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Golfer’s Chicken has become a regular at our house lately. It is a seriously simple recipe and wonderfully delicious, but I’m sure the first question you’re asking is, why in the world is it called Golfer’s Chicken?
Well, one of the cooking options is to bake it for 4-5 hours, which is roughly about how long a round of golf takes. I got this recipe from my mom, who enjoys playing golf in the late afternoon. She can pop this in the oven, go play a round of golf, and have a warm dinner waiting for her when she gets back.
I love this Golfer’s Chicken recipe so much because there are only four ingredients, and there are three cook time options, which makes it a practical dinner option no matter what our schedule looks like that day!
3 Cooking Options
You can throw it in the Slow Cooker if you want a “wetter” version of this recipe (great if you’re pairing it with rice or quinoa), or you can bake it in the oven for a drier (but not dried out) texture. If you have the time, doing the 4-5 hour option in the oven yields a very moist chicken, but if you’re in a pinch, you can also throw it in the oven for an hour or so. No matter how you choose to cook it, it’s delicious! And so easy!
I also like this Golfer’s Chicken recipe because you can tweak it to your personal tastes. For example, for the dressing you can do Russian, French, or Catalina. And for the preserves, you can pick from peach, apricot or pineapple. And then you can serve it over rice, quinoa, cous cous, or whatever suits your fancy! I like to change it up sometimes just to keep things interesting.
I hope your family enjoys it as much as mine!
| Prep Time | 15 minutes |
| Cook Time | 4-5 hours |
| Servings |
servings
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- 4 medium chicken breasts
- 1 package French Onion Recipe & Soup Mix
- 1 small bottle of Russian, French, or Catalina dressing (Catalina is my favorite!)
- 8 ounces apricot, peach, or pineapple preserves I always use peach preserves.
- rice, couscous, or quinoa
Ingredients
|
|
- Combine soup, dressing, and jam in a bowl. Mix well.
- Put chicken in casserole dish. Pour sauce over the chicken, and cover with foil.
- Bake at 225 degrees for 4-5 hours or all day on low in the crock pot or 1 hour at 375 degrees.
- While chicken is cooking, prepare rice (or cous cous or quinoa).
Hi, My mother-in-law always prepared this with boxed herbed wild rice mix. It’s excellent with the sauce this makes. The family loves it!