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 transforms simple ingredients into a satisfying meal. The apricot jam and balsamic vinegar create a glossy glaze that caramelizes beautifully on the chicken. Paired with herb-roasted potatoes and fresh green beans, it’s a complete dinner that feels special but comes together with minimal fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1/2-inch wedges. Trim green beans. Peel and finely chop shallot. Pick thyme leaves from stems.
2. Toss potatoes on a baking sheet with a drizzle of oil, salt, pepper and half the thyme. Roast for 15 minutes.
3. Meanwhile, in a small bowl, combine apricot jam, balsamic vinegar, chicken stock concentrate and a splash of water. Set aside.
4. Season chicken cutlets with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Transfer to a plate.
5. Add shallot to the same skillet; cook until softened, about 1 minute. Pour in apricot mixture and bring to a simmer. Return chicken to skillet, turning to coat. Cook until sauce thickens, about 2 minutes.
6. After potatoes have roasted 15 minutes, add green beans to the same baking sheet. Drizzle with oil, season with salt, pepper and remaining thyme. Toss and roast until tender, about 10-12 minutes more.
7. Serve chicken with roasted potatoes and green beans. Spoon any remaining apricot glaze over the chicken and vegetables.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

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

What can I substitute for apricot jam?

Peach or orange marmalade make good substitutes. Adjust sweetness to taste.

How do I store leftovers?

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