Russian Chicken
HB-1954 · Hand-built original · Russian
Russian Chicken is made with a tangy, sweet sauce and baked until the chicken is tender. It's super quick and made with Russian or Catalina dressing, onion soup mix, and apricot preserves for a sweet and sour flavor that is fantastic over white or brown rice with a nice salad or green vegetable for an easy, satisfying weeknight meal!
RussianMain Course50 minServes 6420 kcalGluten-freeDairy-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 4 to 6 boneless, skinless chicken breasts (about 31¾ oz), cut into 1-inch pieces
- 1 cup Russian or Catalina dressing
- 1 cup apricot preserves
- 1 packet (about 1 oz) dry onion soup mix
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooked rice, to serve (optional)
Method
- Heat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish and arrange the chicken pieces in a single layer.
- Whisk the dressing, apricot preserves, onion soup mix, garlic powder, salt, and pepper together until smooth.
- Pour the sauce evenly over the chicken, turning the pieces to coat.
- Bake uncovered for 35 to 40 minutes, basting once halfway, until the chicken is cooked through (165°F inside) and the sauce is bubbling and lightly caramelised at the edges.
- Rest for 5 minutes, spoon the sauce over the chicken, and serve over rice if liked.
Prep: 10 min · Cook: 40 min · Total: 50 min
Nutrition (per serving, where published)
420 kcalCalories
34.8 gProtein
41.5 gCarbs
13.3 gFat
1.5 gSaturates
0.8 gFibre
24.3 gSugars
1135 mgSodium
109 mgCholesterol
636 mgPotassium
27 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data