Turkish-Spiced Chicken with Apricot Pan Sauce and Za’atar Roasted Vegetables

This vibrant dinner brings together the warm, aromatic flavors of the Middle East in a single plate. Juicy chicken cutlets are seasoned with a Turkish spice blend and pan-seared until golden, then finished with a tangy-sweet apricot sauce that’s both bold and comforting. On the side, sweet potatoes, grape tomatoes and red onion are roasted with za’atar until caramelized and tender.

To balance the richness, a cool and creamy cucumber-dill salad adds a refreshing crunch. This meal is a beautiful harmony of textures and tastes-perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve, peel and cut onion into ½-inch-thick wedges. Dice sweet potato into ½-inch pieces. Pick and roughly chop fronds from dill. Zest and quarter lemon. Trim and thinly slice half the cucumber into rounds.
2. Toss onion, sweet potato and tomatoes on a baking sheet with a large drizzle of olive oil, half the Za’atar Spice, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3. While veggies roast, in a medium bowl, mix together yogurt, dill, lemon zest and a squeeze of lemon juice. Season with salt and pepper. Add sliced cucumber and stir until evenly coated. Refrigerate until ready to serve.
4. Pat chicken dry with paper towels; season all over with half the Turkish Spice Blend, salt and pepper. Heat a drizzle of 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 chicken to a cutting board to rest. Wipe out pan.
5. Melt 2 TBSP butter in pan used for chicken over medium-low heat. Stir in stock concentrate, dried apricots, remaining Turkish Spice Blend, ¼ cup water, juice from one lemon wedge, salt and pepper. Cook, stirring occasionally, until thickened, 1-3 minutes.
6. Slice chicken crosswise. Divide chicken, cucumber salad and roasted veggies between plates. Top chicken with sauce and serve.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed, ensuring they reach an internal temperature of 165°F.

What can I substitute for za'atar?

You can use a mix of dried thyme, sesame seeds and sumac or simply use dried oregano with a pinch of salt.

Is this dish gluten-free?

Yes, the recipe is naturally gluten-free. Check that your chicken stock concentrate is gluten-free if needed.