Smoky Apricot Chicken with Roasted Potatoes and Lemon Salad

This dish brings restaurant-quality flavor to your weeknight dinner table with minimal effort. The secret is a quick pan sauce made from sweet apricot jam, savory chicken stock and smoky ancho chili powder, which mingles with the browned bits left by the chicken for a rich, glossy condiment.

We’re serving the juicy chicken alongside crispy roasted Yukon Gold potatoes and a bright, pickled shallot salad dressed with lemon. The smoky sauce is perfect for drizzling over everything on the plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView 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 and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Meanwhile, halve, peel and thinly slice shallot. Halve lemon. In a small bowl, combine jam, stock concentrate, half the chili powder and ¼ cup water (⅓ cup for 4 servings).
3. In a second small bowl, combine shallot, juice from lemon halves, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Set aside, stirring occasionally, until ready to serve.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large 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. Transfer to a plate. Add jam mixture to pan and cook until slightly thickened, 2-3 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
5. In a large bowl, toss together mixed greens, pickled shallot (and pickling liquid), a large drizzle of olive oil and a pinch of salt and pepper.
6. Divide potatoes, chicken and salad between plates. Top 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 until they reach an internal temperature of 165°F.

What can I substitute for ancho chili powder?

You can use regular chili powder or a mix of smoked paprika and a pinch of cayenne for a similar smoky heat.

How do I store leftovers?

Store chicken, potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in the oven or microwave and enjoy the salad cold.