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. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: 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 dish comes together quickly on a busy weeknight, with simple ingredients that pack big flavor. The potatoes and green beans roast together on one sheet pan while the chicken cooks in a skillet and the glossy apricot sauce ties everything together beautifully.

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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

1 ounce 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 oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. Halve the fingerling potatoes lengthwise. On a baking sheet, toss the potatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast for 10 minutes.
2. After 10 minutes, remove the sheet from the oven. Toss the potatoes and push them to one side. On the empty side, toss the green beans with a drizzle of olive oil, salt and pepper. Return the sheet to the oven and roast until the potatoes are tender and lightly browned and the green beans are crisp-tender, about 10 minutes more.
3. Meanwhile, halve the shallot. Finely mince one half (reserve the other half for another use, such as salad dressing).
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Cook until golden brown and cooked through (no longer pink in the center), 4-5 minutes per side. Transfer the chicken to a plate and let rest.
5. Reduce the heat under the skillet to medium. Add the minced shallot, thyme sprigs and a drizzle of olive oil. Cook, stirring, until the shallot softens, 2-3 minutes. Stir in the apricot jam and 1 tablespoon balsamic vinegar (we sent more; use only 1 tablespoon). Simmer until syrupy, about 1 minute. Add 1 tablespoon water and the chicken stock concentrate, stirring to combine. Simmer until the sauce thickens, about 3 minutes. Remove from heat and stir in the butter until melted. If the sauce is too thick, stir in a splash of water.
6. Discard the thyme sprigs from the sauce. Taste and adjust seasoning with salt, pepper or a splash more vinegar if you prefer a tangier flavor. Thinly slice the chicken. Divide the chicken, roasted green beans and potatoes among plates. Drizzle the apricot sauce over the 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 are good alternatives, though the flavor will vary slightly.

How do I store leftovers?

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