Pan-Seared Chicken with Apricot Ginger Sauce and Roasted Green Beans

This pan-seared chicken with apricot ginger sauce is the perfect balance of sweet, savory and aromatic. The fresh ginger adds a warm kick that complements the fruity jam, creating a luscious glaze that coats every bite of tender chicken. Paired with crisp roasted green beans and fluffy jasmine rice, this dish is a complete meal that comes together in under 30 minutes.

Whether you’re looking for a quick weeknight dinner or a dish that feels special enough for company, this recipe delivers. The best part? It uses simple pantry staples and fresh ingredients for a restaurant-quality meal at home.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Peel and mince or grate ginger.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
3. While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.
5. Add half the ginger (or more if you want an extra kick!) to same pan over medium heat. Cook until fragrant, 30 seconds to 1 minute. Add jam, stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter until melted.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings), salt and pepper. Divide rice, chicken and green beans between plates. Drizzle chicken with sauce and serve.

Recipe Tips

FAQ

Can I use a different type of jam?

Yes, you can substitute apricot jam with peach, orange marmalade or even raspberry jam for a different flavor profile.

Can I make this recipe dairy-free?

Absolutely. Substitute the butter with a plant-based alternative or omit it entirely. The sauce will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.