Description
This Apricot Chicken recipe features tender, juicy chicken breasts baked in a flavorful sauce made with apricot jam, onion soup mix, and a blend of savory seasonings. The dish offers a perfect balance of sweet and tangy flavors, ideal for a simple yet impressive weeknight dinner served over rice.
Ingredients
Scale
Chicken
- 4 chicken breasts (boneless, skinless)
Sauce
- ½ cup Western or Red Russian salad dressing
- ½ cup apricot jam
- 1 oz. dry onion soup mix (1 envelope)
- 1 tbsp low-sodium soy sauce
- ¼ tsp crushed red pepper flakes
- 1 tsp dry mustard powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prepare for the chicken.
- Prepare Chicken: Arrange the four boneless, skinless chicken breasts in a single layer inside the prepared baking dish.
- Mix Sauce: In a medium bowl, combine the salad dressing, apricot jam, dry onion soup mix, low-sodium soy sauce, crushed red pepper flakes, and dry mustard powder. Stir thoroughly to create a uniform sauce.
- Coat Chicken: Pour the mixed sauce evenly over the chicken breasts, ensuring they are well coated.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes to allow the chicken to begin cooking and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking the chicken for an additional 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F), and the sauce has thickened slightly.
- Serve: Remove from the oven and serve the chicken over rice. Spoon extra sauce from the baking dish over the chicken for enhanced flavor.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- For extra flavor, marinate the chicken in the sauce for 1-2 hours before baking, if time permits.
- This dish pairs well with steamed vegetables or a fresh green salad for a complete meal.
- If you prefer a spicier version, increase the crushed red pepper flakes to ½ tsp.
