Balsamic Apricot Chicken with Fingerlings and Green Beans

This balsamic apricot chicken turns simple chicken breasts into a bright, savory-sweet dinner with very little fuss. The sauce comes together right in the skillet with shallot, thyme, apricot jam, balsamic vinegar, stock concentrate and butter.

Roasted fingerling potatoes and green beans make it a complete plate, with the sauce spooned over the sliced chicken just before serving.

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Ingredients

24 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 425°F. Halve the fingerling potatoes lengthwise, then toss them on a baking sheet with a large drizzle of olive oil and a pinch each of salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes.
2. On a second baking sheet, toss the green beans with a large drizzle of olive oil and a pinch each of salt and pepper. Roast until slightly crisp, about 12 minutes.
3. Halve and peel the shallot, then finely mince it.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat the chicken breasts dry with a paper towel, then season all over with salt and pepper. Add the chicken to the pan and cook until no longer pink in the center, 4 to 5 minutes per side. Transfer to a cutting board or plate to rest.
5. Add the minced shallot, thyme and a drizzle of olive oil to the same pan over medium heat. Cook, tossing, until the shallot softens, 2 to 3 minutes. Stir in the balsamic vinegar and apricot jam and simmer until syrupy, about 1 minute. Stir in 1/2 cup water and the chicken stock concentrate, then simmer until thickened, about 3 minutes. Remove the pan from the heat, add the butter and stir or gently swirl until melted.
6. Discard the thyme from the pan. Season the sauce with salt and pepper. Thinly slice the chicken, then divide it among plates with the roasted green beans and fingerling potatoes. Spoon the apricot-balsamic sauce over the chicken and serve.

Recipe Tips

FAQ

How long do the fingerling potatoes roast?

Roast the halved fingerling potatoes at 425°F for 20 to 25 minutes, until tender and lightly browned.

When should I roast the green beans?

Toss the green beans with olive oil, salt and pepper, then roast them at 425°F for about 12 minutes.

How do I know the chicken is done?

Cook the chicken over medium-high heat for 4 to 5 minutes per side, until it is no longer pink in the center.

What thickens the apricot-balsamic sauce?

The sauce thickens by simmering apricot jam and balsamic vinegar until syrupy, then simmering again with water and chicken stock concentrate before finishing with butter.

Does this recipe contain dairy?

Yes. The sauce is finished with butter and the provided allergen information lists milk.