Chicken Apricot Bake brings together an unlikely pair. Chicken and apricots? Why? Well, the savory flavor of the chicken is actually quite mild, which makes it an easy pairing with the sweet and tart flavor of the apricot. A little creamy Russian dressing and zesty onion soup flavoring add new dimensions to this Chicken Apricot Bake. Oh, and you can’t forget those crispy fried onions on top! That’s what brings it all together! Yum!
Ingredients
- 2 (8-ounce) chicken breasts, boneless and skinless, cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Russian salad dressing
- 2 tablespoons Dijon mustard
- 1 (1-ounce) packet dried onion soup mix
- 1 cup apricot jam or preserves
- 1/2 cup crispy fried onions
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 10 1/2×7 1/2–inch baking dish with nonstick cooking spray.
Step 3 –On a cutting board, season the chicken breasts with the salt and the pepper.
Step 4 –Place the seasoned chicken breasts in the prepared baking dish.
Step 5 –In a medium bowl, whisk the Russian dressing, the Dijon mustard, the onion soup mix, and the apricot jam together until well-combined.
Step 6 –Pour the sauce over the seasoned chicken breasts, turning the chicken onto each side so they are thoroughly coated.
Step 7 –Top the chicken breasts with the fried onions.
Step 8 –Bake, uncovered, until the chicken breasts reach an internal temperature of 165 degrees F, about 30-40 minutes.
Step 9 –Serve.
