4 Ingredient Sweet and Tangy Chicken is a go to family friendly recipe and one of the most popular on our site. The chicken cooks in a delectable sauce made from common pantry items.
I remember the day Angela told me the menu she’d planned for our church Share Group meal. The entree was a chicken recipe she’d recently tried and she and her family were crazy about it. Of course, I couldn’t wait to get the recipe details.
She explained that you need but a few simple, ordinary ingredients to make a sauce for the chicken that’s indescribably delicious. Yes, those words were used in a famous candy advertisement but they were the words she used.
I encouraged her to reveal the recipe ahead of time because I was dying with curiosity.
She said, “Oh, it’s nothing to it. You mix up Russian dressing, dry onion soup mix, and apricot preserves.
On the outside, my reaction was joyous and anticipatory.
On the inside, I was thinking something entirely different. Truth be told, I was downright disappointed because the combination sounded odd, to say the least.
The night of the share group meeting arrived. The Sweet and Tangy Chicken was still in the oven when we walked through the door. I convinced myself that anything with an aroma that appealing could never taste odd.
Man, oh man; was I right! That fateful evening was over 30 years ago and I’ve been making that chicken recipe ever since. It’s a departure from my usual scratch recipes because it relies on convenience items. But, it’s a keeper. Folks rave about. Make it one time and you’ll see what I’m talking about. I swanee to goodness.
4 Ingredient Sweet and Tangy Chicken
This is a 4 ingredient dish that will become one of your go-to dishes. You can make ahead first thing in the morning up to the point of baking, place in the refrigerator, then just pop in the oven for a little over an hour, add a side and a tossed green salad. Dinner is served!
8 chicken thighs – You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin.
1 package dry french onion soup mix
1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)
1 cup apricot preserves
salt and pepper for seasoning
Mix all ingredients, except chicken, in a bowl. Set aside.
Place chicken pieces in a baking pan. Sprinkle lightly with seasoning.
Pour sauce over chicken and make sure it’s coated well.
Roast uncovered at 400 degrees for 1 hour or until chicken reaches an internal temperature of 165 degrees. Baste several times during cooking.
Serve it up and act like you are worn slap out from working so hard. Take all the compliments gracefully. You deserve it.
Sweet and Tangy Chicken
Ingredients
- 8 chicken thighs You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin
- 1 package dry french onion soup mix
- 1 8 oz bottle Russian dressing (I prefer Wishbone Russian dressing)
- 1 small jar of apricot preserves or about a cupful
Instructions
- Mix all ingredients, except chicken, in a bowl.
- Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
- Pour sauce over chicken and make sure it’s coated well.
- Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.
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April says
Hi! I want to try this tonight but not sure what dishes to serve with it?? Any suggestions?
Jackie Garvin says
April,
It goes well with a simple starch, such as potatoes or rice, and some type of green vegetable. I usually serve green beans with it. 🙂
Ba says
I found this while trying to find some easy meals for nights my kids have ball practice. I would love to try it. Can this be cooked in a crock pot?
Jackie Garvin says
Ba,
It certainly can be cooked in a slow cooker. I’ve never done it so I haven’t worked out the details. You might have to cook it with the top off for the last bit of cooking time to reduce the sauce down some, or remove the sauce to a pan and cook until it’s reduced and thick. 🙂
Shelby Bergthold says
I found this recipe somewhere else but then never could find it again. One day I saw it on Pinterest and was so excited to be able to pin it so I could have it again. Making it tonight for my husband and me.
Jackie Garvin says
Hi Shelby! I hope you enjoy!
g2-6454d099e7cde3cf5bbc06b88a877c7d says
Just got back from the store with the ingredients. I’m doing it in the crockpot so I’m really pressed for time, but I have a big question. I couldn’t find Russian at all. Not even with the Wishbone dressings. I used my phone to look up alternatives. I found a lot of thousand island recommendations. I picked up a Ken’s Thousand Island and a Ken’s Country French with orange blossom honey. Which one should I use???
Jackie Garvin says
Ken’s Country French should be a good substitute.
carla says
Made this last night. So good! The “gravy” was the best over rice. Thank’s so much.
Jackie Garvin says
So glad you enjoyed it, Carla!
Natalie Kopp says
Can you cook this dish in a crock pot?
