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 boring sometimes. That’s where a lively sauce made with apricot jam comes in: it coats each bite of meat in stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side.

This recipe brings together simple ingredients for a satisfying meal. The chicken is pan-seared to golden perfection, then rested while you whip up a quick sauce from apricot jam, balsamic vinegar and chicken stock. Meanwhile, fingerling potatoes and green beans roast together on a single sheet pan for easy cleanup. It’s a complete dinner that feels special without a lot of fuss.

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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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 20-25 minutes total (we’ll add green beans after 10 minutes).
2. Once potatoes have roasted 10 minutes, remove sheet from oven and give them a toss, pushing toward one side. On the other side of the same sheet, toss green beans with a drizzle of olive oil and a pinch of salt and pepper. Return sheet to oven and roast until potatoes are done and green beans are lightly crisped, about 10 more minutes.
3. Halve and peel shallot. Finely mince one half; save the other for another use (like adding to salad dressing).
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.
5. Lower heat under same pan to medium and add shallot, thyme and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in apricot jam and 1 tablespoon balsamic vinegar (we sent more). Simmer until syrupy, about 1 minute. Stir in 1 tablespoon water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat, add 1 tablespoon butter and stir to melt. Tip: Stir in a splash of water if sauce is very thick.
6. Discard thyme from pan. Give sauce a taste and add more vinegar if you prefer a tangier flavor. Season with salt and pepper. Slice chicken. Divide chicken, green beans and potatoes between plates. Drizzle sauce over chicken and serve.

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 can be used as a substitute for a similar sweet and fruity flavor.

Can I prepare this dish ahead of time?

The sauce and roasted vegetables can be made ahead and reheated. Cook the chicken fresh for best texture.