Apricot Glazed Chicken with Jasmine Rice 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. That’s why we’ve enlisted the help of an apricot sauce to bring them out of their doldrums. This jammy, stone-fruit glaze coats each bite of chicken in sweet-tangy goodness and tastes amazing drizzled over fluffy jasmine rice and roasted green beans.

This recipe is designed for simplicity and flavor, using everyday ingredients like apricot jam, balsamic vinegar and fresh thyme. In just 35 minutes, you’ll have a complete meal that feels special enough for a Sunday dinner but quick enough for a Tuesday night. The best part? It’s all made in one oven, so cleanup is a breeze.

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Ingredients

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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of water to a boil for the rice.
2. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Add the rice to the boiling water, reduce heat to low, cover and simmer for 15-18 minutes until tender. Drain any excess water and keep covered.
3. While the rice cooks, prepare the green beans: trim the ends and cut any long beans in half. Peel and finely dice the shallot. Pick the thyme leaves from the stems and roughly chop them.
4. In a small bowl, whisk together the apricot jam, balsamic vinegar, chicken stock concentrate, half of the chopped thyme and a pinch of salt and pepper. Set aside.
5. Place the chicken cutlets on a baking sheet lined with parchment paper. Season both sides with salt and pepper. Brush or spoon about half of the apricot glaze over the chicken, reserving the rest for later.
6. Scatter the green beans and diced shallot around the chicken on the same baking sheet. Drizzle with a little olive oil, season with salt and pepper and toss to coat.
7. Roast in the preheated oven for 12-15 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the green beans are tender and slightly charred.
8. Remove from the oven. Brush the remaining apricot glaze over the chicken. Sprinkle the rest of the fresh thyme over everything.
9. Serve the chicken and green beans over the cooked jasmine rice. Drizzle any pan juices over the top.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to about 18-20 minutes or until internal temperature reaches 165°F.

Can I substitute the apricot jam with another fruit jam?

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

How do I store leftovers?

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