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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A Homestead Heart says
Thanks for posting! I found you on Pinterest, and I used your recipe for rabbit and it was really yummy! I posted to share (with link to you of course) on my blog at http://www.organic-homestead-heart.com/rabbit-recipe-sweet-tangy/ Thanks again for posting such a yummy recipe!
Jackie Garvin says
Thanks so much! I left a comment on your blog. 🙂
Janet says
We’ve made this for years with Catalina dressing and always serve it over rice. We call it “Crazy Chicken”. I also made it in a Dutch oven over a campfire and added 2 cups of instant rice at the start, that seems to handle the extra moisture and would probably work in the crockpot too.
Jackie Garvin says
Janet,
I always thought Catalina dressing would be a suitable substitute for Russian although I’ve never tried it. Thanks so much for letting me know! Love the idea of cooking over an open fire! 🙂
Beverly says
found this on Pinterest., not LOOKING for anything, just looking around. BUT this caught my eye! I like chicken, the husband….not so much. I need to eat more protein, fighting cancer here, & THIS LOOKS SO GOOD! I like the ease of the recipe, since standing for long amnts of time is not an option. THANK YOU! I am excited to try this for the weekend!
Jackie Garvin says
Beverly,
This recipe is the second most popular on my blog. I hope you give it a try.
God bless you as you battle cancer. I wish you lived close enough that I could make this dish for you. Please let me know how you’re getting along.
DJ says
Making this tonight. Went to three different store, no Russian in sight, so I purchased Kraft’s Zesty Catalina ***crossing fingers*** I’ll update the post after dinner!
Jackie Garvin says
DJ,
Catalina will work just fine! Can’t wait to hear back from you. 🙂
Brittany says
how would you make this in a crockpot would you do anything different?
Jackie Garvin says
Brittany,
I haven’t made this in the crockpot so I can’t give you specific instructions. However, if you read through some of the comments, you’ll find specifics from some readers who have. Let me know if you can’t find what you’re looking for. 🙂
Cathy says
Way back in the day this was college survival food, easy quick! Love it!
Jackie Garvin says
Cathy,
It’s been around for quite some time. Do you still make it?
Brenda A says
I am going to try this with French dressing and pork chops!
Jackie Garvin says
Brenda,
You’ll love it! I’ve use the sauce with pork before. Mmmmm, mmmm, good! 🙂
Kate Corbett says
Hi there,
I’m not an avid cook but have been motivated to start esp w/ the birth of my little boy 10 months ago 🙂 I was super excited to come across this recipe on Pinterest. I’m wondering if the cook time would be different at all for a glass dish? I was also planning on lining it with tin foil for easier clean up. My parents are coming into town on Thursday & I’m going to make it for them, can’t wait!
Jackie Garvin says
Hi Mama Kate! Congratulations on your angel baby.
I don’t believe there will be a tremendous difference in cook time using glass vs aluminum. Also, I advocate lining anything you can with aluminum foil to make cleanup easier.
Please let me know how it turns out for you!
Rhonda says
I went to Food Lion for the Russian Dressing and they did not have it. Where did you find yours? Really want to make this…..Thanks
Jackie Garvin says
Rhonda,
I stop at Publix and they always have it. Catalina or French would be a substitute if you can’t find Russian.
Christina Katsionis says
INCREDIBLE! I had to make mine with Thousand Island sauce (we don’t have Russian sauce in the UK) and it looked nothing like yours but tasted so good! Think this will become a regular, thank you.
Jackie Garvin says
Christina,
So glad you enjoyed it! I’ve never tried it with Thousand Island dressing but French and Catalina make good substitutes, too. 🙂
Brittany says
Used this recipe last night! The chicken turned out wonderfully, I made it for my friends and they were impressed. I used boneless-skinless thighs and Catalina dressing and orange preserves as those were what I had on hand. It was moist and delicious! Thanks for sharing such an easy recipe!
Jackie Garvin says
Brittany,
That sounds like a winning combination. I’d say you’ve got some lucky friends!
Heather Morales says
I am dying to make this recipe but not a fan of dark meat. Has anyone made this with Chicken breast? If so what tempature and how long?
Jackie Garvin says
Hi Heather,
I’m sure there are folks who have made this with chicken breasts. You can cook at the same temperature but shorten the cook time. The breasts are done when they reach an internal temp of 165 degrees. If you don’t have a cooking thermometer, cook until the juices run clear when pierced with a fork.
Heather Morales says
I decided to do the thighs!! Huge HIT and I am a HUGE fan! Delish!!! I am not a fan of dark meat and decided to go with it. I Wouldn’t change it.
Jackie Garvin says
Heather,
Im so glad dark meat worked out for you! I love chicken dark meat so much I wish chickens were like spiders and had 8 legs. 🙂
mary says
I used orange preserves because i picked up the wrong thing. It turned out great!
Jackie Garvin says
Mary,
So glad they turned out great for you! 🙂
Dee Jensen says
I live in Australia and am not familiar with ‘Russian’ dressing, mainly because we can’t get it here in Oz! What is a suitable substitute dressing?? Ranch perhaps, which I can obtain.?
Jackie Garvin says
Dee,
I’ve substituted both French and Catalina for Russian. Maybe you can find one of those. 🙂
John-O says
A spicy french will work as well.
kim chambers says
I couldn’t find Russian, so we’re trying Catalina. My daughter is learning to cook, I thought this would be great for her to try for the family on Sunday. I’m suggesting your site to her. THANKS!
Jackie Garvin says
Kim,
I’ve substituted both Catalina and French and I think the results were marvelous! I’m tickled to pieces to know that you and your daughter are using my recipes in teaching her to cook. Thank you for bringing Syrup and Biscuits into you kitchen! 🙂
Dawn says
I made this last week and it is now one of my favorites. We loved it. Thanks for sharing.
Jackie Garvin says
So glad you enjoyed it, Dawn! 🙂
Tosha says
Why does it say crockpot? In recipe it never mentions it:/
Heather says
My kids love this recipe. I am making it tonight. It is so easy
Jackie Garvin says
Enjoy, Heather!
John-O says
Substituted Pineapple Preserves for the Apricot, and it was an instant hit in our house. As he says, it is now one of my “Go-to” recipies. Thinking about making it for the next office pot-luck.
Jackie Garvin says
John-O,
I’ve been meaning to try this with pineapple preserves. Thanks for the nudge! So glad you enjoyed it. 🙂
Kristi Davies says
I made this recipe tonight and even my picky eater husband loved it! I used boneless chicken breast instead of thighs. I just cooked them at 375 degrees for about 40 minutes and they turned out fabulous. Thanks for giving me an easy go to chicken recipe! you rock!!!!
Jackie Garvin says
Glad you found something you enjoy, Kristi. Bless your pickey eater husband’s heart! 🙂