Apricot Glazed Chicken with Roasted Fingerling Potatoes and Green Beans

Chicken breasts are a weeknight staple, but they can sometimes feel a little plain. This recipe solves that with a lively apricot jam sauce that coats each bite in stone-fruit sweetness. The same sauce doubles as a drizzle for roasted fingerling potatoes and green beans, tying the whole plate together.

Roasting the potatoes and green beans on one sheet pan keeps things simple, while the quick pan sauce comes together in minutes. It’s an easy, flavorful meal that proves a little sweetness can go a long way.

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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

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. Wash and dry all produce. Halve fingerling potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 10 minutes.
2. Remove sheet from oven, toss potatoes and push them to one side. Toss green beans with olive oil, salt and pepper on the other side. Return to oven and roast until potatoes are tender and green beans are lightly crisped, about 10 more minutes.
3. Meanwhile, halve the shallot and finely mince one half (reserve the other for another use).
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry, season with salt and pepper and cook until no longer pink in the center, 4-5 minutes per side. Remove chicken and set aside to rest.
5. Reduce heat to medium. Add minced shallot, thyme and a drizzle of olive oil to the pan. Cook until shallot softens, 2-3 minutes. Stir in apricot jam and 1 tablespoon balsamic vinegar; let simmer until syrupy, about 1 minute. Add 1 tablespoon water and the chicken stock concentrate; simmer until thickened, about 3 minutes. Remove from heat, stir in 1 tablespoon butter until melted. If sauce is too thick, stir in a splash of water.
6. Discard thyme sprigs. Taste sauce and adjust with more vinegar, salt or pepper if desired. Thinly slice the chicken. Divide chicken, green beans and potatoes among plates. Drizzle sauce over chicken and serve.

Recipe Tips

FAQ

Can I use another type of potato?

Yes, you can substitute fingerling potatoes with baby potatoes or small Yukon Gold potatoes. Just cut them into uniform sizes so they cook evenly.

Can I make this recipe dairy-free?

Yes, simply omit the butter or replace it with a dairy-free alternative like vegan butter or additional olive oil. The sauce will still be delicious.

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.