Orange Cracker Apricot Chicken

Orange Cracker Apricot Chicken

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."


50 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.
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  1. 48 Ratings


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...