Orange Cracker Apricot Chicken

Orange Cracker Apricot Chicken

34
rSteinbock 0

"This recipe makes very moist chicken thighs breaded with cracker crumbs and coated in apricot preserves. I make this at least once every two weeks."
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Ingredients

50 m servings 328 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  2. Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet.
  3. Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Switch the oven setting to 'Broil.'
  5. Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done.

Reviews

34
  1. 48 Ratings

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Most helpful positive review

This was amazingly easy and SO tasty! This is now in my weekly rotation.. The only 2 things I did differently were to use Jack Daniel's Dijon mustard, which gave the chicken a nice smoky BBQ fla...

Most helpful critical review

The cracker crust on this chicken was great but the perserves on top weren't well recieved by my family. The only thing I would suggest is keeping the perserves under the broiler for a little l...

This was amazingly easy and SO tasty! This is now in my weekly rotation.. The only 2 things I did differently were to use Jack Daniel's Dijon mustard, which gave the chicken a nice smoky BBQ fla...

I don't normally like orange or citrus flavoring in my food but my husband wanted to try this and he was right. This recipe tastes great and I will definitely make this again.

I make this recipe so often for my friends, and they've all said it tastes so good! I continue to make this recipe at least once a week and the taste never gets old. It's a recipe that's guara...

This is delicious!

Thought it was really good. The only thing to be careful with is that the apricot preserves are more jelly-like and less chunky. The chunks made it a bit hard to spread over the chicken, but i...

I tried this recipe last night. It was wonderful! I didn't have apricot preserves but I did have orange marmalade. It was delicious! I served it with brown rice and parmesean asparagus. My ...

This recipe is deffinately a keeper. I actually made this with Salmon fillets and was yummy! I was gonna make it with chicken thighs and realized i forgot to thaw them. Well decided to try the r...

This was excellent. I use the orange peel from the jar (Spice Islands) and it works just as well as fresh. I had all the ingredients in the house which was even better!

The cracker crust on this chicken was great but the perserves on top weren't well recieved by my family. The only thing I would suggest is keeping the perserves under the broiler for a little l...