Some nights, I just crave something quick, flavorful, and comforting. When I want dinner on the table without stress, I go for this easy chicken and French dressing recipe. It’s a dish I’ve made dozens of times, and it never lets me down.
The sweet and tangy dressing turns plain chicken into something bold and crave-worthy. I always keep a bottle of French dressing in my fridge just for this. The prep is minimal, and the flavors are big. Anyone can pull this off, even on a busy weeknight.
As someone who’s always testing recipes, this one earns a spot in my top favorites. If you’re looking for something simple but satisfying, you’ve just found it. Let me show you how I make it.
Why You Will Love This Recipe?
I love this recipe because it hits that perfect balance between easy and impressive. The chicken turns out juicy every single time, and the French dressing gives it a rich, tangy glaze that tastes like it took hours to make. But here’s the best part—it comes together in under an hour with just a few ingredients.
No complicated steps, no fancy tools. It’s my go-to when I want comfort food without the fuss. Whether I serve it with rice, roasted veggies, or just a crisp salad, it always feels like a complete meal.
If you’re like me and enjoy recipes that are quick, flavorful, and reliable, you’re going to keep this one in your weekly dinner rotation.
How To Prepare chicken and french dressing recipe?
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dinner/Main
Difficulty: Easy
Cuisine: American
Yield: Serves 4
Equipment Needed
- 9×13 baking dish
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Oven
- Meat thermometer (optional but helpful)
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup French dressing (I use store-bought or homemade if I have time)
- 1 packet dry onion soup mix (about 1 oz)
- ½ cup apricot preserves or jam (adds a sweet balance)
- Salt and pepper, to taste
- Chopped parsley for garnish (optional)
How To Make Chicken And French Dressing Recipe?
1. Preheat the oven
I set my oven to 350°F (175°C) and let it preheat while I get everything ready.
2. Prep the chicken
I season each chicken piece with a little salt and pepper on both sides, then lay them in a lightly greased 9×13 baking dish.
3. Mix the sauce
In a bowl, I whisk together the French dressing, dry onion soup mix, and apricot preserves. The combination might sound strange, but it creates a sweet, tangy, and savory glaze that’s totally irresistible.
4. Pour and bake
I pour the sauce over the chicken, making sure each piece is coated well. Then I bake it uncovered for about 55–60 minutes, until the chicken is cooked through and the sauce is bubbling. If I use a meat thermometer, I look for an internal temperature of 165°F.
5. Rest and serve
Once out of the oven, I let the chicken rest for 5 minutes before serving. This keeps the juices locked in and the chicken tender.
Nutrition Facts (Per Serving)
- Calories: 498
- Total Fat: 34g
- Saturated Fat: 6g
- Cholesterol: 67mg
- Sodium: 690mg
- Total Carbohydrates: 19g
- Dietary Fiber: 0g
- Total Sugars: 11g
- Protein: 25g
Serving Suggestions
When I serve this chicken and French dressing recipe, I like to keep things simple but balanced. My go-to side is roasted baby potatoes or garlic mashed potatoes—they soak up that tangy glaze perfectly.
For something lighter, I often add a green salad with a zesty vinaigrette to cut through the richness. Steamed broccoli, green beans, or roasted carrots also pair beautifully with the sweet and savory chicken.
If I want a little crunch, I’ll serve it with coleslaw or even a corn salad in the summer. And when I’m in the mood for comfort, I put it over white rice or buttered noodles. No matter how I plate it, this dish always feels like a complete, satisfying meal.
Tips and Variations
When I make this chicken and French dressing recipe, I like to switch things up depending on what I have in the kitchen. Sometimes I add a spoonful of apricot jam to the dressing—it gives the chicken a sweet, sticky finish that’s seriously addictive.
If I’m in the mood for heat, I mix in a dash of hot sauce or crushed red pepper flakes. For a crunchier crust, I swap the cornflakes for panko breadcrumbs. And when I want more depth, I stir in a little garlic powder or onion powder into the coating.
