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 onto the potatoes and roasted green beans on the side.

This complete meal comes together quickly on a sheet pan and in one skillet, making cleanup a breeze. The fingerling potatoes roast up crispy and golden, while the green beans stay bright and tender. The star of the show is the glossy apricot-balsamic sauce that ties everything together. Serve it all on one plate for a satisfying dinner that feels special but is simple enough for any night of the week.

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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

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 425°F. Cut potatoes in half lengthwise. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 20-25 minutes, tossing halfway through.
2. Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until slightly crispy, about 12 minutes.
3. Halve and peel shallot, then finely mince.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.
5. Add shallot, thyme and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 tablespoons butter and gently swirl pan or stir until melted.
6. Discard thyme from pan. Season sauce with salt and pepper. Thinly slice chicken. Divide chicken, green beans and potatoes between plates. Drizzle sauce over chicken and serve.

Recipe Tips

FAQ

Can I use bone-in chicken thighs instead of breasts?

Yes, you can substitute bone-in, skin-on chicken thighs. Adjust cooking time to about 6-8 minutes per side or until internal temperature reaches 165°F.

What can I use instead of apricot jam?

Peach jam or orange marmalade work well as substitutes. The flavor will be slightly different but still delicious.

Can I prepare this dish ahead of time?

You can roast the potatoes and green beans ahead and reheat them in the oven. Cook the chicken and sauce just before serving for best texture.