Breaded Glazed Apricot Chicken
Elevate your dinner routine with this irresistible Breaded Glazed Apricot Chicken, a perfect fusion of crispy texture and bold, sweet-savory flavors. Tender chicken breasts are seasoned to perfection, coated in a golden panko breadcrumb crust, and baked until juicy and crisp. The star of the dish is the luscious apricot glaze—a delightful blend of apricot preserves, soy sauce, apple cider vinegar, Dijon mustard, and a hint of red pepper flakes for subtle heat. The glaze caramelizes beautifully under the broiler, creating a glossy, sticky finish that pairs fantastically with the crunch of the breading. Ready in under an hour, this stunning dish is ideal for busy weeknights or an elegant dinner party. Garnish with fresh parsley for a pop of color, and serve alongside roasted vegetables or a simple salad to complete the meal. Perfect for keywords like "apricot chicken," "crispy chicken recipe," and "easy baked chicken."
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1.5 cups panko breadcrumbs
- 3 tablespoons olive oil
- 0.75 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, whisk together eggs and water until smooth. In the third, place the panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off excess. Dip it into the egg mixture, then coat it evenly with panko breadcrumbs. Press the breadcrumbs gently onto the chicken for an even coating.
Heat the olive oil in a large skillet over medium-high heat. Sear the breaded chicken breasts for 2-3 minutes per side until golden brown. They do not need to be fully cooked at this stage.
Transfer the browned chicken breasts to the prepared baking sheet and bake in the preheated oven for about 15-20 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the apricot glaze. In a small saucepan, combine the apricot preserves, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes. Heat over medium-low heat, stirring regularly, until the mixture is smooth and slightly thickened, about 5-7 minutes.
Once the chicken is done baking, remove it from the oven and brush a generous layer of the apricot glaze over each piece. Return the chicken to the oven and broil for 2-3 minutes, just until the glaze starts to caramelize.
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4835 mg | 210% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 138.3 g | ||
| Protein | 254.8 g | 510% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 200 mg | 15% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
