Ingredients:
- 1–2 boneless, skinless chicken breasts or thighs per person
- 1–1½ teaspoons garlic (to taste)
- Salt and pepper, to taste
- 1 small bottle (8 oz) zesty Italian dressing
- 1 jar (18 oz) apricot jam or preserves
- 1 packet Lipton onion soup mix
- Rice, for serving (1 cup rice per 2 people)
- Chicken broth (2 cups per 1 cup rice)
Instructions:
- Prepare the rice: Bring 2 cups chicken broth per 1 cup rice to a rolling boil. Add the rice, cover with a tight-fitting lid, turn off the heat, and let sit until the chicken is finished cooking. Fluff before serving.
- Preheat oven to 350°F. Lightly spray an oven-safe baking dish with cooking spray. Arrange the chicken in the dish and season both sides with salt and pepper.
- In a bowl, mix the Italian dressing, apricot jam, onion soup mix, and garlic until well combined. Pour the mixture evenly over the chicken.
- Bake for 25–30 minutes. Check for doneness at 25 minutes; if juices run clear, the chicken is done. If not, bake an additional 10 minutes and recheck.
- Serve the apricot chicken over the prepared rice, spooning extra sauce on top.