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Apricot Chicken

February 26, 2014 By Sarah Westover McKenna 55 Comments

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This apricot chicken recipe is tasty and incredibly simple. Just 4 ingredients and 45 minutes for a meal that the whole family will love.

Such a simple meal! YUM!

Hello!  I am so excited to be sharing my apricot chicken recipe as part of a virtual baby shower for my blogging buddy Katie from Katie’s Cucina and Sew Woodsy.  She is such a lovely and generous person, and I am so excited for her to become a mama.  No doubt she is going to be an amazing one!

The theme of this virtual baby shower is quick and easy meals for moms, and a bunch of awesome food bloggers have gotten together to share with you their best simple meal solutions!  Here is a collage of just some of the recipes being shared, along with several simple crafts for moms!  You can see the full link list below the collage.  Be sure to hop around and discover some fab new blogs!

Then check out my easy apricot chicken recipe!

A collection of simple meals and crafts for new moms!

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from A Farmgirls Dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie’s Kitchen
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road

As I said, the theme of the shower is simple recipes for new moms, and this apricot chicken recipe is just that.  In fact, after I gave birth to my first baby my friend Emily brought me this very recipe.  I loved it and asked her for the recipe, and when she gave it to me I was flabbergasted by how simple it was!  It’s not my fanciest or most decadent dinner, but it is crazy simple and hits the spot!  I do love me some sweet meat!  Let me show you how simple it is and then you can print out the recipe with the exact measurements.  Be sure to jump over to Katie’s blogs and say hi!

Apricot Chicken-1

Grab your four ingredients: chicken, apricot jam, dry French Onion soup mix, and salad dressing.

Apricot Chicken-2 Apricot Chicken-3

Place the chicken in a casserole dish and mix the other three ingredients together.  Pour the mixture on top of the chicken.

Apricot Chicken-4

Now bake, serve over rice, and enjoy!

Such a simple meal! YUM!

Save Print
Apricot Chicken
Ingredients
  • 4-6 boneless skinless chicken breasts (whole or cut into strips)
  • 8 oz. bottle of Catalina, Russian, or French dressing (I use Russian)
  • 1 cup apricot jam
  • 1 packet dry onion soup mix
  • Rice, for serving
Instructions
  1. Place the chicken breasts into a casserole dish.
  2. Mix the dressing, jam, and dry onion soup mix together.
  3. Pour the dressing mix over the top of the chicken.
  4. Bake at 350 degrees for 45 minutes or until chicken is done.
  5. Serve over rice.
3.5.3226

Such a simple meal! YUM!

If you enjoyed this apricot chicken recipe then you may also like:

Mom’s Crockpot Lemon Chicken Recipe

This recipe is crazy simple and so yummy! It comes together so quickly! - Creamy Crouton Chicken from Craft Quickies

Creamy Crouton Chicken

Mama’s Sweet Marinade Chicken

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Sarah Westover McKenna

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna

@bombshellbling

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Latest posts by Sarah Westover McKenna (see all)

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Filed Under: Edible Crafts Tagged With: casserole, chicken, dressing, quick and easy

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Comments

  1. Samantha says

    February 26, 2014 at 6:42 am

    The apricot glaze looks SO amazing! Thanks for the recipe!

    Reply
  2. Christine (Cook the Story) says

    February 26, 2014 at 8:06 am

    Wow! That is so simple! And it sounds delicious. Does the sauce get kind of sticky and amazing from the jam? yum! Thanks for joining with us to celebrate Katie today, Sarah!

    Reply
    • Sarah Westover McKenna says

      February 26, 2014 at 5:34 pm

      It totally does. 🙂

      Reply
  3. Katie says

    February 26, 2014 at 2:11 pm

    Sarah–thank you for surprising us today! Some of the best meals are not fancy at all my friend. I can’t wait to give this recipe a try!!!

    Reply
  4. Bonnie says

    February 26, 2014 at 5:48 pm

    Did anyone really read what the recipes said it said pour the dressing over the dressing they ment to say over the chicken lol

    Reply
    • Sarah Westover McKenna says

      February 26, 2014 at 5:55 pm

      Whoops! Thanks for pointing it out! I will go fix that! 🙂

      Reply
  5. Sherry Martin says

    February 26, 2014 at 10:58 pm

    can’t wait to taste it.

    Reply
  6. joni says

    February 27, 2014 at 7:55 am

    I making this for 21+ years in my crockpot! It’s my kids most favorite and requested meal. (even my mother asks for it) So here’s my quick tip…use boneless skinless chicken thighs and cook on high 4 hours, low for 6…….my crockpot tends to run hot, so do it on a day when you can monitor your own appliance and see the right time and temp for your slow cooker !

    Reply
    • Sarah Westover McKenna says

      March 2, 2014 at 3:35 pm

      Oooh—-crock pot! Great idea!

