By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
403 cal · 55 min
Russian Apricot Chicken
Recipe GLPR4b4135a71dd59e
A savory-sweet Eastern European classic featuring tender chicken breasts or thighs coated in a glossy apricot and onion-based sauce. The homemade Russian dressing combines ketchup, vinegar, oil, and warm spices, creating a rich glaze that caramelizes beautifully as the chicken bakes. Simple, impressive, and bursting with tangy-fruity flavor.
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Ingredients
1 cup Vegetable oil
½ cup Ketchup
½ cup Red wine vinegar
½ cup Sugar
¼ teaspoon Ground black pepper
1 teaspoon Paprika
½ teaspoon Onion powder
½ teaspoon Worcestershire sauce
½ teaspoon Kosher salt
1 package Dry onion soup mix
1 cup Apricot preserves
1½ pounds Boneless, skinless chicken breasts or thighs
Directions
Preheat your oven to 400°F. Line a baking pan with two layers of foil.
In a large bowl, whisk together the vegetable oil, ketchup, red wine vinegar, sugar, ground black pepper, paprika, onion powder, Worcestershire sauce, and kosher salt until well combined and smooth.
In a measuring cup, combine the dry onion soup mix, apricot preserves, and 1 cup of the prepared dressing mixture, stirring until the apricot preserves are fully incorporated.
Place the chicken breasts or thighs on the prepared baking pan and pour the apricot-soup mixture evenly over the chicken.
Bake uncovered for 40 to 50 minutes. While baking, baste the chicken frequently with the pan sauce using a brush or baster to coat it thoroughly. The chicken is done when the internal temperature reaches 165°F.
Optional: About 5 minutes before the chicken is finished cooking, place it under the broiler for a short time to allow the sauce to caramelize slightly.
Serve the chicken with your choice of vegetables or grains, spooning the pan sauce over the top.
Comments
This is a straightforward weeknight braise with no ingredient surprises—ketchup, apricot preserves, and chicken are staples at every Charlotte chain, and onion soup mix is widely available at Food Lion, Harris Teeter, Kroger, and Walmart. The actual prep and cook time tracks honestly: browning chicken, mixing the sauce, and braising to tenderness runs right at 55 minutes. Cost per serving lands around $2.50–$3.00 per plate depending on chicken price, driven by the ketchup-and-preserves sauce rather than expensive proteins. The dish is forgiving enough for a weeknight, but it's a same-night dinner with unremarkable leftovers—the sauce thickens and flavors flatten when reheated, so you're committing to serving it fresh.
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