Pan-Seared Chicken with Apricot Balsamic Glaze, Potato Wedges and Green Beans

Craving the sweet, ripe flavors of summer stone fruit even when it’s out of season? This pan-seared chicken with a jammy apricot and balsamic glaze brings that sunny taste to your table any time of year. The sauce is quick to make, combining apricot jam and balsamic vinegar for a perfect balance of sweet and tangy.

Alongside the chicken, thick-cut potato wedges roast until golden and crisp, while green beans get a quick roast for a slight crunch. It’s a complete, satisfying dinner that feels warm and comforting, yet bright and fresh. Perfect for weeknights or casual entertaining.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView 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

1 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch wedges (like steak fries). On a baking sheet, toss potatoes with a drizzle of olive oil, salt and pepper. Roast until tender and lightly crisped, 20-25 minutes.
2. Meanwhile, halve, peel and mince the shallot. Trim the ends of the green beans.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels and season all over with salt and pepper. Add to the pan and cook until no longer pink in the center, about 5 minutes per side. Transfer chicken to a plate to rest.
4. While chicken cooks, toss green beans on another baking sheet with a drizzle of olive oil, salt and pepper. Roast until slightly crispy, about 12 minutes.
5. To the same pan used for chicken (over medium heat), add the shallot, thyme and a drizzle of olive oil. Cook, stirring, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and 2 tablespoons apricot jam. Simmer until syrupy, about 1 minute. Add ½ cup water and the chicken stock concentrate. Simmer until thickened, about 3 minutes. Remove from heat and swirl in 2 tablespoons butter until melted.
6. Discard the thyme sprigs from the sauce. Season sauce with salt and pepper to taste. Thinly slice the chicken. Serve chicken with green beans and potato wedges, drizzling the pan sauce over the chicken.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I substitute the apricot jam with another fruit jam?

Absolutely! Peach, mango or even orange marmalade would be delicious alternatives.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your stock concentrate is certified gluten-free if needed.