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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

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  • 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.

  • 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).

  • Switch the oven setting to 'Broil.'

  • 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.

Nutrition Facts

328 calories; 14.9 g total fat; 71 mg cholesterol; 667 mg sodium. 27.8 g carbohydrates; 20.9 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2009
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 flavor and I used 2 extra large chicken breasts that I pounded down to about 1/2" thick. A quick note: Don't overdo the preserves. I put 3-4T on the first chicken breast because I thought the chicken breast was bigger and would need more. Not so! The preserves didn't caramelize as nicely as the breast I only put 2T of preserves on. Read More
(36)

Most helpful critical review

Rating: 3 stars
11/01/2010
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 longer then suggested. Read More
(4)
51 Ratings
  • 5 star values: 31
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/03/2009
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 flavor and I used 2 extra large chicken breasts that I pounded down to about 1/2" thick. A quick note: Don't overdo the preserves. I put 3-4T on the first chicken breast because I thought the chicken breast was bigger and would need more. Not so! The preserves didn't caramelize as nicely as the breast I only put 2T of preserves on. Read More
(36)
Rating: 5 stars
03/03/2009
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 flavor and I used 2 extra large chicken breasts that I pounded down to about 1/2" thick. A quick note: Don't overdo the preserves. I put 3-4T on the first chicken breast because I thought the chicken breast was bigger and would need more. Not so! The preserves didn't caramelize as nicely as the breast I only put 2T of preserves on. Read More
(36)
Rating: 5 stars
02/23/2009
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. Read More
(13)
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Rating: 5 stars
02/10/2009
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 guaranteed to please! Read More
(11)
Rating: 5 stars
02/09/2009
This is delicious! Read More
(7)
Rating: 5 stars
03/30/2010
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 very picky daughter said it was the best meal I've made! LOVED IT! Read More
(6)
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Rating: 4 stars
02/10/2011
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 it was still tasty. Read More
(6)
Rating: 5 stars
11/16/2010
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 recipe on some individually wrapped salmon fillets that were easily thawed in hot water. Followed everything the same except for cooking time. Turned out great! Moist and full of flavor! Can't wait to try this on chicken! Read More
(5)
Rating: 5 stars
06/03/2009
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! Read More
(5)
Rating: 5 stars
04/08/2009
AWESOME AND EASY. The first time I tried this I did not have any apricot preserves so I used peach and it was wonderful. The chicken still stays moist when you warm it up in the microwave. Read More
(4)
Rating: 3 stars
11/01/2010
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 longer then suggested. Read More
(4)