Apricot Chicken

Name: Apricot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1¼ lb Potato; 2 tbsp Olive Oil; 1 tsp Salt; ½ tsp Black Pepper; 4 tbsp Apricot Jam; 1 tbsp Dijon Mustard; 1 tbsp Soy Sauce; 1½ lb Chicken Breast; 12½ oz Green Beans; 2 cloves Garlic

By Eatpace

Seared chicken breasts get a tangy apricot and Dijon glaze, with roasted fingerling potatoes and green beans alongside. The vegetables roast while the chicken cooks.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 454; kcal per serving
Protein: 42g; per serving

Plan this dinner Jump to recipe

Apricot-glazed chicken breast with roasted fingerling potatoes and green beans on a plate.

45 min

Method

7 steps Oven 425°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Potato with half the Olive Oil, half the Salt and half the Black Pepper on a sheet pan. Spread cut side down and roast until starting to brown, about 15 minutes.
Step 2. Meanwhile, stir Apricot Jam, Dijon Mustard, Soy Sauce and Water together in a small bowl. Season Chicken Breast with the rest of the Salt and Black Pepper.

Cook

Step 3. Turn the potatoes and add Green Beans to the pan, tossing them in the oil on the pan. Roast until the potatoes are tender and the beans are browned in spots, about 15 minutes.
Step 4. Meanwhile, heat the rest of the Olive Oil in a large skillet over medium-high heat. Add the chicken and sear until golden underneath, about 4 minutes; turn and sear until golden on the other side, about 4 minutes.
Step 5. Reduce the heat to medium-low and add Garlic. Stir until fragrant, about 30 seconds, then pour in the jam mixture.
Step 6. Simmer, turning the chicken and spooning sauce over it, until no pink remains in the center and the sauce coats a spoon, about 4 minutes. Add a splash of water if the glaze gets too thick.

Finish & serve

Step 7. Serve the chicken with the roasted potatoes and green beans, spooning the glaze over the chicken.

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Tips

Good to know

Check that the thickest part of each chicken breast reaches 165°F; thicker pieces may need a few extra minutes.

Swap it

Use gluten-free tamari in place of soy sauce if needed.

Leftovers

Refrigerate leftovers within two hours and reheat for lunch within three to four days.

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