Apricot Glazed Chicken with Roasted Fingerling 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 onto the potatoes and roasted green beans on the side.

This complete meal comes together quickly on a sheet pan and in one skillet, making cleanup a breeze. The fingerling potatoes turn crispy and golden, the green beans get tender-crisp and the chicken is finished with a glossy, flavorful sauce that ties everything together. Perfect for a busy weeknight when you want something special without a lot of fuss.

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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

4 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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 your oven to 425°F. Wash and dry all produce. Halve the fingerling potatoes lengthwise. On a baking sheet, toss the potatoes with a generous drizzle of olive oil, salt and pepper. Roast until tender and lightly browned, 20-25 minutes.
2. On a separate baking sheet, toss the green beans with a drizzle of olive oil, salt and pepper. Roast in the oven until slightly crispy, about 12 minutes.
3. Meanwhile, halve and peel the shallot, then mince it finely.
4. Heat a large drizzle of olive oil in a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Add to the skillet and cook until no longer pink in the center, 4-5 minutes per side. Transfer the chicken to a plate and let rest.
5. Reduce the heat to medium. Add the minced shallot, thyme sprigs and a drizzle of olive oil to the same skillet. Cook, stirring, until the shallot is soft, 2-3 minutes. Stir in the balsamic vinegar and apricot jam; let simmer until syrupy, about 1 minute. Add ½ cup water and the chicken stock concentrate, stirring to combine. Simmer until the sauce thickens, about 3 minutes. Remove the skillet from the heat, add the butter and stir or swirl until melted.
6. Discard the thyme sprigs from the sauce. Season the sauce with salt and pepper to taste. Thinly slice the chicken. Divide the chicken, roasted green beans and fingerling potatoes among plates. Drizzle the apricot sauce over the chicken and serve immediately.

Recipe Tips

FAQ

Can I use boneless, skinless chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time as needed-thighs may take a few minutes longer to cook through.

Can I substitute the apricot jam with another fruit jam?

Absolutely! Peach, mango or orange marmalade would all be delicious alternatives.

How do I store leftovers?

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