Lemon-Apricot Chicken with Bisquick Crust
Crispy Bisquick-coated chicken breasts baked at high heat and topped with a bright lemon-apricot glaze. The coating is seasoned with grated lemon peel and garlic, while the sauce combines apricot preserves with fresh lemon juice, soy sauce, and ground ginger for a sweet-tart finish.
Ingredients
- 1 ¼ lbs boneless skinless chicken breast halves, whole
- ¼ cup butter, melted
- 1 egg
- 2 tablespoons water
- 1 cup Bisquickpanko breadcrumbs or crushed crackers1:1 ratiogluten-freetexture changeadds gluten
creates crunchier crust
- 1 tablespoon lemon peel, grated
- ¼ teaspoon garlic powder
- ⅝ cup apricot preserves
- 2 tablespoons lemon juice, fresh
- ½ teaspoon soy sauce
- ¼ teaspoon ground ginger
Instructions
- 1
Heat oven to 425 degrees.
- 2
Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
- 3
Spread melted butter in jelly roll pan or edged cookie sheet.
- 4
Beat egg and water together slightly.
- 5
Mix Bisquick, lemon peel, and garlic powder.
- 6
Dip chicken into egg mixture, then coat with Bisquick mixture and place in pan.
- 7
Drizzle chicken with remaining melted butter.
- 8
Bake uncovered for 20 minutes, then turn chicken.
- 9
Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
- 10
While chicken bakes, assemble lemon-apricot sauce and heat in saucepan over medium heat until warm.
- 11
Cut chicken crosswise into slices and top with sauce.
Tips
Start the sauce with just a few minutes left on the chicken to save time.
Serve with rice to complement the sauce.
Good to Know
Cover and refrigerate leftover chicken and sauce up to 3 days. Reheat gently.
Prepare the Bisquick mixture and egg wash up to 2 hours ahead. Assemble and coat chicken just before baking for best crust texture.
Serve over rice with the lemon-apricot sauce spooned on top.
Common Mistakes
Skip flattening the chicken to ensure even cooking and prevent dry centers.
Do not skip turning the chicken halfway through to avoid uneven browning.
Add sauce too early to avoid it reducing excessively; aim to finish heating it as chicken completes cooking.
Substitutions
Gluten-Free Swaps
creates crunchier crust