Tangy Apricot Balsamic Chicken with Roasted Green Beans and Jasmine Rice

This quick and flavorful chicken dish features tender cutlets cooked in a tangy-sweet pan sauce made with apricot jam, balsamic vinegar and fresh thyme. The sauce is so delicious you’ll want to drizzle it over everything on your plate.

Alongside the chicken, roasted green beans and fluffy jasmine rice make the perfect companions, soaking up every last drop of that incredible sauce. It’s an easy, satisfying meal that comes together in just 35 minutes.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Bring a small pot of salted water to a boil for the rice.
2. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Add the rice to the boiling water, reduce heat to low, cover and simmer for 15-18 minutes until tender. Drain if needed and keep covered.
3. While the rice cooks, trim the ends of the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 12-15 minutes until tender and slightly charred.
4. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Peel and finely dice the shallot. Pick the thyme leaves from the stems.
5. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add a little more oil to the skillet if needed, then cook the shallot for 1-2 minutes until softened. Add the balsamic vinegar, apricot jam, chicken stock concentrate and 1/4 cup water. Stir to combine, scraping up any browned bits. Simmer for 2-3 minutes until the sauce thickens slightly. Stir in the thyme leaves.
7. Return the chicken to the skillet, turning to coat with the sauce. Serve the chicken with the roasted green beans and jasmine rice, spooning any remaining sauce over the top.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for apricot jam?

Peach jam or orange marmalade work well as substitutes, offering a similar sweet and tangy flavor.

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.