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Crispy Apricot Chicken

Total Time

Prep/Total Time: 25 min.


4 servings

Briana Roell's tasty chicken has a crispy coating flecked with minced fresh parsley. The Indianapolis, Indiana cook drizzles a simple fruit sauce on top for a refreshing main course.


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 6 tablespoons butter, melted, divided
  • 1 cup biscuit/baking mix
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon canola oil
  • 1/4 cup apricot preserves
  • 2 tablespoons orange juice


  1. Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
  2. In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.
  3. Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

Nutrition Facts

1 each: 539 calories, 29g fat (13g saturated fat), 139mg cholesterol, 589mg sodium, 32g carbohydrate (9g sugars, 1g fiber), 37g protein.

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