Apricot Glazed Chicken with Roasted Fingerling Potatoes and Green Beans

Chicken breasts are a weeknight staple, but they can sometimes feel a bit plain. That’s where this vibrant apricot glaze comes in, transforming simple chicken into a sweet and savory delight. The jam-based sauce coats each slice in stone-fruit sweetness and it’s just as delicious drizzled over the roasted fingerling potatoes and green beans on the side.

This complete meal comes together on a single sheet pan for the vegetables and a quick skillet for the chicken and sauce. It’s an easy, flavorful dinner that’s sure to become a regular in your rotation.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 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

5 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). Wash and dry all produce. Halve the fingerling potatoes lengthwise. Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack for 10 minutes.
2. After 10 minutes, remove the baking sheet from the oven. Toss the potatoes and push them to one side. Add the green beans to the empty side, drizzle with olive oil, salt and pepper and toss to coat. Return the sheet to the oven and roast until the vegetables are tender and crisped, about 12-15 minutes more.
3. Meanwhile, halve and peel the shallot. Mince one half (save the other half for another use). Pat the chicken breasts dry with paper towels and season all over with salt and pepper.
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer the chicken to a cutting board to rest.
5. Reduce the heat to medium and add a drizzle of olive oil to the same skillet. Add the minced shallot and thyme sprigs. Cook, stirring, until softened, about 2-3 minutes. Stir in the apricot jam and balsamic vinegar (use half the vinegar for 2 servings, all for 4). Simmer until syrupy, about 1 minute. Add 2 tablespoons water (⅓ cup for 4 servings) and the chicken stock concentrate. Cook until the sauce thickens, 1-2 minutes (2-3 minutes for 4). Remove from heat and stir in the butter until melted. If the sauce is too thick, stir in a splash of water.
6. Remove the thyme sprigs from the sauce and discard. Season the sauce with salt and pepper to taste. Slice the chicken crosswise. Divide the chicken, green beans and potatoes among plates. Drizzle the sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with small Yukon Gold or red potatoes. Just cut them into uniform bite-sized pieces and adjust roasting time as needed.

Can I substitute the apricot jam?

Apricot jam gives a distinct sweet-tart flavor, but you can use peach or orange marmalade as a substitute.

How do I store leftovers?

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