Amish apricot chicken is one of those recipes that sounds fancy but is actually ridiculously simple. Chicken pieces coated in a sweet and tangy apricot glaze made with just a few ingredients—apricot preserves, Russian dressing, and onion soup mix. It bakes in the oven until the chicken is tender and the glaze is caramelized and sticky. The result is this sweet-savory dish that’s perfect for busy weeknights or when you need to feed a crowd.
I first tried a version of this at a potluck, and I was amazed by how something so simple could taste so good. The combination of sweet apricot and tangy dressing creates this addictive glaze that everyone loves. When I learned it only had three main ingredients, I knew I had to make it at home. Now it’s one of my go-to recipes when I want something easy but impressive.
Why This Recipe Works
What makes Amish apricot chicken special is the simplicity. You literally mix three ingredients together, pour it over chicken, and bake. The apricot preserves provide sweetness and help the glaze caramelize. The Russian dressing adds tanginess and a hint of spice. And the onion soup mix brings savory depth and seasoning. Together, they create this glossy, flavorful glaze that’s absolutely delicious.
The key is using bone-in, skin-on chicken pieces. The bones keep the meat juicy during the long baking time, and the skin gets crispy and caramelized under the glaze. And baking it uncovered allows the glaze to reduce and thicken into this sticky, finger-licking-good coating.
The Complete Recipe
What You’ll Need
For the Chicken:
3-4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
Salt and black pepper to taste
For the Apricot Glaze:
1 jar (12 oz) apricot preserves
1 cup Russian dressing (or Catalina dressing)
1 packet (1 oz) dry onion soup mix
For Serving:
Cooked white rice or egg noodles
Fresh parsley for garnish
Optional: steamed vegetables
Step-by-Step Instructions
Step 1: Prepare the Chicken
Preheat your oven to 350°F (175°C).
Pat the chicken pieces dry with paper towels. Season both sides with salt and pepper.
Arrange the chicken pieces in a single layer in a 9×13-inch baking dish, skin side up.
Step 2: Make the Apricot Glaze
In a medium bowl, mix together the apricot preserves, Russian dressing, and onion soup mix. Stir until well combined. The mixture will be thick and glossy.
Step 3: Coat the Chicken
Pour the apricot glaze over the chicken pieces, making sure each piece is well coated. Use a spoon or brush to spread the glaze evenly.
Step 4: Bake
Bake uncovered for 1 hour to 1 hour 15 minutes, basting the chicken with the glaze every 20 minutes.
The chicken is done when it reaches an internal temperature of 165°F and the glaze is thick, sticky, and caramelized.
If the glaze is getting too dark before the chicken is cooked through, tent loosely with aluminum foil.
Step 5: Rest and Serve
Remove from the oven and let rest for 5 minutes.
Serve the chicken over rice or egg noodles, spooning the extra glaze from the pan over the top.
Garnish with fresh parsley.
Tips I’ve Learned Along the Way
Use Bone-In, Skin-On Chicken: The bones keep the meat juicy, and the skin gets crispy and caramelized. Boneless, skinless chicken will dry out.
Don’t Skip the Basting: Basting every 20 minutes ensures the chicken stays moist and the glaze builds up into a thick coating.
Watch the Glaze: If it’s getting too dark, tent with foil. The sugar in the preserves can burn if the oven is too hot.
Russian vs. Catalina: Russian dressing is traditional, but Catalina dressing works too and is slightly sweeter.
Make It Ahead: You can assemble this up to 24 hours ahead. Cover and refrigerate, then bake when ready.
Double the Glaze: If you love extra sauce, make 1.5x the glaze recipe. There’s no such thing as too much.
Variations I Love:
Peach Chicken: Use peach preserves instead of apricot
Spicy Version: Add a tablespoon of sriracha to the glaze
Pineapple Chicken: Use pineapple preserves
BBQ Style: Add a splash of BBQ sauce to the glaze
Honey Mustard: Mix in 2 tablespoons Dijon mustard
Why This Chicken is a Winner
Amish apricot chicken is the ultimate easy dinner. It’s one of those recipes where you can’t believe something so simple tastes so good. The sweet-tangy glaze is addictive, and the chicken stays incredibly moist and flavorful.
What I love most is how it’s perfect for both weeknight dinners and entertaining. It’s easy enough to make on a Tuesday but impressive enough to serve to guests. And because it bakes in the oven, you can prep it and forget it while you do other things.
It’s also incredibly forgiving. The long baking time and the moisture from the glaze mean it’s hard to overcook. And the flavors are crowd-pleasing—sweet, tangy, savory—so even picky eaters love it.
Serving Suggestions
Amish apricot chicken pairs perfectly with:
White rice (essential for soaking up the glaze)
Egg noodles
Mashed potatoes
Roasted vegetables (broccoli, green beans, carrots)
Simple green salad
Dinner rolls
Steamed asparagus
The Bottom Line
If you’re looking for an easy but delicious chicken recipe, Amish apricot chicken is it. Three ingredients, one pan, and you have this sweet-tangy glazed chicken that everyone loves. It’s the kind of recipe that becomes a regular in your rotation because it’s just so easy and so good.
I make this all the time for busy weeknights and when I’m entertaining. It’s one of those recipes that always gets compliments and recipe requests, and I’m always happy to share it because it’s so simple.
Give it a try, and I think you’ll understand why this Amish recipe has been passed down for generations. It’s just that good.
Have you tried Amish apricot chicken? What’s your favorite easy chicken recipe? Let me know in the comments!
Recipe Card
Amish Apricot Chicken
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 6-8
Difficulty: Easy
Ingredients:
Chicken:
3-4 pounds bone-in, skin-on chicken pieces
Salt and black pepper
Apricot Glaze:
1 jar (12 oz) apricot preserves
1 cup Russian dressing
1 packet (1 oz) dry onion soup mix
For Serving:
Cooked white rice or egg noodles
Fresh parsley
Instructions:
Preheat oven to 350°F
Pat chicken dry, season with salt and pepper
Arrange chicken in 9×13-inch baking dish, skin side up
Mix apricot preserves, Russian dressing, onion soup mix in bowl
Pour glaze over chicken, coat evenly
Bake uncovered 1 hour to 1 hour 15 minutes
Baste with glaze every 20 minutes
Chicken done at 165°F internal temp, glaze thick and caramelized
If glaze darkens too much, tent with foil
Rest 5 minutes
Serve over rice, spoon extra glaze over top
Garnish with parsley
Tips for Success:
Use bone-in, skin-on chicken (stays juicy)
Baste every 20 minutes
Watch glaze (tent if too dark)
Russian or Catalina dressing works
Can assemble 24 hours ahead
Double glaze if you love extra sauce
Storage:
Refrigerate leftovers up to 3 days
Reheat in 350°F oven
Nutrition (per serving):
Calories: ~420
Fat: 18g
Protein: 32g
Carbohydrates: 36g
Sugar: 28g