      Reply
    • Debbie says

      February 3, 2021 at 12:28 pm

      Thanks I was just wondering about doing it in the crockpot

      Reply
      • Sarah Westover McKenna says

        February 4, 2021 at 10:43 am

        I haven’t tried it in a crockpot before, but if you cooked it long enough I think it could be a good idea! Just be sure the chicken is fully cooked through.

        Reply
  7. Regina Fisher says

    February 27, 2014 at 8:32 am

    I’ve been making this for my family for years…everyone loves it. I cook my chicken a little first before adding the sauce.

    Reply
  8. Cami says

    February 27, 2014 at 10:32 am

    I have a bottle of Bolthouse Farms yogurt Thousand Island dressing (healthier). Any idea if that would work? Russian and Thousand island seem kind of similar I think.

    Reply
    • Sarah Westover McKenna says

      March 2, 2014 at 3:34 pm

      I doubt it, actually. Russian is not cream based like Thousand Island.

      Reply
  9. Caroline @ chocolate & carrots says

    February 28, 2014 at 4:59 am

    This looks delicious!

    Reply
  10. Angela says

    March 1, 2014 at 8:18 am

    No way! My mom made this all of the time when we were growing up. I had no idea anyone else ate.this too. It’s a great easy recipe!

    Reply
    • Sarah Westover McKenna says

      March 2, 2014 at 3:31 pm

      It’s a small world—-especially in Mormonville. 🙂

      Reply
  11. Karen says

    March 1, 2014 at 11:33 am

    I’ve been making this for years (I usually use thousand island dressing). If you use chicken with the bone in, it will be a little moister, but regardless, there is lots of sauce for the rice. To cut down on salt, you may want to use less of the onion soup mix, which contains a lot of sodium.

    Reply
    • Sarah Westover McKenna says

      March 2, 2014 at 3:29 pm

      Thanks for the tips! Will definitely have to try the bone-in tip!!

      Reply
  12. Jocelyn @BruCrew Life says

    March 1, 2014 at 9:53 pm

    That glaze looks incredible on the chicken and what a great easy recipe for busy nights!

    Reply
  13. leslie says

    March 2, 2014 at 6:56 pm

    Oh my….this screams….EASY and BURSTING with flavor!

    Reply
  14. Aryn says

    March 3, 2014 at 9:02 am

    We’ve been making this for years, except we use Catalina dressing and both packets of Onion Soup. I’m not a chicken thigh fan, so I make it with breasts, and I use a knife to stab the chicken the death so the juices seep inside while it’s cooking!

    One time we desperately wanted it in the blink of an eye, so I used those Perdue Short-Cut strips and threw the whole mess in a frying pan. Not quite as amazing, but it satisfied the urge!!

    Reply
    • Sarah Westover McKenna says

      March 3, 2014 at 11:04 am

      Stabbing it to death next time! 🙂

      Reply
  15. Lisa says

    March 4, 2014 at 2:59 pm

    It says to bake for 45 mins. Boneless chicken breasts only takes 20-25 mins and the bone-in takes 45-60 mins. Doesn’t it get overcooked if it stays in the oven that long? I know it has a lot of sauce to keep it from drying out, just curious. I’m going to make this! It looks so good! Thanks!

    Reply
    • Sarah Westover McKenna says

      March 4, 2014 at 3:32 pm

      I haven’t had any problems with it being dry, but you can adjust it as you would like. Just be careful not to undercook!

      Reply
  16. Melissa says

    March 6, 2014 at 1:54 pm

    I am making the apricot chicken tonight for dinner 😉 I have the glass dish and ingredients ready to go! Do I cover the pan with tin foil or leave it uncovered?
    Thanks!!!

    Reply
    • Sarah Westover McKenna says

      March 6, 2014 at 5:36 pm

      I uncover it, although I doubt it matters. Enjoy!

      Reply
  17. JulieD says

    March 6, 2014 at 5:25 pm

    Looks like such an easy recipe! Thanks so much for joining in on the shower for Katie!

    Reply
  18. Kelley says

    March 9, 2014 at 5:34 pm

    I’ve had this recipe for years but when I went to make it for my in-laws I couldn’t find my recipe card. Thank you so much for posting, you saved dinner! 🙂

    Reply
    • Sarah Westover McKenna says

      March 10, 2014 at 12:12 pm

      Hip hip hooray! Dinner is saved! 🙂

      Reply
  19. kathy says

    March 9, 2014 at 6:28 pm

    Tried the apricot chicken easy and very good.

    Reply
    • Sarah Westover McKenna says

      March 10, 2014 at 12:12 pm

      So glad you liked it!

