Apricot Breaded Chicken Thighs
I’m back with a new, simple, yet delicious dinner recipe for you all. Apricot breaded chicken thighs with a sweet and tangy apricot dijon marinade topped with toasted breadcrumbs. A recipe that comes together so easily and is the perfect way to change up your weekly chicken dishes.
Serve it over creamy mashed potatoes, fluffy rice or couscous for a comforting weeknight dinner.
I initially tested this recipe with chicken drumsticks, but found the coating didn’t stick as well as I intended. Making these with boneless, chicken thighs not only makes this recipe easier to eat and serve, but allows the chicken to absorbs maximum flavor.
Ingredients you’ll need for apricot breaded chicken
- Boneless, skinless chicken thighs- you can use anywhere from 6-8 pieces
- Apricot preserves (or apricot jam)- I prefer using a fruit-sweetened variety
- Olive oil
- Dijon mustard
- Spices: salt, pepper, garlic powder & paprika
- Breadcrumbs- I love using toasted, unseasoned breadcrumbs
- Fresh parsley
- Preheat the oven to 375 F
- Prepare the marinade in a small bowl by whisking together the apricot jam, olive oil, mustard and spices
- Pour the marinade over the chicken thighs in a shallow baking dish
- Combine the breadcrumbs with salt & pepper and a drizzle of olive oil, then sprinkle them over the chicken
- Bake for 30 minutes, until the crumbs are golden brown
The chicken comes out tender and so flavorful, it just melts in your mouth. I love the added texture the breadcrumbs give in this recipe, so be sure not to skip them! You can easily substitute a gluten-free breadcrumb mix if you wanted to keep this gluten-free friendly.
I love to serve this over creamy mashed potatoes that I made using boiled yellow potatoes mashed with plant-based butter, garlic and flakey salt.
What to serve with your apricot breaded chicken
Here are a few other serving suggestions:
- Herbed Pearl Couscous and Salmon– you can prepare this recipe without the added salmon
- Orange Zested Rice– a sweet and zesty rice that would pair well with the flavors of this chicken recipe
- Muffin Tin Potato Stacks
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Other chicken recipes you’ll love:
Balsamic Chicken
Honey Dijon Chicken
Za’atar Chicken Meatballs
Apricot Breaded Chicken Thighs
Ingredients
- 6-8 boneless, skinless chicken thighs
- 1/4 cup apricot preserves
- 3 tbsp dijon mustard
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Crumb mixture
- 1/3 cup breadcrumbs
- 2 tsp olive oil
- 1/4 cup parsley finely chopped
- Salt & pepper
Directions
- Preheat the oven to 375 F
- Place the chicken thighs in a shallow baking dish
- In a bowl, combine in the apricot jam, mustard, olive oil, salt, pepper, garlic powder and paprika. Whisk together using a fork or whisk to help break up any clumps from the jam.
- Pour the marinade over the chicken and coat evenly with your hands
- In a separate bowl, toss the breadcrumbs with 2 tsp of olive oil, chopped parsley and pinch of salt and pepper, then sprinkle the crumb mix over the chicken.
- Bake for 35-45 minutes. Serve over mashed potatoes, rice or your favorite sides.
I had an apricot cumin jam from ALDI so I thought I’d like to try this recipe with it. So easy, so yummy. Hubby said it’s a do-over.
thank you, Roxanne!
Thank you for sharing this recipe
I hope you love them!