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 simple ingredients into a vibrant, flavor-packed dinner. A glossy apricot jam and balsamic glaze coats each slice of tender chicken, while the natural sweetness of roasted fingerling potatoes and crisp green beans rounds out the plate.

The magic happens in one pan: after searing the chicken, you’ll build a quick sauce with shallot, thyme, apricot jam and balsamic vinegar. It comes together in minutes and tastes like you spent hours in the kitchen. Serve it all together for a meal that’s as beautiful as it is delicious.

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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

2 tablespoon 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 the oven to 425°F (220°C) and adjust a rack to the middle position. Wash and dry all produce. Halve the fingerling potatoes lengthwise. On a baking sheet, toss the potatoes with a drizzle of olive oil, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned. After 10 minutes, remove the sheet, toss the potatoes and push them to one side.
2. Add the green beans to the other side of the baking sheet. Drizzle with olive oil, salt and pepper and toss to coat. Return the sheet to the oven and roast for another 10 minutes, until the potatoes are done and the green beans are crisp-tender. (For 4 servings, use two separate baking sheets.)
3. While the vegetables roast, halve and peel the shallot. Finely mince one half; reserve the other half for another use. (For 4 servings, mince the whole shallot.)
4. Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer the chicken to a plate and let rest.
5. Reduce the heat to medium and add a small drizzle of olive oil to the same skillet. Add the minced shallot and thyme sprigs. Cook, stirring, until the shallot is softened, about 2-3 minutes. Stir in the apricot jam and balsamic vinegar; simmer until syrupy, about 1 minute. Add 1 tablespoon of water (2 tablespoons for 4 servings) and the chicken stock concentrate. Simmer until the sauce thickens, about 3 minutes. Turn off the heat and stir in the butter until melted. If the sauce seems too thick, add a splash of water to loosen it.
6. Remove and discard the thyme sprigs. Season the sauce with salt and pepper to taste. Slice the rested chicken breasts crosswise. 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 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 are good alternatives, but the flavor will vary slightly. You can also use a sugar-free fruit spread.

Can I prepare this dish ahead of time?

The roasted vegetables and sauce can be made in advance. Reheat the vegetables in the oven and gently warm the sauce on the stovetop before serving with freshly cooked chicken.