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 combines simple ingredients for a meal that feels special but comes together with minimal fuss. The chicken is pan-seared until golden, then finished with a glossy apricot glaze. Roasted fingerling potatoes and green beans make for a colorful, hearty plate.

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

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 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 450°F. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and tender, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).
2. Once potatoes have roasted 10 minutes, remove baking sheet from oven. Toss potatoes and push to one side of sheet. Toss green beans on other side with a large drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are done and green beans are lightly crisped, about 10 minutes.
3. Halve, peel and mince half the shallot. (For 4 servings, mince whole shallot.)
4. Pat chicken dry with paper towels, then season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken to pan and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; remove from pan and set aside to rest. Wipe out pan.
5. Add shallot, thyme sprigs and a drizzle of olive oil to same pan over medium heat. Cook, stirring, until shallot is soft, 1-2 minutes. Stir in jam and 1 TBSP vinegar (2 TBSP for 4 servings). Let simmer until syrupy, about 1 minute. Stir in stock concentrate and 2 TBSP water (⅓ cup for 4 servings). Simmer until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. TIP: Stir in a splash of water if sauce seems thick.
6. Remove thyme sprigs from pan and discard. Give sauce a taste and add more vinegar if desired. Season 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 chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for apricot jam?

Peach or orange marmalade can be used as a substitute for a similar sweet and tangy flavor.

Can I prepare this dish ahead of time?

The components can be prepared in advance. Roast the vegetables and cook the chicken, then reheat gently before serving. Make the sauce fresh for best results.