Apricot Glazed Chicken with Roasted Potatoes and Green Beans

Chicken breasts are a reliable go-to for dinner-easy to cook and pleasing to just about every palate. But let’s face it: they can be a little bit humdrum sometimes. Which is why we’ve enlisted the help of an apricot sauce to bring them out of their doldrums. It coats each bite of meat in jammy stone-fruit sweetness and even tastes great drizzled over the potatoes and roasted green beans on the side.

This recipe is designed to be simple and convenient, using pre-measured ingredients for a stress-free cooking experience. The combination of savory roasted vegetables and the sweet-tart glaze creates a balanced meal that the whole family will love.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry the potatoes, then cut them into 1-inch chunks. Trim the green beans if needed. Peel and finely dice the shallot. Pick the thyme leaves from the stems.
2. On a baking sheet, toss the potato chunks with a drizzle of olive oil, salt and pepper. Spread in an even layer and roast for 15 minutes.
3. While the potatoes roast, season the chicken cutlets on both sides with salt and pepper. In a small bowl, mix the apricot jam, balsamic vinegar, chicken stock concentrate and half of the thyme leaves.
4. After 15 minutes, remove the baking sheet from the oven. Add the green beans and shallot to the sheet, drizzle with olive oil and toss to combine. Push the vegetables to the sides and place the chicken cutlets in the center. Brush the chicken with half of the apricot glaze.
5. Return the sheet to the oven and roast for another 12-15 minutes, until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender. Halfway through, brush the chicken with the remaining glaze.
6. Remove from the oven and let rest for 2 minutes. Garnish with the remaining thyme leaves. Serve the chicken with the roasted potatoes and green beans, drizzling any pan juices over the top.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the roasting time as needed.

Can I substitute the apricot jam with another fruit jam?

Absolutely! Peach or mango jam would work well or even a orange marmalade for a different flavor profile.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.