This is a simple weeknight recipe that's easy to put together with ingredients you probably already have!
❤️ Why you'll love it
- Requires minimal effort and just a little prep time—easy, peasy!
- Apricot preserves add a hint of sweetness to balance out the tangy sauce.
- This dish is great the next day, too, so make extra and have dinner ready for tomorrow! Weeknight meal win!
Russian chicken is such a delicious meal that the recipe has been passed down within families for generations. There are a lot of chicken recipes out there, but hands-down this is one of the best!
If you love this then you'll like this slow cooker apricot chicken made with bone in chicken thighs!
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add 1-inch, bite-sized pieces of chicken to a baking dish.
- In a large bowl, add the Russian salad dressing, apricot jam, and dry onion soup mix.
- Whisk together the sauce ingredients.
- Bake the Russian chicken for one hour.
This is one of those great recipes that stores really well. Trust me when I say that your whole family is going to want these leftovers!
Store extra Russian chicken in an airtight container in the refrigerator for up to three days.
Reheat in the microwave until hot and steaming. (Pro Tip: be sure to cover the dish with a paper towel before heating to avoid a red, splattery mess in your microwave!)
You can also freeze leftovers for two to three months, as long as they are stored in an airtight, freezer-safe container.
To thaw, place the frozen, leftover Russian chicken into a microwave-safe dish and heat. Otherwise, let the chicken thaw in the refrigerator for one or two days, then heat.
Alternatively, if you have a large portion of food left, you can place the leftovers into a casserole dish and reheat in the oven until warmed through.
- Cut up boneless chicken thighs or tenders if you have them on hand.
- Instead of apricot, try peach jam or orange marmalade in the sauce mixture. Some families even like to add pineapple chunks to the jam for a tropical twist!
- Russian chicken is a great slow cooker meal if you want to "set it and forget it". Toss all the ingredients into your Crockpot and cook it on low for four to six hours.
- If you're having a hard time finding red Russian dressing, you can substitute Catalina dressing in its place.
- Add a few splashes of soy sauce to the peach preserve mixture to create an Asian-inspired dish, similar to sweet and sour chicken.
- Russian chicken is best served over a bed of fresh white rice to sop up all the lip-smackin' good sauce. However, it's also tasty with brown rice or egg noodles.
💭 Things to know
Expert Tip: You can let the chicken pieces marinate in the sauce for an even more tender end result. Simply prep the meal in the morning, mixing the chicken and the sauce into a zip-top bag. Let it marinate in the refrigerator all day. When you're ready to cook, dump the contents of the bag into the casserole dish and bake.
- Some brands sell a more creamy Russian dressing that has mayo in it and resembles Thousand Island dressing. When making this recipe, try to find the bright red kind of Russian dressing - sometimes called Catalina dressing.
- Be sure to use an instant read thermometer at the end of cooking time to make sure the chicken is at least 165F.
- Do not store this in aluminum or with aluminum foil. The acids in the sauce react with the aluminum and can give it a metallic flavor after a couple of days.
This is a very similar recipe to my honey-garlic glazed meatballs so if you like the flavors here try those as well.
Yes, you can prepare this dish the same way, but with whole chicken breasts. The cooking time may vary slightly. Just make sure the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer before consuming.
No worries, this simple recipe is easy to adapt. You can use other cuts of skin-on chicken, like breasts, drumsticks, and thighs. Just be sure to adjust the bake time accordingly, checking for temperature as mentioned above.
Russian dressing is a tomato-based salad dressing, made with vinegar and lots of delicious spices, like chili powder. The flavor profile is tangy and slightly spicy.
Surprisingly, the dressing actually doesn't originate from Russia but is rumored to have contained Russian-based caviar at one time, leading to its name. There are some homemade Russian dressing recipes online, but the easiest, cheapest way to enjoy it is to pick up a bottle from your local grocery store.
📚 Related recipes
- Sweet and tangy Bourbon Chicken cooks quickly on the stove or simmers all day in your slow-cooker.
- Chicken, cheese, and ranch—this tomato-based King Ranch Chicken Casserole is everything you could ever want in a dinner!
- Three ingredients. Yes, just three ingredients in this delicious Slow Cooker Pineapple Teriyaki Chicken dish.
- Baked Ricotta Chicken is a favorite around here!
🍽️ Serve with...
Russian chicken is delicious with...
- Southern Green Beans and Potatoes
- Asparagus Casserole with Ritz Crackers
- Brazillian Grilled Pineapple
- Copycat Twinkie Cupcakes
📞 The last word
I like to double this recipe and freeze half in a freezer bag so that I have an easy dinner anytime I need it.
Next time try these easy air fryer boneless chicken thighs! They're done in less than 15 minutes.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Tangy Russian ChickenPrint Pin Recipe Save Go to Collections
- 2 pounds boneless skinless chicken breasts, cut into cubes
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle
- 1 cup Russian salad dressing
- 1 cup apricot jam
- 1.1 ounce onion soup mix, 1 envelope
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- Preheat oven to 350F.
- Add chicken to a 3 quart casserole dish.
- Sprinkle with the smoked paprika and chipotle.
- Toss to cover all the chicken.
- Set aside.
- Whisk Russian salad dressing, onion soup mix and apricot jam together in a large bowl.
- Spoon over chicken and stir to cover thoroughly.
- Bake, uncovered, for 1 hour.
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