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Chicken Apricot Preserves

On busy days, I need a no fuss supper like my apricot chicken. Often I make the sauce ahead of time and use precooked chicken.—Tanya McKay, Wells, Nevada
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 cup apricot jam
  • 1 cup Catalina salad dressing
  • 2 to 3 tablespoons onion soup mix


  • In a large skillet, brown chicken in butter and oil over medium heat for 3 minutes on each side or until lightly browned. Combine the jam, salad dressing and soup mix; pour over chicken.
  • Cover and simmer for 10 minutes or until a thermometer reaches 170°.
Nutrition Facts
4 ounce-weight: 264 calories, 14g fat (3g saturated fat), 12mg cholesterol, 582mg sodium, 34g carbohydrate (31g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Michelle
    Apr 25, 2018

    I reduced it to make 2 servings.Im eating it right now and it's really good.

  • Debglass11
    May 22, 2016

    Great recipe - especially for a busy weeknight or weekend. I was super busy the day I made it, so I threw it all into the crockpot and cooked it a little over four hours on the low setting. I added an onion and green bell pepper cut into chunks, about 1/2 cup extra dressing and preserves and the whole packet of onion soup mix. This would be great served over rice with a side of steamed broccoli. I think kids would love it too! As a Taste of Home Field Editor, I recommend trying this!

  • maryannet
    May 1, 2015

    easy to make

  • SandyJ932
    Jan 29, 2012

    No comment left

  • JerCK
    Jan 18, 2011

    my family favorite!

  • daisey5
    Feb 2, 2010

    I cut it down and made it for two. I also used the Kraft free Catalina dressing and did it in the slow cooker. It was very good.