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

This sweet and savory chicken dish is perfect for busy weeknights. Pan-seared chicken cutlets are coated in a luscious sauce made with apricot jam, fresh ginger and chicken stock. The sauce is both aromatic and slightly tangy, complementing the crispy chicken beautifully.

On the side, you’ll enjoy tender roasted green beans and buttery jasmine rice. The entire meal is balanced, flavorful and sure to become a regular in your dinner rotation. Best of all, it comes together in under 30 minutes with simple ingredients.

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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. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Peel and grate or finely mince the ginger.
2. In a small pot, combine the jasmine rice, ¾ cup water and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and keep covered until ready to serve.
3. On a baking sheet, toss the green beans with a drizzle of oil, salt and pepper. Roast until browned and tender, about 15 minutes.
4. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and set aside.
5. Reduce heat to medium. Add half of the grated ginger (or more if you like spice) to the same skillet. Cook until fragrant, 30-60 seconds. Stir in the apricot jam, chicken stock concentrate and ¼ cup water. Cook, stirring, until the sauce thickens, 1-2 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
6. Fluff the rice with a fork and stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper to taste. Divide the rice, chicken and green beans among plates. Spoon the apricot ginger sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

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 jam or orange marmalade are good alternatives, though the flavor will vary slightly.

Can I make this dish ahead of time?

The components can be prepared in advance, but the sauce is best made fresh. Reheat gently to avoid drying out the chicken.