitely a keeper. Thanks for sharing! Just made this for a 5th time & was asked for the recipe by my own momma. TIP: Bake at 350 for 1 Hr flip the chicken over baste with juices & pop back in the oven for another 15-20 mins to get a caramalized effect. And definitely use Catalina over French/Italian trust me Read More
(476)
Rating: 5 stars
05/26/2010
This is amazing and so easy to make. I've made this 4 times already and I must say I prefer it better with Catalina dressing rather than French/Italian which I tried out too. I made this with thighs and is just perfect ( cheaper too). Definitely a keeper. Thanks for sharing! Just made this for a 5th time & was asked for the recipe by my own momma. TIP: Bake at 350 for 1 Hr flip the chicken over baste with juices & pop back in the oven for another 15-20 mins to get a caramalized effect. And definitely use Catalina over French/Italian trust me Read More
(476)
Rating: 5 stars
02/28/2007
Great recipe especially if you don't have all the ingredients. I "improvised" and it turned out great. My husband wanted more! Here's what I did: A cup of apricot preserves a cup of Italian dressing and in place of the onion soup mix I made my own. I used 1 tbsp onion flakes 1 tbsp meat tenderizer seasoning 1/4 cup of chicken broth a pinch of pepper and a pinch of sugar. I combined all the ingredients and poured it over my chicken pieces and dropped small spoonfuls of butter over the chicken to help brown the meat. I cooked it for 50 minutes. During cooking I also spooned the marinade over the chicken a few times. Very easy very simple. Just make sure you TASTE the marianade before using it. If it doesn't taste good before you put it on the chicken it won't taste good after either. Get the sauce to your liking. Read More
(344)
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Rating: 5 stars
03/29/2003
I have made this recipe for years only I have always used Italian dressing in place of French dressing. I will have to try French dressing for a change. In recent years (now that we are more fat conscious)I always use the apricot jam mixed with a package of dry Good Seasons Italian Dressing Mix and 1/4 vinegar (skip the oil). This is a recipe I fall back on all the time. Read More
(240)
Rating: 5 stars
12/25/2003
I have made this recipe for many years using Wishbone Red Russian dressing (not as sweet as french dressing) using chicken thighs. I found the breast meat too dry. This recipe is always requested for "potluck dinners". Yesterday I did not want to use the oven so I made it on top of the stove and it was just as good as oven baked. I did the same as if I was going to bake it. Placed the chicken thighs in one layer in a large skillet added ingredients and simmered for 45 minutes. Excellent!! Read More
(153)
Rating: 5 stars
02/05/2006
What a great recipe! Incredibly easy to make and very tasty. My husband and friends loved it. I scaled the recipe to 4 servings and used 4 skinless chicken breasts instead of thighs. I also marinated the chicken breasts in the apricot mixture for an hour before baking and then served them over brown rice. I will absolutely make this recipe again-- it is delicious! Read More
(136)
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Rating: 3 stars
03/31/2011
OK so I don't know why I am different than everyone else but I had some problems with this dish. This is not a recipe where you just pour on the sauce and walk away. I checked mine after about 10 minutes of cooking and all the sauce had slid off the thighs and was burning because of all the sugar onto the baking dish. Thank goodness I had lined the pan as a precaution but a novice cook may not have known to do that. I re basted and turned them several times during cooking until I finally thought some of the sauce was on the chicken not just the pan. That being said with lots of tending the final product was moist and flavorful. I think this dish would be much better by first browning the thighs and then putting them in a crock pot. If you are using the oven put them in the smallest possible dish so the sauce doesnt just run of the sides. Oh my gosh DO NOT forget to line the pan with foil. Read More
(101)
Rating: 4 stars
09/27/2008
Made this when we hosted another couple for an evening of cards. Used 4 drumsticks and 4 thighs and subbed 1 cup chopped onion for the onion soup (cuts down on the salt and the sugar as well). Covered it the first 30 minutes of baking to keep the preserves from burning. Served with brown rice and broccoli. Read More
(82)
Rating: 5 stars
11/13/2008
This is a great recipe. I added pineapple chunks for the last 10 min and served it with rice and a garden salad. Read More
(82)
Rating: 5 stars
07/23/2003
We loved this recipe! The chicken came out moist and tender with a wonderful fruity tangy flavor. I was worried that it would be too sweet but it added a subtle earthy richness to the chicken instead.This is a keeper! Thanks Jeanne. Read More
(45)