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.

This apricot glaze 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. It’s a simple, convenient and delicious meal that comes together quickly.

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Ingredients

12 ounce Yukon Gold 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

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 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 top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then). Meanwhile, trim green beans, if necessary.
2. Once potatoes have roasted 10 minutes, remove baking sheet from oven. Give potatoes a toss, then push to one side of sheet. Toss green beans on empty side with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) Roast until veggies are tender and crisped, 12-15 minutes more.
3. While everything roasts, halve, peel and mince half the shallot (save the rest for another use; for 4 servings, mince whole shallot).
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board and set aside to rest. Wipe out pan.
5. Add shallot, thyme sprigs and a drizzle of olive oil to same pan over medium heat. Cook, stirring, until shallot is softened, 1-2 minutes. Stir in jam and 1 TBSP vinegar (2 TBSP for 4 servings). Let simmer until syrupy, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Continue simmering until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Stir in a splash of water if sauce seems thick.
6. Remove thyme sprigs from pan and discard. Taste sauce and add more vinegar if desired. Season with salt and pepper. Thinly slice chicken; divide between plates with green beans and potatoes. Drizzle chicken with sauce 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, as thighs may take a few minutes longer to cook through.

Can I make this recipe ahead of time?

The chicken and sauce can be prepared ahead and reheated. Roast the vegetables fresh for best texture.

What can I substitute for balsamic vinegar?

You can use apple cider vinegar or red wine vinegar, though the flavor will be slightly different.