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No-Fuss Chicken

This recipe could hardly be simpler to prepare. The chicken gets a wonderful tangy taste, and no one will know you used convenient ingredients like a bottle of salad dressing and onion soup mix...unless you tell them. —Marilyn Dick, Centralia, Missouri
  • Total Time
    Prep: 5 min. Bake: 40 min.
  • Makes
    16 servings


  • 1 bottle (16 ounces) Russian or Catalina salad dressing
  • 2/3 cup apricot preserves
  • 2 envelopes onion soup mix
  • 16 boneless skinless chicken breast halves
  • Hot cooked rice


  • Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.
Nutrition Facts
1 each: 275 calories, 11g fat (2g saturated fat), 63mg cholesterol, 635mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 23g protein.

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  • Cindy
    Dec 2, 2020

    Wow 16 breasts! I assume you can freeze?

  • Kim
    Aug 4, 2020

    I used Catalina dressing as I did not have Russian. It was delicious. No need to change anything (except I had to reduce the recipe down for 4 instead of 16). Thanks for sharing this one!

  • doris
    May 12, 2020

    Been making something like this for years, only one envelope of soup mix (too salty with two) and less jam (1/2 cup of lemon, orange, lime, apple, or apricot) whatever we have on hand.

  • kmotycka
    Oct 31, 2019

    Similar to others, I have been making this for years. My mother-in-law shared the recipe with me. I use bone in theighs with the skin, and cook for almost an hour. I only use one envelope of Lipton onion soup mix and a cup of apricot preserves along with the 16 oz bottle of Russian dressing. But then about 20 minutes before it’s done, I add a drained can of pineapple chunks and about 15 marichino cherries over the top of the chicken. It’s great served with a chicken flavor rice such as Uncle Bens or Rice a Roni.

  • Catbird513
    Mar 11, 2019

    Very tasty and quick meal. Easy to throw together after work.

  • Mike
    Dec 12, 2018

    WOW, this is SERIOUSLY delicious flavor and GOOD eating in a NO MUSS NO FUSS recipe. The sauce is the star - especially on the rice (I used brown rice). Boneless, skinless breasts dress it up for company, but would be good with bone in and skin on also I bet.

  • Pamella
    Oct 18, 2018

    No comment left

  • MLampella
    Oct 18, 2018

    I do this with half the dressing, and a can of whole berry cranberry sauce...great for fall!! And really SO easy!

  • lsv3133
    Oct 18, 2018

    My mother-in-law shared a similar recipe with me almost 30 years ago with whole cranberry sauce in place of the apricot which is also good. Folks I’ve made this for are shocked at the simplicity of the recipe and the 3 ingredients in the sauce.

  • buttermilk maid
    Oct 18, 2018

    Excellent recipe. Great taste a d so easy. Have made this for years