You can also use bone-in chicken thighs if you prefer dark meat—just adjust the cooking time. This recipe is flexible, and that’s why I never get tired of making it.
Health Benefits
What I really appreciate about this chicken and French dressing recipe is that it’s not just tasty—it also has some surprising health benefits. Chicken breast is a lean source of protein, which helps me stay full longer and supports muscle repair.
When I bake it instead of frying, I cut down on unnecessary fats and calories. The French dressing, especially if I use a lighter or homemade version, adds flavor without needing heavy sauces or creams. I often pair this dish with steamed vegetables or a fresh salad, which helps balance the meal and keeps it nutrient-rich.
It’s a great way to enjoy comfort food while still sticking to healthier choices. For me, it’s all about balance—and this recipe delivers exactly that.
How To Store ?
After I make this chicken and French dressing recipe, I let the leftovers cool completely before storing them. I place the chicken in an airtight container and keep it in the fridge for up to 3 days.
When I’m ready to reheat, I use the oven or air fryer so the coating stays a little crispy—it takes about 10–12 minutes at 350°F. I avoid microwaving if I can, since it softens the coating, but it works in a pinch.
If I want to store it longer, I freeze the cooked chicken in freezer-safe bags for up to 2 months. When I reheat from frozen, I let it thaw in the fridge overnight first. It still tastes great the next day—or even the next week!
Note
I always recommend checking the chicken’s internal temperature with a meat thermometer, especially if I’m using thicker cuts or bone-in pieces.
It should reach 165°F to ensure it’s fully cooked and safe to eat. Also, if the sauce looks too thick while baking, I just add a splash of water or chicken broth to loosen it up. The goal is to end up with juicy chicken and a rich, pourable sauce.
FAQ
Can I use bone-in chicken instead of boneless?
Yes, I often switch it up with bone-in thighs or drumsticks. They add more flavor but need a bit more cooking time—usually around 65–75 minutes.
What kind of French dressing works best?
I like using classic French dressing—either creamy or Catalina-style. Both add that perfect tangy-sweet balance to the dish.
Can I make this recipe ahead of time?
Absolutely. I sometimes marinate the chicken in the sauce a day in advance and keep it in the fridge. It deepens the flavor and saves time later.
Is there a substitute for apricot preserves?
If I run out, I use peach jam, orange marmalade, or even honey. It still adds that necessary sweetness to balance the tang.
How do I store and reheat leftovers?
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and warm the chicken in the oven at 325°F or microwave it in short bursts until hot.
Conclusion
This chicken and French dressing recipe is one I keep coming back to. It’s quick, satisfying, and full of bold, comforting flavor. I love how it only takes a few pantry staples to create something that tastes like I spent hours in the kitchen.
Whether I’m cooking for myself or making dinner for guests, it always gets compliments. The crispy coating and sweet tangy glaze make it a standout dish with hardly any effort.
If you’re anything like me and want easy meals that still feel special, give this one a try. It might just become your new weeknight favorite too.
Chicken And French Dressing Recipe
Ingredients
Equipment
Method
- I set my oven to 350°F (175°C) and let it preheat while I get everything ready.
- I season each chicken piece with a little salt and pepper on both sides, then lay them in a lightly greased 9×13 baking dish.
- In a bowl, I whisk together the French dressing, dry onion soup mix, and apricot preserves. The combination might sound strange, but it creates a sweet, tangy, and savory glaze that’s totally irresistible.
- I pour the sauce over the chicken, making sure each piece is coated well. Then I bake it uncovered for about 55–60 minutes, until the chicken is cooked through and the sauce is bubbling. If I use a meat thermometer, I look for an internal temperature of 165°F.
- Once out of the oven, I let the chicken rest for 5 minutes before serving. This keeps the juices locked in and the chicken tender.