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This four-ingredient chicken has been one of those recipes I always come back to when time is short but flavor still matters. It is surprisingly bold and satisfying for something so easy and minimal. The chicken comes out juicy every single time and the sauce clings to it with a glossy finish that tastes like it took hours.
I first made this on a hectic Monday when the fridge was almost empty and I needed dinner fast. The smell alone made it feel like I had done something special.
Ingredients
- Chicken thighs: Juicier and more forgiving than breasts so they stay tender even if slightly overcooked
- Dry French onion soup mix: Packed with savory flavor that gives the chicken a rich base
- Russian dressing: Creamy with a hint of spice to balance the sweetness
- Apricot preserves: Adds that touch of sweet that makes this dish shine and caramelize beautifully
Step-by-Step Instructions
- Preheat and Prep:
- Preheat your oven to four hundred degrees and coat a large cast iron pan with cooking spray to prevent sticking and help with browning
- Make the Sauce:
- In a mixing bowl stir the dry French onion soup mix with the Russian dressing and apricot preserves until smooth and well blended
- Arrange the Chicken:
- Lay the chicken thighs evenly in the cast iron pan skin side up to help them roast and crisp properly
- Coat the Chicken:
- Pour the sauce over the chicken using a spoon to make sure each piece is fully coated for even flavor
- Bake the Chicken:
- Place the pan in the oven and bake for seventy five to eighty five minutes until the chicken is fully cooked with a deep golden glaze and tender inside
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The apricot preserves are my favorite part of this recipe. They melt into the sauce and help it cling to the chicken while adding a sweet balance. My mom used to serve this for casual Sunday dinners and it always disappeared before anyone could go for seconds.
Storage Tips
Let the chicken cool completely before transferring to an airtight container and refrigerate for up to three days. Reheat in the oven or microwave until hot through. The sauce will thicken in the fridge and become even more flavorful.
Ingredient Substitutions
If you do not have Russian dressing you can mix equal parts ketchup and mayonnaise with a little vinegar and paprika. Peach preserves can replace apricot in a pinch and still taste great.
Serving Suggestions
Serve with mashed potatoes to soak up the sauce or over fluffy white rice. Roasted green beans or steamed broccoli round it out nicely. This chicken also makes great leftovers shredded into a sandwich or wrap.
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Cultural Historical Context
This recipe has been floating around potlucks and family cookbooks for decades especially popular in American homes during the seventies and eighties. It is a classic example of retro simplicity where just a few store bought items created something comforting and delicious.
Frequently Asked Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and more forgiving during baking. Adjust the cooking time to avoid drying out the breasts.
- → Is Russian dressing the same as Thousand Island?
They’re similar but not identical. Russian dressing is typically tangier and less sweet. You can substitute if needed, but expect a slight flavor shift.
- → Can I prepare this dish ahead of time?
Yes, you can mix the sauce and coat the chicken in advance. Store in the fridge and bake when ready.
- → What sides go well with this chicken?
Mashed potatoes, rice, or buttered noodles are great choices. For vegetables, try steamed broccoli, green beans, or peas.
- → How do I know when the chicken is done?
Chicken is fully cooked when it reaches 165°F (74°C) internally and the juices run clear. The sauce should be bubbling and thickened.
- → Can I make this in a baking dish instead of cast iron?
Absolutely. A standard baking dish works just as well—just make sure it’s large enough to hold the chicken in a single layer.