Ingredients for Baked Apricot Chicken And Rice
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 (12 ounce) jar apricot preserves
- 1 (1 ounce) packet onion soup mix
- 1/2 cup creamy Italian salad dressing
- 2 cups cooked rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Apricot Chicken And Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Apricot Chicken And Rice
- Preheat oven to 325°F (160°C).
- Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in the bottom of the prepared baking dish.
- In a medium bowl, whisk together 1 (12 ounce) jar apricot preserves, 1 (1 ounce) packet onion soup mix, and 1/2 cup creamy Italian salad dressing. Pour evenly over the chicken breasts.
- Bake for 50-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare 2 cups of cooked rice according to package directions.
- Serve each chicken breast over 1/2 cup of cooked rice. Spoon a generous amount of the apricot sauce over the chicken and rice.
- Garnish with fresh fruit (such as berries or peach slices) if desired, especially when serving cold.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
100g
Fat
8g
Carbs
40g