For a slightly less sweet version, swap half of the apricot preserves for low-sodium chicken broth or water; you’ll still get the vintage flavor but with a lighter sauce. You can also use Russian dressing instead of French or Catalina if that’s what you have. If you want a bit of heat, stir 1/4 teaspoon red pepper flakes into the sauce before pouring it over the chicken. For extra tang, add 1 tablespoon apple cider vinegar or a squeeze of fresh lemon to the sauce mix.Condiments & Dressings
To make cleanup easier on a busy day, lightly grease the glass baking dish or line it with a thin layer of oil spray before adding the chicken. If you need to scale up for a bigger family gathering, use two baking dishes so the chicken still bakes in a single layer.
Always handle raw chicken carefully: wash your hands, knives, and cutting boards with hot, soapy water after contact, and avoid rinsing raw chicken (it can spread bacteria around the sink). Make sure the internal temperature reaches at least 165°F (74°C) and refrigerate leftovers within 2 hours in shallow containers. Leftovers reheat well in a 325°F oven, covered, until warmed through, or in the microwave in short bursts with a splash of water or broth to keep the chicken moist.
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