Apricot Chicken Recipe - The Cookie Rookie® (2024)

Apricot Chicken is a deliciously sweet and sour chicken dish that our whole family loves. This Russian chicken recipe is one of my mom’s special recipes. Chicken covered in a Russian dressing and apricot jam glaze and then baked to perfection. Yum!

Why We Love This Apricot Chicken Recipe

This baked Apricot Chicken recipe is one of my mom’s specialties, and I’m so glad she shared the recipe. Chicken breasts are covered in a sweet and tangy glaze made with Russian salad dressing, apricot jam, onion soup mix, and a few other ingredients for the most amazing flavor.

Variations on Russian Chicken

Sweet and Sour Russian Chicken needs a little bit of sweet to balance out the sour. So in addition to the Russian dressing, we added apricot jam to the glaze mixture. You could also use pineapple or peach jam for a twist of your own. The point is to have a nice sweet and tangy flavor combo! If you can’t locate Russian dressing, look for Western or Catalina dressing.

How to Store and Reheat

Store leftover apricot chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil for 15-20 minutes or in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze apricot chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this tasty Russian chicken with instant pot Basmati rice, mashed cauliflower, potato pancakes, or homemade pasta. Add a side of sauteed carrots, grilled asparagus, or firecracker broccoli for a complete meal.

More Baked Chicken Recipes We Love

• Honey Garlic Chicken Thighs
• Baked Ranch Chicken
• Bacon Wrapped Chicken
• Sticky Sesame Chicken Wings
• Creamy Butter Baked Chicken
• Baked Caesar Chicken
• Gochujang Wings
• Seasoned Chicken Breast
• Honey Balsamic Chicken Breast

How to Make Apricot Chicken Step by Step

Prep the Chicken: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Place 4 boneless, skinless chicken breasts in a single layer in the baking dish.

Make the Sauce: Combine ½ cup of Western or Red Russian salad dressing, ½ cup of apricot jam, 1 ounce of dry onion soup mix, 1 tablespoon of low-sodium soy sauce, ¼ teaspoon of crushed red pepper flakes, and 1 teaspoon of dry mustard powder in a medium bowl and mix well. Pour the mixture over the chicken.

Bake the Chicken: Bake in the preheated oven covered with foil for 20 minutes. After 20 minutes, remove the foil and bake for an additional 15-20 minutes, or just until the breasts are cooked through.

Serve: Serve with rice. Spoon sauce over the meal.