Jackie Garvin says
Natalie,
I haven’t made this in the crockpot so I can give you the modifications necessary. However, another reader in a comment just above yours, gave us her suggestions for a crockpot modification. 🙂
Michelle says
I’ve made a similar recipe with chicken breasts in the Crock Pot for years. I use 1 bottle Catalina dressing, 1 can “whole berry” cranberry sauce, and plain onion soup mix, and it turns out delicious. You don’t get the caramelizing on the top like you might get in the oven, but it’s super easy. I’m excited to try this version now!
Jackie Garvin says
Thanks for sharing your crockpot version, Michelle!
Becky says
I’ve made this twice now, I love it! Thanks for posting 🙂
Jackie Garvin says
So glad you’ve found something you like, Becky!! 🙂
Tiffany says
I do this with chicken in the crock pot all day. Then when I get home I’ll throw in a bag of stir-fry veggies. My family loves it.
Jackie Garvin says
What an awesome suggestion, Tiffany. Thanks for sharing!
msbecki says
Found this on Pinterest and I made it tonight. Awesome! I used boneless skinless chicken breasts. I cooked the chicken in my large crock pot, and I placed the sauce ingredients in my small crock pot and cooked them that way. When I got home, I drained the chicken, and then mixed in the sauce and let them simmer til I finished making the rest of dinner. My husband loved it. He usually compliments my cooking, but this time it was pretty nonstop throughout dinner on how great of a dish it was. 🙂 Thanks so much for sharing!!!
Jackie Garvin says
Thank you for inviting us into your home tonight! I’m so glad you enjoyed your dinner. 🙂
Amanda says
This is also called Russian Chicken and can be done with boneless, skinless chicken breasts cut up into bit size pieces and served over rice.
Dawn says
I just cooked this and it was soooo delicious! My family loved it and commented we must have this again soon. I could not find Russian Dressing, i used Wishbone Thousand Island dressing and again it was simple and delicious a must try!
Stephanie says
Ive made something very similiar to this for years, but I add a can of cranberry instead of the preserves and a cup of water, we like lots of sauce, to put over rice 😀
Julie says
This is really good. Very simple and yet easy to make. I half the recipe because only 2 of us and only cooked 1 hr. Perfect! Will be making again for a larger crowd.
Gail says
Wonderful! I made this in the crockpot on our recent camping trip. It was a hit and had to give the recipe to everyone. I used a mix of bone in thighs and split breast. Cooked 7 hours. I used the recipe as outlined above. There was plenty of sauce to add extra on the rice. This is definitely a keeper.
Jackie Garvin says
Gail,
I’m so happy to hear that this made a fine meal for you. Thanks for letting us know you were successful using this recipe in the crockpot.
Rachael S. says
if you cook 8 thighs in the crockpot how long does it need to cook?
Jackie Garvin says
Rachel,
You might read down some of the comments. I’ve never cooked it in the crockpot so I can’t share my experience. Other readers ave and they’ve listed their cook times. I would plan for about 8 hours on high and start checking it toward the end of cooking time.
michelle says
i hope mine comes out right i only have boneless thighs and just regular onion soup mix. But its in the oven will see
michelle says
i posted earlier and it came out awesome even my 23 mon old loved thanks for sharing the recipe
Jackie Garvin says
So glad you found something you like, Michelle!
Stephanie Shackelford says
Going to make this tonight. It sounds so good. Was going to use the crock pot, but after reading about the different texture of the skin I’m going for the oven version. Mt husband is all about that crispy skin. Thanks, from here in Spring, Texas.
Jackie Garvin says
Stephanie,
I’m with your husband regarding the crispy skin! Enjoy!
sonya says
Hi- how much is one package of onion soup mix? I have a large container and am not sure how much to use. Thanks!
Jackie Garvin says
Sonya,
I would estimate it to be 1/3 cup.
Janae says
I sent my husband to the store for the ingredients and he returned with a creamy Ken’s Russian (it was the only Russian they had). Just looking at it I knew it wasn’t right so I checked the comments and have seen others with the same issue. I did find a recipe that was super easy to make Russian dressing instead. I had all of the ingredients on hand and once I whipped that up I knew I’d made the right choice! I’m trying the crockpot version although I’ll probably throw it under the broiler for a couple minutes at the end just to get some crispy skin and caramelization. Anyhow here’s the Russian Dressing Recipe for anyone interested…
http://www.food.com/recipe/russian-salad-dressing-87710
Jackie Garvin says
Thanks so much for sharing your Russian dressing recipe, Janae. I’ve never had problem finding it but oyhrt have.
I think you’ll be happy with broiling the chicken to finish it off. Crispy chicken skin is “da bomb”!