I am seriously becoming little Susie Homemaker over here. G and I are loving our time spent cooking and grilling at our little abode this summer, and are so excited to begin married life. As we slowly move him into the apartment, we use our time together making dinner and chatting at the dining table. I think we are going to enjoy this whole spouse thing…
Enough with the mushy talk though and onto this week’s recipe! Chicken is our weekly meat-of-choice and do I have a winner for you today: Russian Chicken. YUM! You always need a couple of staple meals to rely on when you have company over for dinner, or just want a easy, hassle-free dish after a long day at work. This Russian Chicken is that recipe for me. It is the dish my mother always makes as a “ministry meal” due to being a huge crowd-pleaser. It even made the team recipe book back when I played volleyball in high school — all the girls on my team loved this on team bonding nights!
Perhaps you’ve already made this before, or maybe you’ve never heard of it – but let me tell you, it is SO easy and really good. Four ingredients in a 9×13 baking dish, bake for 45 minutes to an hour and serve over instant rice. Easiest. Dinner. Ever. My high school volleyball girls still talk about this chicken when I run into them, and G has become a huge fan. If you’ve never tried it before, give it a shot. You won’t be sorry!
Having company over? Whip up this 4-ingredient meal to impress!
There’s no wrong or right to the amount of preserves or Russian dressing. The last time I made it, I used the entire bottle of dressing but used about ¾ of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice.
- 4-6 boneless, skinless chicken breasts
- 1 package onion soup mix
- 1 8oz jar apricot preserves
- 1 12oz bottle Russian salad dressing
- Place chicken breasts in a 9×13 baking dish
- Mix onion soup, preserves, and dressing in a bowl (beware of discoloration)
- Pour mixture over chicken
- Bake uncovered for 40-50 minutes at 350 degrees, or until chicken is fully cooked
- Allow to cool for 5 minutes and then serve over rice