My grandmother used to make this sweet and savory dinner for every family reunion. It only takes 3 ingredients to make the most tender meat you will ever eat.

This oven baked 3-ingredient sticky Russian chicken is the kind of sweet and savory supper that brings everyone to the table without a lot of fuss. My grandmother used to make a version of this for every family reunion, and the smell of that tangy, oniony sauce drifting out of the oven could pull cousins in from the yard like a dinner bell. It uses just Russian dressing, apricot preserves, and dry onion soup mix to make the most tender, glossy chicken you’ll ever eat. Everything bakes together on a foil-lined pan until the meat is fork-tender and the sauce turns into a sticky, caramelized glaze that clings to every bite.

This sticky Russian chicken loves simple, comforting sides. Spoon the glossy red-orange sauce over fluffy white rice or buttered egg noodles so none of those sweet and savory pan juices go to waste. It’s also wonderful with mashed potatoes and a side of buttered green beans or steamed broccoli. A crisp green salad with a tangy vinaigrette helps balance the sweetness, and warm dinner rolls or sliced bread are perfect for mopping up the sticky, caramelized bits left on the foil-lined pan.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium pieces)

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet or shallow roasting pan with heavy-duty aluminum foil, bringing the foil up the sides. This helps catch the sticky sauce and makes cleanup easier. Lightly grease the foil with a little oil or nonstick spray to keep the chicken from sticking.

Pat the chicken breasts dry with paper towels. If any pieces are very thick on one end, lightly pound them to an even thickness so they cook at the same rate. Arrange the chicken breasts in a single layer on the prepared foil-lined pan, leaving a little space between each piece.

In a medium bowl, whisk together the Russian salad dressing and apricot preserves until smooth and well blended. Stir in the dry onion soup mix until the onion bits are evenly distributed and the mixture looks speckled and slightly chunky.

Pour the sauce evenly over the chicken breasts, turning each piece once or twice with a fork or tongs to coat all sides. Finish with the chicken smooth side up and spoon any extra sauce over the tops so they’re generously covered.

Place the pan on the center rack of the preheated oven. Bake for 25 minutes, then carefully pull the pan out and spoon some of the sauce and juices from the bottom of the pan back over the chicken to keep it moist and help build that sticky glaze.

Return the pan to the oven and continue baking for another 10 to 20 minutes, or until the chicken is cooked through and very tender. The sauce should be thick, glossy, and bubbling, with dark caramelized spots around the edges and on the foil. An instant-read thermometer inserted into the thickest part of a breast should read 165°F (74°C).

For extra stickiness and color, turn the oven to broil for 2 to 3 minutes at the end of cooking, watching closely so the sugars in the sauce don’t burn too much. A few burnt sugar spots on the foil are fine and add flavor, but you don’t want the top of the chicken to scorch.

Remove the pan from the oven and let the chicken rest for 5 to 10 minutes right on the foil-lined sheet. This rest helps the juices settle and the sauce thicken into a clingy glaze. Use a metal serving fork to lift the chicken pieces, spooning some of the sticky red-orange pan juices and onion bits over each piece before serving.

You can easily adapt this old-fashioned recipe to suit what you have on hand while keeping the same spirit my grandmother cooked with. For darker, richer flavor, use bone-in chicken thighs or drumsticks; just add 10 to 15 minutes to the baking time and be sure they reach 165°F (74°C) at the thickest part without touching the bone. If you prefer a little heat with your sweet, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of prepared horseradish into the sauce before pouring it over the chicken. For a slightly less sweet version, replace half of the apricot preserves with low-sugar preserves or a few tablespoons of orange marmalade for a more citrusy note. If you can’t find Russian dressing, you can use Catalina or French dressing; the color will still be a beautiful red-orange and the flavor will stay sweet and tangy. To keep things food-safe, always start with fully thawed chicken, never leave raw chicken out at room temperature for more than 2 hours (or 1 hour if it’s very warm in the kitchen), and wash your hands and any cutting boards or utensils that touch raw chicken with hot, soapy water. Use a meat thermometer to confirm the chicken reaches 165°F (74°C), and refrigerate leftovers in a shallow, covered container within 2 hours of cooking. Leftovers reheat nicely, and the sauce often tastes even better the next day.