Apricot Glazed Chicken with Roasted Fingerling Potatoes and Green Beans

Chicken breasts are a weeknight staple, but they don’t have to be boring. This recipe transforms them with a luscious apricot jam sauce that adds a burst of stone-fruit sweetness to every bite. Paired with roasted fingerling potatoes and green beans, it’s a complete meal that feels special but comes together quickly.

The sauce, made with apricot jam, balsamic vinegar and chicken stock concentrate, is the star-it coats the chicken beautifully and doubles as a drizzle for the vegetables. Serve this dish when you want something simple, flavorful and sure to please the whole family.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve fingerling potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 10 minutes.
2. Remove sheet from oven, toss potatoes and push to one side. Toss green beans with olive oil, salt and pepper on the other side. Roast until potatoes are tender and green beans are crisp, about 10 more minutes.
3. Halve the shallot and finely mince one half (reserve the other for another use).
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry, season with salt and pepper and cook until no longer pink in the center, 4-5 minutes per side. Remove and let rest.
5. Reduce heat to medium. Add minced shallot, thyme and a drizzle of olive oil to the pan. Cook until softened, 2-3 minutes. Stir in apricot jam and balsamic vinegar; simmer until syrupy, about 1 minute. Add 1 tablespoon water and chicken stock concentrate; simmer until thickened, about 3 minutes. Remove from heat, stir in butter until melted. If sauce is too thick, add a splash of water.
6. Discard thyme sprigs. Taste sauce and adjust with more vinegar if desired. Season with salt and pepper. Slice chicken. Serve chicken with green beans and potatoes, drizzled with sauce.

Recipe Tips

FAQ

Can I use another type of potato?

Yes, you can substitute fingerling potatoes with baby potatoes or small Yukon Golds. Cut them into similar-sized pieces for even roasting.

What can I use instead of apricot jam?

Peach jam or orange marmalade work well as substitutes. Adjust sweetness to taste.

Can I make this dish ahead?

The chicken and vegetables are best served fresh, but you can prep the vegetables and sauce in advance. Reheat gently before serving.