This easy baked chicken is the kind of weeknight supper that feels straight out of an old church cookbook or a well-loved 1980s recipe card box. With raw chicken tenderloins, a sweet-tangy pantry sauce, and almost no prep, it comes together right in one glass baking dish, which makes it especially handy for busy family evenings when you still want a hot homemade dinner on the table.
Serve this chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so nothing goes to waste because that sauce is worth spooning over every bite. I also like to add a simple green vegetable on the side, like steamed broccoli, green beans, or a crisp salad, to round out the plate and keep the meal family-friendly.
4-Ingredient Oven 1980s After School Chicken
Servings: 4 to 6
Ingredients
1 1/2 to 2 pounds raw chicken tenderloins
1 cup Russian dressing
1 packet dry onion soup mix, about 1 ounce
1/2 cup apricot preserves
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch glass baking dish.
2. Arrange the raw chicken tenderloins in a single layer in the prepared baking dish.
3. In a medium bowl, stir together the Russian dressing, dry onion soup mix, and apricot preserves until well blended.
4. Pour the sauce evenly over the chicken, turning the tenderloins gently if needed so they are nicely coated.
5. Bake uncovered for 30 to 40 minutes, or until the chicken is fully cooked and reaches 165 degrees Fahrenheit in the thickest piece.
6. Let the chicken rest for 5 minutes, then spoon some of the warm sauce over the top before serving.
Variations & Tips
For picky eaters: If your family prefers a milder flavor, use a little less onion soup mix or add an extra spoonful of apricot preserves to soften the tanginess. This makes the sauce a touch sweeter and often more kid-friendly.
Make it a fuller meal: You can add baby carrots, chunked potatoes, or even drained pineapple around the chicken before baking. Just be sure everything is in a single layer so the chicken cooks evenly and the sauce can bubble around it.
Keep the chicken tender: Because tenderloins cook quickly, start checking near the 30-minute mark so they do not overbake. If your pieces are especially small, they may be done a bit sooner.
Swap the protein: This same old-fashioned sauce also works nicely with boneless skinless chicken thighs. Thighs may need a little more oven time, but they stay juicy and are great for families who like richer flavor.
Serving tip: Save every bit of extra sauce from the baking dish and spoon it over rice or noodles at the table. It is one of those simple touches that makes a very easy supper feel special.