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 complete meal comes together on two sheet pans and one skillet, making cleanup a breeze. The potatoes roast until golden and crisp, while the green beans stay bright and slightly charred. The star of the show is the glossy apricot sauce, made with shallot, thyme, balsamic vinegar and a touch of butter for richness. Serve it all together for a 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. Preheat oven to 425°F. Wash and dry all produce. Cut fingerling potatoes in half lengthwise. On a baking sheet, toss potatoes with a generous drizzle of olive oil, salt and pepper. Roast until tender and lightly browned, 20-25 minutes, tossing halfway through.
2. On a separate baking sheet, toss green beans with a drizzle of olive oil, salt and pepper. Roast until slightly crispy, 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 chicken breasts dry with paper towels and season all over with salt and pepper. Cook until no longer pink in the center, 4-5 minutes per side. Remove chicken from pan and let rest.
5. Reduce heat to medium. Add minced shallot, thyme sprigs and a drizzle of olive oil to the same pan. Cook, stirring, until shallot is soft, 2-3 minutes. Stir in 2 tablespoons balsamic vinegar (you’ll have extra) and the apricot jam. Let simmer until syrupy, about 1 minute. Add 1/3 cup water and the chicken stock concentrate, stirring to combine. Simmer until sauce thickens, about 3 minutes. Remove pan from heat, add 2 tablespoons butter and swirl or stir until melted. If sauce is too thick, stir in a splash of water.
6. Discard thyme sprigs from sauce. Season sauce with salt and pepper to taste. Thinly slice the chicken. Divide chicken, roasted green beans and potatoes among plates. Drizzle sauce over chicken and serve.

Recipe Tips

FAQ

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

Yes, bone-in thighs will work. Adjust cooking time to 6-8 minutes per side or until internal temperature reaches 165°F.

What can I substitute for apricot jam?

Peach or orange marmalade are good alternatives. If using a less sweet jam, you may want to add a pinch of sugar to the sauce.

Can I prepare this dish ahead of time?

The potatoes and green beans can be roasted in advance and reheated. The sauce is best made fresh, but you can store it in the fridge for up to 2 days and reheat gently.