My aunt used to serve this at every spring garden club meeting. It takes exactly 3 ingredients and the sticky sweet sauce is absolutely addicting.

This oven baked 3-ingredient sweet Russian chicken is straight out of my aunt’s spring garden club playbook. She made it for every meeting because it was ridiculously easy, always turned out tender, and that sticky sweet-tangy red sauce had everyone going back for “just one more spoonful.” It uses the old-school combo of Russian dressing and apricot preserves to make a glossy, bubbling glaze that caramelizes around the edges of the chicken as it bakes. It’s perfect for busy weeknights when you want something that feels special but only have a few minutes to prep.

Serve this sweet Russian chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that sticky sauce has something to soak into. A simple green side salad, steamed green beans, or roasted broccoli balances the sweetness really nicely. If you’re feeding a crowd (garden club vibes!), add a basket of dinner rolls or garlic bread to help swipe up every last bit of glaze from the glass baking dish.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken thighs

Preheat your oven to 375°F (190°C). Lightly grease a rectangular glass baking dish (about 9x13 inches) so the chicken doesn’t stick too much as the sauce caramelizes.

Pat the chicken thighs dry with paper towels and trim any large pieces of fat. Arrange the thighs in a single layer in the glass baking dish, snug but not overlapping, so they cook evenly and the sauce can bubble around them.

In a medium bowl, whisk together the Russian dressing and apricot preserves until smooth and fully combined. The mixture should be a bright red-orange color and fairly thick.

Pour the sweet Russian sauce evenly over the chicken thighs, making sure each piece is well coated. Use a spoon to spread the sauce into the corners of the dish and gently lift the thighs so some sauce runs underneath.

Cover the baking dish loosely with foil and bake for 20 minutes. This helps the chicken start cooking through while the sauce warms and thins out.

Remove the foil, spoon some of the sauce from the dish over the tops of the chicken, and return the uncovered dish to the oven. Continue baking for 20 to 30 minutes, basting once more if you’d like, until the chicken is very tender, the sauce is thick and sticky, and the edges are darkened and caramelized. Total bake time is usually 40 to 50 minutes, depending on the size of the thighs.

Check for doneness: the internal temperature of the thickest piece should reach at least 165°F (74°C). The sauce should be bubbling and glossy, with darker spots around the edges of the glass dish.

Let the chicken rest in the baking dish for about 5 minutes. Then use a serving spoon to scoop up the thighs along with plenty of the sticky sweet Russian glaze from the bottom of the dish. Serve hot, spooning extra sauce over each portion.

You can swap boneless, skinless chicken breasts for the thighs if that’s what you have, but check them a little earlier so they don’t dry out; start checking around 30 to 35 minutes. For a slightly less sweet version, use 3/4 cup apricot preserves and 1 1/4 cups Russian dressing instead of equal parts. If you like a hint of heat, stir in a pinch of red pepper flakes or a teaspoon of hot sauce to the dressing and preserves before pouring it over the chicken. You can also add a handful of sliced onions to the bottom of the dish before the chicken for extra flavor, or sprinkle the finished dish with chopped fresh parsley for color. For meal prep, this reheats really well: store leftovers in an airtight container in the fridge for up to 3 to 4 days and reheat gently in the microwave or a low oven, adding a splash of water if the sauce seems too thick. Food safety tips: Always wash your hands and any surfaces or utensils that touch raw chicken. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving. Don’t leave the cooked chicken out at room temperature for more than 2 hours (or 1 hour if it’s very warm in your kitchen); refrigerate leftovers promptly.