Recipe Background
The beauty of April's Apricot Chicken is that you can serve it all year round, not just in the month of April (April, the person, finds that joke mildly funny). And April's recipe shows us why. Each of the tender, savory chicken breasts are coated in a jammy, tangy and creamy sauce, with notes of sweetness and sourness for a lovely balance! It's also so easy to throw together, just put the chicken breasts in the sauce and bake! Straightforward and scrumptious, April's Apricot Chicken is the dish that delivers, no matter the season or month!
The beauty of April's Apricot Chicken is that you can serve it all year round, not just in the month of April (April, the person, finds that joke mildly funny). And April's recipe shows us why. Each of the tender, savory chicken breasts are coated in a jammy, tangy and creamy sauce, with notes of sweetness and sourness for a lovely balance! It's also so easy to throw together, just put the chicken breasts in the sauce and bake! Straightforward and scrumptious, April's Apricot Chicken is the dish that delivers, no matter the season or month!
Ingredients
- 3 chicken breasts boneless and skinless, cut into serving-sized portions
- 1 cup apricot preserves
- 1 cup Catalina dressing or Russian dressing
- 2 tablespoons Dijon mustard
- 2 ounces dried onion soup mix
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- Place the chicken in the prepared baking dish.
- In a medium bowl, combine the apricot preserves, the salad dressing, the Dijon mustard, and the dried onion soup mix.
- Pour the apricot mixture evenly over the chicken.
- Bake until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 40-45 minutes.
- Let the chicken rest for 5 minutes.
- Serve.
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