Best Apricot Breaded Chicken Thighs Ever

If you ask me, apricot breaded chicken thighs are a weeknight dinner game-changer.

These golden-brown thighs combine the natural sweetness of apricot preserves with a crispy, well-seasoned coating that makes every bite worth savoring. The outside gets nice and crunchy while the inside stays juicy and tender.

I love how the apricot adds just enough sweetness without overwhelming the chicken, and the breadcrumbs take on this wonderful toasty flavor as they cook. It’s one of those dishes that looks like you spent hours in the kitchen, but it’s actually pretty simple to put together.

It’s a family-friendly meal that feels special enough for company but easy enough for a regular Tuesday night dinner.

What Kind of Chicken Thighs Should I Use?

For this recipe, boneless and skinless chicken thighs are the way to go – they’re easier to work with and ensure the breading sticks well to the meat. While you might be tempted to swap in chicken breasts, thighs are actually the better choice here since they stay juicier and have more flavor thanks to their slightly higher fat content. When shopping, look for thighs that are similar in size so they’ll cook evenly, and try to choose pieces that don’t have a lot of excess fat that needs to be trimmed away. If you can only find bone-in thighs at your store, you can always remove the bones yourself at home, though it’ll add about 5 minutes to your prep time.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Chicken thighs: While chicken thighs give you the juiciest result, you can use chicken breasts instead. Just reduce cooking time by about 5-7 minutes since breasts cook faster and can dry out more easily.
• Apricot jam: Out of apricot jam? Try peach preserves, orange marmalade, or even fig jam. Each will give a slightly different but equally tasty sweet note to the dish.
• Dijon mustard: Regular yellow mustard works in a pinch, or try whole grain mustard for extra texture. If you’re not a mustard fan, use honey mixed with a splash of apple cider vinegar.
• Breadcrumbs: Regular, panko, or gluten-free breadcrumbs all work great. You can also crush cornflakes or crackers for a different crunch. For a low-carb option, try ground almonds or pork rinds.
• Parsley: Fresh cilantro or basil make good alternatives, or use 1 tablespoon dried parsley if you don’t have fresh herbs on hand.

Watch Out for These Mistakes While Cooking

The biggest challenge when making apricot breaded chicken thighs is getting that perfect golden-brown crust without burning the breadcrumbs – to avoid this, make sure your oven is preheated to the right temperature (375°F) and place the rack in the middle position. A common mistake is not patting the chicken thighs dry before coating them, which can lead to a soggy rather than crispy coating, so take an extra minute to dry them thoroughly with paper towels. To ensure even cooking, try to choose chicken thighs that are similar in size, and don’t forget to let them rest for 5-7 minutes after cooking – cutting into them too soon will release all those flavorful juices you worked so hard to keep. For the best results, line your baking sheet with parchment paper rather than foil, as the breadcrumb coating tends to stick less and browns more evenly.

What to Serve With Apricot Breaded Chicken?

This sweet and savory chicken dish pairs wonderfully with simple sides that let its fruity-mustard flavor shine through. A bed of fluffy rice or couscous makes an excellent base to soak up any extra sauce from the chicken. For vegetables, roasted Brussels sprouts or green beans work really well with the apricot flavors, and they’re easy to pop in the oven while the chicken cooks. If you want to add something fresh to the plate, a simple green salad with a light vinaigrette balances out the richness of the breaded chicken without competing with its flavors.

Storage Instructions

Keep Fresh: Once your apricot breaded chicken thighs have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days. I like to arrange them in a single layer to keep the breading from getting squished!

Freeze: These chicken thighs are perfect for freezing! Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. They’ll keep well for up to 3 months – perfect for those busy weeknight dinners.

Reheat: To bring back that crispy coating, reheat the chicken thighs in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use an air fryer for 5-7 minutes at 350°F for extra crispiness. I’d skip the microwave since it can make the breading soggy.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 50-60 g

Ingredients

• 6-8 chicken thighs, boneless and skinless
• 1/4 cup apricot jam
• 3 tablespoons dijon mustard
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/3 cup breadcrumbs
• 2 teaspoons olive oil
• 1/4 cup parsley, finely chopped
• Salt and pepper to taste

Step 1: Preheat the Oven and Prepare the Chicken

Start by preheating your oven to 375°F (190°C).

Take a shallow baking dish and place the chicken thighs in it in a single layer.

Step 2: Make the Marinade

In a bowl, combine the apricot jam, mustard, olive oil, salt, pepper, garlic powder, and paprika.

Use a fork or whisk to mix the ingredients thoroughly, ensuring that any clumps from the jam are broken up, resulting in a smooth marinade.

Step 3: Marinate the Chicken

Pour the prepared marinade over the chicken thighs in the baking dish.

Use your hands to coat each piece evenly, ensuring the marinade is well distributed over the surface of the chicken.

Step 4: Prepare and Add the Breadcrumb Topping

In a separate bowl, combine the breadcrumbs with 2 teaspoons of olive oil, chopped parsley, and a pinch of salt and pepper.

Mix these ingredients together until the breadcrumbs are evenly coated with the oil.

Sprinkle this crumb mixture over the marinated chicken in the dish, covering the tops of the thighs.

Step 5: Bake and Serve

Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the breadcrumb topping is golden and crispy.

Once done, serve the chicken thighs over mashed potatoes, rice, or your favorite sides for a delicious meal.