Baked Apricot Chicken and Rice

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“This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit.”
1hr 5mins

Ingredients Nutrition

  • 8 boneless skinless chicken breast halves
  • 1 (10 ounce) jar apricot preserves
  • 1 (1 ounce) package dry onion soup mix
  • 1 (8 ounce) bottle Russian salad dressing or 1 (8 ounce) bottle Catalina dressing
  • 4 cups cooked rice


  1. Preheat the oven to 325F degrees.
  2. Spray 9 X 13 baking dish with non stick spray.
  3. Place the chicken breasts in the bottom of the dish.
  4. Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
  5. Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.

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