      Reply
  20. edna collis says

    July 17, 2015 at 2:49 am

    hi can you tell me how many grams is the dry onion soup mis as we dont get packets in new zealand just a small packet
    thanks edna

    Reply
    • Sarah Westover McKenna says

      July 21, 2015 at 11:21 am

      about 3 Tablespoons

      Reply
  21. Michelle G. says

    December 26, 2015 at 9:56 pm

    I make a variation of this with Catalina/French dressing and a can of whole cranberry sauce instead of the apricot jam – I got the recipe from a family in my second-to-last area on my mission. It’s so good! I love apricots so I’ll have to give this version a try!

    Reply
  22. Nancy Wiswell says

    January 28, 2016 at 1:35 pm

    I have been making this dish for over 20 years. When I first found it, it was called Sweet & Sour Chicken. My son ate it for a couple years, and then decided he didn’t like “sweet & sour” (he was about 15 at the time, which tells you a lot). So I changed the name to Russian Chicken, served it again, and he has loved it ever since!

    Reply
  23. Diane says

    February 9, 2016 at 5:15 pm

    I need to read the ingredients to those dressings, but if they don’t work (due to allergies), do you think Italian would? Thanks.

    Reply
    • Sarah Westover McKenna says

      February 9, 2016 at 5:46 pm

      Maybe not sweet enough . . .

      Reply
      • Diane says

        February 17, 2016 at 4:56 am

        Ok, think I can use a french. My kid is milk, egg and nut free. So, I have orange marmalade, do you think the apricot is critical or orange would be just as good? Thanks.

        Reply
        • Sarah Westover McKenna says

          February 18, 2016 at 10:18 am

          I think orange would work! Sorry about all of the food allergies – that’s rough to work around!

          Reply
  24. Leslie says

    April 13, 2016 at 7:56 pm

    I love easy dinners, so I can’t wait to go through this list. And I haven’t had Russian dressing since I was a kid…this brings back so many memories!

    Reply
  25. Jhuls | The Not So Creative Cook says

    April 15, 2016 at 7:47 am

    This looks heavenly! Yum! 🙂

    Reply
  26. Helen says

    April 15, 2016 at 5:18 pm

    This looks great! Thanks for sharing on the “What’s for DInner” link up!

    Reply
  27. Jess says

    April 6, 2018 at 4:32 pm

    YUM!! I bet this is amazing!! PINNED!

    Reply
  28. Helen at the Lazy Gastronome says

    April 7, 2018 at 11:30 am

    Looks totally delicious! Thank you for sharing at the What’s for Dinner Party –

    Reply
  29. Julianna says

    April 7, 2018 at 7:37 pm

    Phew! I was worried that there wouldn’t be any space for me to comment! :D. Well, your dish sounds super yummy and so easy to put together! I hope to be making this one very soon.

    Thanks a bunch for sharing with us at Fiesta Friday this week! I am sure everyone is loving your recipe! 😀

    Reply
  30. Jann Olson says

    April 11, 2018 at 8:58 pm

    I’ve made this before and I loved it. I had forgotten about it. Glad to have the recipe again! Thanks for sharing with SYC.
    hugs,
    Jann

    Reply
  31. Suzanne says

    April 26, 2018 at 11:42 am

    My sauce never thickens when I make this recipe. I end up with just barely coated chicken. What am I doing wrong?

    Reply
    • Sarah Westover McKenna says

      May 7, 2018 at 11:48 am

      I am so sorry, but I have no idea! Do you do it at the same heat for the full cooking time? That is all that I can think of. I always just throw it together and dump it on. I’m sorry that I am not of more help!

      Reply
  32. Laurie says

    June 26, 2018 at 9:55 am

    What other jams could work well in this? Would strawberry rhubarb work or have you heard of any others that work well?

    Reply
    • Sarah Westover McKenna says

      June 27, 2018 at 6:38 pm

      I have never tried any other jams in this recipe, so I’m not sure. Sorry!

      Reply
  33. Suzanne Marie Hussey says

    May 12, 2020 at 5:31 pm

    Sauce is so Runny.

    I have made this two times. The first time, I threw it out because the sauce was like water.

    The second time I broiled it at the end. It was a bit better but totally runny. No where near the appetizing photos you have posted online.

    What am I doing wrong. I did sub out Western dressing for Catalina. So disappointed. No one else has had this experience.

    Reply
  34. Kjmoyer says

    July 17, 2020 at 6:30 am

    We grew up with this recipe but we always put saurkraut in the disg first then the chicken and top with the sauce. It creates a totally different dish!

    Reply

Trackbacks

  1. S1, Ep 17-Diversity and Inclusion for the Next Generation with Special Guest Chante – Partum The Mess says:
    August 21, 2020 at 7:21 pm

    […] Apricot Chicken by Bombell Bling […]

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    January 26, 2021 at 6:34 pm

    […] Slow Cooker Jambalaya from A Spicy Perspective Italian Style Stir Fry from Aggie’s Kitchen Apricot Chicken from Bombshell Bling Easy Baked Spaghetti from Chocolate & Carrots Cuban Casserole with Whole […]

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