Cookbook – Sticky Chicken


  • 2-4lb. chicken breast
  • 1 packet Lipton onion soup mix
  • 1 (12oz.) jar apricot preserves
  • 1 bottle Wishbone Russian or Ken’s Country French Dressing (not creamy)
  • White rice
  • Broccoli (optional)


  1. Preheat the oven to 350 and literally just combine the soup mix, dressing and preserves in a bowl and mix them up.
  2. Pour the sauce over the chicken in a heavy baking dish
  3. Put it into the oven.
  4. While the chicken is cooking, prepare your rice and broccoli–I steam it in the rice cooker
  5. Cook chicken until internal temperature is 160 degrees and remove from oven, about 30-45 minutes depending on how big your breasts are
  6. Let it cool! The chicken will cook the rest of the way through and you won’t burn 3 layers of skin off of the roof of your mouth.

Blog Post:

That’s it! Sticky Chicken is my essential comfort food. Cheap, easy and filling, it’s truly the lowest risk/highest reward dinner that I can recommend. It’s got that premium combination of sweet, sour and savory (even more with some soy sauce) that we all know and love. Mixing onion soup mix and apricot preserves and salad dressing might sound a bit weird, but Americans have made much stranger casseroles over the course of the last 50 years and longer. Sticky Chicken is especially good in the wintertime when you want something that will make you feel the good kind of bloated that comes with eating a big bowl of stew. It was what my mom made when she didn’t want to go all-in on dinner but still wanted to make sure my sister didn’t whine about it. You’re bound to get really fat if you eat a lot of it, but once you eat it it probably won’t matter. And make sure you save your leftover sauce too! Use it again, put it in a stir fry or repurpose it into a barbecue sauce or marinade. Again if you’re worried about undercooking your chicken, get a probe thermometer they’re like $12.