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Chicken And French Dressing Recipe

This Chicken and French Dressing recipe is a simple, flavorful dish that’s perfect for busy weeknights or casual dinners. Juicy chicken breasts are baked in a sweet, tangy blend of French dressing, apricot preserves (or jam), and dry onion soup mix, creating a delicious glaze that keeps the meat moist and tender. The sauce caramelizes slightly in the oven, giving the chicken a rich, savory-sweet coating. It’s a classic retro recipe that’s come back into style for good reason—minimal prep, big flavor, and family-approved!
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner/Main
Cuisine: American
Calories: 498
Ingredients Equipment Method Notes

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

Equipment

  • 9×13 baking dish
  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Oven
  • Meat thermometer (optional but helpful)

Method
 

Preheat the oven
  1. I set my oven to 350°F (175°C) and let it preheat while I get everything ready.
Prep the chicken
  1. 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.
Mix the sauce
  1. 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.
Pour and bake
  1. 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.
Rest and serve
  1. 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.

Notes

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.