When the summer air turns thick and the kitchen feels warmer than the porch, this old-fashioned baked chicken is the sort of supper that earns its keep. It has that unmistakable 1980s charm of a few pantry staples stirred together, poured over chicken, and baked until glossy, sticky, and full of sweet-savory flavor. Recipes like this traveled through church cookbooks and family card boxes all across the Midwest, and they still make good sense today when you want something dependable, hearty, and easy on a hot day.
This chicken is especially good with plain white rice, buttered egg noodles, or mashed potatoes to catch every bit of the amber glaze. For a summer table, I like it with green beans, corn on the cob, a crisp cucumber salad, or simple sliced tomatoes. A dish of coleslaw on the side brings a cool crunch that balances the rich, sticky sauce nicely.
4-Ingredient Oven 1980s Sweet Summer Chicken
Servings: 4
Ingredients
4 boneless, skinless chicken thighs
1 cup apricot preserves
1 packet dry onion soup mix, about 1 ounce
1/2 cup bottled French dressing
Directions
1. Heat the oven to 350°F and lightly grease a ceramic baking dish large enough to hold the chicken in a single layer.
2. Set the chicken thighs in the baking dish. In a medium bowl, stir together the apricot preserves, dry onion soup mix, and French dressing until smooth and well blended.
3. Pour the sauce evenly over the chicken, turning the pieces once so they are fully coated. Bake uncovered for 40 to 50 minutes, basting once or twice if you like, until the chicken is cooked through and the glaze is thick, bubbling, and deeply browned around the edges.
4. Let the chicken rest for 5 minutes before serving, then spoon the warm glaze from the dish over each piece.
Variations & Tips
Use chicken breasts: If you prefer white meat, use small boneless skinless chicken breasts and start checking for doneness around 30 to 35 minutes so they do not dry out.
Make it a little less sweet: A spoonful of yellow mustard or a splash of cider vinegar stirred into the sauce will tame the sweetness and give the glaze a tangier edge, which some folks really enjoy.
Add a summer touch: Tuck a few pineapple rings around the chicken before baking for a supper that feels straight out of an old potluck table, with extra juices mingling into the sauce.
Best baking dish tip: A ceramic or glass baking dish helps the sauce thicken gently and makes cleanup easier. If the glaze darkens too quickly, loosely tent the dish with foil for the last part of baking.